- Tong handle is touching food at the heat lamp station. (1 penalty point)
Corrected on site.
- Critical: Cooked chicken stip is being held at 120°F under the heat lamp. (6 penalty points)
Corrected on site.
- Critical: Container of food is not date-marked in the walk-in cooler. (3 penalty points)
Corrected on site.
- Critical: The canopener blade is unclean to sight and touch. (6 penalty points)
- Critical: The prep sink is not indirectly drained. (6 penalty points)
- Walk-in cooler floor is not sealed in various areas. (1 penalty point)
- Various areas of the floor grout is damaged. (1 penalty point)
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10/13/2015 | Routine | 76 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
Corrected on site.
- Critical: Ground meat was being stored above whole muscle meat in a walk in cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Single service items are not stored to prevent contamination. (1 penalty point)
Corrected on site.
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: A prep sink is not indirectly drained. (6 penalty points)
- A wall in the dry storage area is not nonabsorbent or easily cleanable. (1 penalty point)
- The floor is damaged in the walk in cooler. (1 penalty point)
- The floor is dirty in the walk-in cooler. (1 penalty point)
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11/25/2014 | Routine | 69 | Advise & Educate |
- Critical: Cooked vefetables are being held at 45 °F in the salad bar. (6 penalty points)
Corrected on site.
- Critical: The prep sink is not indirectly drained. (6 penalty points)
Corrected on site.
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The floor is dirty in the walk in. (1 penalty point)
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9/17/2013 | Routine | 86 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (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)
- Hoods are unclean with dust The area around the fan covers in the ceiling fans are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
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2/8/2013 | Routine | 87 | Advise & Educate |
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Sliced tomatoes is being held at 46°F in thepizza prep table. Sushi in the buffet table measured 46° F. (6 penalty points)
2 occurences.
- 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: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Critical: Sanitizer is stored above and released in Salad prep sink. (6 penalty points)
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6/8/2012 | Routine | 66 | Advise & Educate |
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