- There are several missing food handler training cards. (1 penalty point)
- Critical: A few serv-safe certificates have expired. (6 penalty points)
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food on the shelves in the walk-in is not elevated 6 inches from the floor. (1 penalty point)
- Critical: The potatoe salad is holding temperature of 45 degrees F. on the buffet table. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
- One of the cold tables is missing an ambient air thermometer. (1 penalty point)
- The handwash sink in the bakery is loose and not sealed to the wall. (1 penalty point)
- Lights are burned out in the hood. There is a missing baffle and a damaged baffle in the hood. An end cap is missing on the light in the storage area. (1 penalty point)
3 occurences.
- The Hamilton Beach mixer is not clean. (1 penalty point)
- There is less than10 foot candles of light in the walk-in. (1 penalty point)
Corrected on site.
- The floor is not clean under the cooking equipment. The floor in the walk-in is not clean. The floor is not clean under shelving in the storage area. (1 penalty point)
3 occurences.
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3/11/2015 | Routine | 76 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled in covered containers. (6 penalty points)
2 occurences.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: The ham is measuring 49 degrees. (6 penalty points)
- Critical: The cooked veggies are measuring 82 degrees. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- The ice scoops is hot stored in a clean dry location (1 penalty point)
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: A thermometer is not being used to check the final rinse in the ware wash machine. (3 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- There is black mold in the walk-in. The hood above the dish machine is dirty. Various light covers are dirty. (1 penalty point)
3 occurences.
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. (6 penalty points)
Corrected on site.
- Critical: The spray novel falls below the flood rim. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- The floor is dirty in various areas. Floor sinks are dirty. (1 penalty point)
2 occurences.
- Nonfunctional equipment is stored on the premises. (1 penalty point)
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7/29/2014 | Routine | 43 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Cean utensils are being stored in dirty containers. (1 penalty point)
- 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 has calcium build-up and is not clean. (6 penalty points)
- Critical: There is no cold water at the hand sink. (3 penalty points)
- Lights are not shielded in the storage area. (1 penalty point)
- Soap is stored over the prep table and not over the handwash sink. (3 penalty points)
- A light lens is cracked in the storage area. (1 penalty point)
- The ceiling is dirty around the diffusers. The condenser fans are not clean in the walk-ins. (1 penalty point)
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6/20/2013 | Routine | 80 | Advise & Educate |
- A box of food is stored on the floor in the storage area. (1 penalty point)
- Critical: (1) The salad dressings is holding temperature of 44 degrees F. in the walk-in. (2) The potatoes salad, cottage cheese, and salad dressing are holding temperature of 46-52 degrees F. on the buffet table. (3) The raw chicken is holding temperature of 44 degrees F. in the cookline drawer. (6 penalty points)
3 occurences.
- Critical: The hamburger is holding temperature of 128 degrees F. in the hot slider. (6 penalty points)
- Single service items are stored on the floor. (1 penalty point)
- Critical: (1) Clean utensils are being stored in an unclean containers. (2) The interior of the ice machine has calcium and lime deposits. (6 penalty points)
2 occurences.
- Critical: The faucet leaks on the prep sink. (6 penalty points)
- Critical: Chemicals are being stored above the prep sink and on a prep table (6 penalty points)
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9/26/2011 | Routine | 68 | Advise & Educate |
| No violation noted during this evaluation. | 11/10/2010 | Followup | 100 | |
- Critical: A personal drink is stored on a prep table. (6 penalty points)
- Critical: Raw eggs are stored above tortillas in the walk-in. (6 penalty points)
- The handle of a cup is touching the flour. (1 penalty point)
- Critical: The cook taco meat is holding temp. of 47° F. and the chili verde is 52° F. and did not meet the required cooling time limits. (6 penalty points)
- Improper cooling procedures were used on the taco meet and chili verde. (3 penalty points)
- Critical: The hamburger and chicken are holding temperature of 102-111° F. on the slider. (6 penalty points)
- Critical: The food on the buffet table are holding temperature of 47-50° F. (6 penalty points)
- Dishware is not being inverted on the wire shelves. (1 penalty point)
- (1) The prep sink is not sealed to the wall. (2) The back hoods are not sealed to the wall. (3) The hoods are not sealed completely on the joints in the upstairs kitchen. (3 penalty points)
3 occurences.
- (1) A dry ingredient container lid is chipped. (2) A light is burned out in the walk-in freezer. (3) The slider and the buffet table is are not holding potentially hazardous food at a safe and accurate temperature. (3 penalty points)
3 occurences.
- Critical: (1) Knives are stored in an unclean area. (2) The ice machine is not clean in the warewasher area. (12 penalty points)
2 occurences.
- There is less than 50 foot candles of light in the pantry kitchen and through-out the upstairs kitchen. (1 penalty point)
- (1) A ceiling tile is not in place and one is missing. (2) The floor is rusted in the pantry walk-in. (2 penalty points)
2 occurences.
- The ceiling tiles are stained and no longer cleanable in the upstairs kitchen. (1 penalty point)
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10/22/2010 | Routine | 43 | Advise & Educate |
- Critical: A personal drink is being stored above food on the spice shelves. (6 penalty points)
- The handle of the cup is touching the flour in the flour bin. (1 penalty point)
- The bread bin container does not have a lid to protect the day old bread. (1 penalty point)
- Critical: The chicken is holding temperaure of 108 degrees fahrenheit on the steam table. (6 penalty points)
- There is no irreversible thermometer or test strips to measure the temperature of the warewasher. (1 penalty point)
- The cover is missing on the floor drain by the meat slicer. (1 penalty point)
- Critical: The warewasher is not reaching the temperature of 160 degrees fahrenheit for sanitizing. (6 penalty points)
- Critical: The interior top of the ice machine has calcium/lime deposits. (6 penalty points)
- There is wall damage in the hall by the warewashing area. (1 penalty point)
- The floor is not clean behind the ice machine. (1 penalty point)
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12/9/2009 | Routine | 70 | Advise & Educate |
- (1) The certified manager's certificate is not available for viewing. (2) The certified manager is not registered with the Health Department. (1 penalty point)
2 occurences.
- The handle of the sugar scoop is touching the product. (1 penalty point)
- (1) A box of raw chicken is stored on the floor in the freezer. (2) The dry bread is not covered. (2 penalty points)
2 occurences.
- Critical: (1) The half and half is holding temperature of 50° F. in the small reach-in. (2) The eggs and salsa are holding temperature of 45-49° F. in the small reach-in. (12 penalty points)
2 occurences.
- Critical: A tray of cooked sausage and french toast held over 24 hours are not date marked. (6 penalty points)
- Terry cloth is being used to store in use utensils on. (1 penalty point)
- The small reach-in is not holding potentially hazardous food at a safe and accurate temperature. (1 penalty point)
- Critical: The can opener and holster are not clean. (6 penalty points)
- The floor is not clean under the fryer. (1 penalty point)
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8/5/2009 | Routine | 69 | Advise & Educate |
- Food handler cards cannot be verified. (1 penalty point)
- Critical: Personal drinks are stored next to bagles on the prep table (6 penalty points)
- Critical: Raw chicken is stored over ready to eat food in the walk-in. (6 penalty points)
Corrected on site.
- Critical: The sprouts is holding temperature of 45° F. on the salad bar. (6 penalty points)
- Single service plates are not inverted. (1 penalty point)
Corrected on site.
- Critical: The ice machine has calcium/lime deposits on the interior. (6 penalty points)
- There is wall damage across from the elevator. (1 penalty point)
- (1) The floor is dirty in the storage area. (2) The floor is dirty in the walk-in. (2 penalty points)
2 occurences.
- The floor is dirty behind the ice machine including the floor sink. (1 penalty point)
- Chemicals are stored with food trays. (3 penalty points)
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1/26/2009 | Routine | 67 | Advise & Educate |
- The Certified Manager is not registered with the Salt Lake Valley Health Department. (1 penalty point)
- Critical: A personal drink is stored above clean linen and next to food. (6 penalty points)
- Critical: Enmployee is handling cooked burgers and buns with bare hand contact. (6 penalty points)
- The scoop handle is buried into the salt. (1 penalty point)
- The tomatoes and lettuce are not protected. (3 penalty points)
Corrected on site.
- Critical: Pork is holding a temperature of 130 degrees on the serving area (self service in hall). (6 penalty points)
- Critical: The milk and raw eggs are holding at a temperature of 48-51 degrees in the small reach-in. The tomatoes are holding at a temperature of 45 degrees on the self service counter. (12 penalty points)
2 occurences.
- Pans are not inverted. (1 penalty point)
- The handsink is not completely sealed to the wall. (1 penalty point)
- The rice container lid is in poor repair. The seal around the base of the kettle is rusty. A light is burned out in the hood and in the walk-in and also in the freezer. (3 penalty points)
3 occurences.
- Critical: The can opener is dirty. The meat slicer is dirty. A spatula is stored away dirty. (18 penalty points)
3 occurences.
- The prep table drawers are dirty. (1 penalty point)
- Critical: The handsink is being used for other purposes. (3 penalty points)
- Personal items are stored on top of food. (1 penalty point)
- There is ceiling damage in the hall. The back is missing onthe self service display case. (2 penalty points)
2 occurences.
- The ceiling is dusty around the diffusers. (1 penalty point)
- Critical: WD40 is stored next to cheese. (6 penalty points)
Corrected on site.
|
9/3/2008 | Routine | 28 | Advise & Educate |
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