- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Employee food is stored with customer food. Employee drink is stored on the prep table. (3 penalty points)
Corrected on site.
2 occurences.
- Operator is not wearing a hair restraint. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Cooked egg is being held at 44°F in the walk in cooler. Deli meat is being held at 44°F in a reach in cooler. (6 penalty points)
2 occurences.
- Critical: Cooked patty meat is being held at 129 F in a pan on the cooking range. (6 penalty points)
Corrected on site.
- Critical: Gyro meat is not time marked. Written procedures for using time as a public health control are not available. (6 penalty points)
- Critical: The ceiling interior of the ice machine is unclean. (6 penalty points)
|
11/5/2015 | Routine | 64 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Operator is not wearing a hair restraint. (1 penalty point)
- Critical: Raw meat is stored above sauces in a reach-in cooler. (6 penalty points)
Corrected on site.
- Squeeze bottles are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Raw shell egg is being held out of temperature control on top of the cooler. (6 penalty points)
Corrected on site.
- Critical: Gyro meat is not time-marked. Written procedures for using time as a public health control are not available. (6 penalty points)
Corrected on site.
- Critical: The canopener blade is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Floor tile in the mens restroom is damaged. (1 penalty point)
|
3/10/2015 | Routine | 69 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
Corrected on site.
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw beef patty is stored above Reece's chocolate in a reach-in cooler. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food containers are stored on the floor in the walk-in cooler. (1 penalty point)
- Critical: Deli meat in cooler is not date-marked. (3 penalty points)
- Critical: Paper menu does not have a consumer advisory. (6 penalty points)
- Paper towel is stored on the floor in the restroom storage room. (1 penalty point)
- There is a gap between filters in the exhaust hood. (1 penalty point)
- Critical: The top interior of the ice machine is unclean. The canopener blade is unclean to sight and touch. The meat slicer guard is dirty. (6 penalty points)
3 occurences.
- Reach-in cooler bottom is unclean. Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The floor is cluttered with items in the second floor storage room. (1 penalty point)
|
8/6/2014 | Routine | 63 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw shell eggs are being held out of temperature control at 81 °F on a counter. Various items are being held at 45 °F in the walk in cooler. (6 penalty points)
2 occurences.
- Surfaces of the walk in are not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Areas in thewalk in are dusty. (1 penalty point)
|
7/10/2013 | Routine | 90 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Various items are are being held between 50-51° F °F in the prep table. (6 penalty points)
- Critical: The prep table is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- Not all the baffles are installed presenter on the hood. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The ceiling of the walk in is unclean with mold. The small hood is dusty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent in the walk in. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- A wall is damaged by an exact door. (1 penalty point)
|
8/20/2012 | Routine | 77 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Unable to document current certified manager training. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (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)
- Reach-in cooler gaskets are dirty. The ceiling of the walking has mod growth. (1 penalty point)
2 occurences.
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
2 occurences.
|
10/14/2011 | Routine | 86 | Advise & Educate |
- Critical: An open employee drink is stored in food prep room(behind gyro cooker). (6 penalty points)
Corrected on site.
- Critical: Cooked hamburger being held hot on cookline noted at 119*F. (6 penalty points)
- Critical: Some cooked potatoes in middle cold drawer noted at 50*F. Some deli meat in left cold drawer noted at 50*F. (6 penalty points)
- Bottom of cold drawer fridge noted soiled. Also bottom shelf in single door True fridge. Walk in fridge fan covers noted soiled. (2 penalty points)
2 occurences.
- Hand sink by warewash area lacks a hand wash reminder sign. (1 penalty point)
|
11/15/2010 | Routine | 79 | Advise & Educate |
- Certified manager license is expired. (1 penalty point)
- Critical: An open employee drink is stored on a counter by the gyro meat cooker. (6 penalty points)
Corrected on site.
- Damp wipe cloths are stored on counter tops. (1 penalty point)
- Shelving to roller cart stored in walk in noted rusty. (1 penalty point)
- Critical: Ice guard of ice machine is soiled. (6 penalty points)
- Some lower shelving in facility is soiled. (1 penalty point)
- Wall behind 3 compartment sink is no longer smooth and easily cleanable. (1 penalty point)
|
4/5/2010 | Routine | 83 | Advise & Educate |
- Critical: Gyro meat in steam table noted at 132*F. (6 penalty points)
- Critical: Deli meat and raw hamburger meat stored in cold drawers noted between 44 and 47*F. (6 penalty points)
- Some shelving in walk in firdge noted with some rust accumulation. (1 penalty point)
- Shelving for table next to oven is soiled. (1 penalty point)
|
9/15/2009 | Routine | 86 | Advise & Educate |
- Critical: The ice guard in the ice machine is soiled. (6 penalty points)
Corrected on site.
- Critical: The bottom shelf in a couple of reach in fridges is soiled. (6 penalty points)
- A light fixture in the back room is cracked. (1 penalty point)
- Critical: A chemical in spray bottle is not labeled. (6 penalty points)
Corrected on site.
|
1/26/2009 | Routine | 81 | Advise & Educate |
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