- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- metal shelves are damaged (1 penalty point)
- Critical: The interior of the ice machine is unclean. Surfaces of the stand mixer above the bowl are dirty. Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
3 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Walls are dirty in grill reas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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12/1/2014 | Routine | 87 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (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. (6 penalty points)
- Exterior of dry foods containers are dirty. Shelves in the grill area are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
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8/28/2013 | Routine | 88 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- ice scoop was stored above the ice machine. (1 penalty point)
Corrected on site.
- Food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Tomatoes are being held at 47°F on the salad bar. (6 penalty points)
- Critical: A spray bottle is being used for food but is a non-food grade containers. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- The can opener blade needs to be replaced. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. General cleaning under the hot holding counter. (1 penalty point)
- Areas of the dishwashing floor are missing grout. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- The hand sink is not maintained in a clean condition. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
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2/5/2013 | Routine | 68 | Advise & Educate |
- Food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: The chicken is being held at 45 F on the counter. (6 penalty points)
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- Unwrapped stirs for customer self-service are not presented to protect lip surfaces from touching by customers. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
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6/18/2012 | Routine | 90 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Brown sugar is not protected from contamination of customers stored on the buffet line. (1 penalty point)
Corrected on site.
- Critical: The milk in the thermos is being held at 52 F. (6 penalty points)
- Critical: The sausages are being held at 95 F in the warmer. (6 penalty points)
- Unwrapped stirs for customer self-service are not presented to protect lip surfaces from touching by customers. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Wall is dirty in the walk in cooler. (1 penalty point)
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2/13/2012 | Routine | 77 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw meat is stored above ready-to-eat foods in the reach in cooler. (6 penalty points)
- Critical: Ready to eat potentially hazardous food is not date marked. (3 penalty points)
- Critical: The surface of the table where the ice scoop is being held is unclean. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
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10/4/2011 | Routine | 80 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: The potatoes are being held at 114 F in the warmer The sausage is being held at 105 'F in the warmer. (6 penalty points)
2 occurences.
- Areas of the floor are missing grout. (1 penalty point)
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5/31/2011 | Routine | 92 | Advise & Educate |
- Brown sugar is not protected from customer contamination. (1 penalty point)
- Critical: Raw shelled eggs are being stored at 63 F on the counter. The milk is being held at 44 F in the thermos. (12 penalty points)
2 occurences.
- Critical: There is no date marking on ready to eat potentially hazardous food in the reach in. (6 penalty points)
- Critical: There is no consumer advisory. (6 penalty points)
- Single service stirs are not stored to avoid contamination. (1 penalty point)
- The ceiling in the back area is not smooth, non-absorbant, and easily cleanable. (1 penalty point)
- There are no paper towels available at the handsink. (3 penalty points)
- The ice machine dreain line is stored on the floor and sink drain pipe. (1 penalty point)
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1/28/2011 | Routine | 69 | Advise & Educate |
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