- Critical: Employee drinks are stored above food served to the public, without lids or straws. (3 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Critical: Pico salsa is being held at 44-45°F in the make table. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment (dipper well with scoop) is stored in a location subject to splash contamination from a sink. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Food containers in the walk-in cooler are damaged. (1 penalty point)
- A cutting board is scored. (1 penalty point)
- Critical: The clean knife holder is dirty. The interior of the ice bin is dirty. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. A cold table handle is dirty to sight and touch. Reach-in cooler gaskets are dirty. (1 penalty point)
3 occurences.
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Critical: A water pitcher is stored blocking a hand washing sink. (3 penalty points)
Corrected on site.
- The faucet is leaking on the hand sink. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
- Ceiling air vents are dusty above the bar area. (1 penalty point)
|
11/25/2015 | Routine | 71 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Bell peppers which are moldy are stored with usable products. (6 penalty points)
Corrected on site.
- Critical: A food employee touched ready-to-eat limes with bare hands. (6 penalty points)
Corrected on site.
- In-use utensils are stored with handles in contact with food (chips). (1 penalty point)
Corrected on site.
- Critical: Various cheeses are being held at 55-57°F in a reach in cooler. (6 penalty points)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low, in the bar area. (6 penalty points)
Corrected on site.
- Critical: The roller grill surfaces are unclean to sight and touch. (6 penalty points)
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- The hand sink is not maintained in a clean condition. (1 penalty point)
|
6/8/2015 | Routine | 62 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
Corrected on site.
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Cooked ribs are being held at 47°F in a reach in cooler. (6 penalty points)
Corrected on site.
- Cardboard is being used as a floor mat. (1 penalty point)
Corrected on site.
- The ceiling air vent is missing in the grill area. Food equipment is cracked and damaged. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. The conveyer grill surface is unclean to the sight and touch. (6 penalty points)
2 occurences.
- Reach-in cooler handles and gaskets are dirty. (1 penalty point)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Various floor surfaces are damaged. Areas of the floor are missing grout. (1 penalty point)
2 occurences.
- The ceiling in the walk-in cooler is dirty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
2/10/2015 | Routine | 73 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Sour cream is being held at 53°F in the make table. (6 penalty points)
- Critical: The interior of the ice machine is unclean. The soda nozzle in the bar area is unclean to the sight and touch. The underside of the shelf where clean dishes are kept is unclean to the sight and touch. (6 penalty points)
3 occurences.
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Employee personal items are being stored with food equipment. (1 penalty point)
Corrected on site.
|
9/18/2014 | Routine | 73 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: The interior of the ice machine is unclean. Shelves throughout the kitchen are unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
3 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The light bulb inside the refrigerator is not shielded or shatterproof. (1 penalty point)
- Floor tiles are missing (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
1/23/2014 | Routine | 75 | Advise & Educate |
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. Ice in the bar area is not covered to prevent contamination. (1 penalty point)
2 occurences.
- 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)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
|
9/9/2013 | Routine | 88 | Advise & Educate |
- The facility lacks a current approval letter from SLCoHD for in-house food handler training. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLCoHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (oil) (1 penalty point)
Corrected on site.
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Ice in the bar is not covered to prevent contamination. (1 penalty point)
- Critical: Cooked steaks are being held at 58°F in the make table. (6 penalty points)
Corrected on site.
- Critical: The make table is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
Corrected on site.
- Critical: The hand sink is blocked. (3 penalty points)
Corrected on site.
- Critical: Chemicals are stored above clean food equipment. (6 penalty points)
Corrected on site.
|
4/23/2013 | Routine | 65 | Advise & Educate |
| No violation noted during this evaluation. | 1/18/2013 | Critical Item | 100 | Advise & Educate |
- The facility lacks a current approval letter from SLVHD for in-house food handler training. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- A container of food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Raw chickenis being held at 51°F in the make table. (6 penalty points)
- Clean equipment is not stored to prevent contamination. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Cutting Boards are stored in contact with rusty shelf. Ice scoop is dirty. The interior of the ice machine is unclean. The underside of the shelf above an open ice bin is unclean. Surfaces are unclean around the soda dispenser nozzles. Interior surfaces of a reach in cooler are unclean. (6 penalty points)
6 occurences.
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Critical: Floor sink is backed up. (6 penalty points)
Corrected on site.
- There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- Walls are dirty in bar area. (1 penalty point)
|
10/26/2012 | Routine | 65 | Advise & Educate |
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Floor sink is dirty in front ling area. The floor is dirty in front line area. (1 penalty point)
2 occurences.
|
6/6/2012 | Routine | 97 | Advise & Educate |
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