- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. An employee's drink does not have a lid cover. (3 penalty points)
2 occurences.
- A bowl of sugar is not labeled with the common name. A bowl of salt is not labeled with the common name. (1 penalty point)
2 occurences.
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cooked tamales are being cooled in room temperature at 128F. (6 penalty points)
- Critical: Pork skin is being held at 70F in room temperature. Cut tomatoes are being held at 46F in a make table. Cut watermelon is being held at 47F in a make table. (6 penalty points)
3 occurences.
- Critical: Cooked meats are being held at 118F in a warmer. (6 penalty points)
- Critical: Cheese is being stored in a grocery bag. (6 penalty points)
- Various surfaces are lined with foil. There is an exposed wood stepping stool in the kitchen. (1 penalty point)
2 occurences.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- A reach-in is not properly cold holding temperature at 41F or below. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
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2/11/2015 | Routine | 57 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- 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)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Salsa is being held at 50F of in a reach-in (6 penalty points)
- Critical: Cooked meat is being held at 120F in a warmer. (6 penalty points)
- 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)
2 occurences.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Various surfaces are lined with foil. Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- A coke machine is being used to hold potentially hazardous fords. (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)
- 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.
- Critical: Chemicals are stored above food. (6 penalty points)
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4/30/2014 | Routine | 55 | Advise & Educate |
- 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)
2 occurences.
- Critical: Raw eggs are left in room temperature (6 penalty points)
- Critical: Cooked meat is blighted at 122F in a warmer. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
4 occurences.
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- There is no soap at the hand sink. (3 penalty points)
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7/10/2013 | Routine | 67 | 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)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
2 occurences.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cut tomatoes are being held at 45F on the cold holding table. (6 penalty points)
- Critical: Cooked beans are being held at 85 F on a table. (6 penalty points)
- 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)
- Containers of cooked meat are not labeled with names or ingredients. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
2 occurences.
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent by the mop sink. (1 penalty point)
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5/1/2012 | Routine | 55 | Advise & Educate |
- Critical: An employee beverage in a breakable container is stored in prep area next to clean single service items. (6 penalty points)
Corrected on site.
- Critical: Person in charge is unable to state the minimum required hot holding temperature for meat/potentially hazardous foods. (6 penalty points)
Corrected on site.
- Critical: Cooked meat measures 94F to 112F in pans in hot holding cabinet.. (6 penalty points)
- Critical: Cut tomatoes measure 45 F at top of cold table. Meat measures 44-45F in walk-in. (6 penalty points)
- Critical: Potentially hazardous foods cooked here and held here for more then 24 hours are not marked with date of prep or consume by date. (6 penalty points)
- Clean single service items are not all stored at least 6 inches above floor. (1 penalty point)
- Hot holding cabinet does not hold food at 135 F or higher. (1 penalty point)
- Test paper/device is not provided for measuring sanitizer concentration. (1 penalty point)
- Non-portable equipment is not all spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Critical: Employees are not sanitizing chemically or through heat after manually washing and rinsing kitchenware. (6 penalty points)
Corrected on site.
- Fly strips are located above food prep areas. (1 penalty point)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
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6/22/2011 | Routine | 56 | Advise & Educate |
- Certified manager is not yet registered with SLVHD. (1 penalty point)
- Unwrapped utensils for customer self service are not individually presented. (1 penalty point)
Corrected on site.
- Underside of counter top is not smooth and non absorbent. (1 penalty point)
- A knob is missing from thermostat. (1 penalty point)
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9/20/2010 | Routine | 96 | Advise & Educate |
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