- A box of single-use items is stored on the floor. (1 penalty point)
- A handle is missing on a reach-in cooler. (1 penalty point)
- The bottoms of the reach-ins are dirty. (1 penalty point)
- The ceiling is dusty in the back prep area. (1 penalty point)
- A dirty band-aid is stuck on the rim of the handsink. (1 penalty point)
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1/30/2015 | Critical Item | 95 | Advise & Educate |
- Manager was unable to show food handler certification documentation. (1 penalty point)
- Unable to show food safety manager certification documentation. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food employees are not using hair restraints. (1 penalty point)
- Critical: Vegetables with mold on them (for return to vendor) are not separated from food for sale. (6 penalty points)
- Various food containers are not labeled with the common name of the food. (1 penalty point)
- Boxes of single service items are stored on the floor. (1 penalty point)
- Cardboard is being used as a barrier. (1 penalty point)
- Gaskets are damaged on a make table unit. A handle is missing on a refrigerator unit. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
2 occurences.
- Bottom floor of proofer is dirty. Exterior surfaces of cooking equipment are dirty. Reach-in cooler gaskets are dirty. Reach-in cooler handles are dirty. (1 penalty point)
3 occurences.
- The faucet is leaking on the hand sink by the 3 compartment sink. (1 penalty point)
- Women's restroom lacks hand washing signage. (1 penalty point)
- The floor is dirty in the dry storage area. (1 penalty point)
- Vent and surrounding ceiling are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Employee personal items are not stored separately from food and equipment. (1 penalty point)
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11/10/2014 | Routine | 71 | Advise & Educate |
- Food is being stored on the floor. (1 penalty point)
- Critical: Soup is being held at 119°F in a warmer. (6 penalty points)
Corrected on site.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Duck tape is lining the make table cooler. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
2 occurences.
- A ceiling tile is missing above the bread oven. (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)
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- The faucet is leaking on the hand sink. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. There is no cleanable ceiling in the food storage area. (1 penalty point)
- Various coving surfaces are damaged. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- The hand sink is not maintained in a clean condition. (1 penalty point)
- Personal care items are being stored on a food prep table. (1 penalty point)
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1/14/2014 | Routine | 68 | 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)
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Sliced tomatoes are being held at 46 F in the make table. (6 penalty points)
- Critical: Soup is being held at 115F in the hot holding unit. (6 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Various surfaces of the floor, walls and ceiling in the food storage area are not smooth and easily cleanable. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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7/30/2012 | Routine | 76 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- In-use utensils are stored with handles in contact with food. Scoop is stored in a dipper well without running water. (1 penalty point)
2 occurences.
- Critical: Deli meatis being held at 44°F in the make table.Cut tomatoes are being held at 62°F in the make table. (6 penalty points)
2 occurences.
- Cabinets and kickboard are constructed from unsealed wood. (1 penalty point)
- The make table is unable to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Reach-in cooler handles are dirty. Reach-in cooler floor are dirty. (1 penalty point)
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (3 penalty points)
- The faucet is leaking on the mop sink. (1 penalty point)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Food stored in a refrigerator is in a room with open to structure ceiling. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Walls are dirty in various areas. The ceiling is dirty in various areas. Floor sinks are dirty. The ceiling is dirty in various areas. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Employee purse is stored on the freezer lid. (1 penalty point)
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2/18/2011 | Routine | 66 | |
- Critical: The pre-cooked turkey inside the Traulsen reach-in unit is not date-marked. (6 penalty points)
- There are some hoods missing. (1 penalty point)
- Critical: There is lime deposit inside the ice machine. (6 penalty points)
- The ventilation hoods are encrusted with grease and dust. (1 penalty point)
- The sprayer is hanging below the sink rim in the three compartment sink. (1 penalty point)
- The ceiling throughout the kitchen is dusty or unclean. (1 penalty point)
- The No Smoking sign is not posted at the front door. (1 penalty point)
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11/23/2009 | Routine | 83 | Advise & Educate |
- The person in charged was not able to verify that the food safety manager is registered with SLVHD. (1 penalty point)
- Containers with flour and sugar are not labeled. (1 penalty point)
- The single-serve forks are not inverted to prevent contamination. Single-served food containers in the kitchen are not inverted to prevent contamination. (2 penalty points)
2 occurences.
- The CO2 tanks are not secured or restraint. (1 penalty point)
- The faucet in the three compartment sink is leaking. (1 penalty point)
- A ceiling tile is misplaced above the CO2 tanks. (1 penalty point)
- The ceiling in the kitchen is dirty. (1 penalty point)
- The ceiling vent in the kitchen is dirty. (1 penalty point)
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2/5/2009 | Routine | 91 | Advise & Educate |
- Food Establishment permit is not in view of customers. (1 penalty point)
- Critical: Food employees are eating in prep area. (6 penalty points)
Corrected on site.
- Critical: Ham and other meat measure 51F at cold table. (6 penalty points)
- Unwrapped utensils for customer self-service are not presented so that only the handlles may be touched. (1 penalty point)
- Non-portable reach-in is not spaced from walls for easy cleaning and is not sealed to walls. (1 penalty point)
- Non-portable reach-in lacks 6 inches of clearance above floor and is not sealed to floor. (1 penalty point)
- Cold table is not maintained to hold food at 41F or less. (1 penalty point)
- Cutting boards are scored (1 penalty point)
- Rinse nozzle hangs below flood rim. (1 penalty point)
- Unsealed and unfinished wood walls are not smooth and easily cleanable. (1 penalty point)
- Various floor and wall areas are not smooth and easily cleanable. (1 penalty point)
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4/1/2008 | Routine | 79 | |
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