- 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)
- 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)
- Food is being stored on the floor. (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)
- Bread is being stored in black trash bags. Cooking oil is being stored in a chemical spray bottle. (1 penalty point)
2 occurences.
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- One light is missing under the cooking hood. There is a gap in the 3-compartment sink. (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)
- Fan above the refrigerator is dusty. Fan covers in the walk-in cooler are dirty. Exterior surfaces of food containers are dirty. Exterior surfaces of cooking equipment are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
5 occurences.
- Critical: Mop sink does not have a breaker valve. (6 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
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4/3/2015 | Routine | 66 | Advise & Educate |
- There is no certifed or registered food safety manager. (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 in the reach-in unit. 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 walk-in cooler. (3 penalty points)
2 occurences.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Critical: Employees was using a handwashing sink to make sanitizing water. (3 penalty points)
- Ceiling is not washable in storage room. (1 penalty point)
- Not all lights are shielded or shatterproof in the walk-in cooler.. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- There is insufficient light intensity in the walk-in cooler. (1 penalty point)
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6/9/2014 | Routine | 81 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees are eating in food preparation areas. (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)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Non-portable equipment is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Cooking filters are unclean. (1 penalty point)
- Critical: Mop sink does not have a breaker valve. (6 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- There is insufficient light intensity in the walk-in cooler. (1 penalty point)
- Not all floor/wall junctures are coved and sealed by the mop sink. (1 penalty point)
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8/14/2013 | Routine | 80 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- 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)
- A container of raw meat is being stored on the floor. A bag of onion and a bucket of food are stored on the floor in the walk-in cooler. (1 penalty point)
2 occurences.
- Raw meat is thawing in standing water. (1 penalty point)
- Critical: Vegetable soup is being held at 50 F in the Beverage Air. (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)
- Flan does not have a listing of ingredients, manufacturer's names and PIC could not verify of receipt. (1 penalty point)
- Critical: Food is being stored in non-food grade containers on the table and in the walk-in cooler. (6 penalty points)
2 occurences.
- Single service items are not stored to prevent contamination. (1 penalty point)
- kevinator freezer is not a commercial grade unit, (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Critical: The mop sink does not have an atmosphere breaker valve installed. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- The back door is propped open. (1 penalty point)
- No paper towels available by the handwashing sink. (3 penalty points)
- The floor/wall juncture lacks coving in the storage room. (1 penalty point)
- A chemical container is stored next to clean food equipment. (3 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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4/25/2012 | Routine | 48 | Advise & Educate |
- Critical: Uncovered employee beverage is on prep table. (6 penalty points)
- Bag of produce is on floor of walk-in. (1 penalty point)
- Critical: Flan measures 49 F in displaay fridge. (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. (6 penalty points)
- Containers of flan prepared at a different facility/site are not labeled with common name of food, list of ingredients,name and place of manufacturer,etc. (1 penalty point)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
- Display fridge does not hold flan at 41F or less. (1 penalty point)
- Critical: Underside of lid above ice is not clean. (6 penalty points)
- Handsoap is not at prep area handsinks. (3 penalty points)
Corrected on site.
- Areas of wall and ceiling are not smooth and easily cleanable. (1 penalty point)
- [Not all floor/wall junctures are coved and sealed. (1 penalty point)
- .No smoking sign is not at each entrance. (1 penalty point)
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7/28/2011 | Routine | 66 | |
- Critical: Food is not all covered in reach-in. Bagged raw chicken is touching wrapped raw meat and both are stored above produce in walk-in. (6 penalty points)
Corrected on site.
- Boxes of food are on floor of walk-in. (1 penalty point)
- Critical: Cut tomatoes in salsa measure 55 F at cold table. (6 penalty points)
- Critical: Food of animal origin that may be served undercooked to order is not asterisked to a written (6 penalty points)
- Cold table is not maintained to hold food at 41 F or less. (1 penalty point)
- Rough projections of foam on walls of walk-in and other areas of walk-in walls are not smooth and free of crevices and projections. (1 penalty point)
- Areas of wall are not maintained to be smooth and easily cleanable. (1 penalty point)
- Sanitizer concentration in bucket is stored on ice machine above ice bin holding ice. (3 penalty points)
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10/15/2010 | Routine | 75 | Advise & Educate |
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