- Critical: Container of uncooked ground meat is stored above bag of cooked and cooled food.in walk-in. (6 penalty points)
Corrected on site.
- Critical: Raw shelled eggs holding in pan on ice measures 56 F. Fresh salsa with cut tomatoes measures 44 F in reach-in. (6 penalty points)
2 occurences.
- Clean food containers are not all stored covered/inverted. (1 penalty point)
- Wooden cabinetry in servicearea is not all smooth and non-absorbent. (1 penalty point)
- Critical: Hand sink does not attain minimum water temperature of 100 F within 30 seconds of actuating flow of hot water. (3 penalty points)
- Non-portable equipment ( hand sink) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Front covers are missing from two cooking appliances. (1 penalty point)
2 occurences.
- Critical: Minimumof 110 F water temperature is not maintained in wash compartment of 3 compartment sink during washing of kitchenware. (3 penalty points)
- Critical: Maximum water temperature measured at plumbing fixtures during insoection measures 92 F. (3 penalty points)
- Spaces between walls of walk-ins and walls of building are not sealed to be easily cleanable. Horizontal segment of exposed ventilation duct connected to water heater , creates a surface that is not easily cleanable. (1 penalty point)
2 occurences.
- Less than 20 foot candles of light are measuired in warewash and service areas. (1 penalty point)
- Exposed utility lines run along walls, below ceiling.and along floor. (1 penalty point)
- Concrete floor in walk-in is not sealed to be non-absorbent and other areas of floor are chpped/broken. Areas of wall are not maintained to be smooth and non-absorbent. Areas of ceiling are not maintained to be smooth and non-absorbent. (1 penalty point)
3 occurences.
- Areas of floor are not clean. areas of wall are not clean. Dust/debris has collected on horizontal segment of ventilation duct connected to water heater. (1 penalty point)
3 occurences.
- Floor-wall junctires are not all closed and coved. (1 penalty point)
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9/14/2015 | Routine | 69 | Advise & Educate |
- Critical: Raw shelled egg measures 65 F while holding in pan on ice. (6 penalty points)
Corrected on site.
- Clean kitchenware is not all stored in a self-draining position to allow air drying and covered/inverted. (1 penalty point)
- Areas of cabinetry are taped and not smooth. (1 penalty point)
- Non-portable equipment ( hand sink, cooking equipment) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Front cover is missing from cooking equipment. (1 penalty point)
- Critical: Underside of lid above ice at ice machine is not clean. (6 penalty points)
- Spaces between walls of walk-ins and walls of building are not all sealed to be smooth and easily cleanable. Exposed vent duct in prep area is not enclosed behind ceiling/ wall to provide easily cleanable surfaces that do not collect dust/debris. (1 penalty point)
2 occurences.
- •Less than 20 foot candles of light are measured in room with warewash machine and in service area. (1 penalty point)
- Exposed utility line runs along walls, floor and below ceiling (1 penalty point)
- Areas of floor, wall and ceiling are not repaired to be smooth and non-absorbent. (1 penalty point)
- Areas of floor, wall, and exposed ventilation duct above water heater, are not clean. (1 penalty point)
- Areas of floor-wall junctures are not all coved. (1 penalty point)
- No smoking sign is not at entrance to building. (1 penalty point)
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1/7/2015 | Routine | 77 | Advise & Educate |
- Unable to show a certified manager is registered with SLCoHD. (1 penalty point)
- Critical: Raw shelled egg measures 56F while holding in pan on ice. (6 penalty points)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Areas of cabinetry are taped and not smooth. (1 penalty point)
- Non-portable equipment (hand sink, cooking range) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Front cover is missing from cooking equipment. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Critical: Underside of lid above ice at ice machine is not clean. (6 penalty points)
- Floor and exterior surfaces of reach-in freezer are not clean. (1 penalty point)
- Chemical dispenser above mop sink lacks mark of A112 backflow certification. (1 penalty point)
- Spaces between walls of walk-ins and walls of building are not sealed to be easily cleanable. (1 penalty point)
- Light bulb above warewash area is not shielded and does not appear to be shatter resistant. (1 penalty point)
- Mouse sized gap exists near bottom of side door to the outside. (1 penalty point)
- Less than 20 foot candles of light are measured in service area and warewash machine room. Less than 50 foot candles of light are measured at top of wood block prep table. (1 penalty point)
- Exposed utility lines/conduit run alon walls, floor, and below ceiling. (1 penalty point)
- Areas of floor, wall and ceiling are not repaired to be smooth and easily cleanable. (1 penalty point)
- Areas of floor wall and ventilation duct of water heater in kitchen are not clean (1 penalty point)
- Floor-wall junctures are not all closed and coved. (1 penalty point)
- No smoking sign is not at entrance (1 penalty point)
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5/6/2014 | Routine | 71 | Advise & Educate |
- Critical: Eggs measure 50 F in container on ice. (6 penalty points)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Wooden cabinetry and underside of bar counter in service area are not smooth, free of crevices and non-absorbent. (1 penalty point)
- Non-portable equipment (reach-in in service area and oven) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Critical: Kitchenware is stored in hand sinks.. (3 penalty points)
2 occurences.
- Spaces between walls of building and walls of walk-ins are not sealed to be easily cleanable. Exposed ventilation ducting in kitchen collects dust and is not easily cleanable. (1 penalty point)
- Light bulb is not shielded / shatter resistant above warewash sink. (1 penalty point)
- Less than 20 foot candles of light are measured in service area and in warewash area. Less than 50 foot candles are measured at surface of wooden block table. (1 penalty point)
- Exposed conduit/utility lines run below ceiling, along walls and floor.. (1 penalty point)
- Areas of floor, wall and ceiling are not maintained to be smooth and easily cleanable. (1 penalty point)
- Coving is not at all floor-wall junctures. (1 penalty point)
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10/30/2013 | Routine | 81 | Advise & Educate |
- Critical: Food of animal orign which may be undercooked to order is not disclosed/identified and is not asterisked to the written consumer advisory on menu. (6 penalty points)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Areas of cabinetry are not free of crevices and are not smooth. (1 penalty point)
- Handsinks are not adequately sealed to adjacent walls. (1 penalty point)
- Front covers are missing from cooking equipment. (1 penalty point)
- Critical: Underside of lid above ice at ice machine is not clean. (6 penalty points)
- Hot water valve at three compartment sink does not close off flow of hot water. (1 penalty point)
- Spaces between walls of walk-in and walls of building are not easily cleanable. (1 penalty point)
- Less than 20 foot candles of light are measured in area of warewash machine and service area. Less than 50 foot candles of light are measured at wooden cutting block table top. (1 penalty point)
- Exposed utility lines/conduit run along floors, walls and below ceiling areas (1 penalty point)
- Areas of floor, wall and ceiling are not repaired to be smooth and easily cleanable. (1 penalty point)
- Areas of floor, wall and utility lines below ceiling areas are not clean. (1 penalty point)
- Floor-wall junctures are not all closed and coved. (1 penalty point)
- No smoking sign is not at each entrance. (1 penalty point)
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4/26/2013 | Routine | 76 | Advise & Educate |
- Critical: An employee is handling ready to eat bread with bare hand contact. (6 penalty points)
- Critical: Food of animal origin that may be undercooked to order is not asterisked to the written consumer advisory reminder. (6 penalty points)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Areas of cabinetry are taped and maintained to be smooth. (1 penalty point)
- Critical: Cook uses handsink to fill a pan with water. (3 penalty points)
Corrected on site.
- Spaces between walls of walk-in and walls of fuilding are not easily cleanable. Exposed ventilation ducting above waffle iron is not easily cleanable. Areas of wooden wall surfaces are not smooth and easily cleanable in warewash, prep and service areas. (1 penalty point)
3 occurences.
- Less than 20 foot candles of light are measured area of warewash machine and less than 50 foot candles of light are measured at wooden cutting block table top. (1 penalty point)
- Drain line and utility lines are on floor. Conduit/utility lines are exposed along wall and below ceiling areas. (1 penalty point)
2 occurences.
- Areas of wall, floor and ceiling are not maintained to be smooth and easily cleanable. (1 penalty point)
- Exposed ventilation ducting in prep area is dusty/not clean. Areas of floor and wall are not clean. (1 penalty point)
2 occurences.
- Coving is not at all floor-wall junctures. (1 penalty point)
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10/17/2012 | Routine | 77 | |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Raw shelled eggs are stored above packages/containers of ready to eat food in walk-in refrigerator. (6 penalty points)
Corrected on site.
- Critical: Food of animal origin that may be undercooked to order is not asterisked to the written consumer advisory reminder. (6 penalty points)
- Areas of wooden cabinetry are not all amooth and easily cleanable. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Critical: Underside of lid above ice is not clean. (6 penalty points)
- Condensate from walk-in freezer drains to a bucket in same room as walk-in. Water does not flow from spigot at mop sink. (1 penalty point)
2 occurences.
- Areas of ceiling and wall surfaces in warewash room are not finished to be smooth and easily cleanable. Painted wood beam portion of wall in various food operations areas is not all smooth and easily cleanable. Space between wall of walk-in and wall of building is not easily cleanable. (1 penalty point)
3 occurences.
- Light bulbs are not all adequately shielded/shatter-resistant in kitchen area. (1 penalty point)
- Less than 20 foot candles of light are measured in warewash areaa and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of floor, wall and ceiling are not maintained to be smooth and easily cleanable. (1 penalty point)
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4/16/2012 | Routine | 74 | Advise & Educate |
- Cups pf water are being stored portioned without protection from contamination. (1 penalty point)
- Spoon/utensils are stored behind the hand sink where it is difficult to protect from contamination. (1 penalty point)
- Critical: A chemical bottle is stored next to food. (6 penalty points)
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12/10/2010 | Followup | 92 | Advise & Educate |
- Critical: Raw meat is stored above ready to eat food in the walk in. (6 penalty points)
- Wipe cloths are stored unclean in the wash area. (1 penalty point)
- Critical: Eggs stored on ice are held at 52° F. Raw hamburger stored on ice is measured at 63° F. Cooked potatoes are stored at 58° F on a rack. (18 penalty points)
3 occurences.
- Plates are not stored to protect from contamination. (1 penalty point)
- Baffles are excessively greasy and dusty. (1 penalty point)
- The hot water is turned off at the hand sink. (1 penalty point)
- There are no paper towels at the hand sink. (3 penalty points)
- The walk in cooler does not have sufficient light (1 penalty point)
- There is a leak in the ceiling by the hand sink. (1 penalty point)
- There are holes in the walls. (1 penalty point)
- Some coving has deteriorated and is difficult to clean. (1 penalty point)
- A number of lights are in disrepair. (1 penalty point)
- There is a gap between the baffles and the hood. (1 penalty point)
- A floor drain is dirty. (1 penalty point)
- Various wall and floor surfaces are unclean. (1 penalty point)
- Extension cord lines are running along the floor. (1 penalty point)
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12/6/2010 | Routine | 60 | Advise & Educate |
- Food handler cards are not available for inspection. (1 penalty point)
- A pot of potatoes is cooling on the floor. (1 penalty point)
- Critical: The steam table is unable to hold cold food at or below 41° F and hot food at or above 135° F. Raw hamburger is stored on ice is held at 54° F. (12 penalty points)
2 occurences.
- Clean dishes in a rack are stored on top of the garbage can. (1 penalty point)
- Critical: There is no measurable sanitizer at the ware wash machine. (6 penalty points)
- Critical: A can opener is dirty. Knives are stored between equipment where it is difficult to clean. The interior of the ice machine is dirty. (18 penalty points)
3 occurences.
- Vent covers and shelving in the walk in are dirty. (1 penalty point)
- Baffles under the hood are excessively dirty. (1 penalty point)
- There is a gap between the back door and the floor. (1 penalty point)
- Various wall surfaces including the wall behind the 3 comp sink are in disrepair. (1 penalty point)
- There is a gap between the baffles under the hood. (1 penalty point)
- An extension cord is running along the floor. (1 penalty point)
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5/27/2010 | Routine | 55 | Advise & Educate |
Restaurant representatives - add corrected or new information about Sharons Cafe, 2263 E Murray Holladay Rd, Holladay, UT 84117 »