- 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: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Handsink was blocked at the time of inspection. (3 penalty points)
|
12/15/2015 | Routine | 88 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- The floor is dirty under a prep table. (1 penalty point)
|
2/5/2015 | Routine | 98 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- A handle/seal is broken on one of the chicken display hot cases. (1 penalty point)
- Fan covers in freezer are dirty. Air filters above rotisserie ovens are dirty with grease and accumulated dust. (1 penalty point)
2 occurences.
- Critical: The meat slicer is unclean to sight and touch. (6 penalty points)
|
8/21/2014 | Routine | 91 | Advise & Educate |
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
Corrected on site.
- Critical: The meat slicer is unclean to sight and touch. (6 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
|
10/22/2013 | Routine | 92 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Critical: Chemicals are stored above food equipment. (6 penalty points)
Corrected on site.
|
10/25/2012 | Routine | 84 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Non-portable equipment (hotcase/cold case) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Food residues have accumulated in space between hot case and cold case. (1 penalty point)
Corrected on site.
|
2/9/2012 | Routine | 97 | Advise & Educate |
- Door frame of hot case is broken/detached and not smooth and easily cleanable. Inside of walk-in door is taped around window and is not smmoth and easily cleanable. (1 penalty point)
- Self metering faucets at toilet room handsinks do not provide a minimum 15 second flow of water without the need to reactivate flow of water. (1 penalty point)
|
8/19/2011 | Routine | 98 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Critical: Ready to eat potentially hazardous meat and cheeses unwrapped from orginal packaging and rewrapped are not marked with date removed from original packaging. (6 penalty points)
- 'coving has detached from wall. (1 penalty point)
|
2/23/2011 | Routine | 92 | Advise & Educate |
| No violation noted during this evaluation. | 2/23/2011 | Routine | 100 | Advise & Educate |
- Food Establishment permit is not in view of customer. (1 penalty point)
- Critical: Pinwheel (meat) measures as high as 44F to 47F in open face cold case. (6 penalty points)
- Open face cold case as found loaded does not hold all potentially hazardous food at 41 F or less. (1 penalty point)
|
8/19/2010 | Routine | 92 | Advise & Educate |
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