- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food (bell pepper) in a cooler. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Diced ham is being held at 49°F in the make table. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Critical: Sprouts are being stored in a cardboard box. Food is being stored in non-food grade containers (sterilite). (6 penalty points)
2 occurences.
- Cardboard is being used as a floor liner. Cardboard is being used as shelf liner. (1 penalty point)
2 occurences.
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- The compressor cover is missing in a reach-in cooler. (1 penalty point)
- Critical: Shelves are dirty in the reach-in cooler. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
2 occurences.
- Exterior surfaces of food equipment are dirty. Reach-in cooler handles are dirty. (1 penalty point)
2 occurences.
- Various ceiling tiles/surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The women's restroom lacks hand washing signage. (1 penalty point)
- Floor tiles are missing in the storage room. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: Rock roach spray is stored in the kitchen. (6 penalty points)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
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6/17/2015 | Routine | 43 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Crdboard is being used as a ceiling tile and a liner in the kitchen. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
2 occurences.
- Domestic style freezers is not durable for commercial use. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- The cover is missing to the compressor above the reach-in cooler. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The meat slicer is unclean to sight and touch. (6 penalty points)
2 occurences.
- Critical: The interior of the make table cooler is unclean. (6 penalty points)
- Exterior surfaces of cooking equipment are dirty. Reach-in cooler handles are dirty. (1 penalty point)
2 occurences.
- The faucet is leaking on the hand sink. (1 penalty point)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Various walls are damaged. (1 penalty point)
- Floor sinks are dirty. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- Employee cell phones are being stored with cooking equipment. (1 penalty point)
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9/4/2014 | Routine | 61 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food is being stored next to the handsink and below the towel dispensar. (1 penalty point)
- Cardboard is being used to line the bottom of the hobart refrigerator. (1 penalty point)
- There are baffles missing in the hood, they are being cleaned. Gaskets are damaged on a refrigerator unit. (1 penalty point)
2 occurences.
- Single-use items are being re-used to hold nuts. (1 penalty point)
- Critical: Therer is a spoon being stored in the baking soda that is encrusted. (6 penalty points)
- Containers holding food are dirty. The bottom of the freezer is dirty. (1 penalty point)
2 occurences.
- The walls are missing the stainless steel panels in back area. (1 penalty point)
- The floor under the equipment is dirty. (1 penalty point)
- The floor/wall juncture lacks coving … (1 penalty point)
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8/26/2013 | Routine | 85 | Advise & Educate |
- Critical: Container of raw shelled eggs is stored above cooked/ready to eat food. (6 penalty points)
Corrected on site.
- In-use knives are stored between two cold tables with exterior surfaces that are not clean. (1 penalty point)
Corrected on site.
- CO2 tank is not restrained. (1 penalty point)
- Non-portable equipment is not all spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (reach-in freezer) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Non-food contact surfaces of various equipment are not clean. (1 penalty point)
- Areas of floor are not clean. (1 penalty point)
- No smoking sign is not at each (south) entrance. (1 penalty point)
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9/5/2012 | Routine | 87 | Approved |
- Unable to verify that all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food employees are not using hair restraints. (1 penalty point)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Raw meat is stored above other foods in the freezer. (1 penalty point)
- Critical: Cooked chicken is being held out of temperature control at 104 °F on a counter. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Cooked pork is stored in reused grocery bags. (1 penalty point)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Cardboard is being used as shelf liner. (1 penalty point)
- The chest freezer is not commercial grade. (1 penalty point)
- Sponges are being used to wipe counters and food prep surfaces. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
Corrected on site.
- The floor is dirty beneath cooking equipment. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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11/8/2011 | Routine | 61 | Advise & Educate |
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