- Critical: There is no full time certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Containers of food are not stored at least 6 inches above floor. (1 penalty point)
- Frozen and partially frozen soup is tahwing in pans at room temperature on a table. (1 penalty point)
- Clean kitchenware is not all stored at least 6 inches above floor. (1 penalty point)
- Non-portable equipment( 2 hoods,, end of metal splash guards at 3 prep tables, reach-in, ice machine), is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
7 occurences.
- Critical: 'Interior surface (flood rim) of bin at ice macine is not clean. (6 penalty points)
- Areas of floor are not maintained to be smoothj and non-absorbent. Areas of wall are not maintained to be smooth and non-absorbent. a (1 penalty point)
2 occurences.
- Areas of floor are not clean. Areas of wall are not clean. (1 penalty point)
2 occurences.
|
7/28/2015 | Routine | 82 | Advise & Educate |
- Containers of food are not all stored at least 6 inches above floor. (1 penalty point)
- Clean kitchenware is not all stored at least 6 inches above floor. (1 penalty point)
- Non-portable equipment (reach-in, ice machine, hood above dish machine, drainboards, metal shelves, splash guard at wall, grill) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Plastic bag wrapped around dish machine creates surfaces that are not smooth. (1 penalty point)
- Ends of grill near immovable surfaces has accumulated grease encrustations. (1 penalty point)
- Critical: Underside of lid above ice at ice machine is not clean. (6 penalty points)
Corrected on site.
- Critical: Steamers drain to a hand sink. (3 penalty points)
- Hand wash sign is not at each hand sink used by employees. (1 penalty point)
- Areas of floor and wall are not maintained to be smooth and easily cleanable. (1 penalty point)
- Areas of floor and wall are not clean. (1 penalty point)
|
12/4/2014 | Routine | 83 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Unable to show a certified manager is registered with SLCoHD. (1 penalty point)
- Containers of'food are stored on raised floor of walk-in. (1 penalty point)
- Clean kitchenware is not all stored covered/inverted and is not all stored at least 6 inches above floor. (1 penalty point)
- Unwrapped utensils for customer self-service are not presented so that only the handle may be touched. (1 penalty point)
- Non-portable equipment ( prep tables, drainboards splashguards, reach-in, hood above dishwash machine) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Critical: Underside of lid above ice at ice machine is not clean. (6 penalty points)
- Lids are not closed on dumpster outdoors. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Copper drain line is not elevated above floor to facilitate cleaning (1 penalty point)
- Areas of floor, wall and ceiling are not repaired to be smooth and easily cleanable. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
|
2/5/2014 | Routine | 83 | Advise & Educate |
- Unable to show a certified manager is registered with SLCo Health Dept. (1 penalty point)
- Critical: Carton containing a raw shelled egg is stored on top of a package of ready to eat meat. (6 penalty points)
Corrected on site.
- Boxes and continers of food are stored on raised floor (1 penalty point)
- Critical: Turkey measures 45 F at top of cold table. (6 penalty points)
- Wrapped single service items are stored on raised floor. (1 penalty point)
- Critical: Cold table does not maintain potentially hazardous food at 41 F or less. (3 penalty points)
- Non-portable equipment ( end of prep table, reach-in) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment ( reach-in on raised floor) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Exterior surface of reach-in is not clean. (1 penalty point)
- Light bulbs above prep/warewash area are not all shielded/shatter resistant. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Drain line is on floor. (1 penalty point)
- Areas of floor, wall and ceiling are not maintained to be smooth and non-absorbent. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
|
8/6/2013 | Routine | 74 | Advise & Educate |
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Critical: Employee is drinking irom an uncovered beverage container while walking through prep area. (3 penalty points)
Corrected on site.
- Containers of food are not all stored at least 6 inches above floor. (1 penalty point)
- Critical: Cut leafy greens and cut tomatoes measure 45F-46F at top of cold table while covered with wrap. (6 penalty points)
- Clean equipment is not all stored at least 6 inches above floor. (1 penalty point)
- Non-portable equipment (reach-in, end of drainboard, part of hood above warewash machine) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Critical: Employee stores bowl in handsink. (3 penalty points)
Corrected on site.
- Hose bib in warewash area lacks vacuum breaker protection. Water valve handles supplying curbed cleaning facility are missing from faucet assembly and boxes of beverage syrup are stored on pan raised some distance above floor of curbed cleaning facility. (1 penalty point)
- Light bulbs are not all shielded/shatter resistant above warewash/prep area. (1 penalty point)
- Handwash sign is not at handsink in prep area. (1 penalty point)
- .Areas of floor, wall and ceiling are not maintained to be smooth and easily cleanable. (1 penalty point)
- .Areas of floor and ceiling are not clean. (1 penalty point)
|
2/7/2013 | Routine | 79 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Bags of food are not stored at least 6 inches above floor. (1 penalty point)
- Critical: Cut tomatoes measure 46-47 F at top of cold table. (6 penalty points)
- Clean kitchenware is not all stored at least 6 inches above floor. (1 penalty point)
- Non-portable equipment (reach-in) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable reach-in on raised floor lacks 6 inches elevation above floor and is not sealed to floor. (1 penalty point)
- Hose bib with hose attached in warewash area lacks approved backflow protection. (1 penalty point)
- Hand soap is not at each handsink. (3 penalty points)
- Hand drying provision is not at each handsink used by employees. (3 penalty points)
- Handwash sign is not at eadh handsink used by employees. (1 penalty point)
- Areas of floor are missing grout and are not maintained to be smooth and easily cleanable Areas of wall and ceiling are not maintained to be smooth and easily cleanable.. (1 penalty point)
2 occurences.
- Areas of floor and ceiling are not clean. (1 penalty point)
|
8/8/2012 | Routine | 79 | Advise & Educate |
| No violation noted during this evaluation. | 12/6/2011 | Followup | 100 | Advise & Educate |
- the facility does not Keep food handler cards or site. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. (3 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in cold drawer. (6 penalty points)
- Critical: Salsa is being held at 56 °F in a reach in cooler. Cold cuts are stored at 55F at prep table. (6 penalty points)
Corrected on site.
- Critical: Chili Verde is being held at 115 °F in the steam table. (6 penalty points)
Corrected on site.
- Critical: there are no adequate food temperature measuring devices (3 penalty points)
- Critical: No measuring device for temp.in reach in. (3 penalty points)
- Critical: The interior Surfaces of a microwave are unclean. (ceiling) (6 penalty points)
- Critical: A handwashing sink is not conveniently located in food preparation areas. (6 penalty points)
- Grout heavily receded in various areas. (1 penalty point)
|
12/1/2011 | Routine | 58 | Advise & Educate |
- Food handler cards are not available for inspection. (1 penalty point)
- Critical: Employee drinks are stored uncovered and on a food prep table. (6 penalty points)
- The handle of a scoop is stored in a flour bin. (1 penalty point)
- Condiments are stored next to dirty dishes. (1 penalty point)
- Bowls are not stored inverted to protect from contamination. (1 penalty point)
- Critical: A can opener is unclean. (6 penalty points)
- The interior of the prep table cooler is dirty. (1 penalty point)
- Critical: There is no hand sink convenient to the grill and ware wash area. (6 penalty points)
- The grout around floor tiles and coving under the ware washing machine has receded. (1 penalty point)
- Personal items are stored uncovered and on a food prep surface. (1 penalty point)
|
11/18/2010 | Routine | 75 | Advise & Educate |
- Critical: There is no hand sink convenient to the food prep area. (6 penalty points)
|
4/16/2010 | Critical Item | 94 | Advise & Educate |
Restaurant representatives - add corrected or new information about Training Table #3, 4908 S Highland Dr, Holladay, UT 84117 »