- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- Critical: Chemical bottles are stored in a food prep sink. (6 penalty points)
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1/7/2015 | Routine | 82 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Fan covers in the walk-in are dusty. (1 penalty point)
- Critical: A spray hose hangs below the flood rim of the rinse sink. (6 penalty points)
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6/9/2014 | Routine | 85 | Advise & Educate |
- Critical: Pre-cooked ham is being held at 48F in an ice container. (6 penalty points)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
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12/6/2013 | Routine | 82 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card. (1 penalty point)
- Cooking filters are filled with grease deposits. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
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10/18/2012 | Routine | 91 | Advise & Educate |
- Non-portable equipment (hood and splash guard of prep table) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Critical: Underside of lid above ice is not clean. (6 penalty points)
Corrected on site.
- Space between floor of cabinetry and floor of building is not sealed/covered to create an easily cleanable space. Floor below beverage fountain counter inside cabinetry is not free of projections, nor smooth and easily cleanable. (1 penalty point)
- Syrup supply lines are on floor. (1 penalty point)
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12/27/2011 | Routine | 91 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Oat meal holding in hot well measures 129F (6 penalty points)
- Interior surfaces and spaces of cabinetry are not all smooth and non-absorbent. (1 penalty point)
- Non-portable equipment (hood) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
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6/30/2011 | Routine | 91 | Advise & Educate |
- Critical: Cottage cheese and other potentially hazardous food mesures 44F at cold bufffet table. (6 penalty points)
- Critical: Ready to eat chicken in a bag marked with a date of 2-22-11 is found in stored in walk-in and has not been discarded. (6 penalty points)
Corrected on site.
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Unable to locate vacuum breaker protection on hose bib in warewash area. (1 penalty point)
- The space between the floor of service cabinetry and floor of building is not easily cleanable. Areas of unsealed wood on interior surfaces of cabinetry are not smooth and non-absorbent. (1 penalty point)
- Hand sanitizer is dispensed from a location remote from handsink. (3 penalty points)
- Light intensity at food preparation surfaces is less than 50 foot candles (where slicer is located). (1 penalty point)
- Supply line is on floor. (1 penalty point)
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3/2/2011 | Routine | 80 | |
- Critical: Cooked "taco" meat marked with a 10-5-10 date of prdp is stored in walkin beyond 7 days. (6 penalty points)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Unwrapped utensils for customer self service are not presented so that only the handles may be touched. (1 penalty point)
- Interior surfaces of beverage service cabinetry are not all smooth and non-absorbent. (1 penalty point)
- Non-portable warming cabinet lacks 6 inches elevation above floor and is not sealed to floor. (1 penalty point)
- Exterior of warming cabinet is dusty. (1 penalty point)
- Drain line and supply line are on floor. (1 penalty point)
- Floor is not clean around warming cabinet. (1 penalty point)
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10/25/2010 | Routine | 87 | Advise & Educate |
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Critical: Package of raw ground beef is touching package of cooked meat in walk-in freezer. (6 penalty points)
Corrected on site.
- CO2 tank is not restrained. (1 penalty point)
- Hoods are not adequately sealed to nearby immovable surfaces. (1 penalty point)
- Space below floor of cabinet below beverage fountain is not smooth and easily cleanable. (1 penalty point)
- Drain line, utility line and supply line are on floor. (1 penalty point)
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6/11/2010 | Routine | 89 | Advise & Educate |
- Certified food safety manager has expired. (1 penalty point)
- The flour scoop handle is in contact with the flour. (1 penalty point)
- Cookies are not stored to avoid customer contamination. (1 penalty point)
- The space between the walk in and wall is not sealed. (1 penalty point)
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1/8/2010 | Routine | 96 | Advise & Educate |
Restaurant representatives - add corrected or new information about Questar Cafeteria, 1140 W 200 S, Salt Lake City, UT 84104 »