- Food safety manager certification is expired. (1 penalty point)
- Critical: The chicken piccata sauce is being cooled in a deep covered container. (6 penalty points)
Corrected on site.
- The shelves under the stoves are dirty/greasy. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
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11/6/2014 | Routine | 91 | Advise & Educate |
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
Corrected on site.
- The ceiling in the walk-in is dirty. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
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1/15/2014 | Routine | 82 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. A cup is used for food scoops and are stored inside food containers. (1 penalty point)
- Critical: A french fry cutter is dirty. Surfaces of the stand mixer above the bowl are dirty. The interior of the ice bin is dirty. (6 penalty points)
3 occurences.
- The ceiling in the walk-in cooler are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The paper towel dispenser is not working by an employe handwashing sink. (3 penalty points)
Corrected on site.
- Various floors, walls, and ceilings are in disrepair. (1 penalty point)
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2/4/2013 | Routine | 87 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
10/18/2012 | Routine | 80 | Advise & Educate |
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: A can dented at the seam is stored in the dry storage area. (3 penalty points)
Corrected on site.
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
Corrected on site.
- Critical: The hand sink is blocked. (3 penalty points)
- Various walls are damaged. (1 penalty point)
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4/25/2012 | Routine | 73 | Advise & Educate |
- The servsafe manager is not registered with Salt Lake Valley Health Department. (6 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
Corrected on site.
- Cloth towels are being stored on-top of lettuce, in the walk-in. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Bottles of chemicals are stored in the hand sink. (3 penalty points)
Corrected on site.
- There is no soap at each hand sink used by employees. (3 penalty points)
- Various areas of coving are in disrepair. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
|
10/3/2011 | Routine | 74 | Advise & Educate |
- Critical: An employee beverage is stored by clean dishes. (6 penalty points)
- A scoop is stored in the flour with the handle touching the product. (1 penalty point)
- Critical: The cut tomatoes are measuring 46 F, the milk is measuring 47 F, in walk-in #4. (6 penalty points)
- The walk-in is not holding temperature, the ambient air is 47 F. (1 penalty point)
- Carry out containers are stored on the floor. (1 penalty point)
- The inside of the ice machine is dirty. (3 penalty points)
- The hand sink by the warewash machine is in disrepair. Note: The PIC put in a work order for the hand sink to be repaired. (3 penalty points)
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1/21/2011 | Routine | 79 | Advise & Educate |
- Critical: An employee is touching dirty dishes then clean dishes without first washing hands. (6 penalty points)
- A scoop without a handle is stored in the flour. (1 penalty point)
Corrected on site.
- In dry storage, chips are stored on the floor. (1 penalty point)
Corrected on site.
- Salmon is stored above the chocolate in the freezer. (1 penalty point)
Corrected on site.
- Meat balls, chicken breast and spinich dip is thawing on the counter. (1 penalty point)
Corrected on site.
- The can opener is in disrepair. (1 penalty point)
- The dishwasher is leaking. (1 penalty point)
- The hand sink in the warewash area is lacking a hand washing sign. (1 penalty point)
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6/14/2010 | Routine | 87 | Advise & Educate |
- Critical: An employe washed hands without soap and did not use paper towels (used apron). (6 penalty points)
- Critical: An employee beverage is stored above a food prep surface. (6 penalty points)
- Not all containers are labled with their common name. (1 penalty point)
- Wet wiping cloths are stored on the coutner. (1 penalty point)
- Not all items in the reach-in are stored to protect from contamination. Also, the walk-in. (1 penalty point)
- Critical: Liquid eggs on the counter are measuring 53 F. Note: Employee put on ice. (6 penalty points)
- Critical: The creamer on ice is measuring 51 F. (6 penalty points)
- Critical: Not all potentially hazardous ready-to eat food held longer than 24-hours is date-marked. (6 penalty points)
- The hooods are greasy/dirty. (1 penalty point)
- The coils/vents in the walk-in are dirty. The ceiling in the walk-in is dirty. (1 penalty point)
- Critical: A pan is stored in the hand sink on the line. (3 penalty points)
Corrected on site.
- The handsink on the front line is leaking. (1 penalty point)
- The back door is open. (1 penalty point)
Corrected on site.
- The hand sink by the dish area is lacking paper towels. (3 penalty points)
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6/14/2010 | Routine | 57 | Advise & Educate |
- Critical: The cut melon is measuring 50 F. (6 penalty points)
- The ambient air in the walk-in is measuring 50 F. (1 penalty point)
- The inside of the ice machine is dirty. (3 penalty points)
- The hose on the 3-compartment sink is lacking back flow prevention. (1 penalty point)
Corrected on site.
- Sternos are stored on top of clean dishes. (3 penalty points)
Corrected on site.
|
4/6/2010 | Routine | 86 | Advise & Educate |
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