- Not all food employees have a current food handler card. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the bar dish machine. (6 penalty points)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- The panel seams under the bar are not sealed. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
1/6/2015 | Routine | 76 | Advise & Educate |
- Critical: Employees are eating in food preparation areas. (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The panel seams under the bar are not sealed. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
4/1/2014 | Routine | 91 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
Corrected on site.
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The hand sinks are not sealed to the adjacent wall. (1 penalty point)
- 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 bar dish machine. (6 penalty points)
Corrected on site.
- The bar drink gun is not clean. Fan covers in the reach-in cooler are dirty. (1 penalty point)
2 occurences.
- The spray hose is leaking. The 3-compartment sink faucet is leaking. (1 penalty point)
- The panel joints under the bar are not sealed. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
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1/22/2013 | Routine | 78 | Advise & Educate |
- Critical: Box of raw sausage is stored above raw steak in walk-in refrigerator. (6 penalty points)
Corrected on site.
- Clean glassware is stored directly below handsoap dispenser. (1 penalty point)
Corrected on site.
- Crevices on the underside of bar counter are not easily cleanable. (1 penalty point)
- Less than 20 foot candles of light are measured in various areas behind bar (beverage prep area, warewash area, handwash and misc areas behind bar), (1 penalty point)
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12/20/2011 | Routine | 91 | Advise & Educate |
- Critical: Uncovered employee beverage is on prep table. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous and ready to eat foods (Creme Brulee) that are prepared on-site and held for more than 24 hours are not date-marked. (6 penalty points)
Corrected on site.
- Handwash sign is not at handsink in beverage prep area. (1 penalty point)
- Less than 20 food candles of light are measured behind bar where glass ware and hands are washed. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
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5/13/2011 | Routine | 85 | Advise & Educate |
- Food Establishment permit is not in view of customers. (1 penalty point)
- Critical: Plate of ground beef is above carton of beef steaks in walk-in. (6 penalty points)
- Valve is installed downstream of a non-continuous pressure vacuum breaker valve. (1 penalty point)
- Crevice between steel and underside of bar counter is not easily cleanable. (1 penalty point)
- Handwash sign is not at handsink. (1 penalty point)
- Less than 20 foot cancles of light are measured behind bar. (1 penalty point)
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12/30/2010 | Routine | 89 | Advise & Educate |
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