- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- 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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are not stored to prevent contamination. Single service items are stored on the floor. Clean equipment is stored on the floor. (1 penalty point)
- Linens are being used as shelf liner. Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- A beverage cooler is being used to hold potentially hazardous foods. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- The paneling on the walk-in cooler is not covering all of the insulation. The condenser unit in the walk-in cooler is leaking. (1 penalty point)
2 occurences.
- Critical: The supressor lines above the fryer are unclean. (6 penalty points)
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- Critical: The hand sink is being used for other purposes. (3 penalty points)
- Critical: The soda dispenser is being drained into buckets. (6 penalty points)
- Dumpster lids are left open. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- Ceiling tiles in the food prep area are damaged. There are holes in the wall throughout the kitchen. (1 penalty point)
2 occurences.
- The wall above the ventilation hood is dirty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Carpeting is installed in a food preparation area. (1 penalty point)
- An employee cell phone is being stored on a food preparation table. (1 penalty point)
Corrected on site.
|
12/1/2014 | Routine | 61 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLCoHD. (1 penalty point)
- Critical: Employees are eating in food preparation areas. (3 penalty points)
Corrected on site.
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in the walk-in and the reach-in. (6 penalty points)
- Critical: Cut tomatoes are being held at 46.5 °F in the walk in cooler. (6 penalty points)
- Critical: Tomatoe soup is being held at 105 °F in the steam table. (6 penalty points)
- 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)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- The bottom of the rah-in cooler is lined with) towel. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The gap between the wall and hood over food is not maintained clean. (6 penalty points)
2 occurences.
- There is no mop sink in the facility. (1 penalty point)
- Critical: l Condenser unit in walk-in is leaking. (6 penalty points)
- Critical: The beverage machine is not indirectly drained. (Drains into a bucket) (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- The floor is dirty beneath cooking equipment. Walls are dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
3 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
3/3/2014 | Followup | 33 | |
- Not all food employees have a current food handler card. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLCoHD. (1 penalty point)
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: An employee washed hands at the 3 compartment sink. (3 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: soup that is not date or time marked measures 60 degrees F. Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: cut tomatoes is being held at 43.5 °F in a reach in cooler. (6 penalty points)
- Critical: Chicken Noodle soup is being held at 117°F in the steam table. (6 penalty points)
- 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)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Cardboard is being used as shelf liner. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
- Critical: The gap between wall and the hood over food is not maintained clean. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- There is no mop sink in the facility. (1 penalty point)
- Critical: The condenser in the walk-in is leaking. (6 penalty points)
- Critical: The Beverage machine is not indirectly drained. (Drains into a bucket) (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
- The floor is dirty beneath cooking equipment. Walls are dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
3 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
1/8/2014 | Routine | 8 | 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: Soup marked 27 is being held at 53 °F in the walk in cooler. (6 penalty points)
- 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)
- 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)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- There is no mop sink in the facility. (1 penalty point)
- Critical: The coke machine is not indirectly drained. (6 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- The restroom is not equipped with mechanical ventilation. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
|
11/28/2012 | Routine | 74 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Terry cloth towels being used under equipment and to store in use utensils. (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)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- There is no mop sink in the facility. (1 penalty point)
- Critical: The soda machine is not indirectly drained. Drains into a bucket. (6 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
|
11/30/2011 | Routine | 75 | Advise & Educate |
- Boxes and containers of food are stored on the floor of the walk-in. (1 penalty point)
- Single service items for customer self-service are not faced so only the handles may be touched. (1 penalty point)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Single service items are stored on teh floor. (1 penalty point)
- Wood shelving is not maintained smooth, non-absorbent and easily cleanable. (1 penalty point)
- CO2 tanks are not all restrained. (1 penalty point)
- Critical: Inside of the ice bin is dirty. (6 penalty points)
- Compressor in walk-in is dirty. (1 penalty point)
- No mop sink/service sink on site. (1 penalty point)
- Critical: Beverage machine is not indirectly drained. (3 penalty points)
- Various ares of floor, walls, and ceilings are not maintained smooth, non-absorbent and easily cleanable. (1 penalty point)
|
1/3/2011 | Routine | 82 | Advise & Educate |
- Unable to verify certified manager is registered with SLVHD. (1 penalty point)
- Critical: Employee beverage, uncovered, is soted on a food prep table. (6 penalty points)
- Box of food stored on the floor of the walk-in. (1 penalty point)
- Critical: Cut tomatoes, sauces and various items are temping from 45 degrees F to 51 degrees F Note: PIC will fax time temp log to C. Nelson. (6 penalty points)
- Various areas of floors, walls, and ceilings are dirty. (1 penalty point)
- CO2 tanks are not all restrained. (1 penalty point)
- Critical: Inside of ice bin is dirty. (6 penalty points)
- Critical: Soda dispenser is not indirectly drained and hose is not back flow protected (sitting in bucket of gray water). (3 penalty points)
- No mop sink/service sink on site. (1 penalty point)
- Personal items are stored adjacent ot open containers of soup on a food prep table. (1 penalty point)
|
1/27/2010 | Routine | 73 | Advise & Educate |
- Unable to verify food handlers have proper training. (1 penalty point)
- Unable to verify certified manager is registered with SLVHD. (1 penalty point)
- Critical: Uncovered employee beverage is non the food prep table next to single service items. (6 penalty points)
Corrected on site.
- Trays of RTE bread and buns are stored on the floor. (1 penalty point)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- CO2 tanks are not restrained. (1 penalty point)
- Excessive grease residues are on and around the hood above the grill. (1 penalty point)
- Critical: Piping in the walk-in is repaired with a terry cloth towel. (3 penalty points)
- No mop sink on site. (1 penalty point)
- Critical: soda machine is not indirectly drained. (3 penalty points)
- Covered trash can is not located in teh employee bathroom. (1 penalty point)
- Gap at the bottom of the door to the outside is not protected to prevent pests from getting in. (1 penalty point)
- Toilet room does not have a mechanical fan. (1 penalty point)
- Outside wall of the walk-in is not maintained to be smooth, non-absorbent and easily cleanable. Areas of floors are in need of resealing and areas of wall around the pipes. (2 penalty points)
2 occurences.
- No smoking sign is not at the entrances to teh facility. (1 penalty point)
|
6/3/2009 | Routine | 75 | Advise & Educate |
Restaurant representatives - add corrected or new information about Soup Kitchen, 2012 S 1100 E, Salt Lake City, UT 84106 »