Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
Bowl is used for food scoop. (1 penalty point)
Food equipment is not being air dried before being nested together. (1 penalty point)
There are gaps in the ventilation hood filters. (1 penalty point)
Critical: Interior surfaces of the ventilation hood are unclean. The can opener is unclean to sight and touch. The knife rack is unclean to touch. (6 penalty points) 3 occurences.
Exterior surfaces of cooking equipment are dirty. (1 penalty point)
A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
Floor sinks are dirty. (1 penalty point)
Ceiling air vents are dusty. (1 penalty point)
9/21/2015
Routine
81
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: Employees personal beverages are not separated from food preparation areas. (3 penalty points) Corrected on site.
Wet wiping cloths are not stored in sanitizer solution. (1 penalty point) Corrected on site.
Critical: Chicken salad is being held at 63°F in a reach in cooler. (6 penalty points) Corrected on site.
Food equipment is not being air dried before being nested together. (1 penalty point)
Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
The cutting board table is not sealed to the adjacent counter top. Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point) 2 occurences.
Gaskets are damaged on a refrigerator unit. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point) 2 occurences.
Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points) Corrected on site.
Critical: Blood is pooled on the floor in the walk-in cooler. TLhe knife holster holding clean knives is unclean. (6 penalty points) 2 occurences.
The handles to the oven in the kitchen are unclean to thte sight and touch. (1 penalty point)
Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
Floor sinks are dirty. (1 penalty point)
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.
3/10/2015
Routine
56
Advise & Educate
Not all food employees have a current food handler card, on site. (1 penalty point)
There is no proof of registered food safety manager. (1 penalty point)
Food containers are not labeled with the common name of the food. (1 penalty point)
Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Food equipment is not being air dried before being nested together. (1 penalty point)
Single service items (cups) are stored on the floor. (1 penalty point)
Non-food contact surfaces (signs) of equipment are made of unsealed wood. Cabinetry is not smooth, easily cleanable and non-absorbent, in the single service item storage. (1 penalty point) 2 occurences.
Cold holding unit (pizza reach-in cooler) lacks an internal ambient thermometer. (1 penalty point) Corrected on site.
Two light bulbs above the ventilation hood are not functional. (1 penalty point)
Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
Critical: The hand sink in the ice cream preparation area is being used as a dump sink. (3 penalty points)
The floor sink beneath a hand sink is dirty. The floor is dirty beneath cooking equipment. The floor sink beneath the 3-compartment sink is dirty. The floor is dirty in various areas. (1 penalty point) 4 occurences.
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