Zest, 275 S 200 W, Salt Lake City, UT 84101 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- 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)
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- The ice scoop is stored with the handle in contact with culinary ice in the bar ice bin. (1 penalty point)
- Various food items are stored on the floor in the basement and in the basement walk in cooler. (1 penalty point)
- The bar hand sink is supported with unsealed wood. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Multiple refrigeration units have damaged wheels and are supported on metal pans. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Shelves in the basement walk in are dirty. (1 penalty point)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- The bar ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
3/11/2015 | Routine | 80 | Advise & Educate |
- No access to food handler certificates. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- The bar hand sink is supported with unsealed wood. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: The make table is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- The hand sink is not sealed to the adjacent wall. (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)
- There is an accumulation of food debris under the grill. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- The bar ceiling is exposed structure. (1 penalty point)
- There are holes in the wall in the kitchen. (1 penalty point)
- The ceiling and under side of shelves above the juicer are dirty. (1 penalty point)
|
4/15/2014 | Routine | 74 | Advise & Educate |
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in deep, covered containers. (3 penalty points)
- Critical: Pico de Gallo is being held at 47 °F in the make table. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
|
2/19/2013 | Routine | 77 | Advise & Educate |
- There is no soap at the bar hand sink. (3 penalty points)
|
8/17/2012 | Followup | 97 | Approved |
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