- 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)
- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Pasta sauce is being held at 44°F in the make table. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Critical: Cook-chill food stored longer than 120 hours (5 days) is not held at or below 34°F. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Microwave handle has been repaired with duct tape. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
Corrected on site.
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- The condenser unit in the make table is leaking and creating ice build up. Make table in pizza prep area is missing compression cover. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. The interior of the ice machine is unclean. Shelf above stove has a heavy accumulation of grease and food debris. (6 penalty points)
3 occurences.
- The soda dispenser in the bar area is unclean. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. Grease has accumulated on the side of the deep fryer. (1 penalty point)
2 occurences.
- The chemical dispenser is attached to the mop sink faucet. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Various floor tiles are damaged and missing. Areas of the floor are missing grout. (1 penalty point)
2 occurences.
- Walls are dirty near the deep fryer where grease has accumulated. (1 penalty point)
- The hand sink handles are not maintained in a clean condition. (1 penalty point)
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9/22/2015 | Routine | 56 | Advise & Educate |
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
|
3/5/2015 | Followup | 97 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. (1 penalty point)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
- Various surfaces are lined with foil. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Plastic food containers are cracked and damaged. The cover is missing to the compressor on the reach-in cooler in the pizza prep area. (1 penalty point)
Corrected on site.
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. Shelves in the walk-in cooler are unclean to sight and touch. The interior of the ice bin is dirty. (6 penalty points)
Corrected on site.
3 occurences.
- Critical: The vegetable slicer is unclean to the sight and touch. The soda nozzle at the bar is unclean. (6 penalty points)
Corrected on site.
2 occurences.
- Reach-in cooler handles and gaskets are dirty. (1 penalty point)
Corrected on site.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- Faucets throughput the kitfchen are leaking. (1 penalty point)
- Critical: There is no hot water at the hand sink on the cook line. (6 penalty points)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Areas of the floor are missing grout. Tiles around the mop sink are damaged. Walls are damaged in the dry sotrage area. (1 penalty point)
3 occurences.
- The floor is dirty beneath cooking equipment. Floor sinks are dirty. (1 penalty point)
2 occurences.
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2/23/2015 | Routine | 57 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Ice wands in the walk-in freezer are being stored on an unclean shelf. Utensils are stored in standing water. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Linens are being used to line food equipment surfaces. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
Corrected on site.
- The plumbing fixtures coming out of the wall at the hand sink in the warewash area is not sealed. The hand sink is not sealed to the adjacent wall. The walk-in cooler is not sealed to the adjacent wall. (1 penalty point)
3 occurences.
- The walk-in freezer is in disrepair. (1 penalty point)
- Critical: A container being used to hold clean utensils is unclean. The interior of the ice machine is unclean. Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
Corrected on site.
3 occurences.
- Critical: The underside of shelves above the cooking area are unclean. The soda nozzles in the bar area are unclean to the sight and touch. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. Reach-in cooler handles are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
3 occurences.
- The hose to the chemical dispenser at the mop sink is leaking. The back flow preventer at the mop sink is leaking. The faucet at the hand sink and 3 compartment sink are leaking. The faucet to the hand sink in the restroom is leaking. (1 penalty point)
4 occurences.
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
- The floor is dirty beneath cooking equipment. The floor is dirty in the pizza preparation area. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Critical: Chemicals are stored above food equipment. (6 penalty points)
Corrected on site.
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9/15/2014 | Routine | 63 | Advise & Educate |
- Critical: Surfaces of the stand mixer above the bowl are dirty. Shelves throughout the kitchen are unclean to sight and touch. Interior surfaces of the ventilation hood are unclean. The interior of the ice bin is dirty. (6 penalty points)
4 occurences.
- The ware wash machine is leaking. (1 penalty point)
- Areas of the floor are missing grout. Various walls are damaged. (1 penalty point)
2 occurences.
- Walls are dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
1/23/2014 | Routine | 90 | Advise & Educate |
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Critical: Cooked noodles are being held at 47°F in a reach in cooler. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
- The can opener blade is not sharp enough to prevent creation of metal fragments. The condenser unit cover is missing oin a reach-in (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. The interior of the ice bin in the wait station is unclean. (6 penalty points)
2 occurences.
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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9/11/2013 | Routine | 83 | Advise & Educate |
- The ice scoop is stored in contact with a dirty surface. In-use utensils are stored in water that is being held at 128 F. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
Corrected on site.
- The condenser unit cover is missing on in a reach in cooler. (1 penalty point)
- the warewashing machine is being used to clean fake flowers that have been on display outside. (1 penalty point)
Corrected on site.
- Critical: Surfaces of the stand mixer above the bowl are dirty. The meat slicer is unclean to sight and touch. The interior of the ice machine is unclean. The underside of the shelf above a preparation table is unclean. (6 penalty points)
4 occurences.
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- The wall by the three compartment sink is in disrepair. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Ceiling air vents are dusty in dry storage room 2 (1 penalty point)
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5/2/2013 | Routine | 80 | Advise & Educate |
- Critical: Alfredo sauce is being held at 48 °F in the walk in cooler. (6 penalty points)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
Corrected on site.
- Critical: Ice scoop not stored to protect from contamination. (6 penalty points)
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. (6 penalty points)
- Tiles in pizza perpetration are chipped and longer easily cleansable. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
|
10/5/2012 | Routine | 74 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Employees are handling ready to eat foods in the R.O.P. with bare hands. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- 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)
- A handwash sign is not at each handsink used by employees. Restrooms lack hand washing signage. (1 penalty point)
2 occurences.
- Various walls are damaged. Floor tiles are missing (1 penalty point)
- Critical: Chemicals are stored above three compartment sink and next to food equipment. (6 penalty points)
|
5/9/2012 | Routine | 79 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Utensils are stored in 118°F water. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Various surfaces are lined with foil. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Areas of the floor are missing grout. Coving near the ice machine is in disrepair. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Employees were observed smoking within 25 feet of the front entrance door. (1 penalty point)
Corrected on site.
|
12/2/2011 | Routine | 87 | Advise & Educate |
Restaurant representatives - add corrected or new information about Buca Di Beppo, 935 E Fort Union Blvd, Midvale, UT 84047 »