- Food is being stored in the splash zone of the hand washing sink. (1 penalty point)
- Critical: Cooked turkey is being held at 45°F in a reach in cooler. (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- Cabinetry is dirty beneath the sinks. (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)
- Walls are dirty in various areas. The floor is dirty in various areas. Floor sinks are dirty. (1 penalty point)
3 occurences.
- Employee lotions are stored with food products. (1 penalty point)
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10/26/2015 | Routine | 86 | Advise & Educate |
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Light bulbs are not shielded or shatter resistant above food preparation areas. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Various walls are damaged. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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12/31/2014 | Routine | 93 | Advise & Educate |
- Critical: Cold cut sandwiches are being held at 54°F in a reach in cooler. Sliced meat is being held at 51 °F in a reach in cooler. (6 penalty points)
2 occurences.
- Critical: The malt machine is dirty. (6 penalty points)
Corrected on site.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Light bulbs are not shielded or shatter resistant above food preparation areas. (1 penalty point)
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2/26/2014 | Routine | 86 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Critical: Potatoe salad is being held at 54°F in a display cooler. Turkey sandwichs are being held at 53 °F in a display cooler. (6 penalty points)
2 occurences.
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
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9/12/2012 | Routine | 90 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
- Food equipment is not ANSI accredited or equivalent (commercial grade). (1 penalty point)
- The refrigerator is in disrepair. (1 penalty point)
- Reach-in cooler gaskets are dirty. (1 penalty point)
- Various shelving surfaces are not smooth, durable, easily cleanable and non-absorbent. The floor surfaces under the 3 compartment are not smooth, durable, easily cleanable and non-absorbent Wall surfaces under the 3 compartment sink are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
3 occurences.
- Ceiling tiles are damaged exposing insulation. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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6/27/2011 | Routine | 85 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
- Food equipment is not ANSI accredited or equivalent (commercial grade). (1 penalty point)
- The refrigerator is in disrepair. (1 penalty point)
- Reach-in cooler gaskets are dirty. (1 penalty point)
- Various shelving surfaces are not smooth, durable, easily cleanable and non-absorbent. The floor surfaces under the 3 compartment are not smooth, durable, easily cleanable and non-absorbent Wall surfaces under the 3 compartment sink are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
3 occurences.
- Ceiling tiles are damaged exposing insulation. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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6/27/2011 | Routine | 85 | Advise & Educate |
- Permit is not posted for public view. (1 penalty point)
- Critical: Employee did not wash hands when necessary. (6 penalty points)
- Critical: An uncovered employee drink is stored on a food prep area. (6 penalty points)
- A white substance was taken out of original container and is not labled. (1 penalty point)
- A scoop with out a handle is stored in the product. (1 penalty point)
- A wet wiping cloth is stored on the counter. (1 penalty point)
- Cheese is stored on the floor. (1 penalty point)
- Critical: The cut tomatoes are measuring 57 F. The miracle whip is measuring 68 F. (6 penalty points)
- Critical: Potentially hazardous ready-to-eat foods held longer than 24-hours are not date-marked. (6 penalty points)
- Single serve items next to fountain are stored on a cloth. (1 penalty point)
- Single serve forks are not stored to protect from contamination. (1 penalty point)
- Single serve items are not stored to protect from contamination. (1 penalty point)
- Unable to view or find an ambient air thermometer in the refrigerator. (1 penalty point)
- Refrigerator is not comercial grade. (1 penalty point)
- The ceiling of the microwave is dirty. (3 penalty points)
- Various shelves are dirty and in disrepair. (1 penalty point)
- Various equipment is dirty. (1 penalty point)
- Critical: The hand sink is blocked by bacon. (3 penalty points)
- Various areas of the floor, walls and ceiling are dirty. (1 penalty point)
- In various areas, chemicals are stored next to food. (3 penalty points)
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9/2/2010 | Routine | 54 | Advise & Educate |
- (ii) The manager's Serv Safe certificate is not registered with SLVHD. (1 penalty point)
- Critical: There is no date marking on foods to be held overnight. (6 penalty points)
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11/18/2009 | Routine | 93 | Advise & Educate |
- Unable to view all employees food handlers card. (1 penalty point)
- Servsafe manager is not registered with SLVHD. (1 penalty point)
- Two diffrent employees washing hands in the 3-compartment sink. (3 penalty points)
- Critical: The chicken tenders are measuring 110 F. (6 penalty points)
- Employee personal food is being stored in the refrigerator next to food that is being sold. (1 penalty point)
- The refrigerator is not commercial grade. (1 penalty point)
- Unable to locate an ambient air thermometer in refrigerator. (1 penalty point)
- The co2 containers are not secured to the wall. (1 penalty point)
- Cleaning chemicals are being hung from chip rack. (3 penalty points)
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6/25/2009 | Routine | 82 | Advise & Educate |
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