Ejo Salt Lake Restaurant, 3250 S 700 E, Salt Lake City, UT 84106 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- 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.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Potentially hazardous food is thawing in standing water. (1 penalty point)
- Critical: Cut leafy greens is being held out of temperature control at 61 °F on a counter. (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)
- Make table is missing handle. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The meat slicer is unclean to sight and touch. (6 penalty points)
2 occurences.
- Exterior surfaces of cooking equipment are dirty. Walk-in cooler handles are dirty. (1 penalty point)
2 occurences.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Light intensity is less than 20 foot candles in the warewashing area. (1 penalty point)
- (on cook line) Walls are dirty in various areas. The floor is dirty in various areas. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
|
12/10/2014 | Routine | 56 | |
- Critical: Raw meat is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
2 occurences.
- Bowls are used for food scoops and are stored inside food containers. In-use utensils are stored with handles in contact with food. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the reach-in cooler is not covered to prevent contamination. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- 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: Food is being stored in non-food grade containers. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. Single service items are not stored to prevent contamination. (1 penalty point)
2 occurences.
- Non-food contact surfaces of equipment are made of unsealed wood. Various surfaces are lined with foil. Various surfaces are lined with newspaper. (1 penalty point)
3 occurences.
- Door to the walk-in is not repaired to be smooth, non absorbent and easily cleanable. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Various walls are damaged. Various ceiling surfaces are damaged. Areas of the floor are missing grout. (1 penalty point)
3 occurences.
- Floor sinks are dirty. The floor is dirty beneath cooking equipment. Walls are dirty in various areas. (1 penalty point)
3 occurences.
- The mop is not hung to air dry. (1 penalty point)
- The floor/wall juncture lacks coving … (1 penalty point)
- Nonfunctional equipment is stored in the kitchen. (1 penalty point)
|
5/2/2014 | Followup | 63 | Advise & Educate |
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