- Critical: Sliced tomato is being held at 60°F in the make table. (6 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- The interior of the microwave is unclean. (1 penalty point)
|
9/16/2015 | Routine | 92 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- The filters above the fry station are gapped. (1 penalty point)
Corrected on site.
- There are small holes in the wall at the mop sink. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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1/12/2015 | Routine | 95 | Advise & Educate |
- Critical: Pies are being stored ln paper bags in the reach in cooler. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Access to the hand sink in the back area is restricted due to buckets of sanitizer blocking access (3 penalty points)
- The mop is not hung to air dry. (1 penalty point)
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7/15/2014 | Routine | 88 | Advise & Educate |
- There is no measurable sanitizer in the wipe cloth bucket. (1 penalty point)
Corrected on site.
- Critical: Sliced tomato and lettuce on the make table is not date-marked. (6 penalty points)
Corrected on site.
- Paper towel dispenser is empty. (1 penalty point)
Corrected on site.
- Critical: The top interior of the ice machine is unclean. Soda dispenser nozzle is dirty. (6 penalty points)
2 occurences.
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11/1/2013 | Routine | 86 | Advise & Educate |
- Sanitizer bucket concentration is too low below 50ppm. (1 penalty point)
- Critical: Sliced tomato is being held at 45 °F in a reach in cooler. (6 penalty points)
- Critical: Sliced tomato on the make-table is incorrectly time-marked. (6 penalty points)
Corrected on site.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: The top 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)
|
3/21/2013 | Routine | 77 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor. (1 penalty point)
- Critical: Sliced tomato on the make table is not time marked. (6 penalty points)
Corrected on site.
- Grease is over flowing along the fryer wall. (1 penalty point)
- Critical: Sanitizer concentration in the 3 compartment sink is too weak. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Ceiling tile is missing above fryer. (1 penalty point)
- The floor is dirty in the walk-in freezer. (1 penalty point)
|
8/20/2012 | Routine | 79 | Advise & Educate |
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
Corrected on site.
- Critical: Sliced tomato was missing time mark. (6 penalty points)
Corrected on site.
- The washing machine is located in the food storage area. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
Corrected on site.
|
1/20/2012 | Routine | 86 | 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.
- Critical: Burrito mix was stored on top of raw shell eggs. (6 penalty points)
Corrected on site.
- Concentration of sanitizer is too low in one of the buckets. (1 penalty point)
Corrected on site.
- The front hand sink needs to be re-sealed to the adjacent wall. (1 penalty point)
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
7/28/2011 | Routine | 83 | Advise & Educate |
- Critical: Employee personal containers of food are stored in the top shelf of a reach in. (6 penalty points)
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. (6 penalty points)
- Critical: Raw shell eggs are stored in contact with packages of of food. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Walk inis being held at 46 °F in the walk in cooler. Milk is being held at 55°F in a reach in cooler. (6 penalty points)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- The cabinet below the pop machine is unclean . (1 penalty point)
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. A rag is being stored in the sink. (3 penalty points)
Corrected on site.
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9/13/2010 | Routine | 69 | Advise & Educate |
- The facility lacks a current approval letter from SLVHD for in-house food handler training. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too weak. (6 penalty points)
- Critical: The underside of the soda dispenser is not clean to sight and touch. (6 penalty points)
Corrected on site.
- Hand sink water temperature does not reach 100°F within 30 seconds. (1 penalty point)
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- The 3 compartment sink faucet is leaking. (1 penalty point)
|
3/23/2010 | Routine | 84 | Advise & Educate |
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