Wasatch Broiler And Grill, 7662 S Union Park Ave, Midvale, UT 84047 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (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 is being stored on the floor. (1 penalty point)
Corrected on site.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
Corrected on site.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: There is a food container in the hand sink at the bar. (3 penalty points)
Corrected on site.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
Corrected on site.
|
10/27/2015 | Routine | 68 | Advise & Educate |
- Unable to verify that all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Sliced tomato is being held at 45°F in the make table. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Single service items are stored on the floor. (1 penalty point)
- Various surfaces are lined with foil. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
- The faucet is leaking on the hand sink. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Ceiling panel is missing above walk-in cooler. (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)
- Critical: Chemicals are stored above food equipment. (6 penalty points)
Corrected on site.
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
2/9/2015 | Routine | 45 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- 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. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Various surfaces are lined with foil. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The hand sink is being used for other purposes. (3 penalty points)
- Ceiling tiles are missing in the kitchen (1 penalty point)
- Employee cell phone chords are being stored over food and food equipment. (1 penalty point)
|
9/4/2014 | Routine | 79 | |
- Critical: Bare hand contact with salad. (6 penalty points)
- Critical: Raw shrimp is being stored above fries in the reachin. (6 penalty points)
Corrected on site.
|
8/21/2013 | Followup | 88 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Person in charge lacks knowledge on proper cooling methods. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and control of hand contact with ready-to-eat foods. (3 penalty points)
2 occurences.
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw shrimp and squid being stored above french fries in a reachin cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled at room temperature. The cooked potatoes in the walkin are being stored in a deep container to cool. The pasta is cooling on the counter at 79 F., (3 penalty points)
2 occurences.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. Written procedures for using time as a public health control are not available. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Critical: There is no air gap below 3 compartment sink into the floor drain. (6 penalty points)
- There is no hand drying provision at the hand sink. (3 penalty points)
- There is a ceiling tile missing in the prep area. (1 penalty point)
- Cell phone charger cord is being stored on utensils. (1 penalty point)
Corrected on site.
- Critical: Chemicals are being stored next to picks used for drinks.Chemical cleaners are being stored next to spices beneath the steam table. (6 penalty points)
2 occurences.
|
8/15/2013 | Routine | 44 | Advise & Educate |
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