Critical: Sandwich meat is being held at 46.6°F in the walk in cooler. Cooked eggs are being held at 53°F in the walk in cooler. (6 penalty points)
Critical: The walk in cooler is unable to hold potentially hazardous foods at or below 41°F. (3 penalty points)
The condenser unit in the walk-in cooler is leaking and creating ice build up. (1 penalty point)
Critical: Measuring cups were in a hand sink. (3 penalty points) Corrected on site.
10/16/2015
Critical Item
87
Advise & Educate
The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
Wet wiping cloths are not stored in sanitizer solution. (1 penalty point) Corrected on site.
Critical: Pesto mix is being held at 53°F in the walk in cooler. Cut tomatoes are being held at 47°F in the walk in cooler. (6 penalty points)
Food equipment is not being air dried before being nested together. (1 penalty point)
Critical: The walk in cooler is unable to hold potentially hazardous foods at or below 41°F. (3 penalty points)
The hand sink is not sealed to the adjacent wall. (1 penalty point)
The condenser unit in the walk-in cooler is leaking and creating ice build up. (1 penalty point)
Critical: The meat slicer is unclean to sight and touch. Ice wand is in contact with packaged, raw hamburger. (6 penalty points) Corrected on site. 2 occurences.
Critical: There is no hand drying provision at the hand sink. (3 penalty points) Corrected on site.
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