- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: .An employee drink is stored with clean dishes. (3 penalty points)
Corrected on site.
- Critical: Raw meat is stored above a fruit tray. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- There is exposed wood shelves in the exterior of the walk in. (1 penalty point)
- There is no irreversible temperature measuring device available for testing the final rinse temperature of the dish machine. (1 penalty point)
- There are holes and exposed insullation on and around the walk in door. Gaskets are damaged on the cook line walk in. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The floor under walk in shelves is dirty. Fan covers in the back walk in are dirty. (1 penalty point)
2 occurences.
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. (153 F max) (6 penalty points)
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- The faucets are leaking on the hand sinks. The old drain lines are not capped. (1 penalty point)
2 occurences.
- Critical: The back hand sink is not functioning. (6 penalty points)
- The floor under cooking equipment is damaged The wall by the walk in is damaged. (1 penalty point)
2 occurences.
- Floors under the storage room shelves are dirty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- The floor/wall junctures are not sealed by the back ice machine. (1 penalty point)
|
12/4/2015 | Routine | 60 | Advise & Educate |
- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
- Gaskets are damaged on a freezer unit. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- The atmospheric vacuum breaker on the mop sink is damaged. The faucet is leaking on the hand sink. (1 penalty point)
2 occurences.
- Critical: The 3 compartment and 2 compartment sink are not indirectly drained. (6 penalty points)
- Critical: There is no hand drying provision at the hand sinks. (3 penalty points)
|
2/27/2015 | Routine | 69 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- The counter by the dish maching is no longer sealed to the wall. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- There is an accumulation of food debris under the dish machine. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: The room service hand sink is being used for other purposes. (3 penalty points)
- Critical: The 3 compartment sink and 2 compartment sink are not indirectly drained. (6 penalty points)
- The floor is damaged in the ware washing area. Areas of the floor are missing grout. (1 penalty point)
2 occurences.
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9/2/2014 | Routine | 76 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Food in the storage room is not covered to prevent contamination. (1 penalty point)
- Open packages are stored in a unit designed for closed packages only. (1 penalty point)
- The filters in the vent hood are damaged. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The dish machine is leaking. (1 penalty point)
- Critical: The 3 compartment sink is not indirectly drained. (6 penalty points)
- Critical: There is no soap at the hand sink in the room service area. (3 penalty points)
Corrected on site.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Light bulb out in the vent hood. (1 penalty point)
- The floor in the warewashing area is damaged. (1 penalty point)
- There is food and debris on the floor in the dry storage. (1 penalty point)
|
12/5/2013 | Routine | 70 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employees personal beverages are not separated from single service item storage areas. (3 penalty points)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Vents are damaged in the vent hoods. Gaskets are damaged on a refrigerator unit. (1 penalty point)
2 occurences.
- The faucet is leaking on the food preparation sink. (1 penalty point)
- Critical: The 2 compartment sink is not indirectly drained. The 3 compartment sink is not indirectly drained. (6 penalty points)
- There are holes in the walls throughout the kitchen. The floor is damaged in the warewashing area. (1 penalty point)
|
7/9/2013 | Routine | 84 | Advise & Educate |
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Utensils are stored in standing water. (1 penalty point)
- Potentially hazardous foods are kept in a unit designed for drinks only. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: A drain pipe is extended with a plastic bag. (6 penalty points)
- Critical: The room service hand sink is blocked. (3 penalty points)
- Critical: The 3 compartment sink is not indirectly drained. (6 penalty points)
- The floor in the warewashing area is damaged. Various ceiling surfaces are damaged. Various walls are damaged. Areas of the floor are missing grout. (1 penalty point)
4 occurences.
- Critical: Sanitizer buckets are stored on food prep surfaces. (6 penalty points)
Corrected on site.
|
1/16/2013 | Routine | 66 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Pressurized cylinders are not secured in the dry storage area. (1 penalty point)
- There is a hole in the wall between the walk-in cooler and walk in freezer. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Various walls have holes in them. The floor is damaged in the warewashing area. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
|
7/13/2012 | Routine | 87 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- A shelf in the walk in freezer is not 6" off of the floor. (1 penalty point)
- Pressurized cylinders in dry storage are not secured. (1 penalty point)
- The hand sink in room service is not sealed to the adjacent wall. (1 penalty point)
- Gaskets are damaged on the reach in freezer . (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- There is a light out in the vent hood. (1 penalty point)
|
2/8/2012 | Routine | 88 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Bread in the freezer is stored on the floor. (1 penalty point)
- Critical: The cooked vegetables in the walk-in are measuring 57 F (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (6 penalty points)
- The ice scoop is not stored to protect from contamination (1 penalty point)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- The can opener blade is not sharp enough to prevent creation of metal fragments. Gaskets are damaged on the ice machine. The front of the counter in the breakfast preparation area is in disrepair. (1 penalty point)
3 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- The surface above the Hobart mixer is dirty. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
Corrected on site.
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
Corrected on site.
- The floor is dirty in various areas. The shelves in the walk-in in dry storage are dirty/rusty. (1 penalty point)
- Employee personal items are not stored separately from food and equipment. (1 penalty point)
- Critical: Chemical stainless steel cleaner is stored next to powder sugar. (6 penalty points)
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2/18/2011 | Routine | 63 | Advise & Educate |
- Critical: Cut grapefruit is stored below raw chicken. Also, pastries are stored below raw bacon. (6 penalty points)
- Critical: The rice did not meet the rapid cooling time frame. (6 penalty points)
Corrected on site.
- Critical: The cooked sausage is measuring 82 F. (6 penalty points)
- Critical: The milk on the counter is measuring 89 F. (6 penalty points)
- Critical: Not all potentially hazardous ready-to-eat foods held longer than 24-hours are date-marked. (6 penalty points)
- Not all co2 tanks are secured. (1 penalty point)
Corrected on site.
- The can opener is dirty. (3 penalty points)
Corrected on site.
- Critical: The inside of the ice machine is dirty. (6 penalty points)
- The inside of various drawers are dirty. (1 penalty point)
- The vents in the walk-in are dirty. (1 penalty point)
- The floor in the dish area is in disrepair. (1 penalty point)
- The mop is stored in dirty water. (1 penalty point)
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8/2/2010 | Routine | 56 | Advise & Educate |
Restaurant representatives - add corrected or new information about Radisson Slc Downtown - Main Kitchen, 215 W Southtemple St, Salt Lake City, UT 84101 »