- In-use knives are stored in an unclean location between pieces of equipment. Utensils are stored in standing water. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Written procedures for using time as a public health control are not available. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- The dump sink by the ware wash machine is not sealed to the wall. (1 penalty point)
- The leaking Chemical dispenser line at the 3 compartment sink is being repaired with a plastic glove. Handles to reach-in equipment are damaged. Plastic containers are cracked or damaged. Shelving in the reach-in cooler is rusted. Ventilation hood filters are gapped. (1 penalty point)
5 occurences.
- The outside of the ware wash machine is unclean. Exterior surfaces of cooking equipment are dirty. Non-food contact surfaces of various equipment are dirty. Reach-in cooler handles and gaskets are dirty. (1 penalty point)
4 occurences.
- The 3-compartment sink faucet is leaking. The water line to the ware wash machine is leaking. The drain line is leaking to the food preparation sink in the salad bar area. (1 penalty point)
3 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Areas of the floor are missing grout. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- The ceiling is dirty in various areas. The wall by the ware wash machine is moldy. The ceiling in the walk-in cooler is moldy. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Areas of coving are damaged or missing. (1 penalty point)
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1/20/2016 | Routine | 81 | Advise & Educate |
- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
Corrected on site.
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Oil and various sauces are not labeled in the stove/wok area. (1 penalty point)
Corrected on site.
- Critical: The cut cabbage on a speed rack is measuring 54 dgrees. (6 penalty points)
- Critical: The interior of the ice machine is unclean. There is chicken juice in the bottom of the reach-in cooler. (6 penalty points)
- Reach-in cooler handles are dirty. Fan covers in the freezer are dirty. Reach-in coller gaskets are dirty. Exterior surfaces of various equipment are dirty. (1 penalty point)
4 occurences.
- Ceiling tiles above the coffe and soda area are not smooth and eaily cleanable. The shelf in the dessert area is made of unsealed wood. (1 penalty point)
- Employee glasses are stored on top of single use items. (1 penalty point)
Corrected on site.
- Various floor surfaces are damaged. Vaious walls are damaged. (1 penalty point)
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
3 occurences.
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4/10/2015 | Followup | 72 | 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. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
Corrected on site.
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: The person in charge is not ensuring that employees are properly cooking potentially hazardous food through daily oversight of the employees' routine monitoring of the cooking temperatures using appropriate temperature measuring devices. (3 penalty points)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
Corrected on site.
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
Corrected on site.
- Oil and various sauces are not labeled in the stove/wok area. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- The eggs in the walk-in cooler are not covered to protect from contamination. (1 penalty point)
- Critical: The cut cabbage on a speed rack is measuring 79 degrees. The coleslaw is measuring 49 degrees. (6 penalty points)
Corrected on site.
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean dishes are being stored in garbage cans. (1 penalty point)
- Critical: The employee cooking the hamburger and the chicken did not have a thermometer to measure the temperature of the chicken. (3 penalty points)
Corrected on site.
- Critical: Caulking is moldy on the sink seals. The box used to store clean knives is dirty. The interior of the ice machine is unclean. Shelves throughout the kitchen are unclean to sight and touch. Interior surfaces of a reach in cooler are unclean. There is chicken juice in the bottom of the cooler that is spilling out onto the floor. (6 penalty points)
5 occurences.
- Reach-in cooler handles are dirty. Fan covers in the walk-in cooler are dirty. Reach-in cooler gaskets are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
4 occurences.
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Critical: The handwashing sink was used to fill up a backet. (3 penalty points)
Corrected on site.
- The drain pipe is leaking below the handwashing sink in the salad prep area. (1 penalty point)
- Ceiling tiles above the coffee and soda area arenot smooth and ceasily cleanable. The side of a counter in the dessert area is make of unsealed wood. (1 penalty point)
2 occurences.
- The toilet room door does not close tight. (1 penalty point)
- The handwashing sink in the dish area is lacking a handwashing reminder sign. (1 penalty point)
- Employee personal belonging are being stored in various area throughtout the facility. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
2 occurences.
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. Floor sinks are dirty. (1 penalty point)
4 occurences.
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
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3/18/2015 | Routine | 38 | 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)
- 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)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Critical: Ground beef is stored above pork loin in the meat fridge. (6 penalty points)
- Oil, butter, and sauces aren't labeled in stove/wok area. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Employee did not change gloves between touching raw chicken and frying fish. (6 penalty points)
- Trays of uncovered food are stacker on top of one another. Food is not covered in the buffet area. Food is being stored on the floor in the walk in freezer. A container of food is being stored on the floor in the serving area. (1 penalty point)
4 occurences.
- Meat is thawing at room temperature. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- A cutting board is stored on the floor. (1 penalty point)
- Non-food contact surfaces (shelves) of equipment are made of unsealed wood. (1 penalty point)
- Various sinks are not sealed to the adjacent wall. (1 penalty point)
- Vent filters in the fryer area are not tight fitting. The handle of a reach-in is broken. The condenser unit in the walk-in freezer is leaking and creating ice build up. (1 penalty point)
3 occurences.
- A wooden rolling pin in the dessert area is cracked and no longer easily cleanable. (1 penalty point)
- Caulking is moldy on sink seals. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
2 occurences.
- The bell above the chocolate fountain is dusty. A reach-in in the fryer area is dirty. Fan covers in the walk-in cooler are dirty. Reach-in cooler handles are dirty. (1 penalty point)
4 occurences.
- Critical: An employee dipped a knife in sanitizer, rinsed, and then returned to normal use. (6 penalty points)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Critical: The handsink by the ice machine I's blocked. (3 penalty points)
- Ceiling tiles above the coffee & soda area are not smooth & easily cleanable. The side of a counter in the dessert area is made of unsealed wood. (1 penalty point)
2 occurences.
- A light cover is damaged in the prep area. (1 penalty point)
- Critical: There is no hand drying provision at a hand sink. (3 penalty points)
- A vent cover in the hallway is broken. Floor tiles and coving are damaged throughout. Various walls are damaged. (1 penalty point)
3 occurences.
- Walls in buffet service area are dusty. The interior surfaces of equipment are dirty. Lights above baked beans are dusty. The ceiling is dirty in vaious areas. (1 penalty point)
4 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Employee personal items are stored in a food prep area. (1 penalty point)
Corrected on site.
- Critical: A container of detergent is labeled as sanitizer. A container of sanitizer is not labeled. (6 penalty points)
2 occurences.
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12/5/2014 | Routine | 31 | Advise & Educate |
- Critical: Cooked potatoes are being held at 128°F in a warmer. (6 penalty points)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- A utensils handle has been repaired with tape. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice bin is dirty. Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
2 occurences.
- Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. Exterior surfaces of cooking equipment are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
4 occurences.
- The faucet is leaking on the hand sink. (1 penalty point)
- Critical: The floor drain is overflowing at the 3 compartment sink. (6 penalty points)
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
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6/11/2014 | Routine | 75 | Advise & Educate |
- Critical: An employee did not change gloves between dirty and clean tasks. (6 penalty points)
- There is a head of lettuce stored directly on a dirty shelf in the walk in. (1 penalty point)
- Potentially hazardous food is thawing at room temperature in direct contact with steam coming up from a floor drain. (1 penalty point)
- Critical: Deviled eggs are being held out of temperature control at 55 °F on a counter. Salsa is being held out of temperature control at 55°F on a counter. (6 penalty points)
2 occurences.
- Critical: Brucetta on bread is being held at 89°F in a warmer. (6 penalty points)
- The stand of the mixing bowl in the bakery is in disrepair and held together with tape (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The interior of the ice machine is unclean. (6 penalty points)
3 occurences.
- Interior surfaces of reach inunits are dity. Fan covers in the walk-in cooler are dirty. Non-food contact surfaces of various equipment are dirty. Reach-in cooler handles and gaskets are dirty. (1 penalty point)
4 occurences.
- Critical: The hand sink is blocked. (3 penalty points)
- The faucet is leaking on the hand sink. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Shelves throughou the kitchen are dirty. The handles of the walk in units are dirty. Walls are dirty in various areas. The areas beneath the hot holdin equipment is very dirty. (1 penalty point)
4 occurences.
- Ceiling air vents are dusty. (1 penalty point)
3 occurences.
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8/8/2013 | Routine | 64 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Milk was stored in contact with the culinary ice in the wait station ice machine. (1 penalty point)
Corrected on site.
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. This was seen with frozen chicken and frozen vegetables. (1 penalty point)
2 occurences.
- Critical: Deviled eggs are being held out of temperature control at 53 °F on a counter. Recommend discard. (6 penalty points)
- Critical: Potentially hazardous food is miss marked to indicate the time when the food was removed from temperature control. Time in was listed as 3:50 when it wasnt even 3:00 yet. (6 penalty points)
- Clean equipment is stored on the floor. (1 penalty point)
Corrected on site.
- Shelves are not smooth, easily cleanable and non-absorbent in the bakery area. (1 penalty point)
- Some containers that are holding food is damaged The can opener blade is not sharp enough to prevent creation of metal fragments. The handle of the delfield reach in is broken.. (1 penalty point)
Corrected on site.
3 occurences.
- The handles of various reach in units are dirty. The exterior surfaces of various pots are dirty. The exterior of the paper towel dispensor is dirty. (1 penalty point)
3 occurences.
- Critical: The canopener is unclean to sight and touch. Interior surfaces of a reach in cooler are unclean. (6 penalty points)
2 occurences.
- The light bulb inside the refrigerator is not shielded or shatterproof. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Areas of the floor are missing grout. Floor tiles are missing in the warewashing area. (1 penalty point)
2 occurences.
- The floor is dirty beneath cooking equipment. The ceiling is dirty in various areas. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
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4/1/2013 | Routine | 68 | Advise & Educate |
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
Corrected on site.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
Corrected on site.
- Critical: Cottage cheese is being held at 48°F in the buffett. (6 penalty points)
Corrected on site.
- Critical: Fried chicken is being held out of temperature control at 120 °F on buffet . (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Handle is damaged on a refrigerator unit. (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)
- Not all lights are shielded or shatterproof. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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10/12/2012 | Routine | 74 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food employees are not using hair restraints. (1 penalty point)
Corrected on site.
- Utensils are stored in standing sanitizer water. (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)
- The condenser unit is leaking in a reach in cooler. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. The condenser unit in the walk-in freezer is leaking and creating ice build up. (1 penalty point)
3 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- The 3-compartment sink faucet is leaking. The faucet is leaking on the hand sink. (1 penalty point)
2 occurences.
- Critical: There is no hot water at a hand sink. (6 penalty points)
- Drain in ware washing area is not functioning properly. (1 penalty point)
- Floor tiles are missing (1 penalty point)
- The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Critical: Sanitizer is dirty. (6 penalty points)
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4/24/2012 | Routine | 66 | Advise & Educate |
- 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)
- Using cup to scoop ice. In-use utensils are stored with handles in contact with food. In-use spatulas are stored in an unclean location between pieces of equipment. (1 penalty point)
3 occurences.
- Dirty dishes are stacked on top of watermelons. (1 penalty point)
- Critical: Popcorn shrimp is being held at 124 °F in a warmer. Fried rice is being held at 110°F in a warmer. Chicken tenders are being held at 118 °F in a warmer. (6 penalty points)
3 occurences.
- Sterilite containers holding sunflower seeds and other foods are not food grade. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Critical: Heating lamps above food are dirty with an.accumulation of food debris. The interior of the ice bins in the south and north server stations are unclean. (6 penalty points)
2 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
- Areas of the floor are missing grout. Various floor surfaces are damaged. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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12/8/2011 | Routine | 79 | Advise & Educate |
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