- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Turkey is being held at 44°F in the walk cooler. Garlic drssing is being held at 43-44°F in the walk in cooler. Recommended discarding out of temperature PHF prepared on Thursday-Friday. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Critical: Recommended discard of all PHF foods prepared Thursday-Friday in the walk-in cooler. (6 penalty points)
Corrected on site.
- Critical: Interior surfaces of the ventilation hood are unclean. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- Various floor surfaces are damaged. Various ceiling surfaces are damaged or missing tiles/have gaps. (1 penalty point)
2 occurences.
- Floor sinks are dirty. (1 penalty point)
- Floor/wall junctures need to be re-coved and/or sealed. (1 penalty point)
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11/16/2015 | Routine | 65 | Advise & Educate |
- Underside of mixers are dirty to sight and touch. (1 penalty point)
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- There is an accumulation of debris in the hood area. (1 penalty point)
- Critical: A spray hose hangs below the flood rim of the dishwasher sink. (6 penalty points)
- Men's toilet room door is not self-closing. (1 penalty point)
- There is not a designated area for employee food in the walk-in. A lunch box was stored with and above other foods to be served. (1 penalty point)
Corrected on site.
- The mop is not hung to air dry. (1 penalty point)
|
8/5/2014 | Routine | 88 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food in the make table cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
Corrected on site.
- Critical: A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. (6 penalty points)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
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10/15/2012 | Routine | 88 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (3 penalty points)
- Critical: Surfaces of the stand mixer above the bowl are dirty. (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)
- Various floor surfaces are damaged. (1 penalty point)
|
8/12/2011 | Routine | 83 | Advise & Educate |
- The food safety manager certification is expired. (1 penalty point)
- Critical: Employee’s drink is stored on food preparation table. (6 penalty points)
- A wet wiping cloth is not stored inside the sanitizer bucket. (1 penalty point)
- The fan cover inside the walk-in cooler is unclean. (1 penalty point)
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4/16/2010 | Routine | 91 | Advise & Educate |
- Critical: Some foods inside the walk-in cooler are not date-marked (ravioli, potatoes and beef). (6 penalty points)
- Critical: A plastic grocery bag is used to stored pasta inside the cold table. (3 penalty points)
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1/8/2009 | Routine | 91 | Advise & Educate |
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