Not all food employees have a current food handler card. (1 penalty point)
The certified manager is not registered with SLCoHD. (1 penalty point)
Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Critical: A make table is holding temperature at 51 degrees Fahrenheit. (6 penalty points)
Critical: There is no detergent in the wash portion of the mechanical warewash cycle. (3 penalty points) Corrected on site.
Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points) Corrected on site.
1/13/2015
Routine
82
Unable to show proof of Food Safety Mgr. certification. (1 penalty point)
Various shakers are not labeled with common name of food. (1 penalty point)
Critical: Ham is being held at 52°F in the make table. (6 penalty points) Corrected on site.
Food equipment is not being air dried before being nested together. (1 penalty point)
Unwrapped single service items for customer self service are not presented to prevent contamination of lip surfaces by customers. Forks should be inverted. (1 penalty point) Corrected on site.
A pressurized cylinder is not secured. (1 penalty point)
Critical: There is no sanitizer test kit available. (3 penalty points)
The hand sink is not sealed to the adjacent wall. (1 penalty point)
Exterior surfaces of the dish machine are dirty. (1 penalty point)
Critical: Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
The women's restroom door is not self-closing. (1 penalty point)
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