- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employee's drink does not have a lid cover. (3 penalty points)
- Personal jacket is being stored on the food prep. (1 penalty point)
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1/30/2015 | Routine | 95 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Precooked ham is being held at 50F on a food prep table. (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 equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Unwrapped single service items for customer self service are not presented to prevent contamination of lip surfaces by customers. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. There is exposed plywood around the mopsink. The meat slicer is stored on an exposed plywood Surface. (1 penalty point)
3 occurences.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (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)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Cooking filters are dirty. (1 penalty point)
- Critical: A spray hose hangs below the flood rim of the rinse sink. (6 penalty points)
- Critical: Mopsink does not have a breaker valve (6 penalty points)
- Critical: Handwashing sink is being used for another purpose. (3 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- The light bulb inside the refrigerator is not shielded or shatterproof. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. Restrooms lack hand washing signage. (1 penalty point)
2 occurences.
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
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1/29/2014 | Routine | 50 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
Corrected on site.
- Critical: Cartons of raw shelled eggs are stored above produce in reach-in. (6 penalty points)
- Critical: Ready to eat meat prepared here/unpackaged here and held here for more than 24 hours is not marked with date removed from package/date of prep or consume by date. (6 penalty points)
- Culinary sink compartment has sharp right internal angles rather than radiuses. (1 penalty point)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Cabinetry and shelving is not all smooth and non-absorbe nt. (1 penalty point)
- Non-portable equipment is not all spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Shelf in reach-in is cracked. (1 penalty point)
- Exposed ventilation ducting below ceiling is not easily cleanable. (1 penalty point)
- Light bulbs are not all shielded/shatter resistant above prep area. (1 penalty point)
- Door to the outside is propped open. (1 penalty point)
- Handwash sign is not at each hand sink used by employees. (1 penalty point)
- Less than 20 foot candles of light are measured in service and warewash areas. Less than 50 foot candles of light are measured at food prep surfaces. (1 penalty point)
- Exposed utility lines run along walls, ceilings and below ceilings. (1 penalty point)
- Areas of wall are not maintained to be smooth and easily cleanable. (1 penalty point)
- No smoking sign is not at each entrance. (1 penalty point)
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8/8/2011 | Routine | 74 | Advise & Educate |
- Food Establishment permit is not in view of customers. (1 penalty point)
- Unable to show a certified manager is currently registered with SLVHD. (1 penalty point)
- Critical: Box of raw hamburger is stored on box of raw chicken in freezer. (6 penalty points)
- Bag of potatos is on floor. (1 penalty point)
- Interior corners of culinary sink compartments have sharp right angles and are not smooth. (1 penalty point)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Wooden-metal table and cabinetry units are not smooth. Paper is used to shim leg of reach-in. (1 penalty point)
- Various non-portable equipment is not spaced from immovable surfaces for easy cleaning or sealed to immovable surfaces. (1 penalty point)
- Warewash machine is not maintained to sanitize. Interior surfaces of freezer are duct taped. (1 penalty point)
- Non food contact surfaces of various equipment are not clean. (1 penalty point)
- Hose bibs lack back flow protection. Rinse nozzle hangs below flood rim of sink. (1 penalty point)
- Critical: Culinary sink is not indirectly drained. (3 penalty points)
- "Popcorn" type ceiling in women's toilet room is not smooth and easily cleanable. (1 penalty point)
- Toilet rooms lack self closing door. (1 penalty point)
- Handwash sign is not at each handsink used by employees. (1 penalty point)
- Areas of wall are not repaired to be smooth and easily cleanable. (1 penalty point)
- Coving is not at all floor-wall junctures. (1 penalty point)
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11/8/2010 | Routine | 76 | Advise & Educate |
- Unable to show that a certified manager is currently registered with SLVHD. (1 penalty point)
- Wooden storage cabinet is not smooth and non-absorbent. wood and metal table is not smooth. (1 penalty point)
- Interior surfaces of wood storage cabinet are not clean. (1 penalty point)
- Light bulbs are not all shielded/shatterproof coated. (1 penalty point)
- Less than 20 foot candles of light are measured at food prep surfaces. (1 penalty point)
- Areas of wall are not repaired to be smooth and easily cleanable. (1 penalty point)
- Floor-wall junctures are not all coved. (1 penalty point)
- No smoking sign is not at each entrance. (1 penalty point)
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1/27/2010 | Routine | 92 | Advise & Educate |
- Critical: Foods of animal origin that may be undercooked ot order are not asteriscked/identified on teh menu. (6 penalty points)
- Metal and wood slicer table/shelf unit is not smooth and easily cleanable. (1 penalty point)
- Air thermometer is not found in each reach-in in the service area. (1 penalty point)
- Reach-in door seals are torn. condensate of the reach-in drains to a bucket. Areas of 3-compartment sink partition welds are not smooth and easily cleanable. (3 penalty points)
3 occurences.
- Critical: Hose bibs lack vacuum breaker protection in kitchen. (3 penalty points)
- Areas of wooden cabinetry in kitchen are not smooth and easily cleanable (fixed in place) (1 penalty point)
- less than 20 foot candles of light aremeasured in teh service area, warewash area, and at teh food prep surfaces. (1 penalty point)
- Holes in the wall and ceilings are not covered/sealed to be smooth and easily cleanable. (1 penalty point)
- Clean out plug wall cover is missing from the wall in the men's restroom. (1 penalty point)
- Areas of floors, walls, and ceilings have excessive residues. (1 penalty point)
- coving is not at all floor wall junctures. (1 penalty point)
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4/27/2009 | Routine | 80 | Advise & Educate |
- Critical: The milk is holding temperature of 49'F in the bar fridge. (6 penalty points)
- Co2 tanks are not secured as to not fall over easily in the bar area. (1 penalty point)
- The lights in the kitchen are burnt out. (1 penalty point)
- The lights above the oven are burnt out. (2 penalty points)
2 occurences.
- Critical: The guns in the gun holsters for the beer taps are dirty. (6 penalty points)
- The counter tops in the prep area are dirty. (1 penalty point)
- There is dried blood in the bottom of the GE refrigerator. (1 penalty point)
- The Hot Point fridge has ice buildup. (1 penalty point)
- The handles on the cold holding units are dirty and grimy. (1 penalty point)
- Various shelves are corroded and dirty. (1 penalty point)
- The shelves are dirty in the bar area. (1 penalty point)
- There is no mop sink with hot and cold running water. (1 penalty point)
- Critical: The three compartment sink does not indirectly drain into the sewer line. (3 penalty points)
- The lights in the dry storage area are not shatterproof or shielded. (1 penalty point)
- The vent in the warewash area above the outside door is in disrepair. (1 penalty point)
- The soda and beer lines are running along the floor and not raised above the ground to facilitate cleaning. (1 penalty point)
- The floor in the storage area is badly stained and wore out and is tearing away from the cabinets. (1 penalty point)
- The floors under the stoves and ovens are dirty. (1 penalty point)
- The storage area is missing coving. (1 penalty point)
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4/17/2008 | Routine | 68 | Advise & Educate |
Restaurant representatives - add corrected or new information about F O E #67 Kitchen/Bar, 1104 W 2100 S, Salt Lake City, UT 84104 »