- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Pans are being stored in direct contact with food. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in deep containers. (3 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)
Corrected on site.
- Reach-in cooler handles are being repaired with tape. (1 penalty point)
- The light is out in the reach-in cooler. Ventilation hood filters are missing. (1 penalty point)
2 occurences.
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- The floor is dirty in the reach-in cooler. Exterior surfaces of food containers are dirty. (1 penalty point)
2 occurences.
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
Corrected on site.
- Critical: The hand sink is being used for other purposes. Drink lines in the bar area are installed above the hand sink. (3 penalty points)
Corrected on site.
2 occurences.
- Dumpster lids are left open. (1 penalty point)
Corrected on site.
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
Corrected on site.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
3/26/2015 | Routine | 61 | |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Raw chicken is being held at 70°F in a reach in cooler. (6 penalty points)
Corrected on site.
- There is a gap at the bottom of the exterior door. (1 penalty point)
|
9/23/2014 | Routine | 92 | Advise & Educate |
- Critical: Ground meat is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- Critical: Rice is being held at 118°F in the steam table. (6 penalty points)
Corrected on site.
|
2/7/2014 | Followup | 88 | Advise & Educate |
- Critical: Employees are eating in food preparation areas. (3 penalty points)
- Critical: The person in charge is not ensuring that employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
Corrected on site.
- Critical: Pans cooling food are being stacked in thewalk in cooler. (3 penalty points)
Corrected on site.
- Critical: The establishment is packaging potentially hazardous food using a reduced oxygen packaging method without a HACCP plan. (3 penalty points)
|
1/29/2014 | Critical Item | 76 | Advise & Educate |
- Not all food employees have an approved current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
- A container of food is being stored on the floor. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous food is being cooled in containers stacked on top of each other. (3 penalty points)
- Critical: Salsa is being held at 46 °F in ice bin. Cheese cream sauce is being held at 126°F in a warmer. (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)
- •Non-food contact surfaces of equipment are made of unsealed wood. Tape is being used on prep sink plumbing. Aluminum foil is not being changed daily under cook top. Tape is being used on fryer. (1 penalty point)
2 occurences.
- Critical: Food containers are being reused to store food. (6 penalty points)
- Flashing is not sealed to wall around cook hood. (1 penalty point)
- Shelving is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- Ice machine is missing cover. The condenser unit in the walk-in cooler is leaking. Light is out under cook area and in walk-in refrigerator. (1 penalty point)
2 occurences.
- Critical: Shelf above grill is unclean. (6 penalty points)
- Critical: Hand sink being used for other purposes. (3 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Light bulbs are not shielded or shatter resistant above food preparation areas. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
11/12/2013 | Routine | 51 | |
- Unable to verify that there is a current foodsatefty manager certification. (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: A employee did not wash his hands before donning gloves. (6 penalty points)
- Critical: The cover to the ceiling is missing. (6 penalty points)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled at room temperature. (3 penalty points)
2 occurences.
- Critical: Beans and fresh salsa are at 46°F in a reach in cooler. Salsa is at 62°F on an ice bath. (6 penalty points)
2 occurences.
- Critical: Not all potentially hazardous food prepared on site is date marked. (3 penalty points)
- Critical: Cooling and cold holding records for cook-chill reduced oxygen packaged foods are not available for inspection. The HACCP plan is not available for review. (3 penalty points)
2 occurences.
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. Cooking equipment is lined with foil. (1 penalty point)
2 occurences.
- The condenser unit in the reach-in cooler is leaking. The light is out in the reach-in cooler. Fan covers are missing in the reach-in unit. (1 penalty point)
3 occurences.
- A cutting board is scored. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. The interior of the ice bin is dirty. (6 penalty points)
3 occurences.
- Critical: Dirty knives are stored on magnet with clean knives. A dirty pitcher is stored with clean equipment. (6 penalty points)
Corrected on site.
2 occurences.
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. The hand sink is blocked. (3 penalty points)
2 occurences.
- A light above the ice machine is not skidded. (1 penalty point)
- The floor throughout the kitchen is unsealed exposed concrete. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: Fly traps with dead flies is placed above a food prep table and another is placed above the soda dispenser. (6 penalty points)
|
5/24/2012 | Routine | 30 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
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. (6 penalty points)
Corrected on site.
- Single service items are stored in the splash zone of a hand sink. (1 penalty point)
Corrected on site.
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- There is no sanitizer test kit available. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Employee personal items are not stored separately from food and equipment. (1 penalty point)
Corrected on site.
- Critical: A container of sanitizer is not labeled. (6 penalty points)
Corrected on site.
- Critical: Chemicals are stored next to food equipment. (6 penalty points)
Corrected on site.
|
4/21/2011 | Routine | 66 | Advise & Educate |
Restaurant representatives - add corrected or new information about Salsa Leedos, 3956 W 13400 S, Riverton, UT 84096 »