- Critical: Employees are eating in food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw shelled eggs are being held out of temperature control at 45°F on a counter. (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. (3 penalty points)
- Linens are being used as a shelf liner. Various surfaces are lined with foil. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Reach-in cooler handles are dirty. (1 penalty point)
- Floor sinks are dirty in the front preparation area. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The hand sink is not maintained in a clean condition. (1 penalty point)
- Critical: Ice wands are stored with chemical containers. (6 penalty points)
Corrected on site.
- Critical: Toxic materials (roach spray) that are not used for food establishment operations are stored in the food establishment. (3 penalty points)
Corrected on site.
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3/19/2015 | Routine | 73 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees are eating in food preparation areas. (3 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Food is being stored on the floor. (1 penalty point)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
Corrected on site.
- 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: Potatoes are being stored in a cardboard box. (6 penalty points)
Corrected on site.
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Dish trays are being stored in front of the hand sink. (3 penalty points)
Corrected on site.
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Critical: There is no hot water at the hand sink. (3 penalty points)
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10/10/2014 | Routine | 67 | Advise & Educate |
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Single service items are stored in the splash zone of a hand sink. Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
2 occurences.
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The faucet is leaking on the hand sink. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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12/12/2013 | Routine | 89 | Advise & Educate |
- Critical: Employees are eating in food preparation areas. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
2 occurences.
- Critical: An employee did not change gloves between dirty and clean tasks. (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. (3 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. Single service items are stored in the splash zone of a hand sink. (1 penalty point)
2 occurences.
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Critical: The reach-in is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
Corrected on site.
- 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)
- The interior of the microwave is unclean. (1 penalty point)
- There is no hand drying provision at the hand sink. (3 penalty points)
- The ceiling is dirty in various areas. Floor sinks are dirty. (1 penalty point)
2 occurences.
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5/7/2013 | Routine | 71 | Advise & Educate |
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- A container of food is being stored on the floor. (1 penalty point)
- Critical: Salsa is being held at 48°F in a reach in cooler. (6 penalty points)
Corrected on site.
- 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)
- 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)
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11/2/2012 | Routine | 77 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw meat is stored above ready-to-eat foods in the reach-in cooler. (6 penalty points)
- Utensils are stored in standing water. (1 penalty point)
- Raw meat is stored above other foods in the freezer. (1 penalty point)
- Critical: Liquid eggs are being held out of temperature control at 48 °F on a counter on ice. (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. (3 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. Single service items are not stored to prevent contamination. (1 penalty point)
- There are sponges used in the dishwashing process. (1 penalty point)
- Critical: The hood is dirty and beginning to drip grease. (6 penalty points)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
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10/10/2011 | Routine | 73 | Advise & Educate |
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