- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Deli meats are being held at 55°F in a reach in cooler. Roasted vegetables are being held at 50°F on the make table. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Cantaloupe and watermelon in the reach-in cooler is not date-marked. (3 penalty points)
- Critical: Asterisk on the menu is not referencing specific food items that may be served undercooked. (6 penalty points)
- Pressurized cylinder is not secured. (1 penalty point)
Corrected on site.
- There is no irreversible temperature measuring device available for testing the final rinse temperature of the dish machine. (1 penalty point)
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1/26/2016 | Routine | 81 | Advise & Educate |
- Squeeze bottles are not labeled. (1 penalty point)
- Critical: A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. (6 penalty points)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
Corrected on site.
- Pressurized cylinder is not secured. (1 penalty point)
Corrected on site.
- There is no irreversible temperature measuring device available for testing the final rinse temperature of the dish machine. (1 penalty point)
- Cutting board is scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener blade is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. (6 penalty points)
Corrected on site.
- There is no designated area for employee drinks. (1 penalty point)
Corrected on site.
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4/8/2015 | Routine | 76 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food container is stored on the floor while being filled. (1 penalty point)
Corrected on site.
- Critical: Lasagna is being held at 50 °F in the make table. (6 penalty points)
Corrected on site.
- Critical: Steak is being held at 130 °F in a warmer. (6 penalty points)
Corrected on site.
- Critical: Meatloaf in a reach-in cooler is not date-marked. (3 penalty points)
- Critical: Menu is lacking a consumer advisory. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- There is no irreversible temperature measuring device available for testing the final rinse temperature of the dish machine. (1 penalty point)
- Critical: The canopener blade is unclean to sight and touch. (6 penalty points)
Corrected on site.
- There is an accumulation of grease on pipes in the exhaust hood. (1 penalty point)
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. (6 penalty points)
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9/25/2014 | Routine | 62 | 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)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: A container of raw steaks is stored on top of a container of fish. (6 penalty points)
Corrected on site.
- Linens are in contact with lettuce. (1 penalty point)
- 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)
- A reach in is leaking inside the unit onto raw product. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- The exhaust hood above the warewash machine is dusty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Exposed structure ventilation ducting below the ceiling is not smooth and easily cleanable. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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9/13/2013 | Routine | 62 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: An employee washed hands in a sanitizer bucket. (3 penalty points)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Vegetable lasagna is being held at 53°F in the front line make table. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Critical: The ceiling above the front cook line is unclean with dust above food items. (6 penalty points)
- The hood in the garden prep kitchen is unclean with dust. Cold drawer gaskets are dirty below the front line preparation table. Mold growth is present on the ceiling of the walk in. Storage racks are unclean in the preparation kitchen. (1 penalty point)
4 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
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1/18/2013 | Routine | 71 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- A nonfood grade drill is used on a preparation surface. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Racks are damaged in a refrigeration unit. Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent above the front cook line. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
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5/31/2012 | Routine | 70 | Advise & Educate |
- Critical: A bottled employee drink is stored on top of food equipment. (6 penalty points)
Corrected on site.
- Compressed gas tanks are not secured. (1 penalty point)
- Unable to verify an irreversible temperature indicator for the dish machine. (1 penalty point)
- The prep kitchen hood is not sealed to the wall. (1 penalty point)
- Various plastic bins and lids are in disrepair and are no longer easily cleanable. The True door gasket is in disrepair. (1 penalty point)
2 occurences.
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5/24/2011 | Routine | 90 | Advise & Educate |
- In-use utensil is stored with handle in contact with cooked rice dish in front prep line area. (1 penalty point)
Corrected on site.
- Culinary ice in back kitchen area bin is not covered against possible environmental contamination. (1 penalty point)
- Critical: The canopener next to the warewash area is unclean to sight and touch. Also canopener by food prep area by walk in fridge noted soiled. (6 penalty points)
- Grout is low between some floor tiles in back fryer station prep area. (1 penalty point)
- Ceiling adjacent to some vent covers noted soiled (1 penalty point)
- Critical: Containers holding chlorine sanitizer lack labels. (6 penalty points)
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11/19/2010 | Routine | 84 | Advise & Educate |
- Cooked pasta in process of cooling in walk in noted covered with a lid. (3 penalty points)
Corrected on site.
- Critical: Chicken fingers in hot box noted at 131*F. (6 penalty points)
- Critical: Shrimp in salad station cold prep table noted at 45*F. (6 penalty points)
- Some areas above main food prep line noted with dust---ductwork,canopy, etc. (1 penalty point)
- Critical: Containers holding chlorine sanitizer are not labeled. (6 penalty points)
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6/22/2010 | Routine | 78 | Advise & Educate |
- Critical: Food service worker did not wash their hands between changing out their gloves. (6 penalty points)
- Critical: Food service worker at salad prep station was chewing gum while prepping foods. (6 penalty points)
- Critical: Cooked chicken in hot box noted at 125*F. (6 penalty points)
- Prep kitchen hood is soiled. (1 penalty point)
- Grout is low between floor tiles by area in front of fryer. (1 penalty point)
- Exterior of air duct and some light fixtures by front line noted soiled. (1 penalty point)
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4/8/2010 | Routine | 79 | Advise & Educate |
Restaurant representatives - add corrected or new information about Smith Memorial Building / The Garden, 15 E Southtemple St, Salt Lake City, UT 84111 »