- Critical: An employee handled raw shelled eggs then touched ready to eat french toast. (6 penalty points)
Corrected on site.
- Critical: Employee food is stored above food served to the public, in the walk-in cooler. (3 penalty points)
Corrected on site.
- 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)
- Linens are stored in contact with food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. Food (flour) is being stored on the floor. (1 penalty point)
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: Ready to eat french toast was discarded on site, due to cross contamination. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. Shelving holding clean equipment are dirty. Shelving throughout the kitchen are dirty. The meat slicer is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
5 occurences.
- Exterior surfaces of food containers are dirty. (1 penalty point)
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Critical: A rag is stored around the hand sink faucet. (3 penalty points)
- The faucet is leaking on the hand sink. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
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7/29/2015 | Routine | 55 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food is left uncovered in the baking area. (1 penalty point)
- The bottom of food copnatiners are in direct contact with food. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Deli meats are being held at 47°F in the make table. (6 penalty points)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- A scale is being repaired with tape. (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. Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. Exterior surfaces of food containers are dirty. (1 penalty point)
3 occurences.
- The wall is damaged below the 3 compartment sink. (1 penalty point)
- The floor sink beneath the 3-compartment sink is dirty. The floor is dirty in various areas. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Employee personal items are being stored in food storage areas. (1 penalty point)
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12/16/2014 | Routine | 61 | Advise & Educate |
- Foodservice permit issued by health department is not displayed where it will be visible to the public. (1 penalty point)
- Dampened wiping cloths are left on the counter instead of being stored in a sanitizer solution bucket. (1 penalty point)
- The residential style chest freezer is in poor repair and is not commercial foodservice grade. (1 penalty point)
- Critical: A bottle of sodium hypochlorite dissolved in water is stored next to clean pots. (6 penalty points)
Corrected on site.
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4/11/2014 | Critical Item | 91 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food in the storage room is not covered to prevent contamination. (1 penalty point)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Turkey is being held at 100 °F in a reach in cooler. Turkey Sandwich is being held out of temperature control at 60 °F on a counter. (6 penalty points)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Shelves are damaged (1 penalty point)
- Critical: Shelves throughout the kitchen are unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
- Walls are dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Employee personal belongings stored in contact with food. (1 penalty point)
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1/28/2014 | Routine | 70 | Advise & Educate |
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Potentially hazardous food is not being reheated to at least 165°F before being placed in a hot holding unit. (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Kenmore freezer is not commercial grade. (1 penalty point)
- Critical: The underside of the shelf above a preparation table is unclean. Shelves throughout the kitchen are unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. The interior of the ice machine is unclean. (6 penalty points)
4 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
- The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- The entrance lacks "No Smoking" signage. (1 penalty point)
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5/7/2013 | Routine | 79 | Advise & Educate |
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Horizontal freezer is not commercial grade. (1 penalty point)
- Handles damaged on reach in unit. Wood shelves are damaged (1 penalty point)
2 occurences.
- Critical: Shelves throughout the kitchen are unclean to sight and touch. The interior of the ice machine is unclean. The underside of the shelf above a preparation table is unclean. (6 penalty points)
3 occurences.
- Surfaces of various equipment is soiled. The interior of the microwave is unclean. (1 penalty point)
2 occurences.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- The ceiling is dirty in various areas. Walls are dirty in various areas. The floor sink beneath the soda disperser is dirty.. (1 penalty point)
3 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)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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11/7/2012 | Routine | 77 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Food spray bottle is 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)
- Critical: The chemical dispenser at the 3-compartment sink and mop sink is not A112 certified. (6 penalty points)
- Employee coats and purses are stored above food and food equipment. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- Walls are dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
2 occurences.
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10/10/2011 | Routine | 79 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
Corrected on site.
- Critical: Milk is holding at 45'F in the mini refrigerator. Cut tomatoes on the 2 wide make table are holding at 45-F. Cut tomatoes are holding at 46-F on the make table. (6 penalty points)
3 occurences.
- The chemical dispenser lacks A112 certification. A Y valve is connected downstream from the backflow preventer. (1 penalty point)
- Various areas of the walls and ceilings are in disrepair. (1 penalty point)
- Various areas of the walls and ceilings are dirty with splashing. (1 penalty point)
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2/14/2011 | Routine | 77 | |
- Critical: The shelves inside the walk-in cooler are rusted and encrusted with food debris. (3 penalty points)
- Critical: The upper surface in side the microwave is dirty. (6 penalty points)
Corrected on site.
- The sprayer is hanging below the sink rim. (1 penalty point)
- There is no hand wash sign in the men’s restroom. (1 penalty point)
- The wall inside the walk-in cooler is dusty. (1 penalty point)
- The No Smoking sign is not easily visible at the door entrance. (1 penalty point)
Corrected on site.
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1/28/2010 | Routine | 87 | Advise & Educate |
- Critical: An employee changed operations, put gloves on, and failed to handwash before. (6 penalty points)
- Critical: An employee personal drink is stored on top of a make table. (6 penalty points)
- Wet and unclean towells are nested on top of counters between uses. (1 penalty point)
- Food is stored below the walk in freezer water condensation. (1 penalty point)
- An unclean carboard is being used as a shelve surface. (1 penalty point)
- The reach in display unit does not have an ambient thermometer. (1 penalty point)
- Some front counter areas are out of repair. (1 penalty point)
- The area arround the drinking soda fountain nozzles is unclean. (3 penalty points)
- Some unit handles are unclean to sight and touch. (1 penalty point)
- Shelves containing clean equipment are unclean. (1 penalty point)
- Food bin containers are unclean outside. (1 penalty point)
- The walk in walls are unclean. (1 penalty point)
- The sink faucet near the hood is leaking and out of repair. (1 penalty point)
- Some wall areas are out of repair behind the preparation counters. (1 penalty point)
- Some floor and wall areas are unclean to sight and touch. (1 penalty point)
- The ceiling air vents are unclean to sight. (1 penalty point)
- Critical: A bottle of toxics is stored on top of a preparation counter. (6 penalty points)
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4/10/2009 | Routine | 66 | Advise & Educate |
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