- Not all food employees have a current food handler card. (1 penalty point)
- Critical: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Single service items are stored on the floor. (1 penalty point)
- Gaskets are damaged on a refrigerator unit and are repaired using tape. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: There is no hand sink convenient and accessible to the warewasing area. (6 penalty points)
- Critical: The mop sink does not have a backflow prevention device. (6 penalty points)
- The toilet is in disrepair. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- The floor sink in the back storage room is unclean. The wall at the hand sink is unclean. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
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1/13/2016 | Routine | 74 | Advise & Educate |
- Unable to verify that all employees have food handler training. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- A box of post mix syrup is being stored on the floor. (1 penalty point)
- Critical: Salsa is being held at 52° F in the condiment bar. (6 penalty points)
- Clean equipment is stored in a location subject to splash contamination from a sink. (1 penalty point)
- Critical: There is no hand washing sink in the back room. (6 penalty points)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
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12/4/2014 | Routine | 83 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Bag-in-box soda syrup is stored on the floor. (1 penalty point)
- Critical: Cold fruit juice dispenser spigot is dirty. (6 penalty points)
- Critical: There is no handwashing sink in the back room. (6 penalty points)
- Light over 3-compartment sink is not shielded. (1 penalty point)
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7/2/2013 | Routine | 84 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Soda bibs and soda cans are being stored on the floor. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- The interior of the microwave is unclean. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent in the 3-compartment room. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- The floor is dirty underneath the beverage dispenser and 3- compartment room. (1 penalty point)
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10/19/2011 | Routine | 92 | Advise & Educate |
- The food handler training cannot be documented. (1 penalty point)
- (1) The certified manager's certificate has expired. (2) The certified manager is not registered with the Health Department. (1 penalty point)
2 occurences.
- The towel dispenser is in poor repair. (1 penalty point)
- There is no handwashing remimder sign in the restroom. (1 penalty point)
- (1) The floor sinks are not clean. (2) The floor under the soda boxes and the 3-compartment sink is not clean. (2 penalty points)
2 occurences.
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1/17/2011 | Routine | 94 | Advise & Educate |
- The permit to operate is not posted in public view. (1 penalty point)
- (1) Food handler training cannot be documented. (2) Employee does not have a food handler training card. (1 penalty point)
- Critical: The salsa is holding temperature of 47 degrees fahrenheit on the deli table. (6 penalty points)
- Critical: There is no hand washing sink in the 3 compartment sink area. (6 penalty points)
- The floor is not clean under the soda equipment. (1 penalty point)
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11/20/2009 | Routine | 85 | Advise & Educate |
- Foodhandler cards can not be documented. (1 penalty point)
- Critical: Manufactured, pre-cooked cheeseburger bites are re-heated to only 94 ° F. , instead of to a minimum of 135 ° F. (6 penalty points)
- No test paper kit is available for testing sanitizer solution. (1 penalty point)
- Sanitizer concentration levels are not being determined. (1 penalty point)
- Critical: Tongs for handling hot dogs are not cleaned every four hours or swapped for fresh ones. (6 penalty points)
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12/24/2008 | Routine | 85 | |
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