- Food in the walk-in cooler is not covered to prevent contamination (COS). Chimichangas in the reach-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- There is a gap in the ventilation hood filters. Handles of the deep fry baskets are wrapped in aluminum foil making them uncleanable. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable (new cutting board ordered). (1 penalty point)
- Critical: Sanitizer concentration in the warewash machine is too weak (10 ppm) (50-100 ppm required for sanitization). (6 penalty points)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. The underside of the condenser is unclean. Shelves holding clean dishes are unclean to sight and touch (COS). Knife holder is unclean to sight and touch. The interior of the ice machine is unclean (COS). (6 penalty points)
5 occurences.
- Reach-in cooler gaskets are dirty on various units. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- The dumpster area is not maintained clean. (1 penalty point)
- Various floor surfaces are damaged around the warewashing machine. (1 penalty point)
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12/10/2015 | Followup | 81 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Food containers(oil) are not labeled with the common name of the food. (1 penalty point)
- In-use utensils (cooked pinto beans) are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- A container of food is being stored on a trash can. Food in the walk-in cooler and reach-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Potentially hazardous food (pinto beans) is being cooled in deep containers. (3 penalty points)
- Critical: Cooked pinto beans are being held at 53°F in the walk in cooler. (6 penalty points)
- The front hand sink is not sealed to the adjacent table. (1 penalty point)
- There is a gap in the ventilation hood filters. Panels on the front of the deep fryers are missing. Shelfs in a reach-in cooler are rusted. Handles for the deep fry baskets are wrapped in aluminum foil making them uncleanable. (1 penalty point)
4 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in the warewash machine is too weak. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. Shelves in the walk-in cooler and reach-in coolers are unclean to sight and touch. The canopener is unclean to sight and touch. Shelves that hold the clean dishes are unclean to sight and touch. (6 penalty points)
4 occurences.
- Critical: Ice wands are not stored in a sanitary location to preclude accumulation of soil. (6 penalty points)
- Reach-in cooler handles and gaskets are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
2 occurences.
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
Corrected on site.
- Dumpster lids are left open. (1 penalty point)
- The dumpster area is not maintained clean. (1 penalty point)
- The back door is propped open. (1 penalty point)
- Critical: There is no soap at each hand sink used by employees. (3 penalty points)
Corrected on site.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Wall near back room is damaged (warped FRP). Various floor surfaces are damaged around warewashing machine. Various small holes in the walls (nail sized). (1 penalty point)
2 occurences.
- The floor is dirty beneath various shelves and equipment. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Dead cockroaches have not been removed from the premises. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
Corrected on site.
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12/1/2015 | Routine | 32 | Advise & Educate |
- 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. (3 penalty points)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Food containers (white powdery substances) are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food (chicken base). (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the walk-in cooler under the leaking condenser unit is not covered to prevent contamination. (1 penalty point)
- Fan by cook line is dirty. (1 penalty point)
Corrected on site.
- Critical: Cut tomatoes is being held at 45°F in the make table. Fresh pico de gallo is being held at 45°F in the make table. (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)
- Ventilation filters are not tight fitting. Ashelving unit is held up by a shoe lace. The condenser unit in the walk-in cooler is leaking. (1 penalty point)
3 occurences.
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Exterior of fryers is dirty. (1 penalty point)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Critical: Sanitizer bucket is stored in front handsink. (3 penalty points)
Corrected on site.
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- Various floor surfaces are damaged under cooking equipment. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- A section of the floor/wall juncture is damanged and not coved and sealed. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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9/9/2015 | Routine | 49 | Advise & Educate |
- Critical: Ground beef is stored above other meats with lower cooking temperatures, in a reach-in cooler. (6 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Cooked pork is being held out of temperature control at 120°F on a counter. (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent, in the front service area. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Single-use bowls are being re-used. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Wire shelves in the dry storage area are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
2 occurences.
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
Corrected on site.
- Not all lights are shielded or shatterproof. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Walls are dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
2 occurences.
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3/19/2015 | Routine | 67 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food (cooked chilies) in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous and ready to eat foods (cooked meats and vegetables) that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Critical: Food is being stored in non-food grade containers, in the walk-in cooler. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Non-food contact surfaces of various equipment are dirty. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles, approximately 2 foot candles was measured. (1 penalty point)
- Various floor surfaces are damaged. There are holes in the walls throughout the facility. (1 penalty point)
2 occurences.
- Walls are dirty above preparation areas. The floors are dirty under preparation tables, cooking equipment, and the ice machine. (1 penalty point)
2 occurences.
- There are dead cockroaches in the facility. (1 penalty point)
|
12/12/2014 | Followup | 83 | Advise & Educate |
- Critical: Raw chicken is stored on top of raw beef in the walk-in cooler, and the chicken juice was leaking onto beef boxes. (6 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)
Corrected on site.
- Food (potatoes and sauces) is being stored on the floor in the walk in cooler. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in deep containers at room temperature. Potentially hazardous food is being cooled in covered containers. (3 penalty points)
Corrected on site.
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Linens are being used as shelf liner. Cabinetry is not smooth, easily cleanable and non-absorbent, in the front service area. (1 penalty point)
Corrected on site.
2 occurences.
- Sink are not sealed to the adjacent walls. (1 penalty point)
- The ventilation hood covers are in disrepair. A panel is missing on a reach-in refrigerator. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Reach-in cooler handles are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
2 occurences.
- Critical: The hand sink in the front service area is being used as a dump sink. (3 penalty points)
- Dumpster lids are left open. (1 penalty point)
Corrected on site.
- Not all lights are shielded or shatterproof. (1 penalty point)
- The back door is propped open. (1 penalty point)
Corrected on site.
- Critical: The soap dispenser in the front cook line is in disrepair, and not dispensing soap. (3 penalty points)
- Critical: There are no hand drying provisions at the hand sinks. (3 penalty points)
Corrected on site.
- The floor is dirty with accumulation of grease beneath cooking equipment. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: There are live cockroaches in the establishment. (3 penalty points)
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12/5/2014 | Routine | 59 | Advise & Educate |
- Utensils are not stored to protect lip surfaces. (1 penalty point)
- The soap dispensers Are not dispensing soap. (1 penalty point)
- The bottom of the freezer is dirty. underneath the cooking equipment is dirty. (1 penalty point)
2 occurences.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
2/25/2014 | Followup | 95 | Advise & Educate |
- Critical: Employee drinks do not have lids and straws and is stored above dean dishes. Employee food is stored above customer food in a cooler. (3 penalty points)
2 occurences.
- Cups are being used as food swaps. (1 penalty point)
- •Food containers are not covered to protect from contamination. (1 penalty point)
- Critical: Cooked meats are being cooled in deep and covered containers. (3 penalty points)
- Critical: liquid' ice cream is being stored at 53 degrees in a cooler. (6 penalty points)
- Taco shells are being stored in a cardboard box lined with tin foil. Cardboard is being used as shelf liner. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Ventilation filters are not in the ventilation hood. (1 penalty point)
- Critical: The interior of the ventilation is dirty. Shelves throughout the kitchen are unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
3 occurences.
- Critical: Food containers are not cleaned at a frequency necessary to preclude accumulation of soil. (6 penalty points)
- The reach in freezer is dirty. The bottom of the reach in cooler. A fan is dirty with dust accumulation. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
4 occurences.
- Critical: A hand sink is not easily accessible. (6 penalty points)
- Critical: Hand sinks are blocked. (3 penalty points)
- The front hand sink drains slowly. The 3 compartment sink faucet is leaking. (1 penalty point)
2 occurences.
- The wall behind the warewashing machine is dirty. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
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2/18/2014 | Routine | 58 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Ready to eat ham is stored on the same shelf as raw meat. (6 penalty points)
Corrected on site.
- Food in the cooler is not covered to prevent contamination. (1 penalty point)
- 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: There is no sanitizer test kit available. (3 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Cooking equipment is dirty with food debris on the side. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
|
9/16/2013 | Followup | 81 | Advise & Educate |
- Critical: A box of tomatoes is stored on top of a package of raw meat (6 penalty points)
- Foods in refrigerators are not covered. A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
Corrected on site.
2 occurences.
- 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)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: Cooking equipment is dirty with food debris. (6 penalty points)
- Reach-in cooler handles are dirty. (1 penalty point)
- There is no detergent in the dishwashing machine container. (1 penalty point)
Corrected on site.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- There is no light in the walk in refrigerator. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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8/27/2013 | Routine | 62 | Advise & Educate |
Restaurant representatives - add corrected or new information about Las Glorias Mexican Restaurant, 185 E 12300 S, Draper, UT 84020 »