- Critical: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Food handler touches hair/head with hands and then handles packages of food with hands and without hand wash. (6 penalty points)
- Critical: Food handler washes hands at 3 compartment sink. (3 penalty points)
- Food handler lacks adequate hair restraint. (1 penalty point)
- Critical: Food handler prepares food with gloved hands, then rinses gloved hands in sink and proceeds to handle clean kitchenqware with same gloved hands. (6 penalty points)
- Critical: Heat treated mushrooms measure 52 F at cold table. (6 penalty points)
- Critical: Food of animal origin which may be undercooked to order is not disclosed / identified in writing and is not asterisked to the written consumer advisory. (6 penalty points)
- Clean food containers are not all stored covered/inverted. (1 penalty point)
- Residential type refrigerators and freezers are not designed for commercial use. (1 penalty point)
- Critical: Thermometer is not found in warmest part of residential type reach-in. (3 penalty points)
- Non-portable equipment (hand sink, metal splash guard of drainboard, black cooler) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (black cooler) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Light bulbs above prep area are not all shielded and do not appear shatter resistant. (1 penalty point)
- Rear door to the outside is not tighltly closed. (1 penalty point)
- A hand soap dispenser containing hand soap is mounted on wall above 3 compartment sink. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Areas of wall are not repaired to be smooth and non-absorbent. (1 penalty point)
- Ceiling is dusty. (1 penalty point)
- Critical: Container of detergent is not labeled with common name of the material. (6 penalty points)
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9/3/2015 | Routine | 47 | Advise & Educate |
- Not all food handlers can document training. (1 penalty point)
- Unable to show a certified manager is currently registered with SLCoHD. (1 penalty point)
- Food handler lacks adequate hair restraint. (1 penalty point)
- Critical: Shellstock(raw) in plastic zip lock bag lack shellstock tags. (3 penalty points)
Corrected on site.
- An in-use ice scoop handle is touching ice in area behind bar. (1 penalty point)
- Critical: Meat in a stew measures 47 F at cold table. (6 penalty points)
- Critical: Cooked sausage from package opened here and held here in freezer for more than 24 hours is not marked with date of opening package. (3 penalty points)
- Critical: Foods of animal origin that may be undercooked to customer order are not disclosed in writing and are not asterisked to the written consumer advisory. (6 penalty points)
- Critical: Person in charge discards shellstock lacking tags. (6 penalty points)
Corrected on site.
- Clean plates/utensils are not all stored covered/inverted. (1 penalty point)
- Wooden shelving/cabinetry in beverage prep area is not all smooth and non-absorbent. (1 penalty point)
- Non-portable equipment (metal spashguard of drainboard) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Critical: Chemical sanitization warewash machine shows no measurable sanitizer during final rinse. (6 penalty points)
- Cold water valve handle is missing from hand sinks and grade is missing from floor drain. (1 penalty point)
- Light bulbs above prep areas are not all shielded/shatter resistant. (1 penalty point)
- Rear door is not closed tightly. (1 penalty point)
- Hand soap is dispensed above three compartment sink. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of wall are not repaired to be smooth and easily cleanable. (1 penalty point)
- Areas of ceiling are dusty and not clean above prep area. (1 penalty point)
- Valve handle of hand sink is not clean. (1 penalty point)
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12/23/2014 | Routine | 55 | |
- Not all food handlers can document training. (1 penalty point)
- Unable to show a certified manager is registered with SLCoHD. (1 penalty point)
- Critical: Flat of raw shelled eggs is stored in contact with bag of bread and above ready to eat food. (6 penalty points)
- Critical: Shrimp measures 46F at cold table. (6 penalty points)
- Critical: Food of animal origin that may be undercooked to order is not identified / disclosed and is not asterisked to the written consumer advisory. (6 penalty points)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Wooden shelves and underside of table in service area are not smooth and non-absorbent. (1 penalty point)
- Critical: Knife is stored in hand sink. (3 penalty points)
Corrected on site.
- Two floor drains are missing grates and are filled with rags. (1 penalty point)
- Light bulbs are not all shielded/shatter resistant above prep area. (1 penalty point)
- Back door is propped open.L (1 penalty point)
- Less than 20 foot candles of light are measured in warewash and service areas and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Ceiling is very dusty above prep area. (1 penalty point)
- Various pieces of equipment no longer in use have not been removed from establishment. (1 penalty point)
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2/11/2014 | Routine | 69 | Advise & Educate |
- Unable to show a certified manager registered with SLVHD. (1 penalty point)
- Critical: Employee is eating bread in prep area and places hand holding partially eaten bread on prep table. (3 penalty points)
Corrected on site.
- Critical: Person in charge did not ensure that soup cooked last night rapidly cooled using proper cooling methodology. (3 penalty points)
- Ice scoop handle is in contact with ice in ice bin of ice machinde. (1 penalty point)
- Critical: "Soup" reportedly cooked last night per person in charge, measures 49-50F in reach-in where other uncooked food measures 47 F, indicating failure to rapidly cool. (6 penalty points)
- Critical: Soup reportedly cooked last night is found at 49-50 F in a quantity approx 8 inches deep in a deep container, (3 penalty points)
- Critical: Uncooked chicken measures 47F in reach-in. Chicken reportedly prepared yesterday measures 48-49F in reach-in compartment of cold table. (6 penalty points)
- Clean equipment is not all stored covered/inverted. (1 penalty point)
- Shelving unit and underside of service counter and table in beverage prep area are not smooth and non-absorbent. (1 penalty point)
- Non-portable equipment (mop sink ,beverage air cooler) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (beverage air cooler) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Critical: Underside of lid above ice in ice machine is not clean. (6 penalty points)
- Interior and exterior surfaces of reach-in freezer are not clean. (1 penalty point)
- Light bulbs above beverage prep area are not shielded and do not appear shatter resistant. Light bulbs above main prep area are not all adequately shielded. (1 penalty point)
- Rear door is propped open to the ouside. (1 penalty point)
- Hole in wall is not repaired to be smooth and non-absorbent. (1 penalty point)
- Areas of ceiling, wall and floor are not clean. (1 penalty point)
- Ventilation grill and adjacent ceiling/wall surfaces above prep area are very dusty (1 penalty point)
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6/7/2013 | Routine | 61 | Advise & Educate |
- Unable to show a certified manager is registere with SLVHD. (1 penalty point)
- Bag of flour is on floor. (1 penalty point)
- Critical: Sausage measures 52 F while holding at top of cold table (6 penalty points)
- .Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Shelving unit below counter in bar area is not all smooth and non-absorbent. (1 penalty point)
- Non-portable equipment ( metal splash guard of drainboards, beverage cooler, mop sink, reach-in refrigerator, hand sink in bar area,Counter-shelving unit in bar area )is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (reach-in refrigerator, beverage cooler) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Critical: Underside of lid above ice is not clean. (6 penalty points)
- Interior and exterior surfaces of reach-in freezer are not clean. (1 penalty point)
- Critical: Kitchenware is stored in handsink.i (3 penalty points)
Corrected on site.
- Light bulbs above beverage prep area are not all shielded and do not appear to be shatter resistant. (1 penalty point)
- Rear door to the outside is propped open. (1 penalty point)
- Handwash sign is not at each handsink used by employees. (1 penalty point)
- Hole in wall is not covered/sealed to provide a smooth, non-absorbent surface. (1 penalty point)
- Areas of ceiling and wall are not clean. (1 penalty point)
- Ventilation grill above prep area is very dusty. (1 penalty point)
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11/1/2012 | Routine | 72 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees uncovered personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- The ice scoop is stored with the handle in contact with culinary ice inside of the ice making machine. (1 penalty point)
- A container sacks of potatoes and flour are being stored on the floor. (1 penalty point)
2 occurences.
- Meat is thawing in standing water instead of cool running water. (1 penalty point)
- Critical: 1) Diced tomatoes are being held at 55°F in the make table. 2) Lamb chops are being held at 47 °F on a refrigeration unit. (6 penalty points)
2 occurences.
- Utensils in vertical cylinders are not stored to protect lip surfaces from contamination from wait staffers fingertips. (1 penalty point)
- The mop sink is not sealed to the adjacent wall. (1 penalty point)
- A light bulb under the ventilation hood is not working. (1 penalty point)
- Critical: The interiors of under-the-counter refrigerators are dirty. (6 penalty points)
- Exteriors of Sliver King drawer refrigerator and two other reach-in refrigerators are sticky and dirty. (1 penalty point)
3 occurences.
- . Not all lights are shielded or shatterproof. (1 penalty point)
- There is no paper towels or other sanitary hand drying provision at the kitchen east wall hand sink. note: (3 penalty points)
- A waste receptacle is not provided at the east wall kitchen handwashing sink. (1 penalty point)
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2/15/2012 | Routine | 66 | Advise & Educate |
- Food handler cards are expired. (1 penalty point)
- Manager is no trained in food safety and is not registered with Salt Lake Valley Health Department. (1 penalty point)
- Manager has failed to excercie managerial control to ensure that food is stored at safe temperatures and that food handlers are properly trained. (3 penalty points)
- Critical: Manager can not list the 5 foodborne illness medical diagnoses that are to be reported to the health department. and is not traiining employees to ensure that these diseases in a foodhandler are reported to the health department. (6 penalty points)
- 1) bags of onions, boxes of produce and sacks of flour are not stored elevated above the floor at least 6 inches. (1 penalty point)
- Critical: Opened canned artichokes are held at 51 ° F. , diced fresh tomatoes are held at 53 ° F., and whipping cream is held at 48 ° F. in the bottom of the cold table. (6 penalty points)
- Critical: * Astrisk marks do not reference the consumer advisory statement regarding raw or undercooked food risks to the steaks on the menu. (6 penalty points)
- Serving utensils are presented vertically with food-contact surfaces exposed to fingertip contamination. (1 penalty point)
- Penetrations in the walls are not filled in and sealed surrounding plumbing lines. (1 penalty point)
- Critical: There is mold growing inside the ice machine. (6 penalty points)
- Critical: inside surface of reach-in freezer is dirty. (6 penalty points)
- 1) The handle of the microwave oven is dirty. 2) Shelves in the kitchen are dirty. (2 penalty points)
2 occurences.
- 1) A light panel shield is cracked. 2) A light panel shield is missing. (2 penalty points)
2 occurences.
- Towel dspenser is empty near a kitchen handsink. (3 penalty points)
- A light bulb is burnt out under a ventilation hood. (1 penalty point)
- Critical: There are flies flying about in the kitchen and crawling on the cutting board. (3 penalty points)
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10/14/2010 | Routine | 51 | Advise & Educate |
- Critical: Ravioli is held at 51 ° F. in a bowl stacked above the chill line within the cold table. (6 penalty points)
- Rear door is propped open without a screen. (1 penalty point)
Corrected on site.
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5/6/2009 | Followup | 93 | Advise & Educate |
- Hair control is not adequate in the kitchen. (1 penalty point)
- Critical: Raw shell eggs are stored above RTE [ ready-to-eat ] foods. (6 penalty points)
- Spray bottles, said to contain water, are not labeled as such. (1 penalty point)
- Meatballs in reachin-freezer are not covered. (1 penalty point)
- Critical: Suasage and a Pasta entree are held at 50 ° F. and 51 ° F. (6 penalty points)
- Carbon dioxide [ CO 2 ] tanks are not securely chained. (1 penalty point)
- Penetration holes in wall surrounding plubing are not filled in. (1 penalty point)
- 1) Handles of Silver King reach-in refrigerator are dirty. 2) Shelf is dirty under glassware. (2 penalty points)
2 occurences.
- Critical: Dirty Dishes stacked in a handsink. are blocking access to using the handsink. (3 penalty points)
- No covered waste container is in the women's restroom. (1 penalty point)
- Back door is open without a screen door in place. (1 penalty point)
- The handsink at the bar area has no soap. (3 penalty points)
- The handsink at the bar has no sanitary paper towels. (3 penalty points)
- Restrooms lack handwashing reminder signs. (1 penalty point)
- Critical: First Aid medications are stored near food. (6 penalty points)
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4/29/2009 | Routine | 63 | Advise & Educate |
- Handle of ice scoop has fallen into the ice. (1 penalty point)
- Boxes of produce are not stored 6 inches above food level. (1 penalty point)
- CO2 tanks are not chained. (1 penalty point)
- There is no food probe thermometer on the premises. (1 penalty point)
- Penetration hole in wall for drain pipe from handsink is not sealed or caulked. (1 penalty point)
- Door of reach-in freezer and handle is dirty. (3 penalty points)
- Two protective panels are missing over flourescent light bulbs. (1 penalty point)
Corrected on site.
- Misty brand Deoderizer is stored next to food equiipment and clean linens. (3 penalty points)
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10/17/2008 | Routine | 88 | Advise & Educate |
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