Flatbread, 1044 E 2100 S, Salt Lake City, UT 84106 - 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: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Exterior surfaces of cooking equipment are dirty. Shelves throughout the kitchen are dirty. (1 penalty point)
2 occurences.
- (over the bar) Exposed structure ventilation ducting below the ceiling is not smooth and easily cleanable. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
|
1/27/2015 | Routine | 83 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLCoHD. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- (shelves under pizza oven)Non-food contact surfaces of various equipment are dirty. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
|
9/23/2014 | Routine | 84 | |
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: Employees uncovered personal beverages are not separated from clean food equipment. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: Machine measures 148 degrees F. The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. 151.6 degrees F. Note: Sanitizing must be done manually in the three comp sink until dish machine reaches 160 degrees F at the plate surface during the final rinse cycle. (6 penalty points)
- The mop is not hung to air dry. (1 penalty point)
|
3/13/2013 | Routine | 77 | |
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