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)
The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
Critical: An employee did not wash hands between glove changes while making raw beef patties.. (6 penalty points)
Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Container storing salt is not labeled with common name of food. (1 penalty point)
Various foods are not covered in the walk in freezer to prevent contamination. (1 penalty point)
Critical: Garbage can is being used as a shelf to prepare food. (6 penalty points)
Critical: Cut lettuce in the food preparation sink measured 55 degrees F. (6 penalty points)
Clean linens are stored outside, and are not protected from contamination. (1 penalty point)
Cheese grater is being used repaired with a rubber glove. (1 penalty point)
An ambient thermometer in a walk in cooler is not accurate within + or -3 degrees. (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)
A handle is broken off of a scoop. (1 penalty point)
The interior of the ice bin is dirty. (1 penalty point)
Fan covers in the walk-in cooler are dirty. (1 penalty point)
Critical: Hand sink is blocked by dough racks. (3 penalty points)
Critical: There is no soap at each hand sink used by employees. (3 penalty points)
Soap and paper towels are provided at a dish washing sink. (1 penalty point)
Employees personal items are being stored on and above food prep areas. (1 penalty point)
Walls are dirty in various areas. (1 penalty point)
Critical: Chemical coolant is stored above clean dishes. (6 penalty points)
4/27/2015
Routine
46
Advise & Educate
The certified manager is not registered with SLCoHD. (1 penalty point)
Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
Fan covers in the walk-in cooler are dirty. (1 penalty point)
Critical: Hand sink accesility is blocked by mixing bowl cart. (3 penalty points) Corrected on site.
10/1/2014
Routine
94
Advise & Educate
The certified manager is not registered with SLCoHD. (1 penalty point)
Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Food equipment is not being air dried before being nested together. (1 penalty point)
Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
Critical: The canopener is unclean to sight and touch. The interior of the ice bin is dirty. (6 penalty points) 2 occurences.
Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point) 2 occurences.
There is a gap at the bottom of the exterior door. (1 penalty point)
Handwashing aids are installed at the sink by warewashing area. (1 penalty point)
There are holes in the wall by the mop sink. (1 penalty point)
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