- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
Corrected on site.
- Food containers and squeeze bottles are not labeled. (1 penalty point)
Corrected on site.
2 occurences.
- Food container is missing a lid. (1 penalty point)
- Critical: Bakery goods and other food on display at the buffet line is missing a sneeze guard. (6 penalty points)
- Critical: Cooked onion is being held at 47°F in the make table. Ahi tuna is being held at 45 F at the buffet. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Cooked beef is being held at 125 F at the buffet. (6 penalty points)
- Critical: Cut melons at the buffet are not time-marked. Written procedures for using time as a public health control are not available. (6 penalty points)
- Critical: Refrigeration units lack a data tracking device that records time and temperature. (3 penalty points)
- Critical: There is no sanitizer test kit available for quat ammonia. (3 penalty points)
- Light cover is falling off fixture. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Soda dispenser aerator is unclean. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
3 occurences.
- Ceiling tiles have gaps. (1 penalty point)
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10/15/2015 | Routine | 51 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Critical: An employee is shredding celery for a salad with his bare hands. (6 penalty points)
- Critical: Hamburger patties are stored above seafood products. (6 penalty points)
Corrected on site.
- Critical: Cut tomatoes are being held at 44F. (6 penalty points)
- Critical: Cooked rice is being held at 128F in a warmer. (6 penalty points)
- Critical: The establishment is packaging potentially hazardous food using a reduced oxygen packaging method without a HACCP plan. (3 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- There is no irreversible temperature measuring device available for testing the final rinse temperature of the dish machine. (1 penalty point)
- The hand sink is not sealed to the adjacent wall (by the dishwashing machine). (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 are dirty. (1 penalty point)
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1/29/2015 | Routine | 58 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
Corrected on site.
- Container of food is not labeled. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Critical: Sausage is being held at 130 °F in the steam table at the breakfast line. (6 penalty points)
Corrected on site.
- Critical: Cooked ham in the walk-in cooler is not date-marked. (3 penalty points)
- Critical: The top interior of the ice machine is unclean. (6 penalty points)
- Surfaces above the food warming shelf 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.
- Soap dispenser is provided at server dump station. (1 penalty point)
- Personal drink is stored with customer food in the dry storage room. (1 penalty point)
2 occurences.
- The ceiling is dusty around various air vents. (1 penalty point)
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7/31/2014 | Routine | 61 | Advise & Educate |
- Critical: Employees are eating in kitchen preparation areas. (3 penalty points)
|
6/17/2013 | Followup | 97 | Advise & Educate |
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
- Critical: Potentially hazardous food is being cooled covered. (3 penalty points)
- Critical: Corned beef hash is being held at 59° F in northside cold drawer. Various items are is being held at 58°F in the cold drawer under grill. Variuos items are being held at 51-45°F in southside cold drawer. Variuos item are being 64 °F in the back kitchen cold drawer. (6 penalty points)
6 occurences.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: Multiple cold drawers are unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
3 occurences.
- Fan covers in the pastry cooler are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. The hand sink is blocked. (3 penalty points)
2 occurences.
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6/13/2013 | Routine | 82 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- A cloth rag is need to cover French fries. (1 penalty point)
- Critical: Various items are being being held between 44-48 °F in the saute station table. Alfredo Sauce is being held at 48°F in the buffet cold drawer. (6 penalty points)
2 occurences.
- Critical: Various items in the buffet are being held at 125 °F in the buffet 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)
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- Various surfaces are lined with foil. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- The pass through area is unclean. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- A ceiling tile is missing. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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10/30/2012 | Routine | 60 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Milk is being held at 45 °F in the display case. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Various surfaces are lined with foil. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: The underside of the shelf above the oven is unclean. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- The interior of the cabinenet under the fryers is unclean. (1 penalty point)
|
4/19/2012 | Routine | 75 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Critical: Ham is being held at 50 °F in the cold drawer. (6 penalty points)
- Towels are being used as shelf liner. (1 penalty point)
Corrected on site.
- The cold drawer is unable to hold potentially hazardous food at or below 41°F. (1 penalty point)
- An employee cell phone is stored above open ready to eat foods. (1 penalty point)
- A ceiling tile is missing. (1 penalty point)
|
9/14/2011 | Routine | 83 | Advise & Educate |
- Critical: Cooked noodles in chefs cooler noted at 47*F. (6 penalty points)
- Critical: Consumer advisory lacks disclosure portion. (3 penalty points)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Hand sink in front area lacks a hand wash reminder sign. (1 penalty point)
- Light intensity in the cafeteria walk in cooler is less than 10 foot candles. (1 penalty point)
|
1/13/2011 | Routine | 83 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves or when changing out gloves. (6 penalty points)
- Critical: Observed a couple of employees chewing gum in the kitchen food prep area. (6 penalty points)
Corrected on site.
- Critical: Employee observed handling ready to eat food with their bare hands. (6 penalty points)
- Food is not protected from consumer contamination by using food guards or other effective means. (1 penalty point)
Corrected on site.
- Critical: Raw salmon in top grill cold drawer noted at 44*F. (6 penalty points)
- Critical: The can opener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Cold prep room condensor fan cover is dirty. (1 penalty point)
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9/7/2010 | Routine | 68 | Advise & Educate |
Restaurant representatives - add corrected or new information about Grand America Hotel Garden Cafe, 555 S Main St, Salt Lake City, UT 84111 »