Red House, 1465 S State St, Salt Lake City, UT 84115 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- Critical: Raw chicken is stored above ready to eat foods in the reach-in cooler. Raw chicken is stored above clean dishes and plates. (6 penalty points)
Corrected on site.
2 occurences.
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
Corrected on site.
- Food (noodles) is being stored on the floor. (1 penalty point)
- Potentially hazardous food is thawing at room temperature (tripe). (1 penalty point)
Corrected on site.
- Critical: Cut leafy greens are being held out of temperature control at 52°F on a counter. Tofu is being held out of temperature control at 52°F on a counter. (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)
- A beverage style cooler is being used to store potentially hazardous foods. (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. (6 penalty points)
- Reach-in cooler gaskets are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: The hand washing sink is being used for otherb purposes. (3 penalty points)
Corrected on site.
- Walls are dirty in various areas. The floor is dirty in various areas. Floor sinks are dirty. The floor is dirty beneath cooking equipment. (1 penalty point)
4 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
|
1/20/2016 | Routine | 58 | Advise & Educate |
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Critical: Food is being stored in non-food grade containers (grocery bags). (6 penalty points)
Corrected on site.
- Critical: The meat slicer is unclean to sight and touch. (6 penalty points)
- Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
2 occurences.
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
3 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: A live cockroach was located in the establishment. (3 penalty points)
- A dead cockroach has not been removed from the premises. (1 penalty point)
|
7/16/2015 | Followup | 75 | Advise & Educate |
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and control of cross contamination. (3 penalty points)
- Critical: Raw chicken is stored above ready to eat foods in the reach-in cooler. Raw pork is stored above ready to eat foods in the beverage cooler. (6 penalty points)
Corrected on site.
2 occurences.
- 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. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
2 occurences.
- Food is being stored on the floor. (1 penalty point)
- Potentially hazardous food (chicken) is thawing at room temperature. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: Chicken is being held at 44°F in a reach in cooler. (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. (3 penalty points)
- Critical: Food is being stored in non-food grade containers (grocery bags). Food is being stored in non-food grade containers (Ikea). (6 penalty points)
2 occurences.
- A beverage style cooler is used to store potentially hazardous foods. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The meat slicer is unclean to sight and touch. (6 penalty points)
2 occurences.
- Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
3 occurences.
- Critical: Ware washing pads are stored in the front hand washing sink. (3 penalty points)
Corrected on site.
- Critical: The rear hand washing sink faucet is in disrepair. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent in the storage area. (1 penalty point)
- The front door is propped open. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- The ceiling is dirty in various areas. The floor is dirty in various areas. Walls are dirty in various areas. Floor sinks are dirty. (1 penalty point)
4 occurences.
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Dead cockroaches have not been removed from the premises. (1 penalty point)
- Employee belongings are stored with food product. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: Toxic materials that are not used for food establishment operations are stored in the food establishment (cockroach spray). (3 penalty points)
|
7/9/2015 | Routine | 34 | Advise & Educate |
- Food containers on the cook line are not labeled with the common name of the food. (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: A whiping cloth bucket of sanitizer is not labeled. (6 penalty points)
- Critical: Toxic materials that are not used for food establishment operations are stored in the food establishment. (3 penalty points)
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
|
10/9/2014 | Followup | 81 | Permit re-instated |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: An employee did not wash hands between clean and dirty tasks. An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and control of cross contamination. The person in charge is unable to demonstrate knowledge of correct procedures for cleaning and sanitizing utensils and food contact surfaces. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. The person in charge is unable to demonstrate knowledge of required cooking temperatures and times for meat, poultry, eggs and fish. (3 penalty points)
4 occurences.
- 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. The ice scoop is stored on a dirty surface . (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: An employee did not change gloves between dirty and clean tasks. (6 penalty points)
- A pot of noodles are stored in the mop sink. A holbart mixer is stored on the floor. (1 penalty point)
2 occurences.
- Critical: There is a pitcher of rotten beans stored on the counter. A bowl of raw meat was stored in direct contact with raw chicken. The bowl was placed on the food prep surface and then moved into a fridge. The food prep surface needs to be sanitized. (6 penalty points)
2 occurences.
- Critical: Bok choy is being held out of temperature control at 58 °F on a counter. Bean sprouts are being held out of temperature control at 58 °F on a counter. Cooked meat is being held out of temperature control at 48°F on a counter. (6 penalty points)
3 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)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: Surfaces of the stand mixer above the bowl are dirty. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Critical: The handsink is used for other purposes. (3 penalty points)
- Critical: There is no soap at the hand sink in the warewashing area. (3 penalty points)
- Light intensity in the reach in cooler is less than 10 foot candles. (1 penalty point)
- Walls are dirty in various areas. The floor is dirty in various areas. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Employee personal items are stored in the food storage area. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: The establishment is closed due to multiple critical violations and lack of food safety knowledge. (100 penalty points)
|
10/8/2014 | Routine | 0 | Permit Suspension |
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