- 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)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
Corrected on site.
- Critical: Salsa is being held at 44°F in a ice bin. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- Single service items are not stored to prevent contamination. (1 penalty point)
Corrected on site.
- The ice machine is covered in tape. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Reach-in cooler gaskets are dirty. (1 penalty point)
Corrected on site.
- Dumpster lids are left open. (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)
- Areas of the floor are missing grout. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Employee personal items are being stored in food preparation areas. (1 penalty point)
Corrected on site.
|
10/27/2015 | Routine | 65 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. Employees are eating in food preparation areas. (3 penalty points)
Corrected on site.
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
Corrected on site.
- Critical: Cut tomatoes and cooked pasta are being held at 45-47°F in the make table. Diced tomatoes are being held out of temperature control at 44°F on a counter. (6 penalty points)
Corrected on site.
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. Clean equipment is being stored in the splash zone of the hand sink. (1 penalty point)
Corrected on site.
2 occurences.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
- Employee personal items are being stored with food equipment. (1 penalty point)
- Critical: A container of cleaning chemicals is not labeled. (6 penalty points)
Corrected on site.
|
1/7/2015 | Routine | 71 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Critical: cooked Noodles are being held at 57°F in a reach in cooler. (6 penalty points)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The ceiling is dirty in various areas. (1 penalty point)
|
1/14/2014 | Routine | 78 | Advise & Educate |
- Critical: Employee food is stored on prep table. (3 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Single service items are not stored to prevent contamination. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (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 canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
4/29/2013 | Routine | 83 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Food in the reach-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Cut tomatoes are being held at 48 °F in the East make table. Cut tomatoes are being held at 47 °F in a east reach in cooler. Various potentaly hazurdous food is being held at 47 °F in the West make table. (6 penalty points)
3 occurences.
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
- The faucet is leaking on the food preparation sink. (1 penalty point)
- Critical: There is no cold water at the hand sink. (6 penalty points)
- An exterior door is not tight fitting. (1 penalty point)
- There is no hand drying provision at the hand sink. (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
|
10/16/2012 | Routine | 63 | Advise & Educate |
- Not 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)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Utensils are stored in standing water. (1 penalty point)
Corrected on site.
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
|
2/29/2012 | Routine | 83 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use scoops are stored in standing water. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
2 occurences.
- Critical: Water used to store in use-utensils is holding out of temperature at 70 degrees F. (6 penalty points)
- Critical: Cooked noodles in a pull out fridge are holding out of temperature at 49 degrees F. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The dishwash area is not properly sealed to the back wall. (1 penalty point)
- Critical: .There is no measurable sanitizer in the final rinse of the dish machine. There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
2 occurences.
- Critical: Cooling vents in the walk in fridge are dirty with dust accumulation. Containers used to store clean dishware are dirty with old food debris, The underside of the shelf above a preparation table is unclean. (6 penalty points)
3 occurences.
- Critical: The hand sink in the back kitchen is blocked. (3 penalty points)
- Various lights in the walk in fridge do not illuminate. A light above the grill does not illuminate. (1 penalty point)
2 occurences.
- Employee belongings are stored above food. (1 penalty point)
|
3/10/2011 | Routine | 66 | Advise & Educate |
- The wet wiping cloth is stored on top of the counter. (1 penalty point)
Corrected on site.
- Some hoods waffles are missing. (1 penalty point)
- The cutting board has deep scratches and it is not easily cleanable. (1 penalty point)
- Critical: The can opener and the upper surface inside the microwave are encrusted with food debris. (12 penalty points)
Corrected on site.
2 occurences.
- The ceiling vent and floor sink are dirty. (1 penalty point)
- Employee’s purse is not stored at designated area. (1 penalty point)
Corrected on site.
|
2/8/2010 | Routine | 83 | Advise & Educate |
- Critical: Employee personal drink is stored by food. (6 penalty points)
- Critical: Raw eggs are stored with tofu. (6 penalty points)
Corrected on site.
- Wet-unclean towel is stored on top of the preparation table. (1 penalty point)
- Clean dishes are nested wet and unable to air dry. (1 penalty point)
- The preparation sink is not sealed to the wall. (1 penalty point)
- Three compartment sink faucet is leaking and out of repair. (1 penalty point)
- Employee personal clothing is stored in contact with food. (1 penalty point)
- Ceiling vents are unclean to sight and touch. (1 penalty point)
|
4/22/2009 | Routine | 82 | Advise & Educate |
| No violation noted during this evaluation. | 10/30/2008 | Followup | 100 | Advise & Educate |
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