- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food employees are not using hair restraints. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Sliced tomatoes are being held at 45°F in the make table. Hot dogs are being held at 46°F in the grill cooler. Cut leafy greens are being held at 47°F in the walk in cooler. (6 penalty points)
3 occurences.
- Potentially hazardous foods are being cold held in a beverage cooler. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- There is no cover over the condenseser to the make table cooler. (1 penalty point)
- Critical: Shleves in the beer mug cooler are unclean. (6 penalty points)
|
6/3/2015 | Routine | 80 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Food containers 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.
- Cloth linens are being used as a liner for wing sauce containers. (1 penalty point)
- A beverage cooler is being used to hold potentially hazardous foods. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice machine is unclean. The interior of the ice bin is dirty. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
3 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Wiping cloths are not being laundered when they accumulate with food debris and dirt. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- Floor sinks are dirty. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
|
1/12/2015 | Routine | 83 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw chicken is stored above ready to eat foods (beer kegs) in the walk-in cooler. (6 penalty points)
- Flour containers are not labeled with the common name of the food. Containers in the grill area are not labeled with the common name of the food. (1 penalty point)
2 occurences.
- Critical: Sour cream is being held at 44°F in the walk in cooler. (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, in the walk-in. (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- A beverage refrigerator unit is being used to store potentially hazardous foods in the front preparation area. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Reach-in cooler handles are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Wrappers were stored in the back hand sink. (3 penalty points)
- Critical: There is no hand drying provision at the rear hand sink. (3 penalty points)
- Floor tiles are in disrepair in the back food preparation area. (1 penalty point)
|
8/18/2014 | Routine | 67 | Advise & Educate |
- Critical: The interior of the ice bin is dirty. (6 penalty points)
- walk-in cooler handles are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sink used for other purposes. (3 penalty points)
Corrected on site.
- Not all lights are shielded or shatterproof. (1 penalty point)
- Light intensity in the walk in freezer is less than 10 foot candles. (1 penalty point)
- Various walls are damaged. Areas of the floor are missing grout. (1 penalty point)
2 occurences.
- Floor sinks are dirty. Walls are dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
|
12/12/2013 | Routine | 85 | Advise & Educate |
- Critical: Raw chicken breasts are being held at 49°F in the make table. (6 penalty points)
Corrected on site.
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The hand sink by the ice machine is leaking. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- the floor beneath the ice machine is in disrepair. (1 penalty point)
- Shelves throughout the kitchen are dirty. Handles on the walk in units are dirty. The ceiling is dirty in various areas. (1 penalty point)
3 occurences.
- The condensor unit vents are dusty. (1 penalty point)
|
8/8/2013 | Routine | 81 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. Food is being stored on the floor in the walk in freezer. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Turkey is being held at 48 °F in the make table. Raw shrimp is being held at 53 °F in the make table. Hamburger is being held at 60 °F in the make table. (6 penalty points)
3 occurences.
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
2 occurences.
- Critical: Cold drawers are not maintaining adequate temperatures. (6 penalty points)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Various walls are damaged. Floor tiles are missing (1 penalty point)
- The ceiling is dirty in various areas. Walls are dirty in various areas. The floor is dirty in various areas. (1 penalty point)
|
3/29/2013 | Routine | 75 | Advise & Educate |
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Door is damaged on a refrigerator unit. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- An exterior door is not tight fitting. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
2 occurences.
- Walls are dirty in various areas. Floors are dirty in various areas. (1 penalty point)
2 occurences.
|
11/5/2012 | Routine | 87 | Advise & Educate |
- Ready to eat bread is stored on top of raw chicken container. (1 penalty point)
Corrected on site.
- Critical: Hard boild egg is being held at 50°F in a reach in cooler. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous foods are date marked that they were prepared on Friday 06-29-2012. That is tomorrow's date. (3 penalty points)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- An exterior door is not tight fitting. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- no a violation (1 penalty point)
- Floor tiles are missing Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- The floor is dirty in the walk-in freezer. (1 penalty point)
|
6/28/2012 | Routine | 77 | Advise & Educate |
- 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: Severely dented cans are stored with useable food products. (3 penalty points)
- Critical: Raw hamburgers are holding at 42°F in a cooling drawer. (6 penalty points)
- Critical: There is not a consistent system in place for date-marking food products. (3 penalty points)
- Cardboard is being used as shelf liner. (1 penalty point)
- The drawer refrigerator under the grill is in disrepair. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
- Employee coats are stored on top of food products. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
|
2/15/2012 | Routine | 72 | Advise & Educate |
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Critical: Tomatoes are being held at 47 °F in the make table. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Foil used on the grill is not replaced every day. (1 penalty point)
- The refrigerator next to the grill is not certified for use with food. (only bottled and prepackaged items) (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
|
9/19/2011 | Routine | 89 | Advise & Educate |
Restaurant representatives - add corrected or new information about Hooters, 7157 S State St, Midvale, UT 84047 »