- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Raw egg whites stored above ready to eat vegetables. (6 penalty points)
Corrected on site.
- Critical: Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
Corrected on site.
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
|
9/10/2015 | Routine | 85 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Raw egg whites are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Heating lamp surfaces of equipment are made of unsealed wood. (1 penalty point)
- Ware washing drain boards are not sealed to the wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Critical: There is no hand drying provision a hand sink. (3 penalty points)
- Light intensity in the walk in cooler is less than 10 foot candles, approximately 2 foot candles was measured. (1 penalty point)
|
3/9/2015 | Routine | 76 | Advise & Educate |
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The ware washing area is not sealed to the adjacent wall. (1 penalty point)
- Single-use items are being re-used as flour scoops. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. Cleaned plates are dirty to sight and touch. A canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
4 occurences.
- Employee/student personal belongings are stored above flour bags on a wire shelf. (1 penalty point)
Corrected on site.
- Ceiling air return vents are dusty. (1 penalty point)
|
9/24/2014 | Routine | 85 | Advise & Educate |
- Critical: Raw eggs are stored next to milk. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- There is insufficient light intensity in the refrigerator. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
8/21/2013 | Routine | 79 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (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. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. There is some dust accumulation in the ventilation hoods. (1 penalty point)
2 occurences.
|
11/16/2012 | Routine | 90 | Advise & Educate |
- Critical: Students are handling ready to eat foods with bare hands. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
2 occurences.
- Potentially hazardous food is thawing in standing water. (1 penalty point)
- Critical: The cooling vents in the walk in fridge are unclean. The Hobart mixer is unclean. (6 penalty points)
2 occurences.
- A tv in the ala carte kitchen is unclean with dust accumulation. (1 penalty point)
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. (6 penalty points)
- A light above the grill does not illuminate. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
|
1/13/2012 | Routine | 77 | 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. In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
2 occurences.
- The interior of the microwave is unclean. (3 penalty points)
|
6/29/2011 | Routine | 95 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Containers of food are stored on the floor in the walk-in freezer. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- A light above the grill does not illuminate. (1 penalty point)
|
12/8/2010 | Routine | 96 | Advise & Educate |
- Various clean dishware are stored/stacked wet. (1 penalty point)
- Some lights above the baking and pastery kitchen cooking area do not illuminate. (1 penalty point)
|
3/12/2010 | Routine | 98 | Advise & Educate |
- The hood is not sealed to the adjacent wall in the bakery and al la carte kitchen. (1 penalty point)
|
8/26/2009 | Routine | 99 | Advise & Educate |
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