Radisson Slc Downtown - High Rock Steakhouse, 215 W Southtemple St, Salt Lake City, UT 84101 - inspection findings and violations

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Business Info

Restaurant name: RADISSON SLC DOWNTOWN - HIGH ROCK STEAKHOUSE
Address: 215 W Southtemple St, Salt Lake City, UT 84101
Phone: (801) 531-7500
Restaurant type: Restaurants: plated
Risk level: Risk Level 2
Total inspections: 8
Last inspection: 12/4/2015
Score
91
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Inspection findings

Inspection date

Type

Score

Action taken
  • Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
  • Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
  • The floor under cooking equipment is dirty. (1 penalty point)
  • There are holes in the wall at the end of the cook line. Sections of FRP are separating from the wall. (1 penalty point)
 12/4/2015Routine91Advise & Educate
  • Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
  • The interior of the microwave is unclean. (1 penalty point)
  • Non food contact surfaces on the grill are not clean. (1 penalty point)
  • Sections of FRP are separating from the wall. (1 penalty point)
 9/2/2014Routine91Advise & Educate
  • Food containers are not labeled with the common name of the food. (1 penalty point)
  • Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
 12/5/2013Routine98Advise & Educate
  • Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
  • Critical: Sausage is being held at 129 °F in a warmer. (6 penalty points)
  • Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
  • The interior of the microwave is unclean. (1 penalty point)
  • Reach-in cooler gaskets are dirty. (1 penalty point)
  • Floor tiles are damaged on the cook line. Various walls are damaged. (1 penalty point)
    2 occurences.
 1/16/2013Routine87Advise & Educate
  • Critical: Sour Cream is being held at 48F. (6 penalty points)
    Corrected on site.
  • The hand sink is not sealed to the adjacent wall. (1 penalty point)
  • There is an accumulation of food debris under the grills. (1 penalty point)
 2/8/2012Routine92Advise & Educate
  • Critical: Employee not washing hands when necessary. (6 penalty points)
  • Critical: Employee beverage is stored on the preparation table. (6 penalty points)
    Corrected on site.
  • Critical: Employee had bare hand contact with ready-to-eat food. Tomatoes that went on a salad. (6 penalty points)
  • Critical: The cut tomatoes are measuring 56 F. (6 penalty points)
  • Critical: The grilled onions are measuring 76 F. (6 penalty points)
  • Critical: The cooked sausage and beans are measuring 56 F. (6 penalty points)
  • Critical: The cut tomatoes and turkey are measuring 61 F. (6 penalty points)
  • Sanitizer water is stored on a food preparation surface. (3 penalty points)
 8/2/2010Routine55Advise & Educate
  • Critical: The sauce in the reach-in is measuring 50 F. (6 penalty points)
  • There is bare wood in the front of the line. (1 penalty point)
  • The hand sink is no longer sealed to adjacent wall. (1 penalty point)
  • The reach-in is measuring 50 F ambient air. (1 penalty point)
  • The mixer is dirty. (1 penalty point)
  • Various areas of the floor in dish area are not smooth and easily cleanable. (1 penalty point)
  • The floors behind equipment is dirty. (1 penalty point)
  • The coving is missing in the hallway. (1 penalty point)
 8/25/2009Routine87Advise & Educate
No violation noted during this evaluation. 8/19/2008Routine100

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