East Liberty Tap House, 850 E 900 S, Salt Lake City, UT 84105 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- 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: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and control of cross contamination. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and maintaining the food establishment in a clean condition and in good repair. (3 penalty points)
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- cut lettuce stored with towels in contact (1 penalty point)
- Food in the storage room is not covered to prevent contamination. A container of food is being stored on the ground outside. (1 penalty point)
2 occurences.
- Food is stored in cellar comprised of dirt walls and floor, under sewer lines. (1 penalty point)
- Critical: Dirty dishes stored in mop sink. (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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are stored beneath sewer lines. Single service items are stored in a mechanical room. (1 penalty point)
2 occurences.
- Critical: Three compartment sink is not large enough to accomidate dishes. (3 penalty points)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
- Critical: There is no sanitizer test kit available. (3 penalty points)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Sanitizer concentration in the warewash machine is too weak. (6 penalty points)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. (6 penalty points)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Dumpster lids are left open. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Various ceiling surfaces are damaged. Various walls are damaged. (1 penalty point)
2 occurences.
- The floor is dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Purses stored on food prep table (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
11/5/2015 | Routine | 43 | Advise & Educate |
- Critical: Employees are handling ready to eat foods 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)
- Critical: Food not protected while in transport to outside walk in cooler. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Clean linens are store in mechanical room under sewer lines. (1 penalty point)
- Single service items are stored in a mechanical room. Single service items are stored beneath sewer lines. (1 penalty point)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
|
3/9/2015 | Followup | 74 | Advise & Educate |
- Critical: Employees are eating in food preparation areas. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
2 occurences.
- Critical: Raw shell eggs are stored above ready-to-eat food on counter. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Food is being stored on the ground. (1 penalty point)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled in covered containers. (3 penalty points)
2 occurences.
- Critical: El chili is being held at 56 °F in the walk in cooler. (6 penalty points)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Single service items are stored in a mechanical room. Food is stored in a mechanical room. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
3 occurences.
- . Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Employee used hand Sink to rinse wet wiping Cloth. (3 penalty points)
- Dry storage area for food and single service items is an unfinished basement with dirt walls and floor. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- The mop is not hung to air dry. (1 penalty point)
|
2/27/2015 | Routine | 55 | Advise & Educate |
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