- 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: Employees personal beverages are not separated from food preparation areas. Employees personal beverage stored on top shelf in freezer. Employees personal beverage and personal food is stored above food to be sold to the public in the walk in cooler. (3 penalty points)
3 occurences.
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Food in the walk-in freezer is not covered to prevent contamination. (1 penalty point)
- Critical: Shredded cheese is being held at 46°F in the make table. Cut tomatoes, lettuce, and cooked cherries are being held at 50°F in the make table near the ice cream machine. Cookie dough is being held at 55 °F in a reach in cooler near the ice cream machine Salsa fresco is being held at 46 degrees in the self serve condiment bar. (6 penalty points)
Corrected on site.
3 occurences.
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Critical: A hose bibb is not installed downstream of an atmospheric vacuum breaker on the mop sink, above shutoff valves. (6 penalty points)
- Critical: Atmospheric vaccuum breaker on mop sink is leaking. (6 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Employee cell phone stored on a food preparation surface. (1 penalty point)
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9/17/2015 | Routine | 68 | Advise & Educate |
- Not all food handlers have current certification from an approved source. (1 penalty point)
- Critical: Employee food is stored above food for sale in the walk-in. (3 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- A drill without a leak guard is being used to mix dressing. (1 penalty point)
- Vent hood filters are not tight fitting. The condenser unit in the walk-in freezer is leaking and creating ice build up. (1 penalty point)
2 occurences.
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- The floor behind the fryer area is dirty. Ceiling & vents are dusty. (1 penalty point)
2 occurences.
- Critical: A container of sanitizer is not labeled. (6 penalty points)
Corrected on site.
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12/16/2014 | Routine | 80 | Advise & Educate |
- Critical: Single service cup is being stored in contact with ready to eat foods. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Fresh salsa is being held at 50°F in the make table. (6 penalty points)
- Critical: Refried beans are being held at 118°F in the make table. (6 penalty points)
- Wire shelving in warewash area is unclean. (1 penalty point)
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2/19/2014 | Routine | 80 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: The employees are not sufficiently trained to report to the person in charge regarding any health issues might contribute to foodborne diseases. (6 penalty points)
- There is food in the walk-in freezer that is not covered and protected from potential contamination. (1 penalty point)
- Critical: The pico on the taco bar is holding temperature of 49 degrees F. The cut tomatoes on the make table is holding temperature of 45 degrees F. The half n half is holding temperature of 47 degrees F. on the make table reach-in. The pico on the service rail is holding temperature of 45 degrees F. (6 penalty points)
4 occurences.
- Critical: The enchilada sauce is holding temperature of 98 degrees F. on the service rail. The chicken is holding temperature of 100 degrees F. on the service rail. (6 penalty points)
2 occurences.
- Single service items are stored on the floor. (1 penalty point)
- The condenser in the walk-in freezer leaks. The make table is not holding potentially hazardous food at a safe and accurate temperature. The plastic interior is cracked on the ice machine. (1 penalty point)
3 occurences.
- The underside of the cabinet handles are not clean. (1 penalty point)
- Critical: The faucet leaks on the mop sink. There are shut off values downstream from the backflow preventer on the mop sink. (6 penalty points)
2 occurences.
- The sanitizer bucket is not labeled. (3 penalty points)
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8/1/2013 | Routine | 68 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
Corrected on site.
2 occurences.
- Wet wiping cloth is not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Clean containers are stored wet. (1 penalty point)
Corrected on site.
- The condenser unit in the walk-in freezer is leaking and creating ice build up. (1 penalty point)
- Shelves in the walk-in cooler are dirty. Reach-in cooler handles are dirty. (1 penalty point)
2 occurences.
- Critical: A soap bottle is not labeled with the common name. A container of sanitizer is not labeled. (6 penalty points)
Corrected on site.
2 occurences.
- The No Smoking sign is not posted at the entrance door. (1 penalty point)
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1/13/2011 | Routine | 81 | Advise & Educate |
- Wet unclean towels are nested on counter between uses. (1 penalty point)
- Three compartment sink sealant is out of repair. Also the handwash sink is not sealed to the wall. (1 penalty point)
- Small reach in unit gaskets are out of repair. (1 penalty point)
- Cutting boards are deeply scored and are no longer sanitizable. (1 penalty point)
- Critical: Shelves containing food are unclean to sight and touch. (6 penalty points)
- Ice bin unit is unclean inside. (3 penalty points)
- Area around the drinking soda fountain nozzles is unclean. (3 penalty points)
- Microwave unit ceiling is unclean inside. (3 penalty points)
- Cooking units are unclean outside. Walk in shelves are rusted and out of repair. Rusted pieces of metal are falling on to the food. The unit has to be changed by no later than 02/19/09. Same for the small reach in. Walk in fan grates and floor areas are unclean sight and touch. (3 penalty points)
3 occurences.
- Some coving areas are in disrepair. (1 penalty point)
- Ceiling areas are unclean to sight and touch. (1 penalty point)
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2/12/2009 | Routine | 76 | Advise & Educate |
- Employee food handlers permit is expired. (1 penalty point)
- Food is stored on the floor inside the walk-ins. (1 penalty point)
- Critical: Shelves are rusted and out of repair inside the walk-in. Rust is getting in the food. (6 penalty points)
- Walk-in walls are unclean to sight and touch. Some hood areas are unclean to sight and touch. Unit casters are unclean. (3 penalty points)
3 occurences.
- Critical: Three compartment sink faucet is leaking and out of repair. (6 penalty points)
- Ceiling tiles above food preperation area are not finished to be smooth, easily cleanable and non-absorbent. (1 penalty point)
- Coving is in disrepair. (1 penalty point)
- Critical: Toxics are stored on top of soda syrup boxes. (6 penalty points)
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3/18/2008 | Routine | 75 | Advise & Educate |
Restaurant representatives - add corrected or new information about Taco Time, 1939 W 12600 S, Riverton, UT 84065 »