- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
Corrected on site.
- A soda syrup box is on the floor. (1 penalty point)
Corrected on site.
- Critical: Raw chicken is being held at 45°F in a reach in cooler. Cheeses are being held at 47°F in a reach in cooler under grill. (6 penalty points)
2 occurences.
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice bin is dirty. Soda gun holster and nozzle are dirty. (6 penalty points)
2 occurences.
- The faucet is leaking on the hand sink. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
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10/28/2015 | Routine | 71 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
Corrected on site.
- Critical: Employee food is stored above produce served to the public,. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
2 occurences.
- Food containers (oil) are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Cut tomatoes are being held at 49°F in the standing reach in cooler. Hard boiled eggs are being held at 44°F in a reach in cooler. (6 penalty points)
2 occurences.
- Clean equipment is stored in a location subject to splash contamination from the front hand sink. (1 penalty point)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
- Ventilation hood filters are not tight fitted. Gaskets are damaged on a refrigerator unit. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent (exposed cement). The inside of the storage shed is made of unsealed wood, with an exposed cement floor, where a beverage cooler is kept. (1 penalty point)
2 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
- Critical: A chemical container is stored above soda bottles. (6 penalty points)
Corrected on site.
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3/9/2015 | Routine | 64 | Advise & Educate |
- Not all food employees have a current food handler card (efoodhandler training are used for some employees). (1 penalty point)
- Critical: Employees personal beverages are not separated from food in the walk-in freezer. (3 penalty points)
Corrected on site.
- Critical: Raw meat (beef and sausage) is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Food containers (cooking oil) are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Critical: Water from the handsink is splashing on coffee makers. (6 penalty points)
Corrected on site.
- Critical: Food is being stored in non-food grade containers (grocery bags), in the walk-in cooler. (6 penalty points)
Corrected on site.
- Some clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
- The hand sink near the standing mixer is not sealed to the adjacent wall. (1 penalty point)
- Hood vents are not tight fitting. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Surfaces are unclean around the soda dispenser nozzles. The interior of the ice bin is dirty. The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
4 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: The temperature in the dish machine is not reaching at least 165°F in the final rinse, 155 was measured. (6 penalty points)
- Critical: The back hand sink is also being used as a dump sink. (3 penalty points)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Various floor surfaces are damaged throughout the facility. (1 penalty point)
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9/25/2014 | Routine | 55 | 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)
- Critical: Raw beef is being held at 47 degrees in a cooler. (6 penalty points)
Corrected on site.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
- Critical: A handsink is being used for other purposes in the bar area. (3 penalty points)
Corrected on site.
- Critical: There were no paper towels at a handsink. (3 penalty points)
- Various floor surfaces are damaged. (1 penalty point)
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12/17/2013 | Routine | 78 | Advise & Educate |
- Food safety manager certification is expired. (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: coleslaw and cut tomatoes are being held at 45 degrees in a reach in cooler. Raw meats are being held at 44 degrees F in cooler drawers. (6 penalty points)
Corrected on site.
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Critical: There are cockroaches in the establishment. (3 penalty points)
- Critical: Sanitizer buckets are stored on top of food prep areas. (6 penalty points)
Corrected on site.
|
4/3/2013 | Routine | 80 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: A cooler unit is not keeping food at 41 degrees F. Cut tomatoes are being held at 47 degrees F. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Wire shelves in a cooler are no longer smooth and easily cleanable. (1 penalty point)
- A cutting board is scored. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
7/5/2012 | Routine | 80 | Advise & Educate |
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The condenser unit in the walk in freezer is in disrepair and there is ice buildup. Various lids to the make lines are in disrepair. (1 penalty point)
2 occurences.
- Critical: The bar area ice machine is unclean. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- A handle to the Hobart mixer is repaired with duct tape. (1 penalty point)
- The mop sink chemical dispenser does not have the correct backflow identification sticker. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
- Cockroaches are present in the facility. (1 penalty point)
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12/8/2011 | Routine | 84 | Advise & Educate |
- Critical: The employee washing dishes does not properly wash his hands after handling dirty dishes before handling clean dishes. (6 penalty points)
- The employee washing dishes is washing his hands in a pale of dirty water before handling clean dishes. (3 penalty points)
- Critical: Various potentially hazardous foods on the make line are holding out of temperature between 47 and 52 degrees F. Various potentially hazardous foods in the waitress fridge are holding out of temperature between 44 and 45 degrees F. Pico de Gallo on the cold holding table is out of temperature at 49 degrees F. (6 penalty points)
3 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Various areas of the wire racks in the walk in fridge are not smooth, non absorbent or easily cleanable. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
- Critical: The interior of the large ice machine is unclean. The can opener is unclean to sight and touch. The interiors of the waitress ice machines are dirty, (6 penalty points)
3 occurences.
- Wire racks in the walk in fridge are dirty with old food debris on them. (1 penalty point)
- The chemical dispenser is not outfitted with an approved backflow prevention device. (1 penalty point)
- Various areas of the floor are not smooth, non absorbent or easily cleanable. The floors, walls and ceiling of the shed used to store extra supplies and catering equipment are not smooth, non absorbent or easily cleanable. (1 penalty point)
2 occurences.
- There is no soap at a hand sink. (3 penalty points)
- There is no hand drying provision at a kitchen hand sink. (3 penalty points)
Corrected on site.
|
6/27/2011 | Routine | 62 | Advise & Educate |
- Critical: Waitress did not wash hands after touching dirty dishes before touching clean dishes. (6 penalty points)
- An employee washed hands at the dishwashing sink. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Containers of potatoes are stored without lids and with other containers in contact with the food. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- In use scoop is not stored to protect from contamination. In use knives are stored in between equipment. (1 penalty point)
2 occurences.
- Critical: Various plates are stored damaged with chips and cracks. (3 penalty points)
- Baffles are missing above the grill. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Various areas of the floor are not properly sealed. (1 penalty point)
- Employee belongings are stored next to and above food equipment, (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
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12/10/2010 | Routine | 71 | Advise & Educate |
- Some food handler cards have expired. (1 penalty point)
- The scoop to the powdered cocoa and other various ingredients does not have a handle to it. (1 penalty point)
- There are various wiping cloths stored on preparation surfaces outside of sanitizer. (1 penalty point)
- Critical: The cut tomato on the make line is holding out of temperature at 57 degrees F. The potato salad and cut tomatoes on the cold holding table is holding out of temperature at 47 degrees F and 46 degrees F. (12 penalty points)
Corrected on site.
2 occurences.
- Clean dishware are stored/stacked wet. (1 penalty point)
- Critical: The insides to the waitress/waiter area ice machines are dirty. (6 penalty points)
- The handwashing sink by the dish area does not have a handwash reminder sign. (1 penalty point)
- Various areas of the floor are not properly sealed. (1 penalty point)
- The light to the walk-in fridge where the drinks are kept does not illuminate. (1 penalty point)
- There are various holes in the walls and ceiling. (1 penalty point)
- The entrances and exits do no have "No Smoking" signs. (1 penalty point)
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3/8/2010 | Routine | 73 | Advise & Educate |
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