- Unable to verify food handler cards on site. (1 penalty point)
- Food containers (oil) are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service cartons are not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
- The ice machine is being repaired with tape. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Ventilation hood covers are not tight fitted. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Non-food contact surfaces of shelving are dirty. (1 penalty point)
- Critical: The hand sink in the ware washing area is blocked by dirty pots. (3 penalty points)
Corrected on site.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
Corrected on site.
|
12/2/2014 | Routine | 79 | Advise & Educate |
- Food containers with clear liquids are not labeled with the common name of the food. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Walls are dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
5/20/2014 | Routine | 86 | |
- Non-portable equipment is not all spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Unable to locate A112 mark of certification on chemical dispenser connected to water supply. (1 penalty point)
|
12/11/2012 | Routine | 97 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Pepperoni and heat treated olives measure 44F at cold table. (6 penalty points)
- Unwrapped stir sticks for customer self-service are not individually presented (1 penalty point)
- Cold table does not hold food at 41 F or less. (1 penalty point)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Non-food contact surfaces of various equipment are not clean. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Hole in wall in warewash room is not smooth and non-absorbent. (1 penalty point)
|
8/5/2011 | Routine | 86 | Advise & Educate |
- Unable to show a certified manager is registered with SLVhd. (1 penalty point)
- Critical: Pizza measures 102 f under heat lamp. (6 penalty points)
- Handsink is not sealed to adjacent wall in warewash area. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
|
12/9/2010 | Routine | 91 | Advise & Educate |
- Unpackaged, exposed tomatoes are stored below unshielded sewer lines. (1 penalty point)
- Unwrapped stir sticks for customer self service are not dispensed individually. (1 penalty point)
- Exposed structure ceiling is above exposed tomatoes in dry storage area. (1 penalty point)
- Light bulbs in food storage and prep areas are not all shielded/shatterproof coated. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces (1 penalty point)
|
2/12/2010 | Routine | 95 | Advise & Educate |
- Hood is not sealed to adjacent wall. (1 penalty point)
- Critical: Chemical sanitization type warewash machine shows not measurable sanitizer during/after final rinse. (6 penalty points)
- Critical: Chemical dispenser connected to water supply lacks mark of A112 certification. (3 penalty points)
- Minimum of 100 F water temperature is not produced at handsink in warewash area within 30 seconds of actuating valve. (1 penalty point)
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9/25/2009 | Routine | 89 | Advise & Educate |
- UNABLE TO SHOW MANAGER CERTIFICATION WITH SLVHD (1 penalty point)
- FOOD SAMPLES ARE NOT PROTECTED FROM CONTAMINATION (1 penalty point)
- THE GRILL AREA AND DISHWASH AREA HOODS ARE NOT PROPERLY SEALED TO THE WALLS. (2 penalty points)
2 occurences.
- Critical: A SPRAY WAND IS HANGING BELOW THE FLOOD RIM. A CHEMICAL DISPENSER LACKS A112.1.2 CERTIFICATION. (3 penalty points)
2 occurences.
- WALK-IN FREEZER LIGHTS ARE INOPERATIVE (1 penalty point)
|
1/26/2009 | Routine | 92 | Advise & Educate |
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