- Critical: Cooked peaches and beets are being held at 46°F in the walk in cooler. (6 penalty points)
- Critical: The canopener is unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
3 occurences.
- Critical: Walk in cooler is holding at 46 degrees F. (6 penalty points)
- Dumpster lids are left open. (1 penalty point)
- The dumpster area is not maintained clean. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
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9/14/2015 | Routine | 79 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The hood above the pizza oven is unclean. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
2 occurences.
- There is an accumulation of food debris on and below the pizza oven conveyor belt. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- The floor is dirty in the walk-in cooler. (1 penalty point)
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8/11/2014 | Routine | 85 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Vent above pizza oven is unclean to sight and touch. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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10/28/2013 | Routine | 96 | Advise & Educate |
- The establishment permit is not posted for public view. (1 penalty point)
- The flour container is not labeled. (1 penalty point)
Corrected on site.
- The cutting board has deep scratches. (1 penalty point)
- The ambient air thermometer inside the front reach-in is not calibrated or in disrepair. (1 penalty point)
- Critical: The can opener is unclean. (6 penalty points)
Corrected on site.
- The equipment shelves are dusty or unclean. (1 penalty point)
- The hot water in the front hand sink did not reach 100° F within 30 seconds. (1 penalty point)
Corrected on site.
- Critical: The middle hand sink is obstructed by the waste container. (3 penalty points)
Corrected on site.
- There is no hand wash sign inside the men’s restroom. (1 penalty point)
- The floor between the oven and the food table is unclean. (1 penalty point)
- The mop is not properly stored to let it air dry. (1 penalty point)
Corrected on site.
- The coving under the middle hand sink is in disrepair. (1 penalty point)
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11/4/2010 | Routine | 81 | Advise & Educate |
- Critical: Employees changed tasks and fail to wash hands before putting gloves on. (6 penalty points)
- Critical: Ham, Canadian bacon, cheese, and chicken in the make table are held between 50 – 51° F. Diced ham is held at 46° F in the salad bar. (12 penalty points)
2 occurences.
- Clean knives are stored in unclean areas between uses. (1 penalty point)
- Critical: The can opener blade is heavily encrusted. (6 penalty points)
- Some shelves are unclean to sight and touch. The walk-in air vent is unclean, also floors and walls. The hood above the roller grill oven is unclean. (3 penalty points)
3 occurences.
- Critical: The front hand wash sink is blocked. (6 penalty points)
Corrected on site.
- Critical: The hand wash sink is used for other purposes. (3 penalty points)
- Wall and floor areas are unclean throughout the preparation areas. (1 penalty point)
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1/15/2010 | Critical Item | 62 | Advise & Educate |
- Critical: Employee personal drink is stored on top of a prep counter by food. (6 penalty points)
- Employee is not restraining hair while preparing foods. (1 penalty point)
Corrected on site.
- Food is stored in unclean containers. (1 penalty point)
- Presence of a carboard surface inside the walk in is used to store the dough. (1 penalty point)
- Wet dishes are nested unable to air dry. (1 penalty point)
- Single use utensils are stored unprotected. (1 penalty point)
- Critical: 1. Make table, and units in general have an excess of food build up. 2. Pizza oven is deeply unclean inside. There is a heavy food incrustation in and out the unit. (12 penalty points)
2 occurences.
- Shelves containing food are unclean to sight and touch. (3 penalty points)
- Unit handles are unclean to sight and touch. (1 penalty point)
- 1. Ceiling areas by air vents are unclean. 2. Floors, walls, and floor sink are deeply unclean. (1 penalty point)
- First aid equipement is stored by single use utensils. (3 penalty points)
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5/2/2008 | Routine | 69 | Advise & Educate |
- Not all employees have a food handlers card available. (1 penalty point)
- Clean drinking cups are stored by unclean computers. (1 penalty point)
- Handwash sink is not sealed to the wall. (1 penalty point)
- Cutting boards are deeply scored and thus they are no longer sanitizable. (1 penalty point)
- Critical: Pizza shelves are heavily incurstrated with debris. (6 penalty points)
- Cooling units are unclean inside. (3 penalty points)
- Roller oven is severly incrustrated. The metal mes has excessive pizza crust residue. The small oven is heavily incrustrated inside. (6 penalty points)
2 occurences.
- Drinking soda fountain shelves are severly unclean to sight and touch. (3 penalty points)
- Unit handles are deeply unclean. Also all units outside. (1 penalty point)
- The hood screen is unclean. (1 penalty point)
- Wall and ceiling areas are unclean to sight and touch. (1 penalty point)
- Floor sinks are unclean. (1 penalty point)
- Critical: Bottles of toxics are stored on top of preparation counters. (6 penalty points)
Corrected on site.
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3/20/2008 | Routine | 68 | Advise & Educate |
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