Firehouse Bbq, 565 E 2100 S, Salt Lake City, UT 84106 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Critical: Food is being held for move than 7 days. (6 penalty points)
- Critical: Pulled pork is being held past 7-days and needs to be discarded. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Beverage style refrigerator unit is being used for PHF food and is not durable for this use. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Equipment is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The interior of the microwave is unclean. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Various walls are damaged. (exposed sheet rock) Various floor surfaces are damaged. (especially in the warewash area) (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (reach-ins and various cooking equipment outside) (1 penalty point)
|
12/1/2015 | Routine | 74 | Advise & Educate |
- Critical: Employees uncovered personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper rapid cooling methods for potentially hazardous foods. (3 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Critical: (Rubbermaid containers) Food is being stored in non-food grade containers. (6 penalty points)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Front of restaurant opens like a garage door to an unprotected patio. The back and front doors are propped open. (1 penalty point)
2 occurences.
- Critical: There are numerous flies present in the facility. (3 penalty points)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
10/28/2014 | Routine | 68 | |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Critical: Cabbage (cut leafy greens) are being held at 50 °F in a reach in cooler. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Clean equipment is stored on the floor. (1 penalty point)
- Reach-in is not made for commercial use. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The reach-in is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Nonfunctional equipment is stored on the premises. (1 penalty point)
|
1/29/2013 | Routine | 63 | |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Raw meat is stored above other foods in the freezer. (1 penalty point)
- 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)
- Reach-in cooler handles are dirty. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: Dumping mop water onto ground outside. (6 penalty points)
- Nonfunctional equipment is stored on the premises. (1 penalty point)
|
10/31/2011 | Routine | 79 | Advise & Educate |
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