- Tape is used to repair the air conditioning unit. (1 penalty point)
- The waste water tank is not at least 15% larger than the fresh water tank. (1 penalty point)
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12/14/2015 | Critical Item | 98 | Advise & Educate |
- Critical: Cole slaw is being held at 45 °F in the make table. (6 penalty points)
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7/17/2015 | Critical Item | 94 | Advise & Educate |
- Single service items are stored in the splash zone of a hand sink. (1 penalty point)
|
6/22/2015 | Critical Item | 99 | Advise & Educate |
No violation noted during this evaluation. | 5/20/2015 | Critical Item | 100 | Advise & Educate |
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Critical: A bag of chips are stored in the handsink. (3 penalty points)
Corrected on site.
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5/11/2015 | Routine | 91 | Advise & Educate |
- Critical: coleslaw is being held at 50°F in the make table. pasta salad is being held at 47 °F in the make table. (6 penalty points)
Corrected on site.
- Critical: beef is being held at 115°F in the steam table. (6 penalty points)
Corrected on site.
- Critical: Pan stored in hand Sink. (3 penalty points)
|
4/22/2015 | Routine | 85 | Advise & Educate |
No violation noted during this evaluation. | 1/8/2015 | Critical Item | 100 | Approved |
- Not all food employees have a current food handler card. (1 penalty point)
- Clean equipment is stored in a location subject to splash contamination from a sink. (1 penalty point)
- Critical: Dishes are being stored in the handwash sink. (3 penalty points)
- The front door to the truck is left open. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Food truck is not returning to the commissary on a daily basis. The truck was removed from the commissary for repair. The health department must be notified when the food truck will be taken from the commissary for repair. (1 penalty point)
- There is no current restroom agreement. (1 penalty point)
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8/15/2014 | Routine | 91 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Critical: Pork is being held at 127 °F in a warmer. collard greens being held at 127° F in the warmer. (6 penalty points)
2 occurences.
- Single service items are stored on the floor. (1 penalty point)
- Critical: Handsink is being used for a grease container. (3 penalty points)
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7/4/2014 | Routine | 89 | Advise & Educate |
No violation noted during this evaluation. | 1/10/2014 | Critical Item | 100 | Advise & Educate |
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