- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the reach-in cooler. (6 penalty points)
Corrected on site.
- Food is left uncovered in the kitchen. (1 penalty point)
Corrected on site.
- Critical: Shrimp cocktail is being held at 54°F in the make table. (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)
Corrected on site.
- Critical: Food is being stored in grocery bags. Grocery bags are being used to line the tortilla press. (6 penalty points)
Corrected on site.
2 occurences.
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
- Exterior surfaces of food containers are dirty. (1 penalty point)
Corrected on site.
- Critical: There is ni atmospheric breaker valve at the mop sink (6 penalty points)
- Dumpster lids are left open. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- The ceiling is dirty in various areas. (1 penalty point)
- Critical: Pesticides are being used in the kitchen. (6 penalty points)
Corrected on site.
|
5/4/2015 | Routine | 55 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Diced tomatoes are being held at 45°F in the make table. (6 penalty points)
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
Corrected on site.
- Critical: The mixing valve is not working at the handsink. (6 penalty points)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- The ceiling in the kitchen area is water damaged. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Employee personal items are being stored with food equipment. (1 penalty point)
Corrected on site.
|
8/13/2014 | Routine | 70 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Various knives are being stored dirty next to clean knives. (6 penalty points)
- •The outside of the salt container is dirty. (1 penalty point)
- Critical: Chemicals are stored above food equipment. (6 penalty points)
Corrected on site.
|
8/19/2013 | Routine | 85 | 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)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (Grocery bags) (3 penalty points)
- Critical: The interior of the ice bin is unclean. (6 penalty points)
- Critical: The hand sink is blocked. (3 penalty points)
|
9/2/2011 | Routine | 84 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Raw meat is stored above other foods in the freezer. (1 penalty point)
- Critical: Salsais being held at 47 °F in the make table. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (3 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- clean utinsels are storedin a dirty drawer. (3 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The hand sink drain is clogged. The womens toilet does not have a seat. (1 penalty point)
2 occurences.
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Various walls are damaged. (1 penalty point)
|
1/18/2011 | Routine | 68 | Advise & Educate |
- The wet wiping cloth is stored on top of the counter. (1 penalty point)
Corrected on site.
- Critical: The mixture of garlic and oil is noted at 80° F in the food preparation area. (6 penalty points)
Corrected on site.
- The rinsing process in the three compartment sink is in the wrong sequence. (1 penalty point)
- The floor sink under the three compartment sink is unclean. (1 penalty point)
|
4/19/2010 | Routine | 91 | Advise & Educate |
- The container with sugar is not labeled. (1 penalty point)
- A cup without handle is used to scoop the sugar. (1 penalty point)
- The CO2 tank is not secured. (1 penalty point)
|
7/20/2009 | Routine | 97 | Advise & Educate |
Restaurant representatives - add corrected or new information about La Chaca Mexican Restaurant, 742 W Center St, Midvale, UT 84047 »