Sugar House Coffee, 2011 S 1100 E, Salt Lake City, UT 84106 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Critical: Yogurt is being held at 47°F in the display case. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Lid is damaged on a freezer unit and repaired with tape. The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The icescoop is unclean. The underside of the shelf above a preparation table is unclean. (6 penalty points)
2 occurences.
- Reach-in freezer handles and gaskets are dirty. (1 penalty point)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Hand drying provisions provided at mopsink (1 penalty point)
- (platform unfer reach in)Various floor surfaces are damaged. (1 penalty point)
|
9/22/2014 | Routine | 71 | |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: Tuna salad is being held at 48 °F in the make 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)
- Freezer is kept on Stand that is covered in carpet (1 penalty point)
- Chili is stored in noncommercial grade container. (1 penalty point)
- Critical: The make table is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Shelves in the kitchen are dirty. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Floor sinks are dirty. The floor is dirty in various areas. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
|
1/31/2013 | Routine | 69 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is not covered to prevent contamination. (1 penalty point)
- Critical: Cheesecake is being held at 56°F in a reach in cooler. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Non-portable equipment is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: The soda gun is unclean to sight and touch. The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
3 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
- Various floor surfaces are damaged. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
12/14/2011 | Routine | 74 | Advise & Educate |
- Unable to verify food handler cards. (1 penalty point)
- Unable to verify certified manager is registered with SLVHD. (1 penalty point)
- Critical: Wmployee handling RTE foods is not wearing gloves. (6 penalty points)
- Ice scoop is stored with handle in contact with ice. (1 penalty point)
- Critical: Cut tomatoes hot dogs and other PHF measur between 50-52 degrees F. (6 penalty points)
- Cold table is unable to maintain PHF at or below 41 dgrees F. Note: PIC will fax time/temp log and work order to Corinne Nelson within 24 hours. (1 penalty point)
- Deep scoring in cutting board. (1 penalty point)
- No sign at the handwash sink. (1 penalty point)
- Personal items are stored on top of display case (1 penalty point)
Corrected on site.
- Critical: Windex is stored on top of display case. (6 penalty points)
Corrected on site.
|
2/10/2011 | Routine | 75 | Advise & Educate |
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