- 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)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Precooked ham is being held at 50F in a reach-in. Milk is being held at 53F in a reach-in. (6 penalty points)
2 occurences.
- 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)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Utensils are not stored to protect lip surfaces. (1 penalty point)
- Critical: Test kit is old and wet. (3 penalty points)
- Two reach-in units are not cold holding foods at 41F or below. One light is out under the cooking hood. (1 penalty point)
3 occurences.
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. The interior of the ice bin is dirty. (6 penalty points)
3 occurences.
- Non-food contact surfaces of various equipment are dirty. There is an accumulation of food debris under the grill. (1 penalty point)
2 occurences.
- Critical: Handsink is being blocked with a sanitizer bucket. (3 penalty points)
- A ceiling tile is missing above the hand sink. There is a hole in the wall beneath the ice machine. (1 penalty point)
2 occurences.
- Floor is unclean in the walk-in freezer. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
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5/18/2015 | Routine | 70 | Advise & Educate |
| No violation noted during this evaluation. | 11/13/2014 | Followup | 100 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
- Bowls of chips are not covered to prevent contamination. (1 penalty point)
- ~ Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Utensils are not stored to protect lip surfaces. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- There is no hot water at the front handsink. There is a hole on the handsink. Refrigerator is not Cold holding foods at 41F or below. Light is out under the looking hood. (1 penalty point)
4 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. Ice bin is unclean. (6 penalty points)
3 occurences.
- Fan covers in the walk-in cooler are dirty. There is an accumulation of food debris under the grill. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
3 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent in the storage room. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
|
11/6/2014 | Routine | 63 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
- Bowls of chips are not covered to prevent contamination. (1 penalty point)
- ~ Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Utensils are not stored to protect lip surfaces. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- There is no hot water at the front handsink. There is a hole on the handsink. Refrigerator is not Cold holding foods at 41F or below. Light is out under the looking hood. (1 penalty point)
4 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. Ice bin is unclean. (6 penalty points)
3 occurences.
- Fan covers in the walk-in cooler are dirty. There is an accumulation of food debris under the grill. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
3 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent in the storage room. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
|
11/6/2014 | Routine | 63 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- 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 cooler are dirty. (1 penalty point)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent above the handsink. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
|
4/28/2014 | Routine | 87 | 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)
- 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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is stored on the floor. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- There is an accumulation of food debris under the grill. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Critical: A handwashing sink is in disrepair. (3 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- There is no hand drying provision at the hand sink. (3 penalty points)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
- Critical: A chemical spray bottle is stored above a food preparation area. (6 penalty points)
|
9/12/2013 | Routine | 63 | Advise & Educate |
Restaurant representatives - add corrected or new information about Ramada Salt Lake City Airport- Kitchen, 5575 W Amelia Earhart Dr, Salt Lake City, UT 84116 »