- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
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: Grocery bags are being used to store food. (6 penalty points)
- Critical: Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
- Exterior surfaces of food containers are dirty. Exterior surfaces of cooking equipment are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Various ceiling surfaces are damaged. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
Corrected on site.
|
11/3/2015 | Routine | 66 | |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. (3 penalty points)
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
Corrected on site.
- Critical: Cooked tomatoes are being held out of temperature control at 72°F on a counter. (6 penalty points)
Corrected on site.
- Critical: Trash bags and grocery bags are being used to store food. Carboard boxes are being used for food preparation. (6 penalty points)
2 occurences.
- Linens are being used as a liner on various pieces of equipment. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
|
10/7/2014 | Routine | 68 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employee food is being stored above other food in the walkin. (3 penalty points)
- Scoop is being stored in contact with the salt.Ice cream scoops are being stored in standing water. (1 penalty point)
2 occurences.
- There are food containers being stored on the floor. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- The three compartment sink seal is in disrepair. (1 penalty point)
- The gaskets on the freezer unit is damaged. (1 penalty point)
- Plastic spoons are being reused. (1 penalty point)
- The shelf liner that is holding syrups and clean equipment is dirty. (1 penalty point)
- The bottom of the reachin is dirty.The outside of food containers are dirty. (1 penalty point)
62 occurences.
- The.floor in the walkin is no longer sealed.The floor in the back area is no longer sealed. (1 penalty point)
2 occurences.
- The floor under equipment in the dish area is dirty. (1 penalty point)
|
9/24/2013 | Routine | 86 | Advise & Educate |
| No violation noted during this evaluation. | 12/18/2012 | Followup | 100 | Advise & Educate |
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- The is food being stored on the floor in both the walkin and walkin freezer. (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)
- Clean equipment is stored on the floor. (1 penalty point)
- Critical: There is not internal unit thermometer. (3 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: .3 compartment sink water temperature is at 84F. (3 penalty points)
- Critical: Some food scoops are dirty. The interior of the ice machine is unclean. (6 penalty points)
- Reach-in cooler handles are dirty. The interior of the microwave is dirty. The shelf under the syrups are dirty. The area were the ice scoop is being stored is unclean. (1 penalty point)
4 occurences.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- The floor in the walkin freezer is dirty. (1 penalty point)
- Critical: Chemicals are stored above food equipment. (6 penalty points)
|
12/14/2012 | Routine | 61 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Food is being stored on the floor. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
- Cardboard is being used as shelf liner. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- The chemical dispenser at the mop sink is not A112 (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
|
4/13/2011 | Routine | 87 | |
- The wet wiping cloth is stored on top of the counter. (1 penalty point)
Corrected on site.
- The CO2 tank is not secured. (1 penalty point)
Corrected on site.
- The equipment shelf is dirty or dusty. (1 penalty point)
- The fan cover inside the walk-in cooler is dusty or unclean. (1 penalty point)
|
12/24/2009 | Routine | 96 | Advise & Educate |
- The registered food safety manager certification has expired. (1 penalty point)
- Critical: The eggs are stored next to cheese and tomatoes inside the walk-in cooler. (6 penalty points)
Corrected on site.
- The containers for dry food do not have label on them (sugar, corn starch, etc.). (1 penalty point)
- Containers with ice cream are stored on the floor inside the walk-in freezer. (1 penalty point)
- Critical: There is lime accumulation inside the ice machine. (6 penalty points)
- Critical: The hose connected to the water supply in the mop sink does not have proper backflow prevention. (3 penalty points)
Corrected on site.
- Critical: The hand sink is blocked with empty ice cream containers near the three compartment sink. (3 penalty points)
Corrected on site.
- The mop is not stored properly to let it air dry in the mop sink. (1 penalty point)
Corrected on site.
|
12/3/2008 | Routine | 78 | Advise & Educate |
- Food established permit is not posten on the facility. (6 penalty points)
- Food handler permit is not with employee. (1 penalty point)
- Food stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Green chicken. Temp is out of compliance. Tomato temp at 45 degrees F is out of compliance. (12 penalty points)
2 occurences.
- CO2 tank is not secured. (1 penalty point)
- Employee can't find the pro thermometer. (1 penalty point)
- There are no test strips in use. (or can't find it.) (1 penalty point)
- Critical: The compartment sink has no indirect drain into the sewer. (3 penalty points)
- Floor is dirty in the storage area. (1 penalty point)
|
1/31/2008 | Routine | 73 | Advise & Educate |
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