- The health department permit is not posted in public view. (1 penalty point)
- Critical: Unable to document a certified manager is employed here and registered with SLCoHD. (6 penalty points)
- Critical: Food handler holds cell phone to face/mouth while talking on phone, puts phone away and proceeds to handle clean food equipment without washing hands. (6 penalty points)
- Wet Wiping cloth is not stored in sanitizer solution. (1 penalty point)
- Bucket of utensils is stored on floor. (1 penalty point)
- Unwrapped utensils for customer self-service are not presented so that only the handles may be touched. (1 penalty point)
- Non-portable equipment (hot case, display case, ice cream freezer, open face refrigerator) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
4 occurences.
- Non-portable equipment (glass door reach-in) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Critical: Wet wiping cloth lacks measurable sanitizer concentration. (6 penalty points)
- Bottom shelf and air grill of open face refrigerator are not clean. Flooor of glass door reach-in is not clean. (1 penalty point)
2 occurences.
- Lids on 2 dumpsters outdoors are not closed. (1 penalty point)
2 occurences.
- Critical: Hand soap is not at hand sink in prep area.. (3 penalty points)
Corrected on site.
- Critical: Hand drying provision is not at hand sink in prep area. (3 penalty points)
Corrected on site.
- Handwash sign is not at hand sink in prep area. (1 penalty point)
- Areas of floor with round opening and saw cuts near ware wash area, are not smooth and easily cleanable. (1 penalty point)
|
9/11/2015 | Routine | 66 | Advise & Educate |
- Unable to show a certified manager is registered with SLCoHD. (1 penalty point)
- Critical: Food handler does not wash hands before donning gloves. (6 penalty points)
- Critical: Exposed food at salad bar lacks adequate sneeze guard or equivalent protection. (6 penalty points)
- Critical: Cooked and cooled chicken measures 47 F at cold salad buffet table. (6 penalty points)
- Critical: Meat and cheese pizza measures 119F in heated cabinet. (6 penalty points)
- Critical: Wrapped ready to eat turkey/deli meat from packages opened here and held here for more than 24 hours is not marked with date of opening packages/consume by date. (3 penalty points)
- Critical: Food thermometer is not provided for measuring food temperature. (3 penalty points)
- Non-portable equipment (hot case, ice cream case, glass door reach-in) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (glass door reach-in) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Unpackaged foods are stored in glass door reach-in listed for the storage of packaged or bottled products. (1 penalty point)
- Critical: Access to hand sink is obstructed by conveyor apparatus of pizza oven. (3 penalty points)
- Critical: Hand soap is not at hand sink. (3 penalty points)
- Critical: Hand drying provision is not at hand sink. (3 penalty points)
- Approx 2 inch diameter area of floor near 3 compartment sink creates a divot that is not easily cleanable. (1 penalty point)
|
1/2/2015 | Routine | 56 | Advise & Educate |
- Critical: Sneeze guards at self-serve salad buffet table do not adequately protect exposed food from contamination. (6 penalty points)
- Critical: Cooked and cooled chicken 'measures 46 F at cold salad buffet table. (6 penalty points)
- Critical: Ready to eat, potentially hazardous turkey, ham and moist cheese that are from packages opened here and held here for more than 24 hours, are not marked with date of opening packages/date of prep/consume by date. (3 penalty points)
- Single servie food containers in deli are not all stored covered/inverted. (1 penalty point)
- Non-portable equipment (end of 3 compartment sink, display cases, ice cream freezer, hot case in deli) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipmen(glass door reach-in freezer) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Unpackaged food is stored in glass door reach-in freezer (pizza prep) and in glass door reach-in of deli that are listed for storage of packaged or bottled foods. Cold table and lid of cold table in deli are taped and not smooth where taped. (1 penalty point)
2 occurences.
- Cutting boards are scored in deli prep area. (1 penalty point)
- Critical: 'Access to hand sink is obstructed by crate, bucket and appurtenance of pizza oven. (3 penalty points)
- Hand wash sign is not at hand sink in pizza prep area. (1 penalty point)
- Gaps between wall and door moulding are not sealed to be smooth and areas of ceiling covered with duct tape are not smooth. (1 penalty point)
- Areas of wall are not clean. (1 penalty point)
|
4/23/2014 | Routine | 74 | Advise & Educate |
- Food handler is unable to document training. (1 penalty point)
- Unable to show a certified manager is registered with SLCoHD. (1 penalty point)
- Critical: Raw ground meat is stored above container of milk in reach-in. (6 penalty points)
- Boxes of single service items are on floor. (1 penalty point)
- Non-portable equipment (glass door reach-in, deli case) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (glass door reach-in) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Gap between door jamb and wall surfaces are not sealed to be smooth and easily cleanable. (1 penalty point)
- Areas of ceiling are duct taped and not smooth. (1 penalty point)
- Areas of floor around equipment are not clean (deli cases)' (1 penalty point)
|
10/16/2013 | Routine | 85 | Advise & Educate |
- Critical: Cooked chicken measures 123F whilde holding in hot cabinet (6 penalty points)
- Wooden shelving is not all smooth and non-absorbent. (1 penalty point)
- Air thermometer is not found in warmest part of reach-in (1 penalty point)
- Non-portable equipment ( glass door reach-in, hot and cold deli cases ) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment ( glass door reach-in) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Hole in wall and ceiling areas repaired with duct tape are not smooth and easily cleanable. (1 penalty point)
|
4/18/2013 | Routine | 88 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Macaroni shrimp salad measures 43-44F in open faced deli case. (6 penalty points)
- Critical: Tamale measures 124F while holding in hot case. (6 penalty points)
- Critical: .Ready to eat deli chicken/deli meats in opened packages, held here for more than 24 hours are not marked with date package was opened/consume by date. (3 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Hood is not sealed to all nearby immovable surfaces. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Floor grate has detached from floor drain. (1 penalty point)
- Small area of wall and ceiling is not maintained to be smooth and easily cleanable. (1 penalty point)
|
10/17/2012 | Routine | 79 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Height of sneeze guard at cold buffet table is too high above floor and food to adequately protect food. (6 penalty points)
Corrected on site.
- Critical: Chicken measures 44F and hard boiled eggs measure 46F while holding at cold buffet table. (6 penalty points)
- CO2 tanks are not all restrained. (1 penalty point)
- Critical: Cold buffet table does not hold all potentially hazardous food stored there at 41F or less. (3 penalty points)
- Non-portable equipment (glass door reach-in and open face cold case) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (glass door reach-in) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Face cover is missing from glass door reach-in. (1 penalty point)
- Tongue and groove wood wall is not all smooth and easily cleanable. (1 penalty point)
- Concrete floor of walk-in refrigerator does not to be non-absorbent. (1 penalty point)
- Area of tongue and groove wood wall is dusty. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
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4/16/2012 | Routine | 76 | Advise & Educate |
- Critical: The ceiling the walk in is dusty. (6 penalty points)
- Various floor, wall, and ceiling surfaces are in disrepair. (1 penalty point)
|
4/19/2011 | Routine | 93 | Advise & Educate |
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
|
4/7/2011 | Followup | 99 | Advise & Educate |
| No violation noted during this evaluation. | 3/22/2011 | Routine | 100 | Advise & Educate |
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