Shaw Center @ Westminster College, 1840 S 1300 E, Salt Lake City, UT 84105 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees are eating in food preparation areas. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: cut tomatoe is being held at 46 °F in the make table. salad dressing is being held at 46°F in the make table. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. Reach-in cooler gaskets are dirty. (1 penalty point)
2 occurences.
- bakery Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The floor is dirty beneath cooking equipment. Floor sinks are dirty. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
|
4/29/2015 | Routine | 70 | Advise & Educate |
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
Corrected on site.
- Oil containers in the frying area are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers, in the dry storage. (1 penalty point)
Corrected on site.
- Critical: Potato salad is being held at 45°F in the west walk in cooler. Cut tomatoes are being held at 45°F in the make table, in the deli area. (6 penalty points)
2 occurences.
- Critical: Food is being stored in non-food grade (sterilite) containers, in the dry storage area. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together, in the ware washing area. (1 penalty point)
- Cardboard is being used to make a knife sheath, which is absorbent and not durable. Cardboard is being used as shelf liner, near the baking area. (1 penalty point)
2 occurences.
- A beverage style cooler is being used to store solid foods. (1 penalty point)
- The hand sink is not sealed to the adjacent wall, in the deli area. (1 penalty point)
- The bottom panel of a reach-in cooler is missing. Gaskets are damaged on a walk-in refrigerator unit. Flour bins are in disrepair. (1 penalty point)
3 occurences.
- A cutting board is scored, in the frying area. (1 penalty point)
- The ventilation hood above the pizza oven is dusty. (1 penalty point)
- Non-food contact surfaces of reach-in coolers are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: The hand sink in the deli are has a hand washing sign stored in the sink. (3 penalty points)
- Light intensity in the west walk in cooler is less than 10 foot candles. Approximately 5 foot candles was measured. (1 penalty point)
- Various walls are damaged, near the baking equipment. (1 penalty point)
- The floor sink beneath the single compartment sink is dirty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
10/30/2014 | Routine | 68 | Advise & Educate |
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