Critical: Employee beverage stored above single service items. (3 penalty points) Corrected on site.
Critical: Hand sink water in restrooms does not reach 100 degrees F within 30 seconds. (3 penalty points)
There are no lockers or other suitable facilities proivided for the orderly storage of employee's clothing and other possessions. (1 penalty point)
6/12/2015
Followup
93
Advise & Educate
The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
Critical: Cooked potentially hazardous food (rice) is not cooled to 70 degrees within first 2 hours, and to 41 within a total of 6 hours. (6 penalty points)
Critical: Potentially hazardous food (rice) is tightly covered in the walk in while it is cooling. (3 penalty points)
Critical: The three compartment sink takes several minutes to supply hot water that is 110 degrees F. (3 penalty points)
Critical: All hand sinks in the kitchen take several minutes to supply water that is 110 degrees F (must supply 100 degree F water within 30 seconds). Hand sink water temperature in restrooms does not reach 100 degrees F within 30 seconds. (3 penalty points) 2 occurences.
Critical: The spray nozzles at the three compartment sink are in disrepair and do not supply an adequate spray for effective cleaning. (6 penalty points)
There are no lockers or other suitable facilities provided for the orderly storage of employee's clothing and other possessions. (1 penalty point)
5/26/2015
Routine
77
Advise & Educate
Pressurized cylinders are not secured. (1 penalty point)
There are flies present in the facility. (1 penalty point)
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