- A bottle of oil is not labeled. (1 penalty point)
- Critical: Cut pieces of melon are not being cold held and measure 55 degrees F. (6 penalty points)
- Critical: The soda nozzle in the bar area is not clean. (6 penalty points)
- Some areas of equipment are drity with food debris. (1 penalty point)
- The floor is damaged in some areas. (1 penalty point)
|
10/13/2015 | Routine | 85 | Advise & Educate |
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: Hand sink is being used for purposes other than handwashing (3 penalty points)
|
11/18/2014 | Routine | 79 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Serving ice is being stored in contact with cold plate and beverage lines in the grill area. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
|
12/13/2013 | Routine | 87 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Meat/pastrami measures 48F in reach-in compartment of cold table. (6 penalty points)
- Critical: Food of animal origin that may be undercooked to customer order is not asterisked to a written consumer advisory reminder. (6 penalty points)
- Taped beverage tubing above ice in ice bin is not smooth and easily cleanable. (1 penalty point)
- Cabinetry with shelves below counters is not free of cevices, smooth and non-absorbent below counter tops. (1 penalty point)
- Beverage tubing is in contact with ice in ice bin. (1 penalty point)
- Critical: Cold table does no hold potentially hazardous food at 41F or less. (3 penalty points)
- Non-portable equipment is not all spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable Victory reach-in lacks 6 inches elevation above floor and is not sealed to floor. (1 penalty point)
- Critical: Ice is dumped into handsink. (3 penalty points)
- Exposed ventilation ducting running below ceiling creates interior surfaces that are not easily cleanable. Porous acoustic ceiling above service area is not smooth and easily cleanable. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Copper drain line is on floor. (1 penalty point)
|
12/14/2011 | Routine | 73 | Advise & Educate |
- Critical: Cut melon measures 44F at top of cold table. Breaded Tenderloin measures 48F in reach-in. (6 penalty points)
2 occurences.
- Critical: Consumer advisory is not provided for uncercooked foods of animal origin that are cooked to order. (6 penalty points)
- Underside of counter where kitchenware is stored and areas of shelving storing kitchenware are not smooth and non-absorbent. (1 penalty point)
- Beverage tubing is not separated from culinary ice in an ice bin. (1 penalty point)
- Cold table and reach-in are not maintained to hold food at 41 F or less. (1 penalty point)
2 occurences.
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable Reach-in lacks 6 inches elevation above floor and is not sealed to floor. (1 penalty point)
- Less than 20 foot candles of light are measured in service area where ice is scooped and less than 50 foot candles of light are measured at food prep surfaces. (1 penalty point)
- Drain line is not elevated above floor to facilitate cleaning. (1 penalty point)
- Areas of wall are not maintained to be smooth and non-absorbent. (1 penalty point)
- Areas of floor are not clean. (1 penalty point)
|
3/31/2011 | Routine | 79 | Advise & Educate |
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Cut watermelon is not protected from water splash of handsink. (1 penalty point)
- Critical: Foods of animal origin that may be undercooked to customer order are not asterisked to a written consumer advisory reminder. (6 penalty points)
- Clean kitchenware is not all stored covered / inverted. (1 penalty point)
- Non-integral cold plate and tubing are in contact with ice in ice bin. (1 penalty point)
- Various non-portable equipment is not spaced from non-portable / immovable surfaces for easy cleaning or sealed to nearby non-portable/immovable surfaces. (1 penalty point)
- Various non portable equipment is not tinches above floor and is not sealed to floor. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Critical: Food is dumped into handsink. (3 penalty points)
- Exposed ventilation duct structure running along bottom of ceiling and edge of wall is not smooth and easily cleanable. Areas of ceiling are not smooth and easily cleanable in above service area. (1 penalty point)
- Less than 50 foot candles of light are measured at food prep surfaces and less than 20 foot candles of light are measured in service area. (1 penalty point)
- Drain line is on floor. (1 penalty point)
- Ventilation ducting is partially detached from ceiling attachment. Areas of floor and wall are not maintained to be smooth and easily cleanable. (1 penalty point)
- Areas of ceiling and floor are not clean in prep area. (1 penalty point)
|
10/1/2010 | Routine | 79 | Advise & Educate |
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Pan of wieners is thawing in handsink at room temperature. (1 penalty point)
- Critical: Corned beef measures 45F in four door reach-in. (6 penalty points)
- Critical: Food of animal origin which may be undercooked to order is not identified/asterisked to a written consumer advisory reminder. (6 penalty points)
- Ice scoop handle is in ice. (1 penalty point)
- Non-portable tables, cooking equipment and non-portable four door reach-in are not spaced from immovable surfaces for easy cleaning or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable four door reach-in lacks 6 inches elevation above floor and is not sealed to floor. (1 penalty point)
- Reach-in is not maintained to hold food at 41F or less. (1 penalty point)
- Ambient air thermometer of four door reach-in reads 36F when product temperature inside reach-inmeasures 45F. (1 penalty point)
- Critical: Pan of wieners is in handsink. (3 penalty points)
Corrected on site.
- Drain line is on floor. (1 penalty point)
- Areas of floor and wall are not maintained to be smooth and easily cleanable. (1 penalty point)
|
1/5/2010 | Routine | 76 | Advise & Educate |
- Unable to verify certified manager is registered with SLVHD. (1 penalty point)
- Ice scoop handle is stored in the ice. (1 penalty point)
Corrected on site.
- Critical: Various meats in the reach-in are being held at 50-51 degrees F. (6 penalty points)
- Critical: Food of animal origin that may be under-cooked to order is not identified/asterisked to a written consumer advisory. (6 penalty points)
- Clean plates stored next to the hand drying towels are not protected from water dripping off of the hands. (1 penalty point)
- Supply lines run through the culinary ice in the ice bin. (1 penalty point)
- Ends of the non-portable equipment are not spaced or sealed for easy cleaning. (1 penalty point)
- The reach-in is unable to maintain PHF at or below 41 degrees F. Note: PIC will fax the time/temperature log or repair work order to Corinne Nelson (801) 313-6609 (1 penalty point)
- Small area of wall is not repaired to be smooth, non-absorbent, and easily cleanable (next to the cold table unit) and other various areas (near the doorway) (1 penalty point)
|
7/1/2009 | Routine | 81 | Advise & Educate |
Restaurant representatives - add corrected or new information about Salt Lake Country Club - Downstairs Grill, 2400 E Country Club Dr, Salt Lake City, UT 84109 »