- There is no mop sink in the facility. (1 penalty point)
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12/4/2014 | Followup | 99 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Personal food is not separated from food for the consumer in the reach-in cooler. (3 penalty points)
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper cooling parameters for potentially hazardous food. (3 penalty points)
- Critical: Pancake batter containing raw eggs is being stored above ready to eat foods. (6 penalty points)
Corrected on site.
- 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. Utensils are stored in standing water. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. (6 penalty points)
- Critical: Food is being stored in a garbage bag. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Cardboard is being used as a cover for the comressor to the reach-in cooler. Non-food contact surfaces of equipment are made of unsealed wood in the mop sink area. (1 penalty point)
2 occurences.
- The hand sink table is not sealed to the adjacent wall in the coffee prep area. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- The fan cover is dusty in the reach-in cooler. Reach-in cooler gaskets are dirty. (1 penalty point)
2 occurences.
- There is no mop sink in the facility. (1 penalty point)
- Critical: The hand sink is being used to rinse dishes. (3 penalty points)
- The faucet is leaking on the hand sink. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Exterior windows are not tight fitting. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. Paint is chipping above food prep areas. (1 penalty point)
3 occurences.
- Critical: There are numerous flies present in the facility. (3 penalty points)
- Critical: Pets are being allowed in the outside eating area. (3 penalty points)
- Employee personal items are being stored in the food prep area. (1 penalty point)
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12/1/2014 | Routine | 40 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. In-use utensils are stored with handles in contact with food. (1 penalty point)
2 occurences.
- Critical: A food employee used the same single-use gloves to handle raw meat and then ready to eat food. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Various floor surfaces are damaged. Floor tiles are missing Various walls are damaged. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. (1 penalty point)
- Floor air vents are dusty. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
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3/26/2014 | Routine | 75 | |
- Not all food employees have a current food handler card. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Employees are drinking in food preparation areas. (3 penalty points)
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
- 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)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
2 occurences.
- Shelves in the reach-in cooler are dirty. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Employee personal items stored on food prep table. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
- The walls are dirty in various areas. The floor is dirty in various areas. (1 penalty point)
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12/27/2011 | Routine | 78 | Advise & Educate |
- Unable to verify all food handlers have proper training. (1 penalty point)
- Unable to verify certified manager is registered with SLVHD. (1 penalty point)
- Liquid foods out of original package are not all labeled with common name. (1 penalty point)
- Wet wiping cloths are stored on teh counter. (1 penalty point)
- Critical: Milk, half and half, skim milk and other PHF measure 45-50 degrees F. ambient is 46 degrees F. (6 penalty points)
- Critical: Half and half on the counter measures 50 degrees F. (6 penalty points)
- Critical: Rice pudding in display case measures 51 Degrees. Ambient 46 degrees F. (6 penalty points)
- Ambient air thermometers are not available in all cold holding units. (1 penalty point)
- Reach-in is unable to maintain PHF at or below 41 degrees f. note: PIC will fax work order within 24 hours. Display case is unable to maintain PHF at or belwo 41 degrees F. Note: PIC will fax work order within 24 hours (2 penalty points)
2 occurences.
- Back reach-in is repaired with cardboard. (1 penalty point)
- Critical: Inside of the ice bin is not clean. (6 penalty points)
- Top of the microwave is dirty. (3 penalty points)
- Mop sink does not have its own hot and cold water. (1 penalty point)
- Not all hand wash sinks have a hand wash sign. (1 penalty point)
- Employee food in freezer is not stored to protect from food for the public. (1 penalty point)
- Various areas of floors, walls, and ceiling are not maintained smooth, non-absorbent, and easily cleanable. (1 penalty point)
- Critical: Spray bottle with chemical cleaner is not labeled. (6 penalty points)
- No smoking sign is not at entrance to the building. There is a patron smoking at the door. (1 penalty point)
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12/9/2010 | Routine | 54 | Advise & Educate |
- Unable to verify food handlers have proper training. (1 penalty point)
- Unable to verify food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Employee handled money than RTE foods and prepared coffes without washing hands and went outside. (6 penalty points)
- Critical: Uncovered employee beverage on teh food prep surface, by the hand sink. (6 penalty points)
- Scoop for the ice is stored with handle in contact with the ice and coffee scoop is in contact with the product as well. (1 penalty point)
- Critical: Milk in the reach-in measures 46 degrees F. (6 penalty points)
- Critical: Ham and cheese sandwich in display case measures 74 degrees F. (6 penalty points)
- Reach-in is unable ot maintain food at or below 41 degrees F (1 penalty point)
- Display case is unable to maintain PHF at or below 41 degrees F. Note: PIC will fax work order and time temp log and written agreement. (1 penalty point)
- Inside of the microwave has excessive residues. (3 penalty points)
- Critical: Employee is using hand sink as a dump sink. (3 penalty points)
- Light above food prep surface is not shielded/shatterproof (1 penalty point)
- Various areas of floors and walls are not maintained smooth and easily cleanable. (1 penalty point)
- Critical: Bottles of chemical are stored on shelf above single service items and bottles of food. (6 penalty points)
- No smoking sign is not at the entrance to the establishment. (1 penalty point)
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2/17/2010 | Routine | 56 | Advise & Educate |
- Unable to view servsafe manager. (1 penalty point)
- Critical: Employee beverage (coffee) being stored by crepe maker. (6 penalty points)
- Crepe batter is being stored covered with a cloth. (1 penalty point)
- Critical: The reach in is holding at 48 F. Please fax repair invoice to Andrea. (6 penalty points)
- Crepe batter is being stored in containers not ANSI/ASF approved. (1 penalty point)
- Critical: The inside ice machine is dirty. (6 penalty points)
- Critical: Espresso cleaner is being stored next to food and above coffee maker. (6 penalty points)
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11/18/2008 | Routine | 73 | |
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