- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
Corrected on site.
- Critical: Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
- Exterior surfaces between cooking equipment are dirty. (1 penalty point)
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse (156 F, 151 F, 151 F). (6 penalty points)
Corrected on site.
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- A tile is missing by the mop sink. (1 penalty point)
- There is food and grease on the floor under the cook line. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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1/27/2015 | Routine | 70 | Advise & Educate |
- Not all food employees have a current food handler card on site. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
Corrected on site.
- The counter by the dish machine is no longer sealed to the wall. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
2 occurences.
- The ceiling is dirty in various areas. (1 penalty point)
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5/19/2014 | Routine | 84 | Advise & Educate |
- Not all food handler permits are on site to be verified. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Cooked pasta is being held at 44 °F in a reach in cooler. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- The counter next to the dish machine is no longer sealed to the wall. (1 penalty point)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- An employee phone is stored on a food prep table. (1 penalty point)
- The ceiling is dirty around the air vents. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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7/2/2013 | Routine | 76 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- There is an accumulation of food debris under the cook line. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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6/6/2012 | Routine | 96 | Advise & Educate |
- r\each in cooler repaired with tape. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
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10/13/2011 | Routine | 99 | Advise & Educate |
| No violation noted during this evaluation. | 1/31/2011 | Routine | 100 | Advise & Educate |
- Croutons and seeds are not stored to avoid customer contamination. (1 penalty point)
- Critical: The beef steak sauce and cheese are being held from 49-53 F in the make table, reach in unit. (6 penalty points)
- The ambient thermometer in the reach in is not accurate. (1 penalty point)
- The doors are in disrepair on the reach in unit. (1 penalty point)
- The shelf is dirty by the grill. (1 penalty point)
- Ceiling tile is missing. (1 penalty point)
- The floor under equipment is dirty. (1 penalty point)
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4/21/2010 | Routine | 88 | Advise & Educate |
- unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Critical: Uncovered employee beverage is in prep area. (6 penalty points)
Corrected on site.
- Front cover to ice machine is missing. (1 penalty point)
- Exterior of ice machine is not clean. (1 penalty point)
- Critical: Valve is installed downstream of a non-continuous pressure vacuum breaker valve.Chemical dispenser at mop sink water supply lacks mark of A112 certification. (3 penalty points)
- Supply line is on floor. (1 penalty point)
- Ceiling tile is missing above beverage syrup. (1 penalty point)
- Areas of floor, wall and ceiling are not clean . (1 penalty point)
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6/22/2009 | Routine | 85 | Advise & Educate |
- Critical: There are drinks that lack lid and straw stored next to food. (6 penalty points)
- Critical: An employee is handling ready to eat food with bare hands. (6 penalty points)
- The rolls are being stored on the drainboards of the 3-comp sink. (1 penalty point)
- Critical: The shelves in the hobart are rusty. (3 penalty points)
- Critical: The interior of the utensil drawer is dirty. (6 penalty points)
- There is sculpting gel being stored next to food. (1 penalty point)
- The floorsink under the soda dispensar is dirty. (1 penalty point)
- The floor under equipment is dirty. (1 penalty point)
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9/4/2008 | Routine | 75 | Advise & Educate |
- Utensils are stored in contact with ice. (1 penalty point)
- Critical: The ham is holding at 44 F. (6 penalty points)
- Critical: The shelves in the hobart are rusty. (3 penalty points)
- The ice machine is missing its cover(used for ice baths). (1 penalty point)
- The floor under equipment is dirty. (1 penalty point)
- The floorsink under 3-comp sink is dirty. (1 penalty point)
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1/7/2008 | Routine | 87 | |
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