- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Critical: Mop sink lacks back flow prevention device in the kitchen (6 penalty points)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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5/18/2015 | Routine | 82 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: There are numerous flies present in the facility. (3 penalty points)
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10/8/2014 | Followup | 94 | Advise & Educate |
- Critical: There is a spray bottle in the handsink. (6 penalty points)
- Critical: The probe thermometer does not measure food temperature from 0-220 degrees F. (3 penalty points)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: Wash compartment water temperature if not 110 degrees or greater. Note: Water is measuring 89 degrees F. at the 3-compartment sink. (3 penalty points)
- Critical: Hot water is not at a minimum temperature of 100 degrees within 30 seconds of opening the mixing valve. (3 penalty points)
- Critical: The faucet on the 3-compartment sink is leaking. (6 penalty points)
- Dumpster lids are left open. (1 penalty point)
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9/16/2014 | Followup | 75 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready to eat food in the refrigerator. (6 penalty points)
- Critical: The baby teething rings are sanitized but are being stored on a unclean surface. (6 penalty points)
- The mop sink is not sealed to the wall. (1 penalty point)
- The mop sink is not sealed to the floor. (1 penalty point)
- Critical: The refrigerator is not clean on the interior. The can opener and holster is not clean. The small refrigerator in the infant's room is not defrosted. (6 penalty points)
3 occurences.
- Critical: The faucet on the 3-compartment sink does not reach all 3 sink bays and is not designed for a 3-compartment sink. (6 penalty points)
- Critical: The drain from the 3-compartment sink is buried deep into the floor sink. (6 penalty points)
- Critical: A dish scrubber is being stored on the handwash sink. Baby trays, and baby food is stored next the handwash sink in the infant room. Note: There should be a splash guard installed between the sinks so that any splash from the handwash sink will not contaminate baby bottles and baby food. (3 penalty points)
2 occurences.
- There is less than 50 foot candles of light in the kitchen. (Measures 4 foot candles) (1 penalty point)
- There are no mechanical fans in the toilet rooms. (1 penalty point)
2 occurences.
- The wall and cabinet around the garbage bin is not clean. The floor is not clean under the refrigerator. (1 penalty point)
2 occurences.
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6/13/2014 | Routine | 62 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. Dishes are drying in the handsink. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Critical: The hand sink is blocked. (3 penalty points)
- Wall surfaces above the 3 compartment sink are not smooth and easily cleanable. (1 penalty point)
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4/16/2013 | Routine | 88 | Advise & Educate |
- Areas of cabinetry are not all smooth and non-absorbent. (1 penalty point)
- Non-portable equipment (cabinetry and microwave) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Critical: Towel and container cover are stored in handsink. (3 penalty points)
- The space between floor sink flood rim and floor is not easily cleanable. Other areas of floor and wall are not smooth and easily cleanable. Surfaces on the underside of counter are not all smooth and easily cleanable. (1 penalty point)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
- Less than 20 foot candles of light are measured in warewash area and less than 50 foot candles of light are measured at food prep surfaces. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
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7/28/2011 | Routine | 89 | Advise & Educate |
- Non-portable 3 compartment sink and non-portable microwave are not spaced from wall for easy cleaning or sealed to wall surfaces. (1 penalty point)
- Space between floor and flood rim of floor sink is not easily cleanable. (1 penalty point)
- Less than 20 foot candles of light are measured in warewash area and less than 50 foot candles of light are measured at food prep surfaces. (1 penalty point)
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10/14/2010 | Routine | 97 | Advise & Educate |
- Apples are stored on the floor. (1 penalty point)
- Critical: The can opener is dirty. (6 penalty points)
- Critical: The handsink is being used to store container. (3 penalty points)
Corrected on site.
- There are no paper towel available at the handsink. (3 penalty points)
Corrected on site.
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1/12/2010 | Routine | 87 | Advise & Educate |
- Air thermometer is not found in reach-in. (1 penalty point)
- Food thermometer is not provided. (1 penalty point)
- Test paper/device is not provided for measuring saniti8zer concentration. (1 penalty point)
- Residues in 3 compartment sink indicate that warewash equipment is not being cleaned at least once every 24 hours. (1 penalty point)
- Critical: Kitchenware is stored in handsink. (3 penalty points)
- Gaps / crevices between cabinetry, ceilings and walls are not easily cleanable. (1 penalty point)
- Less than 20 foot candles of light are measured in warewash area and less than 50 foot candles of light are measured at food prep surfaces. (1 penalty point)
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4/17/2009 | Routine | 91 | Advise & Educate |
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