- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Cut tomatoes is being held at 44°F in the make table. (6 penalty points)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. The condenser unit in the walk-in cooler is leaking. (1 penalty point)
2 occurences.
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
Corrected on site.
- Critical: The meat slicer is unclean to sight and touch. The interior of the ice bin is dirty. (6 penalty points)
2 occurences.
- The wall is dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
- Coats and purse stored on single service items. (1 penalty point)
Corrected on site.
|
1/27/2016 | Routine | 70 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Sliced tomato is being held at 49°F in the make table. (6 penalty points)
- Single-use items are being re-used. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- There are small holes in the walls throughout the facility. (1 penalty point)
- Ceiling air vents are unclean. (1 penalty point)
|
3/5/2015 | Routine | 78 | Advise & Educate |
- Critical: Corndogs are being held at 55 °F in a reach in cooler. (6 penalty points)
- Critical: The gyro meat is not time marked and there is no written time control policy. (6 penalty points)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
- Critical: The canopener blade is unclean to sight and touch. The interior of the ice machine is unclean. Surfaces are unclean around the soda dispenser nozzles. The interior of the ice bin is dirty. (6 penalty points)
4 occurences.
- The blade guard of the meat slicer is unclean. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- The tile wall behind the meat slicer is damaged. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
9/3/2014 | Routine | 73 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Food is being held at 44°F in the front reach-in cooler. (6 penalty points)
- Critical: Cooked mushroom is being held at 100° F in a pan next to the grill. (6 penalty points)
Corrected on site.
- Critical: Gyro meat is not time-marked. Written procedures for using time as a public health control are not available. (6 penalty points)
- Utensils are stored next to the front hand sink. (1 penalty point)
Corrected on site.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
Corrected on site.
- There is a gap between filters in the exhaust hood. (1 penalty point)
- Meat slicer guard is dirty. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: There is no hand soap for the front hand sink. (3 penalty points)
|
3/13/2014 | Routine | 68 | Advise & Educate |
- E-foodhandlers is not accepted. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. An employee handled money then food without washing hands. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Thawing raw chicken is stored on a shelf above beef patty boxes. (6 penalty points)
Corrected on site.
- Ice bucket is stored on the floor. Food bucket is stored in the walk-in cooler. (1 penalty point)
2 occurences.
- Critical: Sliced tomatoes are being held at 57 °F in the make table. Cooked eggs are being held at 47° F in the make table. (6 penalty points)
- Critical: Gyro meat is not time-marked. (6 penalty points)
- There are gaps between filters in the hood. (1 penalty point)
|
7/29/2013 | Routine | 72 | Advise & Educate |
- Critical: An employee drink is stored on a shelf above the food prep table. (3 penalty points)
Corrected on site.
- Critical: Thawing raw chicken pan is placed over thawing raw beef pan. (6 penalty points)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- There are gaps between filters in the exhaust hood. (1 penalty point)
- Critical: The top interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The trash can in one of the women's stall in the restroom is missing a lid. (1 penalty point)
- Wall tile at the mop sink is damaged. (1 penalty point)
|
1/18/2013 | Routine | 80 | Advise & Educate |
- Critical: A dented food can is stored with usable food cans. (3 penalty points)
Corrected on site.
- A container of food in the walk-in cooler is not covered. (1 penalty point)
- Critical: Sliced tomatois being held at 50 °F in the make table. Gyro meat is being held at 100 degrees F at the skewer warmer. (6 penalty points)
2 occurences.
- Critical: The top interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dusty. (1 penalty point)
- There is a gap at the bottom of the back exterior door. (1 penalty point)
|
5/23/2012 | Routine | 82 | Advise & Educate |
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Ham is being held at 46 °F in a reach in cooler. Ham and sliced tomato is being held at 46 °F in the walk in cooler. (6 penalty points)
2 occurences.
- Critical: Potentially hazardous food (gyro, sliced tomato) is not marked or otherwise identified to indicate the time when the food was removed from temperature control. Written procedures for using time as a public health control are not available. (6 penalty points)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Cutting boards are scratched and damaged and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Ice machine drain line is not installed above the floor to facilitate cleaning. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
11/29/2011 | Routine | 72 | Advise & Educate |
- A container of food is being stored on the floor in the walk in freezer. (1 penalty point)
Corrected on site.
- Critical: Various foods is being held at 46 °F in the walk in cooler. (6 penalty points)
- Cardboard is being used as pallet liner of the onions. (1 penalty point)
- Reach-in cooler gaskets are dirty. (1 penalty point)
- Various shelving surfaces under the register are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Hand sinks in the serving lack hand washing signage. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
|
2/17/2011 | Routine | 88 | Advise & Educate |
- The facility lacks a current approval letter from SLVHD for in-house food handler training. (1 penalty point)
- Critical: Employees are handling ready to eat foods (cut onions) with bare hands. (6 penalty points)
- Critical: Sliced tomatoesis being held at 50 °F in the make table. Sliced meats are being held at 48 °F in a reach in cooler. (6 penalty points)
2 occurences.
- Vent covers for the rear grill are in disrepair. (1 penalty point)
- Exterior of ice machine is unclean. (1 penalty point)
- The floor sink beneath the 3-compartment sink is dirty. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
7/1/2010 | Routine | 78 | Advise & Educate |
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