- Not all food employees have a current food handler card. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Beverage tubing is not separated from culinary ice in an ice bin. (1 penalty point)
- The hood is not sealed to the wall in the upstairs or downstairs bar. (1 penalty point)
2 occurences.
- 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. The canopener is unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The interior of the ice machine upstairs is unclean. (6 penalty points)
4 occurences.
- The condenser unit in the walk in is dirty. (1 penalty point)
- Critical: There is no hand sink convenient and accessible to the bar area. (6 penalty points)
- Critical: The upstairs bar hand sink is blocked. (3 penalty points)
- Critical: The 3 compartment sink is not indirectly drained. (6 penalty points)
- There is no covered waste basket in the restroom. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- The toilet room doors are not self-closing in the upstairs bar. (1 penalty point)
- The back door is propped open. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
2 occurences.
- Restrooms lack hand washing signage. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
- The floor is dirty beneath cooking equipment. The floor sink beneath the 3-compartment sink is dirty. The floor is dirty in various areas. (1 penalty point)
3 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Nonfunctional equipment is stored in the kitchen. (1 penalty point)
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10/23/2014 | Routine | 54 | Advise & Educate |
- Critical: •Employees coughing and then touching cups without a handwash. (6 penalty points)
- Critical: Raw sausages are stored next to and above ready to eat food. (6 penalty points)
Corrected on site.
- Critical: Liquor containers are being stored in Customer ice. (6 penalty points)
Corrected on site.
- vUtensils are stored in standing water. (1 penalty point)
- Single service items are stored on the floor. Spoons are not stored to avoid lip contamination. (1 penalty point)
- Storage shelf-has a large gap. (1 penalty point)
- shelves are dusty and dirty were coffee mugs are stored. (1 penalty point)
2 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- There is no soap at the hand sink. (3 penalty points)
- Various walls are damaged. The floor is damaged Various ceiling surfaces are damaged. (1 penalty point)
3 occurences.
- -Shelves throughout the bar are dusty and have cobwebs. Walls are dirty in various areas. The floor is dirty in various areas. The floor sink beneath the 3-compartment sink is dirty. (1 penalty point)
7 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: The is mouse feces located under 3 compartment sink. (3 penalty points)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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12/17/2012 | Routine | 53 | Advise & Educate |
- Not all food employees have a current food handler card. (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)
- Terry cloth towels being used to hold drying cups. (1 penalty point)
- Raw meat is stored above other foods in the freezer. A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
2 occurences.
- Single service items are stored on the floor. Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Sponges being re-used at 3-comp sink. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The interior of the microwave is unclean. (3 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: The 3 compartment sink is not indirectly drained. (3 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
Corrected on site.
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Nonfunctional equipment is stored on the premises. (1 penalty point)
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- Critical: Raw shelled eggs are stored above a case of water in the walk-in. (6 penalty points)
- Boxes of food are stored on the floor in the dry stoarage area. (1 penalty point)
- Critical: Ham in the walk-in measure 45 degrees F, macaroni salad measures 47 degrees F, and Ham steak measures 46 degrees F. (6 penalty points)
- Critical: Foods of animal origin that may be under cooked to order are not marked/asteriscked on the menu or posted in the facility. (6 penalty points)
- Ambient air thermometers are not accurate within +/- 3 degrees. (1 penalty point)
- The walk-in is not capable of holding the internal temperature of potentially hazardous food at 41 degrees F. Note: PIC will adjust the thermostat of the walk-in. PIC will record the internal temperature of the potentially hazardous foods with an accurate thermometer. PIC will call Dezi or Corinne at 801-313-6620 and state which foods were measured and what their temperatures are. If the temperature will not adjust, PIC will send a copy of the repair invoice. (1 penalty point)
- No working food thermometer is on site. (1 penalty point)
- Various equipment is not repaired to be smooth, non-absorbent, and easily cleanable. (1 penalty point)
- areas of ceiling above teh var food service area are not smooth, non-absorbent, and easily cleanable. (1 penalty point)
- Unable to verify mechanical ventilation in restrooms. (1 penalty point)
- Areas of floor, walls and ceilings are in disrepair. (1 penalty point)
- Areas of floors, walls, and ceilings are dirty. (1 penalty point)
- Critical: Can of handiful is stored on a food shelf. (6 penalty points)
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4/7/2009 | Routine | 67 | Advise & Educate |
Both upstairs and downstairs is the VFW Post 3586. Upstairs is "The V Canteen", and downstairs is the historic "Poop Deck" - both canteens (bars) are open to the public, as guests of the members of VFW Post 3586.
Restaurant representatives - add corrected or new information about Vfw Sugarhouse #3586 - Downstairs, 2920 S Highland Dr, Salt Lake City, UT 84106 »