- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Glass mugs are chipped and pitted. (1 penalty point)
Corrected on site.
- the hip pedal at the hand sink is leaking. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
1/5/2016 | Routine | 90 | Advise & Educate |
- 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)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor. (1 penalty point)
Corrected on site.
- Linens are being used to line food equipment. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Critical: The vegetable press is unclean to the sight and touch. (6 penalty points)
Corrected on site.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- The floor sink to the ware wash machine is dirty. (1 penalty point)
|
5/18/2015 | Routine | 81 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Linens are being used as a liner in the fry area. (1 penalty point)
- Critical: Sanitizer concentration in the warewash machine is too weak. (6 penalty points)
- Reach-in cooler gaskets are dirty. (1 penalty point)
- Floor sinks are dirty. (1 penalty point)
|
1/7/2015 | Routine | 90 | Advise & Educate |
- The drain pipe is leaking beneath the hand sink. (1 penalty point)
- Critical: There is no hot water at the hand sink. (6 penalty points)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Critical: Chemicals are stored above food equipment. (6 penalty points)
Corrected on site.
|
4/22/2014 | Routine | 86 | Advise & Educate |
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- There is a box of single service items stored on the floor in the storage area. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: Sanitizer concentration in the warewash machine is too weak. (6 penalty points)
Corrected on site.
- The inside of some drawers holding utensil are unclean.The shelf under the prep counter is dirty. (1 penalty point)
2 occurences.
- There is a ceiling tile missing. (1 penalty point)
|
8/19/2013 | Routine | 89 | Advise & Educate |
- Critical: Fish is holding at 45 F (6 penalty points)
- Single service items are not stored to prevent contamination. (1 penalty point)
Corrected on site.
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Some drawers interiors are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The soap dispensaries not working. (3 penalty points)
Corrected on site.
- Walls are dirty in various areas. (1 penalty point)
- Critical: Chemicals are stored above food. (6 penalty points)
Corrected on site.
|
12/11/2012 | Routine | 78 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Critical: Fry sauce is stored on culinary ice. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Raw hamburger is being held at 46°F in the make table. (6 penalty points)
- Critical: The interior of the ice bin is unclean. (6 penalty points)
|
1/3/2012 | Routine | 80 | Advise & Educate |
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Critical: Prime rib and raw hamburger are holding at 44°F in the Delfield refrigerator next to the grill. (6 penalty points)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Critical: The hand sink is blocked. (3 penalty points)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
- The mop is not hung to air dry. (1 penalty point)
- Critical: Chemicals are stored on the counter next to single use gloves. (6 penalty points)
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8/24/2011 | Routine | 74 | Advise & Educate |
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