- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
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10/15/2015 | Routine | 90 | Advise & Educate |
- Paper towel dispenser is not working properly. There is no hot water at one of the back handsinks. (1 penalty point)
2 occurences.
- The ceiling is dirty in various areas. (1 penalty point)
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1/29/2015 | Routine | 98 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Raw steak is stored above artichoke beignet on a rack. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Hand sink is missing side splash guards. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Surfaces around soda dispenser spigot is unclean. (1 penalty point)
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. (6 penalty points)
Corrected on site.
- Employee drink is stored with customer food. (1 penalty point)
- Drain pipe for potato peeler is installed on the ground. (1 penalty point)
- Critical: Fly light is installed above food prep table. (6 penalty points)
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7/31/2014 | Routine | 75 | Advise & Educate |
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. Hose bib Vaccum adapter (6 penalty points)
- Critical: The 3 compartment sink drain is plugged. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Ceiling panels are damage able Ware wash exhaust. (1 penalty point)
- The floor/wall juncture is damage. (1 penalty point)
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6/13/2013 | Routine | 82 | Advise & Educate |
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Various surfaces are lined with foil. (1 penalty point)
- Mold growth is present in thewarewash hand sink area of bakery. (1 penalty point)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- The faucet is leaking on the hand sink. (1 penalty point)
- Critical: The hand sinks behind the grand ball room only reach 55°F. (3 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent above equipment behind the grand ball room.. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Employee items are stored with food equipment in bakery. (1 penalty point)
- A ceiling tile is missing above the mop sink. A ceiling tile is missy near the rotating rack oven. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
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10/30/2012 | Routine | 76 | Advise & Educate |
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Critical: Milk is being held at 45 °F in the walk in cooler. (6 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- The box containing the onions is in disrepair. (1 penalty point)
- Critical: There is no hot water available to the establishment. (3 penalty points)
Corrected on site.
- The concrete under the ice bin.surfaces are not smooth, durable, easily cleanable and non-absorbent. Various ceiling behind the surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- The base of the large ice bin is unclean with mold. The rear of the oven in the bakery is unclean. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
2 occurences.
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4/19/2012 | Routine | 82 | Advise & Educate |
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Critical: A large container of pastais being held at 46 °F in the walk in cooler. (6 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood in the the pastry kitchen. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- There is insufficient light intensity in the walk in freezer. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Carpeting is installed in a plate storage area. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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9/14/2011 | Routine | 77 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Observed employee drink from an open cup in the main food prep area of the banquet kitchen. (6 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in the prep cooler of the banquet kitchen. (6 penalty points)
Corrected on site.
- Some food containers in the dry storage area of the bakery are not labeled with the common name of the food. (1 penalty point)
- Critical: A cloth towel is stored in a hand sink in the banquet area. (3 penalty points)
Corrected on site.
- A hand sink in the banquet kitchen has a small leak on it on the drain line. (1 penalty point)
- A section of the walk in fridge ceiling in the bakery noted soiled with dust. (1 penalty point)
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1/14/2011 | Routine | 76 | Advise & Educate |
- Critical: An open employee drink is stored in the cold prep room in the banquet area. (6 penalty points)
Corrected on site.
- Some ceiling tiles in bakery next to a couple of vent covers noted soiled. (1 penalty point)
- Critical: A chemical spray bottle in the warewash room of the banquet kitchen is not labeled with the common name. (6 penalty points)
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9/7/2010 | Routine | 87 | Advise & Educate |
- Critical: Bakery: Water is continuously leaking from spray gun at 3 compartment sink. (3 penalty points)
- Critical: Banquet: A chemical in a spray bottle is not labeled. (6 penalty points)
Corrected on site.
- Critical: Banquet:A chemical in a spray bottle is stored above some clean food equipment. (6 penalty points)
Corrected on site.
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3/30/2010 | Routine | 85 | Advise & Educate |
Restaurant representatives - add corrected or new information about Grand America Hotel Bakery/Banquet, 555 S Main St, Salt Lake City, UT 84111 »