- 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: The hand sink is not functioning. (6 penalty points)
- Critical: There are live cockroaches in the establishment. (3 penalty points)
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11/19/2015 | Critical Item | 82 | Advise & Educate |
- There is a gap in the vent hood filters above the main cook line. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. Light intensity is less than 20 foot candles in the warewashing area. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
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11/2/2015 | Followup | 97 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- 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)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: Food that was not meeting cooling parameters in the walk in cooler (did not reach 70 degrees in 2 hours) was reconditioned. (6 penalty points)
Corrected on site.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (mop sink) (1 penalty point)
- Critical: Shelves throughout the kitchen are unclean to sight and touch. The underside of the shelf above a preparation table is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The meat slicer is unclean to sight and touch. The interior of the ice bin under soda dispenser is unclean. (6 penalty points)
5 occurences.
- There is an uncleanable gap between the walk in box and the adjacent wall. Wall junctures in various areas have uncleanable gap. Tile around warewashing area is not sealed with caulking to the wall. Open duct work is not sealed. Door frame is made of unsealed wood. Concrete floor in mop sink room is unsealed. (1 penalty point)
6 occurences.
- Light intensity at food preparation surfaces is less than 50 foot candles. Light intensity is less than 20 foot candles in the warewashing area. (1 penalty point)
2 occurences.
- Floor tiles are missing.(Under shelving in kitchen,under 3 compartment sink, and under cookline). (1 penalty point)
2 occurences.
- Walls are dirty in various areas. Floor sinks are dirty. The floor is dirty beneath the warewashing area, under equipment, in the mop sink room, and under shelving. (1 penalty point)
3 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: There are live cockroaches in the establishment. Harborage conditions for roaches have not been eliminated (standing water on floor, food and grease under equipment, unsealed gaps in walls). (3 penalty points)
2 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: Chemicals for pest control that are not approved for use in food establishment are being used in the establishment. (6 penalty points)
Corrected on site.
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10/22/2015 | Routine | 45 | 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)
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: An employee is touching lip of utensils with bare hands. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Food in the reach-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Cut lettuce is being held at 55F on a make table. (6 penalty points)
Corrected on site.
- Critical: Cooked beans are being held at 120F in a warmer. (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)
- Utensils are not stored to protect lip surfaces. (1 penalty point)
- Beverage refrigerator is being used to hold food items. (1 penalty point)
- Light is out under the cooking hood. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Pipe under one hand sink is leaking. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
3 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. Restrooms lack hand washing signage. (1 penalty point)
3 occurences.
- Personal items are being stored above RTE food items. (1 penalty point)
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3/26/2015 | Routine | 55 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in covered containers. (3 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: Food is being stored in non-food grade containers in the reach-in and walk-in cooler. (6 penalty points)
2 occurences.
- 12-PAK beverage refrigerator is being used to store potentially hazardous foods. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Cooking filters are filled with grease deposits. There is an accumulation of food debris under the grill. (1 penalty point)
2 occurences.
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- Critical: Mop sink does not have a breaker valve. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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5/16/2014 | Routine | 50 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- There is exposed plywood on the wall behind the food prep table. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Cooking filters are filled with grease deposits. (1 penalty point)
- Critical: Mopsink does not have a breaker valve. (6 penalty points)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
3 occurences.
- There is no soap at the hand sink. (3 penalty points)
- There is no hand drying provision at the hand sink. (3 penalty points)
2 occurences.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- There are flies in the restaurant. (1 penalty point)
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8/21/2013 | Routine | 57 | Advise & Educate |
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- In-use utensils are stored with handles in contact with food (tong handle is touching ready to eat food in the reach in cooler) (1 penalty point)
- Open corn flour bag is not sealed to prevent contamination. Food equipment is stored on the floor. A container of food is being stored on the floor. (1 penalty point)
3 occurences.
- Potentially hazardous food is thawing in standing water. (1 penalty point)
- Critical: Horchata is being stored at 50 F on the 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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The restroom hand sink is not sealed to the adjacent wall. (1 penalty point)
- This hand drying provision is in disrepair at the handwashing sink. Gaskets are damaged on a refrigerator unit. (1 penalty point)
2 occurences.
- Filters are filled with grease deposits under the cooking hood. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Critical: There is no atmospheric breaker valve on this mopsink faucet. (6 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent in the food prep area. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent in the storage area. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Items not in use are cluttering the floor in the storage area. (1 penalty point)
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5/7/2012 | Routine | 60 | Advise & Educate |
- Critical: Raw fish is stored above ready to eat foods in the walk-in cooler. (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 in the reach in cooler. (6 penalty points)
- Critical: sliced tomatoes in the cooling unit are being held at 49 F and Chile Verde on the Counter is being held at 51 F. (6 penalty points)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- The light bulb inside the refrigerator is not shielded or shatterproof. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Paper towel dispenser is clogged. (3 penalty points)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
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6/20/2011 | Routine | 68 | Advise & Educate |
- Critical: An open can of Diet Coke is stored on an equipment rack. (6 penalty points)
Corrected on site.
- Improper cooling methods, covered pan and the product at a depth of greater than four inches, are used for the rice. (3 penalty points)
- Critical: Rice is at 59 F in the walkin. (6 penalty points)
- Critical: Food removed from original packaging, portioned or prepared and held over 24 hours, are not date marked in the McCall. (6 penalty points)
- The reachin door gasket is damaged in the cook area. The light is in disrepair in the prep area. The McCall is missing a compressor cover. (3 penalty points)
3 occurences.
- Unable to verify if the unshielded light bulb is shatterproof inside of the walkin. (1 penalty point)
- The back exterior door does not provide a tight fit along the bottom. (1 penalty point)
- There is less than 50-foot candles of light in the prep area (measures 10). (1 penalty point)
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6/9/2010 | Routine | 73 | Advise & Educate |
- Unable to verify a registered manager permit. (1 penalty point)
|
4/23/2010 | Followup | 99 | Approved |
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