- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
|
5/11/2015 | Routine | 97 | Approved |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Critical: A chemical spray bottle is stored above a food preparation area. (6 penalty points)
|
7/8/2014 | Routine | 90 | 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)
- Food is being stored on the floor. (1 penalty point)
|
7/16/2013 | Routine | 97 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Cardboard floor coverings in walk-in are not smooth and non-absorbent. (1 penalty point)
- Toilet room door is not self closing. (1 penalty point)
- Handwash sign is not at handsink in toilet room used by employees. (1 penalty point)
- Fixed in place shelf above 3 compartment sink is chipped. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
|
3/9/2012 | Routine | 93 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Unwrapped stir sticks for customer self-service are not individually dispensed. (1 penalty point)
- Non-portable equipment(handsink cabinet) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Handwash sign is not at handsink in toilet room. (1 penalty point)
- Areas of floor in warewash room are not maintained to be smooth and non-absorbent. (1 penalty point)
|
6/8/2011 | Routine | 95 | Advise & Educate |
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Critical: Chicken measures 115 F holding in hot cabinet. (6 penalty points)
- Critical: Cut tomatoes measure 47 F at cold table. (6 penalty points)
- Unwrapped stir sticks for customer self service are not individually presented. (1 penalty point)
- Cold table and hot cabinet are not maintained to hold food at 41F and 135F respectively. (2 penalty points)
2 occurences.
- Areas of floor and fixed in place shelf in warewash room are not maintained to be smooth and non-absorbent. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
|
9/7/2010 | Routine | 82 | Advise & Educate |
- Certified manager is not registered with SLVHD. (1 penalty point)
- Critical: cut tomato measures 44F at cold table. (6 penalty points)
- Cold table is not maintained to hold food at 41 F or less. (1 penalty point)
- Light bulb above warewash area is not shielded/shatterproof coated. (1 penalty point)
Corrected on site.
- Handwash sign is not at handsink. (1 penalty point)
|
12/4/2009 | Routine | 90 | Advise & Educate |
- The permit to operate is not posted in public view.
- Unable to verify that food service workers have current food handler cards. (1 penalty point)
- Critical: A spray bottle containing heavy duty all purpose cleaner is stored next to single service spoons. (6 penalty points)
Corrected on site.
|
2/23/2009 | Routine | 93 | Advise & Educate |
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