- Food is being stored on the floor in the walk-in freezer. (1 penalty point)
- Clean equipment (cutting board) is stored on the floor. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The condenser unit in a reach-in freezer is leaking and creating ice build up. Gaskets are damaged on a refrigerator unit. A cover is missing for the condenser on a reach-in cooler. Ventilation hood filters are missing. (1 penalty point)
4 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Fan covers in the walk-in freezer are dirty. Non-food contact surfaces of various equipment (grills) are dirty. (1 penalty point)
2 occurences.
- A 3-compartment sink faucet is leaking. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Critical: There is no hand drying provision at the northern hand sink. (3 penalty points)
- A wall and floor is dirty in the ware washing area. (1 penalty point)
2 occurences.
- Nonfunctional equipment (freezer) is stored in the kitchen. (1 penalty point)
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8/31/2015 | Routine | 79 | Advise & Educate |
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
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8/24/2015 | Critical Item | 99 | Advise & Educate |
- Fan covers in the walk-in freezer are dirty. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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10/28/2014 | Routine | 97 | |
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
Corrected on site.
- Equipment is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
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3/12/2014 | Routine | 95 | Advise & Educate |
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: Crab is being held at 45°F in the make table. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Critical: A handwashing sink is not conveniently located in food preparation areas. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The back door is propped open. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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9/23/2013 | Critical Item | 80 | Advise & Educate |
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- The butcher block table is scratched and scored and is ho longer easily cleanable. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
3 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- The hood has an accumulation of dust. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. (6 penalty points)
- The toilet room doors are not self-closing. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- The wall next to the grill is dirty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: Chemicals are stored next to food. (6 penalty points)
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9/3/2013 | Routine | 80 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Restrooms lack hand washing signage. (1 penalty point)
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4/10/2013 | Routine | 83 | Advise & Educate |
- Not all food employees have a valid food handler card. (1 penalty point)
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10/24/2011 | Routine | 99 | Advise & Educate |
- Not all employees have a food handlers card. (Some expired) (1 penalty point)
- Critical: An employee had bare hand contact with ready to eat food. (Lettuce) (6 penalty points)
- The container of brown sauce is not labeled. (1 penalty point)
- A scoop without a handle is stored in the rice. (1 penalty point)
- In the freezer, cookies are stored in the ground. (1 penalty point)
- Critical: Not all potentially hazardous ready to eat foods that are being held longer then 24 hours are date marked. (6 penalty points)
- Critical: The menu is lacking a consumer advisory. Also missing asterisks. (6 penalty points)
- The utensils are not being stored to protect from contamintion. (1 penalty point)
- The ice scoop is not stored to protect from contamination. (1 penalty point)
- Lacking wash/san. temp measuring device. (1 penalty point)
- The can opener is producing metal shards. (1 penalty point)
- Critical: The inside of the ice machine has lime deposits. (6 penalty points)
- Critical: The can opener is dirty. (6 penalty points)
- Critical: The surface above the hobart mixing bowl is dirty. (6 penalty points)
- The fan covers are dirty. (1 penalty point)
- Various handles to equipment doors are dirty. (1 penalty point)
- The sticker on the chemical dispenser says 1055B. (1 penalty point)
- A ceiling tile is in disrepair above the ice machine. (1 penalty point)
- Various areas of the floor are dirty under equipment. (1 penalty point)
- The front door is lacking a non-smoking sign. (1 penalty point)
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11/7/2010 | Routine | 50 | Advise & Educate |
- Critical: The time sushi came out of temperature control or the discard time was not marked on sushi. (6 penalty points)
- Critical: There is no hose bib vacuum breaker between the AVB and the down stream continuous pressure shut off valve attached to a green hose. (3 penalty points)
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12/3/2009 | Routine | 91 | Advise & Educate |
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