- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: The atmospheric vacuum breaker (AVB) is attached to the chemical dispenser system. There is a hose attached to the AVB. (6 penalty points)
2 occurences.
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
- Employee cellphone was stored in food prep area. (1 penalty point)
Corrected on site.
- Critical: A container of sanitizer is not labeled. (6 penalty points)
- Critical: Chemicals are stored in food prep area. (6 penalty points)
Corrected on site.
|
9/8/2015 | Routine | 64 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- 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)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: The hand sink is being used for other purposes. (3 penalty points)
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- The floor is damaged in the walk-in cooler. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
- Critical: Chemicals are stored above food equipment. (6 penalty points)
Corrected on site.
|
9/30/2014 | Routine | 77 | Advise & Educate |
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Nonfunctional equipment is stored in the kitchen. (1 penalty point)
|
9/24/2013 | Routine | 94 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The ceiling is dirty around ventilation. (1 penalty point)
|
10/11/2012 | Routine | 97 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Various floor surfaces are damaged. Areas of the floor are missing grout. (1 penalty point)
- The hand sink is not maintained in a clean condition. (1 penalty point)
- Critical: Chemicals are stored above food equipment. (6 penalty points)
|
12/6/2011 | Routine | 83 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Potato salad is holding at 44 degrees in the display case. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Tiles in the kitchen are broken. Various walls are damaged. (1 penalty point)
2 occurences.
- Shelving throughout the kitchen is dirty. (1 penalty point)
|
12/9/2010 | Routine | 87 | |
- A mayonnaise bucket is stored on the floor inside the walk-in cooler. (1 penalty point)
- The floor tile is missing under the rotisserie, and some floor areas do not have enough grout between the tiles. (1 penalty point)
|
11/4/2009 | Routine | 98 | Advise & Educate |
- The floor under the chicken fryer and grill has cracks, holes, or in disrepair. (1 penalty point)
|
12/18/2008 | Followup | 99 | Advise & Educate |
- Critical: The chicken bake, Buffalo wings, and BBQ Chicken are held at temperatures from 106° F to 116° F in the front display hot hold. (6 penalty points)
Corrected on site.
- Inside the microwave is dirty in the front line. (3 penalty points)
- There is no hand wash sigh in the front hand sink. (1 penalty point)
- The floor under the chicken fryer and grill has cracks, holes or in disrepair. (1 penalty point)
- The ceiling above the three compartment sink, and the floor inside the walk-in cooler are dusty or dirty. (2 penalty points)
2 occurences.
- The vent near the walk-in cooler is dirty. (1 penalty point)
|
12/16/2008 | Routine | 86 | Advise & Educate |
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