- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Sandwich meat in a reach in cooler has been date marked but has past the acceptable date of use. (3 penalty points)
- The filters in the exhaust hood are not tight fitting. (1 penalty point)
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2/23/2015 | Routine | 95 | Advise & Educate |
- Food employee does not have a hair restraint. (1 penalty point)
- There is a gap between filters in the exhaust hood. (1 penalty point)
- Meat slicer guard is unclean. (1 penalty point)
- There is a gap at the bottom of the back exterior door. (1 penalty point)
- There is no designated area for employee drinks. (1 penalty point)
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3/3/2014 | Routine | 95 | Advise & Educate |
- There is no certifed or registered food safety manager for this location. (1 penalty point)
- Critical: The person in charge is unable to demonstrate knowledge of required cooking temperatures, holding temperatures and sanitizer concentration. (3 penalty points)
- Sanitizer bucket is below 50 ppm. (1 penalty point)
- Critical: Sandwiches are being held at 50 °F in the front drink cooler. (6 penalty points)
Corrected on site.
- Critical: Sausages are being held at 107 °F on the grill. (6 penalty points)
Corrected on site.
- Critical: Sanitizer concentration at 3-compartment sink is too strong. (6 penalty points)
Corrected on site.
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4/11/2013 | Routine | 77 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. The beverage does not have a lid and a straw. (3 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- There is a gap at the bottom of the back exterior door. (1 penalty point)
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8/23/2012 | Followup | 94 | Advise & Educate |
- There is no certifed or registered food safety manager. The manager needs to register with SLVHD. (1 penalty point)
- Gatorade pack is stored on the floor in the back room. (1 penalty point)
Corrected on site.
- Critical: Sausage is being held at 50 °F in a reach in cooler. Deli meat is being held at 45 °F in the make table. Ham sandwich is being held at 50 °F in the front small drink cooler. (6 penalty points)
2 occurences.
- Critical: Deli meat and sliced tomato is not date marked. (3 penalty points)
- Front small drink cooler is missing a thermometer. (1 penalty point)
- Sponges are used to wash dishes or utensils. (1 penalty point)
- Critical: Soda dispenser nozzle is unclean. The meat slicer blade area is unclean to sight and touch. (6 penalty points)
2 occurences.
- There is a gap at the bottom of the back exterior door. (1 penalty point)
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6/25/2012 | Routine | 80 | Advise & Educate |
- The certified manager is not registered with SLVHD. There is no certifed or registered food safety manager. Each location needs to have one food safety manager trained employee. (1 penalty point)
2 occurences.
- Bowl is used for food scoop and is stored inside food container. (1 penalty point)
Corrected on site.
- Critical: Ham is being held at 44 °F in the make table. Turkey is being held at 45 °F in a reach in cooler. (6 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 in the make table. (6 penalty points)
- Pressurized cylinder was not secured. (1 penalty point)
Corrected on site.
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
Corrected on site.
- Critical: A container of sanitizer is not labeled. (6 penalty points)
Corrected on site.
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9/16/2011 | Routine | 73 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Raw meat is stored above other foods in the freezer. (1 penalty point)
- Critical: chicken filletsis being held at 46 °F in a reach in cooler. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods are not date-marked in the walk-in cooler. (6 penalty points)
- Single service cup being used to store beef base in the true fridge. (1 penalty point)
- Critical: The interior of the ice machine has lime build up. (6 penalty points)
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6/23/2010 | Routine | 78 | Advise & Educate |
Restaurant representatives - add corrected or new information about 1 Rbc 2, 2400 W Gardner Ln, West Jordan, UT 84088 »