- Critical: Cooked onions and cooked mushrooms are held at 56 degrees F. on the steam table. (6 penalty points)
- Thermometer is not accurate for unit with refrigerated drawer under the grill. (1 penalty point)
- A light under the hood is not working. (1 penalty point)
- Critical: Equipment surfaces the meat slicer contact potentially hazardous foods are not being cleaned at least every 4 hours. (6 penalty points)
- Wall behind dish washing machine is dirty. (1 penalty point)
- Critical: Live flies are in the establishment. (3 penalty points)
- Critical: Chemical Spray bottles are not labeled with the common name of ingredients. (6 penalty points)
Corrected on site.
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7/22/2015 | Routine | 76 | Advise & Educate |
- Critical: Two chemical spray bottles are not labeled with the common name of contents. (6 penalty points)
2 occurences.
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9/24/2014 | Followup | 94 | Advise & Educate |
- Servers do not have food handler cards. (1 penalty point)
- There is no training certifed, nor SLCO health Dept. registered food safety manager. A $15 fee must be paid. (1 penalty point)
- Critical: Cooked vegetables being held out of temperature control at 80 °F in plastic containers in a tub of ice on a counter. Metal containers would be more effective. (6 penalty points)
- The residential chest freezer is not approved. (1 penalty point)
- Critical: The dish machine's final rinse cycle has no sanitizer. (6 penalty points)
- Critical: A soda gun nozzle is dirty inside. (6 penalty points)
- Critical: There is a "Y" connector with a shut-off valve at the mop sink faucet. No Hose Bibb Vacuum Breaker is installed above the green hose. (6 penalty points)
- Critical: Convenient access to a bar hand washing sink is blocked by liquor bottles stored in front on the sink. (3 penalty points)
- There is a plumbing leak in the pipes above the dish washing machine. (1 penalty point)
- Critical: The 2 handsinks at the bar area are not supplied with paper towels. (3 penalty points)
2 occurences.
- The kitchen floor is not smooth and in good repair. (1 penalty point)
- Critical: There are live flies in the kitchen. (3 penalty points)
- Critical: Chemical spray bottles are stored next to food containers. (6 penalty points)
Corrected on site.
- The entrance lacks "No Smoking" signage. (1 penalty point)
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9/10/2014 | Routine | 55 | |
- There is no certifed or registered food safety manager. After passing the class, the foodservice manager must pay a $15 registeration fee at teh SLCoHD Environmental Health building. (1 penalty point)
- Not all Wet wiping cloths are not stored in sanitizer solution buckets. (1 penalty point)
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. Foods of animal origin that may be served undercooked to order are not asterisked to a written consumer advisory. (6 penalty points)
- The residential type chest freezer is not approved for commerical foodservice operations. (1 penalty point)
- No ambient air thermometer is placed inside the cold sandwich table. (1 penalty point)
- Critical: There is no sanitizer test kit available that is compatible with the sanitizer used in the low-temp dish machine. . (3 penalty points)
- Critical: The detergent wash solution in the bar sink is too cold. It is not maintained at 110 degrees F. or more. (3 penalty points)
- Exterior surfaces herb and spice containers are dirty. (1 penalty point)
- Critical: Use of the bar area hand sink is blocked by a small rubber mat stored in the basin of the sink. (3 penalty points)
- There is no towels provided adjacent to the bar area hand sink. (3 penalty points)
- A handwash sign is not posted at cook line handsink. . (1 penalty point)
11 occurences.
- Hoses are running directly along the floor, and are not tied up to facilitate cleaning. (1 penalty point)
- Critical: A chemical spray bottle behind the bar is not labeled with the common name. (6 penalty points)
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10/31/2013 | Routine | 69 | Advise & Educate |
- Critical: The person in charge is not ensuring that potentially hazardous foods [cooked ground beef and other foods] are held at safe temperatures. Managerial control is lacking for daily oversight and monitoring of food temperatures during cold holding. (3 penalty points)
- Critical: A food employee touched ready-to-eat lemons with bare hands. (6 penalty points)
- No Utensils are stored with lemon slices to avoid bare fingertip contact. (1 penalty point)
- Critical: Cooked ground beef is being held at 52 °F in the walk in cooler. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held in the walk-in cooler for more than 24 hours are not date-marked. (3 penalty points)
- Cold holding unit storing half & half with beer lacks an internal ambient thermometer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The faucet is leaking at the pre-rinse hose on the dish washing line. (1 penalty point)
- There are gaps at the bottom of the rear exterior doors. A weatherstrip is needed for each door. (1 penalty point)
2 occurences.
- There is no hand drying provision at the hand sink for the bar area. (3 penalty points)
- There is insufficient light intensity in the food walk-in cooler (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- Critical: - A chemical spray bottle is not labeled with the common name. (6 penalty points)
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10/3/2012 | Routine | 66 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Interior surfaces of a reach in cooler are unclean. (6 penalty points)
- The faucet is leaking on the mop sink. (1 penalty point)
- Various floor surfaces are damaged. Also in the walk in. (1 penalty point)
2 occurences.
- The floor is dirty in the walk-in beer cooler. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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5/31/2011 | Followup | 89 | |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- A container of beans not covered in storage in walk in cooler (1 penalty point)
- Using rag to line drawer cooler for burger meat. (Seems not changed recently) (1 penalty point)
- Can opener not regularly disassembled for routine cleaning. (1 penalty point)
- Critical: Interior surfaces of a reach in cooler are unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Critical: Soda dispenser gun extremely unclean. (6 penalty points)
- The interior of the microwave is unclean. (3 penalty points)
- Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. Reach-in cooler handles are dirty. Exterior surfaces of cooking equipment are dirty. Shelves all over the kitchen are unclean. Mats at the bar are unclean. (1 penalty point)
6 occurences.
- The faucet is leaking on the mop sink. The faucet is leaking on the dish rinse sink. (1 penalty point)
2 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
- There is no soap at the hand sink. (3 penalty points)
- Employee personal items stored above dry goods. (1 penalty point)
- Two large lights in the back room are out. Lights above the line are not all working. Various walls are damaged. Various floor surfaces are damaged (Walk-in cooler, kitchen, bar). Then is a hole in the ceiling above reach in freezers. (1 penalty point)
5 occurences.
- .Ceiling is dusty in kitchen. The floor is dirty in various areas. Walls are dirty in various areas. The ceiling is dirty in the walk in. Floor dirty in the beer cooler. The floor is dirty in bar area. Walls are dirty in bar area. (1 penalty point)
7 occurences.
- The mop is not hung to air dry. (1 penalty point)
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5/20/2011 | Routine | 65 | Advise & Educate |
- Critical: Food is being stored in non-food grade containers. (3 penalty points)
- Interior surfaces of a reach in cooler are unclean. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- The ceiling is dirty in various areas. Mop sink area is not clean. Walls are dirty in various areas. The floor is dirty in various areas. (1 penalty point)
4 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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8/24/2010 | Routine | 88 | Advise & Educate |
- Critical: The inside of the microwave is unclean. (6 penalty points)
- The bottom of the freezer is unclean inside. (1 penalty point)
- Hot water does not come out at the handsink within 30 sec at 100F at the bar. (1 penalty point)
- Critical: The water pressure is very low on the bar handsink. (3 penalty points)
- The floors are in disrepair. There are some small holes in the walls. (2 penalty points)
2 occurences.
- The floors are unclean in kitchen and bar. A shelf on the line is not clean. The 3 compartment sink has hard water deposits. (3 penalty points)
3 occurences.
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11/9/2009 | Routine | 84 | Advise & Educate |
- Critical: No consumer advisory in the menu for the customers review. (6 penalty points)
- There are some holes in the walls. (1 penalty point)
- There is some trash on the floors at the bar. (1 penalty point)
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1/20/2009 | Routine | 92 | Advise & Educate |
Restaurant representatives - add corrected or new information about Huddle, 2400 E Fort Union Blvd, Midvale, UT 84121 »