- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Squeeze bottle is not labeled. (1 penalty point)
- Food box is stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Cooked beans in the reach-in cooler is not date-marked. (3 penalty points)
- Coffee equipment is stored on the floor. (1 penalty point)
Corrected on site.
- Disposable utensils are not stored in same direction. (1 penalty point)
- Critical: Items are stored in the back hand sink. (3 penalty points)
Corrected on site.
|
9/15/2015 | Routine | 89 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Surfaces are unclean inside the soda dispenser nozzles. (6 penalty points)
- Drying mop is in contact with mop sink faucet handle. (1 penalty point)
|
11/18/2014 | Routine | 88 | Advise & Educate |
- 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: Various items are being held between 50-51°F refridgerator#3. (6 penalty points)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The make table is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
|
11/25/2013 | Routine | 87 | Advise & Educate |
- Not all food employees have a valid food handler card. (1 penalty point)
- Unable to view the certified manager certificate. (1 penalty point)
- Critical: Sausage is being held at 111 °F in the steam table. (6 penalty points)
- Unwrapped single service items for customer self service are not presented to prevent contamination of lip surfaces by customers. (1 penalty point)
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4/23/2013 | Followup | 91 | Advise & Educate |
- Not all food employees have a current valid food handler card. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. (3 penalty points)
- Critical: Chicken is being held at 108 °F in the steam table. (6 penalty points)
- Utensils are not stored to protect lip surfaces. (1 penalty point)
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
4/9/2013 | Routine | 75 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Cardboard is being used to line the wall. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Various areas including below the service handsink, 3 compartment sink pipes, behind menu board, interior hood are unclean with whitish spray. The area around the hood exhaust is dusty. The top of the crap holding unit is unclean in the Side crevices. (1 penalty point)
2 occurences.
- There is no soap at the hand sink. (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
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9/24/2012 | Routine | 87 | Advise & Educate |
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