- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Eggs used on site are not from an approved source. (6 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat foods (lettuce) in a cooler. (6 penalty points)
Corrected on site.
- White powdered food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Milk is being held out of temperature control at 44°F on a counter. (6 penalty points)
Corrected on site.
- Critical: Milk was discarded on site, due to being past the manufacture use by date (April 4). (6 penalty points)
- Cabinetry near the oven is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Eastern cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Critical: The 3 compartment sink is not indirectly drained. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Walls are dirty above the eastern refrigerator. (1 penalty point)
- Critical: A bag of wheat is stored on an open container of dish washing detergent. (6 penalty points)
Corrected on site.
|
4/13/2015 | Routine | 52 | Advise & Educate |
- Single-service items (paper products) are stored beneath chemicals. (1 penalty point)
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: The 3 compartment sink is not indirectly drained. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
|
7/16/2014 | Routine | 88 | Advise & Educate |
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
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)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
- Critical: The 3 compartment sink is not indirectly drained. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
1/23/2013 | Routine | 74 | Advise & Educate |
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Critical: Dishwasher not sanitizing (6 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Light bulbs are not shielded or shatter resistant above food preparation areas. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Critical: Chemicals are stored above food equipment. (6 penalty points)
- Critical: Flypaper above sink. (6 penalty points)
|
10/3/2011 | Routine | 78 | Advise & Educate |
- Critical: Personal drink stored on the kitchen counter. (6 penalty points)
- Air vent is dirty. (1 penalty point)
- Napkin stored with chemical on top of the refrigerator. (3 penalty points)
|
4/29/2010 | Routine | 90 | Advise & Educate |
- Wet towel stored insde the sink. (1 penalty point)
- There is no thermometer in use in the refrigetator. (1 penalty point)
Corrected on site.
- Critical: Microwave insde is dirty. (6 penalty points)
- Critical: Hood is dirty. (6 penalty points)
- Personal belongs stored in the kitchen. (1 penalty point)
|
12/11/2008 | Routine | 85 | No Violations Observed |
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