| No violation noted during this evaluation. | 10/22/2015 | Followup | 100 | 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)
- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use knives are stored in an unclean location between pieces of piping. (1 penalty point)
Corrected on site.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Plastic bags are used to line the tortilla press. (1 penalty point)
- The condenser cover is missing to a reach-in cooler. (1 penalty point)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. Ice wands are not stored to prevent contamination in the walk-in freezer. (6 penalty points)
2 occurences.
- Reach-in cooler handles are dirty. (1 penalty point)
- Critical: The hand sink is not functioning, in the employee restroom. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: A food container is being used to store poisonous or toxic materials (sanitizer). (6 penalty points)
|
10/20/2015 | Routine | 59 | Advise & Educate |
- The certified manager is not registered with SLCoHD. Food safety manager certification is expired. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- 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: Foods of animal origin that may be served undercooked to order are not asterisked to a written consumer advisory. (6 penalty points)
- Non-portable cooking equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Space between walls of walk in and walls of building are not sealed. Equipment is not installed at least 6 inches above the floor to facilitate cleaning. (Standing glass door reach in) (1 penalty point)
2 occurences.
- The door lining of the standing reach in is cracked Floor of glass door standing reach in is in disrepair. The condenser cover in the reach-in cooler is missing. (1 penalty point)
3 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
1/21/2015 | Routine | 80 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: An employee washed hands at the 3 compartment sink. (3 penalty points)
- Critical: Cooked beans and tongue are not being date marked. (3 penalty points)
- The shelf holding equipment and dry goods is rusty. (1 penalty point)
- Critical: The shelves in the walkin are rusty. Food is being stored in nonfood grade containers. (6 penalty points)
2 occurences.
- Critical: There are no test strip available. (3 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The inside of the microwave is dirty. (6 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- The wall in the bathroom is repaired with cardboard. (1 penalty point)
- Critical: There is no soap available in the restroom. (3 penalty points)
- The floor in the walkin is damaged.The ceiling above the food prep area is damaged. There is a hole in the wall in the female restroom. The wall in the back restroom has a hole in it and is repaired with cardboard. (1 penalty point)
3 occurences.
- The floor in the walkin is dirty. (1 penalty point)
|
4/23/2014 | Routine | 68 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employees open personal beverages are not separated from food preparation areas. (3 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cooked onions are being held at 82°F on the grill. (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)
- Clean knives are stored between the wall and a pipe. (1 penalty point)
Corrected on site.
- Cabinetry is not smooth, easily cleanable and non-absorbent. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
2 occurences.
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The sanitizer solution is dirty. (1 penalty point)
- The interior of the microwave is unclean. (1 penalty point)
- the tortilla press is made of unsealed wood. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Critical: the hand sink is leaking. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- There is no hand drying provision in the employee restroom. (3 penalty points)
- Various ceiling surfaces are damaged. Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
- Wire shelves are dirty in the food prep area upstairs.\ (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
11/6/2012 | Routine | 55 | Advise & Educate |
- Not all food employees have a current food handler card. www.Statefoodsafety.com (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: A condiment bottle is stored on top of lettuce in the prep table. (6 penalty points)
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
- Equipment is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- Reach-in cooler gaskets are dirty. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Various ceiling surfaces are damaged. The floor is damaged in various areas. (1 penalty point)
2 occurences.
|
9/12/2011 | Routine | 87 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (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)
Corrected on site.
- A container of food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: pork is being held at 54 °F in a reach in cooler. (6 penalty points)
- Kenmore fridge is not NSF (food grade). (1 penalty point)
- No ambient thermometer in the Kenmore fridge. (1 penalty point)
- Equipment is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- thermometer is not operating in display fridge. (1 penalty point)
- Critical: Interior of microware is unclean. (6 penalty points)
Corrected on site.
- Shelves in the walk-in cooler are rusty. (1 penalty point)
- Floor tiles are damaged. there is a crack in the drywall in front of stairs. The loving below the 3 compartment sink has water damage. (1 penalty point)
3 occurences.
|
11/1/2010 | Routine | 70 | Advise & Educate |
| No violation noted during this evaluation. | 3/25/2010 | Routine | 100 | Advise & Educate |
- There is no sneeze guard on the salsa bar in the dining room. (1 penalty point)
- There is no splash guard between the mop sink and the 3 compartment sink (1 penalty point)
|
2/1/2010 | Routine | 98 | |
- Critical: Employee drink is stored next to other food items on top of a preparation table. (6 penalty points)
- Food containers are unlabeled (1 penalty point)
- Food is stored on the foor at walk in cooler. (1 penalty point)
- Dirty dishes are stored above clean untensils (1 penalty point)
- There is a gap between air duct and walk-in freezer and walk-in cooler. (1 penalty point)
- Critical: The interior surfaces of microwave oven are unclean. (6 penalty points)
- Critical: The mop sink is used for dishwashing (6 penalty points)
- Lights in walk-in(s) are not shatter resistant (1 penalty point)
- There are no hand drying provisions at kitchen hand sink (3 penalty points)
- The mop is stored unable to air dry. (1 penalty point)
|
6/25/2009 | Routine | 73 | Advise & Educate |
Restaurant representatives - add corrected or new information about El Meno Mexican Restaurant, 73 W 1700 S, Salt Lake City, UT 84115 »