- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau once certificate is received.) (1 penalty point)
- A scoop is missing a handle and is being stored in a food container. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- The sprayer by the warewash machine is leaking. (1 penalty point)
- The sheetrock behind the cookie oven is not sealed to be smooth, durable, easily cleanable, and non-absorbent. (1 penalty point)
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2/5/2015 | Routine | 95 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLCoHD. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Tomatoes, cheese, and roast beef are being held at 48, 49, & 51°F in the make table. (6 penalty points)
- Critical: Cheese has been left out on the counter at room temperature. (6 penalty points)
- Critical: A food dispensing utensil is not available for each container displayed in a consumer self-service unit. (3 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- A cutting board is scored. (1 penalty point)
Corrected on site.
- Critical: Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: The automatic handsink does not run for at least 15 seconds without needing to be restarted. (3 penalty points)
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8/21/2014 | Routine | 71 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. Food is being stored on the floor. (1 penalty point)
Corrected on site.
2 occurences.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
Corrected on site.
- Critical: Tomato wedges are being held at 52°F in the make table. (6 penalty points)
- Non-food contact surfaces of equipment are made of tape. (1 penalty point)
- The cover over the condenser is missing on the reach-in freezer. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
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8/5/2013 | Routine | 84 | 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: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food in the kitchen is not covered to prevent contamination. (1 penalty point)
- Critical: Raw fish is being held at 60 F in the kitchen. Diced tomatoes are being held at 45 F in the make table, (6 penalty points)
Corrected on site.
2 occurences.
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
Corrected on site.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
- There is an opening above the walk-in cooler. (1 penalty point)
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9/12/2012 | Routine | 76 | Advise & Educate |
- Critical: Containers of raw chicken are stored above boxes of beef in walk-in refrigerator. (6 penalty points)
Corrected on site.
- Clean kitchenware is not all stored covered/inverted on wire shelf next to reach-in. (1 penalty point)
- Wall surface is chipped next to buffet area. (1 penalty point)
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11/30/2011 | Routine | 92 | |
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Containers of meat are on floor of walk-in. (1 penalty point)
- Critical: Food of animal origin that may be undercooked to order is not asterisked to the written consumer advisory reminder. (3 penalty points)
- Person in charge is unable to provide test paper/device for measuring sanitizer concentration. (1 penalty point)
- Critical: Wet wiping cloths lack measurable sanitizer concentration.. (6 penalty points)
Corrected on site.
- Less than 20 foot candles of light are measure in buffet and service areas and less than 20 foot candles of light are measured in handwash area of toilet rooms. (1 penalty point)
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6/2/2011 | Routine | 87 | Advise & Educate |
- Unable to show a certified manager is currently registered with SLVHD. (1 penalty point)
- Critical: Swiss cheese measures51F at top of cold table. (6 penalty points)
- Critical: Food of animal origin is not asterisked to the consumer advisory reminder. (3 penalty points)
- Handsink is not sealed to adjacent splash guard. (1 penalty point)
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11/30/2010 | Routine | 89 | Advise & Educate |
- Food establishment permit is not in view of customers. (1 penalty point)
- Critical: Foods of animal origin that may be undercooked to order are not identified/asterisked to the written consumer advisory reminder. (3 penalty points)
- Less than 20 foot candles of light are measured behind bar and buffet service area. Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Supply lines are on floor. (1 penalty point)
- Critical: Spray bottle containing a pink liquid is not labeled with the name of the liquid. (6 penalty points)
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5/20/2010 | Routine | 88 | Advise & Educate |
- Critical: uncovered employee beverage is stored above cold drawer and employees drink from uncovered containers in prep area. (6 penalty points)
- Space between ceiling and top of cabinetry is not easy to clean. (1 penalty point)
- Less than 20 foot candles of light are measured at handwsh sink in servicd area. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
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11/20/2009 | Routine | 91 | Advise & Educate |
- Critical: Food of animal origin that may be undercpoked to order is not asterisked / identified to a written consumer advisory. (6 penalty points)
- Less than 20 foot candles of light are measured behind bar and in buffet service area. (1 penalty point)
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5/7/2009 | Routine | 93 | Advise & Educate |
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