- Critical: Cut tomatoes are being held at 50°F in the make table. Cooked meats are being held at 50°F in a reach in cooler. (6 penalty points)
2 occurences.
- A panel is missing on a reach-in cooler. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. 50 degrees was measured. (1 penalty point)
2 occurences.
- Critical: The backside of the meat slicer is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- The ceiling surfaces above the ice machine are not smooth and easily cleanable. (1 penalty point)
- Light bulbs are not shielded or shatter resistant above food preparation areas. (1 penalty point)
- The men's restroom is not equipped with mechanical ventilation. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
Corrected on site.
|
11/5/2015 | Routine | 77 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- An exterior door is not tight fitting. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
2/4/2015 | Routine | 86 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Various ceiling surfaces are damaged. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
5/14/2014 | Routine | 88 | Advise & Educate |
- Critical: Various PHF foods are being held at 55 °F in a reach in cooler. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Dumpster lids are left open. (1 penalty point)
|
12/5/2012 | Routine | 89 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Various ceiling surfaces are damaged. Various floor surfaces are damaged. (1 penalty point)
|
11/8/2011 | Routine | 98 | Advise & Educate |
- Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
4/28/2011 | Routine | 89 | Advise & Educate |
- The manager certification has not been registered with the SLVHD. (1 penalty point)
- A food container is unlabeled. (1 penalty point)
- Critical: Handles from tongs are touching ready to eat food. (6 penalty points)
Corrected on site.
- A floor area under cold hold table/small reach in is unclean. (1 penalty point)
|
8/23/2010 | Routine | 91 | Advise & Educate |
- Critical: Date marking is mnissing on some food packages. (6 penalty points)
- Critical: The ice machine internal surfaces are unclean. (6 penalty points)
- The surfaces around soda dispensing spigots is unclean. (1 penalty point)
- The surface above soup steam table is unclean. (1 penalty point)
- The mop is stored unable to air dry. (1 penalty point)
Corrected on site.
|
2/25/2010 | Routine | 85 | Advise & Educate |
- A small segment of wood is not treated to be non absorbant. (1 penalty point)
|
5/4/2009 | Routine | 99 | Advise & Educate |
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