- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Bags of ice are on floor of walk-in freezer. (1 penalty point)
- Critical: Uncooked chicken measures 47-48 F in cold well. Uncooked fish measures 50 F in cold drawer. (6 penalty points)
2 occurences.
- Unwrapped stir sticks for customer self service are not presented individually. (1 penalty point)
Corrected on site.
- Coating is chipped on wire shelving that is showing signs of corrosion in walk-in. (1 penalty point)
- Non-portable equipment ( hand sink, second handsink, hood, drainboards,black coolers, 4 compartmentsink) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
6 occurences.
- Non-portable equipment (glass door reach-in) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Ice machine lid seal is torn. Cold table lid is bent and does not move freely. (1 penalty point)
2 occurences.
- Cutting boards are scored. (1 penalty point)
- Critical: Underside of lid above ice at ice machine is not clean. Can opener blade is not clean. Cutting board is not clean (6 penalty points)
3 occurences.
- Lids are not closed on dumpster outdoors. (1 penalty point)
- Exposed ventilation ducts above beverage prep area create surfaces that are not easily cleanable. (1 penalty point)
- Door to the outside is propped open. (1 penalty point)
- Ceiling above passage way in kitchen is not repaired to be smooth and non-absorbent. (1 penalty point)
- Areas of floor are not clean. Areas of wall are not clean. (1 penalty point)
2 occurences.
- Critical: Container of sanitizer is not labeled. (6 penalty points)
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7/23/2015 | Routine | 69 | Advise & Educate |
- Certified manager is not registered with SLCoHD. (1 penalty point)
- In-use knives are stored between pieces of equipment that are not clean. An in-use food scoop is stored in water that measures 126 F. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Mashed potatoes measure 120 F at steam table after reheating in microwave. (6 penalty points)
Corrected on site.
- Clean bowls next to popcorn machine are not stored covered/inverted. (1 penalty point)
Corrected on site.
- •Data plate on warewash machine is no longer readable. (1 penalty point)
- Critical: 3 compartment sink with sink compartments large enought to accomodate immersion of the largest piece of equipment is not on premises. (3 penalty points)
- Non-portable equipment (hand sink, hood, black coolers in bar area, 4 compartment sink in bar area, drainboards in warewash area) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (black coolers in bar area) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Critical: Underside of lid above ice at ice machine is not clean. (6 penalty points)
- Exposed structure and ventilation ducts running below ceiling above bar area creates surfaces that are not easily cleanable. (1 penalty point)
- Less than 20 foot candles of light are measured behind the bar and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Supply lines/conduit and drain line are on floor. (1 penalty point)
- Areas of wall and floor are not clean. (1 penalty point)
- Coving is not at all floor-wall junctures in area behind bar. (1 penalty point)
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12/2/2014 | Routine | 73 | Advise & Educate |
- Not all food handlers can document training. (1 penalty point)
- Unable to show a certified manager is registered with SLCoHD. (1 penalty point)
- Container of food is on floor of each walk-in. (1 penalty point)
- Clean food containers are not all stored covered/inverted. (1 penalty point)
- Thermometer is not found in the warmest part of each refrigerator. (1 penalty point)
- Critical: Test kit/ test papers/test device are not provided for measuring sanitizer concentration. (3 penalty points)
- Non-portable equipment (3 compartment sink, drainboard, black coolers, hand sinks, ice bin) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment ( black coolers) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Paper is taped to the exterior lid of a cold table (1 penalty point)
- Cutting boards are scored.I (1 penalty point)
3 occurences.
- Critical: Cutting boards are scored. (6 penalty points)
3 occurences.
- Door handle of reach-in is not clean. (1 penalty point)
- Critical: Bucket of sanitizer is stored in hand sink. (3 penalty points)
- Valve on hose is installed downstream of a non-continuous pressure vacuum breaker valve at mop sink. (1 penalty point)
- Exposed structure ceiling and exposed ventilation ducting above beverage prep area represent surfaces with ledges that are not easily cleanable. (1 penalty point)
- Less than 20 foot candles of light are measured in service areas behind bar and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Drain line/supply line is on floor. (1 penalty point)
- Areas of wall and ceiling are not maintained to be smooth and easily cleanable. (1 penalty point)
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1/24/2014 | Routine | 73 | Advise & Educate |
- Cook is not wearing hair restraint. (1 penalty point)
- Critical: Container of raw chicken is stored on top of untapped beer keg. (6 penalty points)
- Critical: Cut tomatos measure 46F at top of cold table.I (6 penalty points)
- CO 2 tanks are not restrained. (1 penalty point)
- Various Non-portable equipment (beer cooler, 3 compartment sink) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (beer cooler) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Critical: Measurable sanitizer is not found in wet wiping cloths. (6 penalty points)
Corrected on site.
- Exposed structure and ventilation ducting above service area are not smooth and easily cleanable. Crack between top of service counter wall and service counter on prep side of wall is not smooth and easily cleanable. (1 penalty point)
2 occurences.
- Less than 20 foot candles of light are measured behind bar and in warewash area behind bar. (1 penalty point)
- Drain ine/supply line is on floor.1 (1 penalty point)
- Areas of ceiling are dusty and not clean. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
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7/22/2013 | Routine | 72 | Advise & Educate |
- Pressurized cylinders are not secured. (1 penalty point)
- Non-portable equipment ( behind bar) is not all spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable beer tap cooler and glass ware cooler behind bar lack 6 inches elevtion above floor and are not sealed to floor. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Critical: Underside of lid above ice is not clean. (6 penalty points)
- Lids are not closed on dumpster outdoors. (1 penalty point)
- Exposed structure ceiling above beverage prep and warewash area behind bar is not smooth and easily cleanable. The space between flood rim of floor sink and floor behind bar is not easily cleanable. Hole in floor surrounding supply lines is not covered/sealed to be smooth and easily cleanable. (1 penalty point)
3 occurences.
- Supply lines and utility line are not elevated above floor to facilitate cleaning. (1 penalty point)
- Floor-wall junctures are not all closed and coved in food operations areas. (1 penalty point)
- Bottle of ammonium chloride is stored on ice machine above ice bin and a can of WD 40 is stored on shelf above ice. (3 penalty points)
Corrected on site.
- Critical: Bottle of ammonium chloride is stored on ice machine above ice bin. Can of WD 40 is stored on shelf above exposed food (6 penalty points)
Corrected on site.
2 occurences.
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1/16/2013 | Routine | 77 | Advise & Educate |
- Critical: Cooked beans and other potentially hazardous foods measure 47 F in walk-in refrigerator. Milk measures 49F in small reach-in. (6 penalty points)
2 occurences.
- A wooden shelf support wrapped with single use foil is not smooth and non-absorbent. (1 penalty point)
- CO2 tanks are not all restrained. (1 penalty point)
- Critical: Walkin refrigerator does not hold potentially hazardous food at 41 F or less. Small reach-in does not hold milk at 41 F or less. (3 penalty points)
- Non-portable equipment is not all spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (coolers) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- .Cutting boards are scored, (1 penalty point)
- Critical: Underside of lid above ice is not clean. (6 penalty points)
- Exposed ventilation ducting above beverage prep service area is not smooth and easily cleanable. Space between raised floor sink and wall is not easily cleanable. (1 penalty point)
2 occurences.
- .Drain line is on floor. (1 penalty point)
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7/10/2012 | Routine | 78 | Advise & Educate |
- A container of lettuce is being stored on the floor in the walk in cooler. (1 penalty point)
- No conspicuously placed thermometer is in the cold make table for salads. (1 penalty point)
- Pressurized cylinder containing CO-2 is not secured. (1 penalty point)
- A coat is on top of a food prep table. (1 penalty point)
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11/29/2011 | Routine | 96 | Advise & Educate |
- Several food handler cards are expired. (1 penalty point)
- The foodservice manager is not currently trained and is not registered with Salt Lake Valley Health Department. (1 penalty point)
- Critical: An employee's beverage without a lid is on a work table. (6 penalty points)
- Cook is not wearing a hair restraint. (1 penalty point)
- Critical: Tortilla was touched with bare fingertips. (6 penalty points)
- Dampened , used wiping cloths are left on a work table to incubate bacterial growth, instead of being stored in a labeled bucket of sanitizer solution. (1 penalty point)
- Critical: 1) Raw chicken is held at 46 ° F. in a saute drawer. 2) Raw chicken pieces are held at 69 ° F. in stagnant water in a sink. (12 penalty points)
2 occurences.
- 1) A wall penetration hole in not sealed around a copper pipe by the warewashing machine. 2) Back splash of the dirty dish drainboard is not sealed to the wall. (2 penalty points)
2 occurences.
- Handle of NorLake reach-in freezer is dirty. (1 penalty point)
- Critical: A spray nozzle is attached to a hose down stream from only an AVB , atmospheric vacuum breaker, at the mop sink. (3 penalty points)
- Dumpster lid is left propped open. (1 penalty point)
- 1) Kitchen hand washing sink has no reminder sign to wash hands. 2) No handwashing reminder sign is posted at the handsink in the bar area. (2 penalty points)
2 occurences.
- A light bulb is burnt out under the ventilation hood. (1 penalty point)
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2/8/2011 | Routine | 62 | Advise & Educate |
- On-lone foodhandler cards are not legal. (1 penalty point)
- No tongs are available for sliced fruit for beverages. (1 penalty point)
- Chicken is improperly cooling in a tightly covered container. (3 penalty points)
- There is no themometer in the Sanyo refrigerator. (1 penalty point)
- Pressurized CO 2 gas canisters are not restrained with chains. (1 penalty point)
- Sanyo refirgerator is not a durable commercial grade refrigerator. (1 penalty point)
- A handsink is not sealed to the wall. (1 penalty point)
- Ice is building up on the floor of the walk-in freezer. (1 penalty point)
- Critical: "Y" connector with shut off valves attached to the mop sink fauce is crating a cross-connection between the potable, drinkable, water and waste water. (3 penalty points)
- Vaccum breaker in the swisher chemical mixer is an unapproved 1055 B type. (1 penalty point)
- Faucet at a handsink is leaking. (1 penalty point)
- Dumpster lid is otclosed. (1 penalty point)
- Dumpster enclosure is cluttered with unnecessary lumber. (1 penalty point)
- Rear door is not vermin proof. (1 penalty point)
- No handwash reminder sign is posted at the bar area. (1 penalty point)
- Light intensity in the walk-in is 0-5 foot-candles instead of the miniimum 10 foot-candles required. (1 penalty point)
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5/12/2009 | Routine | 80 | Advise & Educate |
- Foodhandler cards can not be documented. (1 penalty point)
- Cook is not wearing a hairnet. (1 penalty point)
- Cooking oil spray bottles are not labeled. (1 penalty point)
- Critical: Cooked potaoes, scooped out for potato skins are held at 55 ° F. in a pan on a work counter. (6 penalty points)
- Critical: The handsink was removed from the bar area, and must be replaced. (6 penalty points)
- Critical: A spray hose is attached downstream from the faucet at the mop sink, which compromises the AVB (atmospheric vaccuum breaker). (3 penalty points)
- A dumpster lid is left open. (1 penalty point)
- A ceiling panel is missing near teh ventilation hood. (1 penalty point)
- Critical: Chemical spray bottle containing a pink liquid is not labeled. (6 penalty points)
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12/3/2008 | Routine | 74 | Advise & Educate |
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