- 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: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food employee is not using hair restraint. (1 penalty point)
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- A container of food is being stored on the floor in the walk in cooler. Food is being stored on the floor in the walk in freezer. (1 penalty point)
2 occurences.
- 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)
- Preset tableware lip contact surfaces are not covered. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Exhaust filter is missing. (1 penalty point)
- Critical: Sanitizer concentration for dish machine is too strong at 200ppm. (6 penalty points)
- Critical: There is no handsink in the ice machine room. (6 penalty points)
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3/25/2015 | Routine | 63 | 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)
- Food containers are being stored on the floor in the basement and walk-in cooler. (1 penalty point)
2 occurences.
- Critical: Meatball is being held at 44 °F in the walk in cooler. Cheese and lettuce are being held at 45 °F in a reach in cooler. Raw shell eggs are stored out of temperature control on a rack. (6 penalty points)
2 occurences.
- Critical: Consumer advisory asterisk is not marked on the specific foods cooked to order on the menu. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Exhaust hood filter is missing. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The top interior of the ice machine is unclean. (6 penalty points)
- Critical: There is no handsink in the ice machine room. (6 penalty points)
- The basement ceiling above the food storage does not have a finished surface. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
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7/16/2014 | Routine | 65 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Wine stored under sewer lines. (1 penalty point)
- Potentially hazardous food is thawing in standing water. (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 and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The warewash drainboardsis not sealed to the adjacent wall. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: There is no hot water to the handsink. (3 penalty points)
- Cinder block surfaces under the ice machine are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 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 basement storage floor is wnolean. (1 penalty point)
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4/22/2013 | Routine | 62 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- A container of food is being stored on the floor. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Tape is used to repair an air vent. (1 penalty point)
- The area behind the baffle is unclean. Reach-in cooler gaskets are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Ceiling tiles are missing. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
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5/3/2012 | Routine | 83 | Advise & Educate |
- Certified manager is not registered with the SLVHD. (1 penalty point)
- Critical: Observed food service worker handling ready to eat food with their bare hand. (6 penalty points)
- Critical: A flat of raw shell eggs is stored above some produce (pears)in the walk in fridge. (6 penalty points)
- Some foods are being stored on the floor in the walk in fridge and freezer. (1 penalty point)
- Facility lacks chlorine test strips. (1 penalty point)
- Critical: Low temperature warewash machine is not dispensing any sanitizer. (6 penalty points)
- Handsink lacks paper towels. (3 penalty points)
Corrected on site.
- Some ceiling tiles and vent cover by hand sink noted soiled. (1 penalty point)
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10/11/2010 | Routine | 75 | Advise & Educate |
- Certified manager is not registered with the SLVHD. (1 penalty point)
- Critical: Food service worker failed to wash their hands prior to putting on a new pair of gloves. (6 penalty points)
- Critical: Observed food service worker handling ready to eat foods with their bare hands. (6 penalty points)
- Critical: Cooked potatoes in walk in fridge longer than 24 hours lack a date mark. (6 penalty points)
- Hot water at 3 compartment sink did not reach minimum temperature of 110*F. (1 penalty point)
- Hand sink hot water did not reach 100*F within 30 seconds. (1 penalty point)
- Critical: Drain line to food prep sink is leaking water. (3 penalty points)
- Some ceiling tiles and light covers in kitchen are soiled. Kitchen wall by soda gun is soiled. (2 penalty points)
2 occurences.
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3/11/2010 | Routine | 74 | Advise & Educate |
- Unable to verify that the establishment has a certified food safety manager license. (1 penalty point)
- Critical: Food service worker washed their hands less than 20 seconds. (6 penalty points)
- Critical: An open employee drink is stored on a shelf next to the fryer. (6 penalty points)
- Critical: Observed food service worker handling ready to eat food with their bare hands. (6 penalty points)
- A few boxes of food are stored on the floor in the walk in fridge and freezer. A couple of containers of food in the walk in fridge are not covered. (2 penalty points)
2 occurences.
- Critical: Various cooked foods stored in the walk in fridge are not date marked. (6 penalty points)
- Light intensity by prep area is less than 50 footcandles. (1 penalty point)
- Ceiling tiles, wall, and venthood system on east side noted soiled. (1 penalty point)
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7/31/2009 | Routine | 71 | Advise & Educate |
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