| No violation noted during this evaluation. | 1/26/2015 | Followup | 100 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees are handling ready to eat foods (salad) with bare hands. (6 penalty points)
- Food containers 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)
- Pasta in the storage room is not covered to prevent dust contamination. A white container of lentils are stored on the floor and not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Cooked gravy is being cooled in room temperature. (6 penalty points)
- Critical: Meats are being kept at 62 on a make table. Pre-cooked ham is being kept on a food prep table at 64F. Cooked beef is kept in a zip block bag on a counter at 63F. Cooked chicken is being kept in an ice bath at 63F. (6 penalty points)
4 occurences.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked in the walk-in cooler, (3 penalty points)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
2 occurences.
- Light cover above the water heater is broken. Cooking filter is not properly installed. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: An ice bin by the beverage dispenser is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. Storage shelves by the ice machine are dirty. Cooking filters are unclean,. (1 penalty point)
3 occurences.
- The ceiling in the storage room is not cleanable and washable. (1 penalty point)
- Not all lights are shielded or shatterproof above the cook line. (1 penalty point)
- Walls are dirty in various areas. The ceiling is dirty in various areas above the warewashing area and above the cook line. (1 penalty point)
2 occurences.
|
1/22/2015 | Routine | 62 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food is being stored on the floor. (1 penalty point)
- Critical: Prep cooked ham is being held at 61F on the counter. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Various surfaces are lined with foil. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. Light is out under the cooking hood. Filters are missing under cooking hood. (1 penalty point)
3 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Cooking hood is unclean. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent in the storage room. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- Personal items are stored on food prep table. (1 penalty point)
|
6/17/2014 | Routine | 68 | Advise & Educate |
| No violation noted during this evaluation. | 9/20/2013 | Followup | 100 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. (3 penalty points)
- Food containers 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)
- Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Cut tomatoes are being held at 60F in a reach-in. Cooked ham is being held at 50F of in a reach-in. (6 penalty points)
2 occurences.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
2 occurences.
- The hand sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
3 occurences.
- Equipment is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- Two reach-in units by the service line are not cold holding temperatures at 41F or below. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- There is no hand drying provision at the hand sink. (3 penalty points)
- Restrooms lack hand washing signage. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Interior of reach-in units by the service line need to be cleaned. Ceiling above the service line needs to be cleaned. Wall in the kitchen is unclean. (1 penalty point)
4 occurences.
- The floor/wall juncture lacks coving. (1 penalty point)
|
8/30/2013 | Routine | 61 | Advise & Educate |
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
3 occurences.
- Critical: Cooked chicken is being held at 47F in a reach-in. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- One of the lights is out under the cooking hood. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
2 occurences.
|
11/1/2012 | Routine | 76 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Food is being stored on the floor. Food in the storage room is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Lasagna is not date-marked after 24 hours of packaging. (3 penalty points)
- There is exposed plywood underneath the Daewoo refrigerator unit. (1 penalty point)
- Daewoo Electronics refrigerator is not a commercial grade unit. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
Corrected on site.
- The 3-compartment sink is not sealed to the adjacent wall. The hand sink is not sealed to the adjacent wall. The mop sink is not sealed to the adjacent wall. (1 penalty point)
3 occurences.
- A cutting board is scored. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Floor tiles are missing (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
12/5/2011 | Routine | 69 | Advise & Educate |
- Critical: Raw fish is stored next to raw beef in the freezer. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked in the walk-in cooler. (6 penalty points)
- Critical: Roast beef is being held at 46F and cut olive salad is being held at 45F in the reach. in cooler. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Floor surfaces are not smooth, non absorbent, and easily cleanable below the 3 compartment sink, ice machine, and at various other places. (1 penalty point)
|
6/27/2011 | Routine | 72 | Advise & Educate |
- Critical: An employee drink is stored on a prep surface. (6 penalty points)
Corrected on site.
- A bottle of orange juice is stored in the culinary ice. (1 penalty point)
Corrected on site.
- Critical: Swiss cheese is at 45F and sliced turkey is at 46F in the large cold table. Artichoke hearts are at 47F in the small reachin. (12 penalty points)
2 occurences.
- Critical: Food removed from packaging, portioned or prepared, and held over 24 hours are not date marked. in the walkin. (6 penalty points)
- Critical: The consumer advisory is posted but not referenced on the menu. (3 penalty points)
- The ice machine door and door gaskets are not smooth, durable, non-absorbent and easily cleanable. (1 penalty point)
- The large and small cold table/reachins are not capable of holding food at 41F or less. (1 penalty point)
- The ice machine leaks into pans on the floor. Various reachin door gaskets are torn. Various cabinetry surfaces are not repaired or maintained to be smooth, durable, non-absorbent and easily cleanable. (3 penalty points)
3 occurences.
- The large cold table cutting board is scored and stained. (1 penalty point)
- Critical: The top interior of the ice machine bin is dirty. (6 penalty points)
- The floors, walls and ceiling are not repaired or maintained to be smooth, durable, non-absorbent and easily cleanable in various areas. (1 penalty point)
- Critical: Chafing dish fuel and a bottle of Tylenol are stored adjacent to and above food equipment. (6 penalty points)
Corrected on site.
|
11/8/2010 | Routine | 53 | Advise & Educate |
- A syrup dispenser containing oil is not labeled. (1 penalty point)
- Single use containers are not inverted. (1 penalty point)
Corrected on site.
- Various grill items are stored on terry cloth. Various equipment is repaired with duct tape. (2 penalty points)
2 occurences.
- Various equipment are not repaired to be smooth, durable, non-absorbent and easily cleanable. The hood seal to the wall is damaged. (2 penalty points)
2 occurences.
- Critical: The dish machine is not sanitizing. (6 penalty points)
Corrected on site.
- Sanitizer is not checked at the dish machine. (1 penalty point)
Corrected on site.
- Critical: Clean ware are not sanitized after cleaning. (6 penalty points)
Corrected on site.
- Various floors and walls are not repaired or finished to be smooth, durable, non-absorbent and easily cleanable, also ceilings. (1 penalty point)
|
5/3/2010 | Routine | 80 | Advise & Educate |
Restaurant representatives - add corrected or new information about Roberts Restaurant, 145 N Wright Brothers Dr, Salt Lake City, UT 84116 »