- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Food in the walk-in cooler is stored on the floor. (1 penalty point)
- Critical: Cut tomatoes are being held at 51°F in the make table. (6 penalty points)
Corrected on site.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: There is no hand sink convenient and accessible to the warewashing area. (6 penalty points)
- Critical: The hand washing sink is being used for other purposes. (3 penalty points)
Corrected on site.
- Walls are dirty in various areas. The floor is dirty in the walk-in cooler. Floor sinks are dirty. (1 penalty point)
3 occurences.
- Employee belongings are stored on food containers. (1 penalty point)
Corrected on site.
|
12/16/2015 | Routine | 69 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: Hot dogs are being held at 123°F on the roller grill. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: There is no hand sink convenient and accessible to the back warewash area. (6 penalty points)
- (In warewash area) Floor tiles are missing (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
12/31/2014 | Routine | 76 | |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Various floor surfaces are damaged. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
1/31/2014 | Routine | 92 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
Corrected on site.
- Critical: A container of sanitizer is not labeled, the wiping cloth container (6 penalty points)
Corrected on site.
|
8/28/2012 | Routine | 87 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Pico de gallo is being held at 55 °F in a reach in condiment bar. (6 penalty points)
- Critical: Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
- The ceiling of the walk in near the fans is unclean. (1 penalty point)
|
7/28/2011 | Routine | 86 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Pico de gallo is being held out of temperature control at 47 °F on Salad bar. . (6 penalty points)
- Storage containers for hotdogs in walk in are not NSF and durable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
|
8/24/2010 | Routine | 82 | Advise & Educate |
| No violation noted during this evaluation. | 2/24/2010 | Routine | 100 | Advise & Educate |
- Food Service Permit issued by SLVHD is not posted in view of customers.
- Boxes of food products are not elevated 6 " off the floor in the walk-in. (1 penalty point)
- Critical: Chicken Cordon Blue is held at 126 ° F. (6 penalty points)
- Critical: Hot dog is held ready for service at 121 ° F. (6 penalty points)
- Critical: Sliced Tomatoes are held at 54 ° F. (6 penalty points)
- Ther is no thermometer that works in the sandwich display case. (1 penalty point)
- There is no food probe thermometer. (1 penalty point)
- A light bulb is burnt out in a sandwich hot hold/warmer (1 penalty point)
- Hot dog tongs are not frequently washed, and sanitized according to food code schedule. (3 penalty points)
- Utensil drawer in bakery area is dirty. (1 penalty point)
|
6/24/2009 | Routine | 74 | Advise & Educate |
Restaurant representatives - add corrected or new information about Maverik Country Store #227, 2650 S Main St, South Salt Lake, UT 84115 »