- 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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Surfaces of the stand mixer above the bowl are dirty. Interior surfaces of the ventilation hood are unclean. The canopener is unclean to sight and touch. (6 penalty points)
4 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: ketchup lids washed in hand sink (3 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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5/28/2015 | Routine | 80 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees are handling ready to eat foods (cooked shrimp) with bare hands. (6 penalty points)
- White powdered food 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.
- Food in the walk-in cooler is not covered to prevent contamination. Food (potato containters and pickles) are being stored on the floor in the walk-in cooler. (1 penalty point)
2 occurences.
- Critical: Cut tomatoes are being held at 47°F in the make table. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods (cut melon, cooked potatoes, cut leafy greens, cooked meat) that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Non-food contact surfaces of various oven equipment are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Insect control devices are installed above the hand sink, and clean food storage containers. (1 penalty point)
- The toilet room door in the basement is not self-closing. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Walls are dirty in various areas behind the mixers. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
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11/14/2014 | Routine | 66 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: An employee did not wash hands between clean and dirty tasks while washing dishes. (6 penalty points)
- Wet linens ane stored on top of ham and potatoes. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cooked ham is being held out of temperature control at 53°F on a counter. (6 penalty points)
- The hood is dusty in the bakery. Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
- Dumpster lids are left open. (1 penalty point)
- The downstairs toilet room doors are not self-closing. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
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6/27/2013 | Routine | 78 | Advise & Educate |
- Scoop handle touched food. (1 penalty point)
- Wet towel stored on teh prep area. (1 penalty point)
- Food stored on the floor. (1 penalty point)
- Critical: Ham held at 52. (6 penalty points)
- Critical: There is no disinfectant in the wet towel bucket. (6 penalty points)
- Fans in the walkin cooler are dirty. (1 penalty point)
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8/6/2010 | Routine | 84 | Advise & Educate |
- Critical: Cold food is being held too hot. (6 penalty points)
- The reach in gasket is very torn. (1 penalty point)
- Critical: The can opener is dirty. (6 penalty points)
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1/27/2010 | Routine | 87 | Advise & Educate |
- The ice scoop handle is being stored in the ice. (1 penalty point)
- A compressed gas cylinder is not secured. (1 penalty point)
- 1. The display fridge cover is off. 2. The display firdge is out of temp (48). (2 penalty points)
2 occurences.
- Critical: The hand sink is used for other than hand sink uses. (3 penalty points)
- There is bare wood by the stairs which needs to be sealed. (1 penalty point)
- There are small holes in the cold prep area (ceiling). (1 penalty point)
- The rear hand sink area is cluttered (3 penalty points)
- Food is stored under the hand sink with chemicals (3 penalty points)
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1/20/2009 | Routine | 85 | Advise & Educate |
- The ice scoop is stored in an unclean container. (1 penalty point)
- The sanitizer for wipe clothes is too strong. (1 penalty point)
- French fries are stored next to hand sink without splash guard. (1 penalty point)
- Critical: Raw eggs are made cooked to order and there is no consumer advisory (145 degrees - 15 sec) (6 penalty points)
- CO2 cylinders ae unrestrained. One corrected. (1 penalty point)
- Critical: The can opener is not clean. (6 penalty points)
- Critical: The ice machine door (inside) is not clean. There are utensils stored dirty and clean in the same place. (6 penalty points)
- The sink tap is dripping. (1 penalty point)
- There are two holes in the ceiling and paint cracking off the wall near the stairwell. (1 penalty point)
- The heat vents are dirty/dusty. (1 penalty point)
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3/10/2008 | Routine | 75 | Advise & Educate |
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