- Critical: There is no irreversible thermometer to measure the final rinse temperature of the dish machine. (3 penalty points)
- Critical: There are no sanitizer test strips available. (3 penalty points)
- The canopener bracket is damaged and is no longer cleanable. (1 penalty point)
- Shelving is dusty in the plate storage area. The ice machine lid is unclean. The fan cover in the walk-in cooler is unclean. (3 penalty points)
3 occurences.
- There is an uncovered access hole under the table on the server line. (1 penalty point)
Corrected on site.
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9/2/2015 | Critical Item | 89 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Sliced ham, cut tomatoes (59) and bleu cheese (51) are being held out of temperature control at on a counter. Milk (51), cottage cheese (52) and chicken salad is being held at 51 °F in a reach in a rerigerator. (6 penalty points)
Corrected on site.
2 occurences.
- Clean equipment is stored on the floor. (1 penalty point)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Interior ice machine food contact surfaces are unclean. The mixing bowl is unclean while there is a clean ready to be used bowl underneath. (1 penalty point)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The light bulb inside the refrigerator is not shielded or shatterproof. (1 penalty point)
- There is insufficient light intensity in the walk in refrigerator. (1 penalty point)
- Various walls are damaged around piping underneath the handsink. Paint is peeling off the wall in the storage hallway. (1 penalty point)
2 occurences.
- The floor is dirty in various areas. The walls are dirty in the storage hallway. The ceiling is dirty in various areas. (1 penalty point)
3 occurences.
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8/7/2015 | Routine | 85 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- White powdered food and oil containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food (cooked sausage) is being cooled in covered containers, in the reach-in refrigerator. (3 penalty points)
Corrected on site.
- Critical: Cut tomatoes are being held out of temperature control at 54°F on a counter. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not stored at least 6 inches off the ground in the dry storage area. Single service items are stored on the floor. (1 penalty point)
2 occurences.
- Food containers are not in a state of good repair. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent, in the front service area. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. Approximately 5 foot candles was measured. Light bulbs are burnt out above the ventilation hood. (1 penalty point)
2 occurences.
- There are various holes in the walls throughout the facility. The walls are damaged near the walk-in freezer. (1 penalty point)
2 occurences.
- Walls are dirty behind cooking equipment. The floor sink beneath the 3-compartment sink is dirty. The floor is dirty in the walk-in freezer. The floor sink near the ice machine is dirty. (1 penalty point)
4 occurences.
- Not all floor/wall junctures are coved and sealed, in the dry storage area. (1 penalty point)
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11/6/2014 | Routine | 70 | Advise & Educate |
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Shortening is stored uncovered. 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)
3 occurences.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Garlic oil minute is being held out of temperature control at 79 °F on a counter. (6 penalty points)
- Critical: Unpasturized and undercooked eggs are served to a highly susceptible population. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
|
7/10/2013 | Routine | 74 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
Corrected on site.
- A unapproved container was used to store food in the walk in cooler. (1 penalty point)
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2/5/2013 | Followup | 93 | 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)
- Critical: Severely dented cans are stored with useable food products. (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. Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: Unpasteurized eggs that can be served undercooked are offered to a highly susceptible population. (6 penalty points)
- Bread is being stored in a non commercial grade container. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
- The ambient air temperature measuring device is inaccurate by more than 3 degrees F. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- The can opener blade is damaged. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Critical: The canopener is unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. Clean equipment has become contaminated. The meat slicer is unclean to sight and touch. The interior of the ice bin is dirty. (6 penalty points)
4 occurences.
- Shelves in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. Fan covers for utensil drying are dirty. (1 penalty point)
3 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
- Handwashing sink is dirty around wall. The walk-in cooler floors and walls are dirty. The wall is dirty behind the preparation table. The ceiling is dirty in various areas. (1 penalty point)
3 occurences.
- Employee personal care item is being stored above clean dishes. (1 penalty point)
- Critical: A chemical spray bottle is stored above a food preparation area. (6 penalty points)
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1/17/2013 | Routine | 53 | Advise & Educate |
- A table is being held on a wood shelf that is not smooth, non-absorbant, and easily cleanable. (1 penalty point)
- The walk.in is not sealed to the wall. (1 penalty point)
- The east sink is not draining properly. (1 penalty point)
- The floor in the warewasher room is no longer smooth, non-absorbant, and easily cleanable. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- The walls under the warewasher are dirty. (1 penalty point)
|
5/22/2012 | Routine | 94 | Advise & Educate |
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
|
1/17/2012 | Routine | 92 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Critical: The yogurt is being held at 45 F in the ice bath. (6 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
|
9/7/2011 | Routine | 86 | Advise & Educate |
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Light bulbs are not shielded or shatter resistant above the warewash area. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
|
5/4/2011 | Routine | 95 | Approved |
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