Saffron Valley, 26 N E St, Salt Lake City, UT 84103 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- A container of food is being stored on the floor. (1 penalty point)
- Critical: Raw shell eggs are being held out of temperature control on the shelving. (6 penalty points)
Corrected on site.
- 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)
- Critical: Food is stored in plastic shopping bag. (6 penalty points)
- Clean equipment is stored on the floor in the storage room. (1 penalty point)
- Storage shelf is made of unsealed wood. (1 penalty point)
- Handsink paper towel dispenser is empty. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: The basement 3 compartment sink is not indirectly drained. (6 penalty points)
|
1/28/2015 | Routine | 58 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
2 occurences.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. Containers of food is being stored on the floor. (1 penalty point)
2 occurences.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: Chicken wings are being held at 90 °F in the steam table. (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)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Critical: The correct sanitizer kit for the dish Mache is not present. (3 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
- Carpeting is installed in the buffet area. (1 penalty point)
|
2/21/2014 | Routine | 63 | Advise & Educate |
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