- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Clean dishes are being towel-dried after cleaning and sanitizing. (1 penalty point)
- Pressurized cylinder is not secured. (1 penalty point)
- Gaskets are damaged on walk-in unit. (1 penalty point)
- Critical: Ice stick is stored on an unclean surface. The meat slicer blade and guard is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
Corrected on site.
3 occurences.
- Reach-in cooler shelf is dirty. (1 penalty point)
- Dumpster lid is missing. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
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10/21/2015 | Routine | 86 | Advise & Educate |
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Equipment box is stored on the floor in the storage room. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: The canopener blade is unclean to sight and touch. The interior ceiling of the ice machine is unclean. (6 penalty points)
Corrected on site.
2 occurences.
- Walk-in cooler light fixture is missing a cover. (1 penalty point)
- The employee toilet room door is not self-closing. (1 penalty point)
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11/6/2014 | Routine | 89 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
|
11/5/2013 | Routine | 84 | Advise & Educate |
- Not all food employees have a valid food handler card. (1 penalty point)
- Utensils are stored in standing water. (1 penalty point)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Sausage is being held at 48°F in the make table. Spaghetti noodles are being held at 65°F in the walk in cooler. (6 penalty points)
2 occurences.
- Clean equipment is not covered or inverted to prevent contamination. Clean equipment is stored on the floor. (1 penalty point)
2 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
|
2/7/2013 | Routine | 78 | 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)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- A container of food is being stored on the floor. (1 penalty point)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Pasta is being held at 45°F in the walk in cooler. (6 penalty points)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- There is no hand drying provision at the hand sink. (3 penalty points)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
|
6/11/2012 | Routine | 74 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Various foods in the walk in measured 44°F. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
Corrected on site.
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10/11/2011 | Routine | 75 | Advise & Educate |
- Critical: Opened package of deli meat stored in walk in fridge longer than 24 hours lacks a date mark. (6 penalty points)
- Facility lacks quat test kit. (1 penalty point)
- Walk in fridge condensor fan covers noted soiled. (1 penalty point)
Corrected on site.
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12/16/2010 | Routine | 92 | Advise & Educate |
- Critical: Employee food is stored above the preparation counter. (6 penalty points)
Corrected on site.
- Critical: An employee has bare hand contact with ready-to-eat food, bread sticks. (6 penalty points)
Corrected on site.
- The bottles of oil are not labled. (1 penalty point)
Corrected on site.
- A wet wiping cloth is stored on the counter in the bar area. (1 penalty point)
Corrected on site.
- Dry milk is is stored on the ground in dry storage. (1 penalty point)
Corrected on site.
- Critical: Rapid colling did not meet required time frames. Meatball sauce was cooked at 12 noon was measuring 74 F at 3:15 pm. (6 penalty points)
- There is pink mold inside the ice machine. (1 penalty point)
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2/22/2010 | Routine | 78 | Advise & Educate |
Restaurant representatives - add corrected or new information about Vinto, 418 E 200 S, Salt Lake City, UT 84111 »