Evas Bakery, 155 S Main St, Salt Lake City, UT 84111 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- 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 did not wash hands before putting on gloves. (6 penalty points)
- Food employees are not using hair restraints. (1 penalty point)
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
Corrected on site.
- Food squeeze bottles are not labeled. (1 penalty point)
- A plastic bowl is used as a food scoop and stored inside the container. (1 penalty point)
- A container of food is being stored on the floor in the storage room and the walk-in freezer. (1 penalty point)
2 occurences.
- Critical: Milk is stored inside the front reach-in cooler at 44 F. (6 penalty points)
Corrected on site.
- Critical: Unable to view written procedures for time-control of milk, pizza, and croquet. (6 penalty points)
- Critical: There is no sanitizer test kit available for the dish machine. (3 penalty points)
- Front display case glass is broken. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
Corrected on site.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Front had washing sink is being used for rinsing equipment. (3 penalty points)
|
11/6/2015 | Routine | 57 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employee is eating in food preparation area. (3 penalty points)
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
- Food squeeze bottle is not labeled. Spray bottle is not labeled. (1 penalty point)
2 occurences.
- Bowl is used for food scoop and is stored inside food container. (1 penalty point)
- Critical: Milk is being held at 46 °F in the front reach in cooler. (6 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)
Corrected on site.
- Critical: Self-serve milk carafe is not time-marked. (6 penalty points)
- Critical: An employee rinsed a utensil in the hand sink. (3 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
|
9/24/2014 | Routine | 69 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: expired milk is present in the walk. In (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Cooked potatoes are being held at 70 °F on a pan. Diced ham is being held at 46°F in the make table. A sandwich is being held at 55 °F in a display cooler. (6 penalty points)
3 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)
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- The magic chef fridge is not durable for commercial use. (1 penalty point)
- Critical: The make table is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
|
6/17/2013 | Routine | 67 | Advise & Educate |
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