- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Critical: A reach-in cooler is holding at 44 degrees. Eggs on the cook line are at 44 degrees (not corrected on site). (6 penalty points)
Corrected on site.
2 occurences.
- Critical: A container of potentially hazardous food is not date-marked. (3 penalty points)
Corrected on site.
- Critical: A date-marked food item has been in a reach-in for longer than 7 days. It was discarded. (6 penalty points)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- 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 dish machine. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Non-food contact surfaces above the stove are dirty. Fan covers in the walk-in cooler are dusty. (1 penalty point)
2 occurences.
- Critical: The server backstation hand sink is being used for purposes other than hand washing. (3 penalty points)
- Various floor surfaces are damaged. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
Corrected on site.
|
2/27/2015 | Routine | 54 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
Corrected on site.
- Critical: Various items are being held at 44-48 °F in the walk in cooler. (6 penalty points)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Fan covers in the reach-in cooler are dirty. (1 penalty point)
- Critical: Hand sink is being used as a dump sink. (3 penalty points)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Wall tiles are missing in the ware washing area. Areas of the floor are missing grout. (1 penalty point)
2 occurences.
|
9/2/2014 | Routine | 76 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Utensils are stored in standing water. (1 penalty point)
Corrected on site.
- Critical: Cut tomatoes are being held at 45-47 °F in the make table. (6 penalty points)
- The counter by the dish machine is not sealed to the wall. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: Hand sink is being used to dump drink. (3 penalty points)
- There are holes in the walls throughout the kitchen Areas of the floor are missing grout. (1 penalty point)
2 occurences.
|
12/4/2013 | Routine | 86 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food in the reach-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: The walk in is holding at 45 F. Cut tomatoes and corned beef are being held at 50 °F in the make table. (6 penalty points)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- The counter by the dish machine is no longer sealed to the wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The interior of the microwave is unclean. (1 penalty point)
- Fan covers in the reach-in cooler are dirty. (1 penalty point)
- The spray hose by the dish machine is leaking. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- There are holes in the wall under the dish machine. Areas of the floor are missing grout. (1 penalty point)
2 occurences.
|
6/13/2013 | Routine | 84 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the cook line reach-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Hamburger patties are being held at 52 F in the cook line drawers. (6 penalty points)
- The warewashing counter is no longer sealed to the wall.. (1 penalty point)
- Critical: Shelves in the cook line reach-in cooler are unclean to sight and touch. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Not all lights are shielded or shatterproof in the downstairs storage room. (1 penalty point)
- The light is burnt out in the downstairs freezer. (1 penalty point)
- The floor in the downstairs storeroom is no longer sealed. There is a large hole in the wall to the left of the warewashing area. Tiles are damaged in the warewashing area. Areas of the floor are missing grout. (1 penalty point)
4 occurences.
|
11/20/2012 | Routine | 81 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Fan covers in the walk-in cooler are dirty. Reach-in cooler fan covers are dirty. (1 penalty point)
2 occurences.
- The light is out in the walk-in-freezer. (1 penalty point)
|
7/6/2012 | Routine | 96 | 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)
Corrected on site.
- Food in the walk-in freezer is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Single service items are not stored or inverted to prevent contamination. (1 penalty point)
Corrected on site.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Gaskets are damaged on the reach in cooler . (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
- There is an accumulation of food debris under the fryer. Fan covers in the walk-in freezer are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- A light is out in the downstairs walk in freezer. (1 penalty point)
- The floor in the dry storage is not sealed. (1 penalty point)
|
2/9/2012 | Routine | 81 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
Corrected on site.
- Critical: The fresh cut salsa is measuring 47 F . (6 penalty points)
- Critical: The menu is lacking a consumer advisory . (3 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. The lid on the ice machine is dirty. (1 penalty point)
2 occurences.
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
|
5/19/2011 | Routine | 82 | Advise & Educate |
- Critical: An employee beverage is stored on a food preperation surface. (6 penalty points)
Corrected on site.
- Critical: Raw eggs are stored above cooked ham and raw peppers. (6 penalty points)
Corrected on site.
- A wet towel is stored on the counter. (1 penalty point)
Corrected on site.
- Critical: A spoon is stored in the hand washing sink. (3 penalty points)
Corrected on site.
- There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- There are no paper towels at the hand sink. (3 penalty points)
Corrected on site.
|
12/7/2010 | Routine | 78 | Advise & Educate |
- Critical: The ceiling in the walk-in is leaking. Food is not stored to protect from contamination. (6 penalty points)
- Critical: The sausage, on the counter top, is measuring 76 F. (6 penalty points)
- The lid of the ice machine is dirty. (1 penalty point)
- The mixer is dirty. (1 penalty point)
|
3/30/2010 | Routine | 86 | Advise & Educate |
Restaurant representatives - add corrected or new information about Red's Diner, 161 W 600 S, Salt Lake City, UT 84101 »