- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
Corrected on site.
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: Cooked chicken and Blue Cheese Dressing are holding at 57 F in a make table. (6 penalty points)
- There is exposed wood and sheetrock under the upstairs and main bar. (1 penalty point)
- The hand sink in the warewahing room is not sealed to the adjacent wall. (1 penalty point)
- Gaskets are damaged on refrigerator units. (1 penalty point)
- The downstairs walk in units fan covers are dirty. (1 penalty point)
- The drain pipe is leaking beneath the hand sink in the warewashing area. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
Corrected on site.
- The dumpster area is not maintained clean. (1 penalty point)
- The upstairs bar ceiling surface is not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The upstairs bar doors are open without means in place to prevent the entry of insects and other pests. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- There are holes in the walls throughout the kitchen. (1 penalty point)
- The floor under the upstairs bar drain pipes is dirty. The floor under the make tables is dirty. (1 penalty point)
2 occurences.
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7/6/2015 | Routine | 80 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- 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)
2 occurences.
- Critical: Cooked lamb is being held at 65 °F in the make table. (6 penalty points)
- There is exposed wood and sheetrock under the upstairs bar. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- The hand sink in the warewahing room is not sealed to the adjacent wall. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. Gaskets are damaged on a refrigerator units. (1 penalty point)
2 occurences.
- Food containers are stacked in direct contact with food. (1 penalty point)
- Critical: The water at the hand sink is only reaching 92 F. (3 penalty points)
Corrected on site.
- The drain pipe is leaking beneath the hand sink in the warewashing room sink. (1 penalty point)
- The upstairs bar ceiling surface is not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- There are holes in the walls throughout the kitchen. (1 penalty point)
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1/5/2015 | Routine | 79 | Advise & Educate |
- 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)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- There is exposed wod and sheetrock under the upstairs bar. (1 penalty point)
- Critical: The make table is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Fan covers in the walk-in freezer are dirty. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- There are holes in the wall by the hand sink. (1 penalty point)
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5/6/2014 | Routine | 90 | Advise & Educate |
- Not all food employees have a current food handler card from an approved source. (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. The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor in the walk in cooler and freezer. (1 penalty point)
- Potentially hazardous food is thawing in standing water. (1 penalty point)
- There is exposed wood and sheetrock under the upstairs bar. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (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)
- Fan covers in the walk-in cooler and freezer are dirty. (1 penalty point)
- Critical: The hand sink is blocked in the downstairs bar. (3 penalty points)
Corrected on site.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- There is no handwashing sign at the upstairs bar handsink. (1 penalty point)
- The walk in freezer floor is missing tiles. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Carpeted mats are installed in a food preparation area. (1 penalty point)
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8/16/2013 | Routine | 76 | Advise & Educate |
- Not all food employees have a current food handler card from an approved source. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- 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)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler and freezer are dirty. (1 penalty point)
- Critical: The cook line hand sink is being used as a dump sink. (3 penalty points)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Carpeting is installed in a food preparation area. (1 penalty point)
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3/18/2013 | Routine | 83 | 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)
- A bag of carrots is stored on the floor in the walk in cooler. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Fan covers in the walk-in freezer are dirty. (1 penalty point)
- Critical: A hand sink is being used to dump drinks. (3 penalty points)
- There is a gap at the bottom of the back exterior door. (1 penalty point)
- Drain pipes and hoses not installed above the floor. (1 penalty point)
- Floor tiles are damaged in the walk in freezer. (1 penalty point)
- Carpeted mats are in use in the kitchen. (1 penalty point)
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10/4/2012 | Routine | 86 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Bowls are used for food scoops. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- There is an accumulation of food debris under the grill. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
4/5/2012 | Routine | 91 | Advise & Educate |
- 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. In-use utensils are stored with handles in contact with food. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The warewashing hand sink is not sealed to the adjacent wall. (1 penalty point)
- There is an accumulation of food debris under the fryer. (1 penalty point)
- Exposed, unsealed wood under upstairs bar. (1 penalty point)
- Men's restroom lacks hand washing signage. (1 penalty point)
- Light bulb out in the hood vent. (1 penalty point)
- Employee jacket stored in the kitchen. (1 penalty point)
- Missing ceiling till above ice machine upstairs. (1 penalty point)
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11/10/2011 | Routine | 89 | Advise & Educate |
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
Corrected on site.
- Potentially hazardous food is thawing in standing water. (1 penalty point)
- Critical: The dip in the walk-in is measuring 44 F. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Fan covers in the freezer are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The light sheild above the warewash area is in disrepair, lights are not properly shielded. (1 penalty point)
- There are no hand drying provisions at the bar hand sink. (3 penalty points)
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3/3/2011 | Routine | 80 | |
- Servsafe is not registeredwith Salt Lake Valley Health Department. (1 penalty point)
- Critical: Employees are not washing when necessary. (6 penalty points)
- Critical: The meat and cheese is measuring 48 F. (6 penalty points)
- Critical: The sprouts and cut tomatoes are measuring 56 F. (6 penalty points)
- Critical: The menu is laking a asterisk on consumer advisory. (3 penalty points)
- The inside of the ice machine is dirty. (3 penalty points)
- Lotion and sun glasses are stored above food prep areas. (1 penalty point)
- Chemicals are stored above clean dishes. (3 penalty points)
Corrected on site.
- The microwave is dirty. (3 penalty points)
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7/7/2010 | Routine | 68 | Advise & Educate |
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