- Unabe to verify food handler cards for all employees. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the reach-in cooler. (6 penalty points)
Corrected on site.
- Wet wiping cloth is not stored in sanitizer solution. (1 penalty point)
- Box of chips are stored on the floor. (1 penalty point)
- Critical: Deli meat is being held at 47°F in the make table. (6 penalty points)
Corrected on site.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Pressurized cylinder is not secured. (1 penalty point)
- Critical: There is no hand sink convenient and accessible to the meat slicer room. (6 penalty points)
- Critical: Front hand sink is being used to dump food. (3 penalty points)
- The front door is propped open. (1 penalty point)
Corrected on site.
- Floor surface is damaged at service line. (1 penalty point)
|
6/17/2015 | Routine | 69 | Advise & Educate |
- Critical: There is no hand sink in the meat slicer room. (6 penalty points)
- Critical: The cold water at the hand sink in the wash room is not working. (6 penalty points)
|
7/3/2014 | Followup | 88 | Advise & Educate |
- Critical: Employees personal beverage is not separated from food preparation area. (3 penalty points)
Corrected on site.
- Critical: Employee is handling ready to eat food with bare hands. (6 penalty points)
Corrected on site.
- Sanitizer bucket is too strong at 200 ppm. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no hand sink in the meat slicing room. (6 penalty points)
- Critical: Cold water for the hand sink is not working. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Various walls are damaged. (1 penalty point)
|
6/24/2014 | Routine | 74 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Variousitems are being held between 46-45°F in a reach in cooler. (6 penalty points)
- Critical: The Victory reach-in is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
|
2/4/2013 | Followup | 86 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees are eating in food preparation areas. (3 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Critical: Various itemsare are being heldbetween 51-58 °F in the make table. Soft cheese is being held at 45 °F in the small make table. Variousitems are being heldbetween 48-51 °F in a reach in cooler. (6 penalty points)
3 occurences.
- Critical: TheVictory reach-in is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. The hand sink is blocked in the warewash area. (3 penalty points)
2 occurences.
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- A ceiling fan is dusty. (1 penalty point)
|
1/31/2013 | Routine | 81 | Advise & Educate |
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- utensils are being stored in room temperature waters. (1 penalty point)
- there is no measurable amount of sanitizer in Sanitization bucket. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Food equipment are being stored in shower area in the restroom. (1 penalty point)
- Unwrapped straws for customer self-service are not presented to protect lip surfaces from touching by customers. Utensils are not stored to protect lip surfaces. (1 penalty point)
2 occurences.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- A cutting board is scored. (1 penalty point)
- The cabinet top under The bread toaster is dirty has accumulation is more than a days. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
|
2/21/2012 | Routine | 81 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Some sliced tomatoes in small container by salad prep station noted at 48*F. (6 penalty points)
- Critical: Quat sanitizer solution in three compartment sink used to sanitize the dishes is too weak. (6 penalty points)
Corrected on site.
- Critical: The can opener blade is soiled. (6 penalty points)
Corrected on site.
- Lower shelf below hand sink at food prep line noted soiled. (1 penalty point)
- Critical: A wipe cloth is stored in the hand sink in the warewash room. (3 penalty points)
Corrected on site.
- The ceiling in the warewash room is soiled. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
|
2/24/2011 | Routine | 70 | Advise & Educate |
- Certified manager license is expired. (1 penalty point)
- Critical: Deli meats in Beverage Air cold prep table fridge noted at 62*F. (6 penalty points)
- Ambient air thermometer in Victory fridge is not accurate to +/- 3*F. (1 penalty point)
- Ambient air temperature in Beverage Air cold prep table fridge noted at 62*F. (1 penalty point)
- Hand sink in warewash room is not properly sealed to the wall. (1 penalty point)
- Critical: Wash cloths are being stored in hand sinks. (3 penalty points)
Corrected on site.
- Spray gun at warewash sink is leaking water and is duct taped. (1 penalty point)
- Hand sink in warewash room lacks paper towels. (3 penalty points)
Corrected on site.
|
5/21/2010 | Routine | 83 | Advise & Educate |
- Certified manager license expired as of 5-23-09. (1 penalty point)
- Critical: Cooked chicken stored in Victory fridge in process of cooling since 10 A.M. noted at 69*f. at 3 P.M. (6 penalty points)
Corrected on site.
- Cooked chicken stored in Victory fridge in process of cooling noted covered with saran wrap. (3 penalty points)
- Critical: Hand sink in warewash room is being utilized for food prep. (3 penalty points)
Corrected on site.
- Hand sink in warewash room lack papertowels. (3 penalty points)
Corrected on site.
- Critical: A chemical stored in a spray bottle is not labeled. (6 penalty points)
Corrected on site.
|
7/16/2009 | Routine | 78 | Advise & Educate |
- Unable to verify that establishment has a certified food service manager on staff. (1 penalty point)
- The lemon wedges provided for customer self serve are not covered. There is no splash guard between the handsink and the toaster. (2 penalty points)
2 occurences.
- Critical: Not all opened deli meats are date marked. (6 penalty points)
- There is no probe style thermometer to check the internal tempertures of the foods. (1 penalty point)
- Wire rack shelving in dry storage room is not at least 6 inches above the floor. (1 penalty point)
- Critical: Quat sanitizer is too strong. (6 penalty points)
- Critical: Interior of seal cold spot is soiled. (6 penalty points)
- Interior of microwave is soiled. (3 penalty points)
- There is no soap at handsink in warewash room. (3 penalty points)
Corrected on site.
- There are no paper towels at the handsink in the warewasher room. (3 penalty points)
Corrected on site.
- Ceiling tiles in warewash room are soiled. (1 penalty point)
- A chemical spray bottle is stored above clean dishware in warewash room. (3 penalty points)
Corrected on site.
|
9/23/2008 | Routine | 64 | Advise & Educate |
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