- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- The walk in is not sealed to the wall or floor. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: There is no hot water at the mop sink. There is no hot water a the bathroom hand sink. (3 penalty points)
2 occurences.
- The toilet room doors are not self-closing. (1 penalty point)
- Critical: There is no hand soap in the employee restroom. (3 penalty points)
Corrected on site.
- There are holes in the walls throughout the kitchen (1 penalty point)
|
6/17/2015 | Followup | 83 | Advise & Educate |
- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (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: The person in charge is not ensuring that persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas. (3 penalty points)
- Raw chicken is being thawed in standing water. (1 penalty point)
- The walk in is not sealed to the wall or floor. (1 penalty point)
- The walk in cooler is not maintained to hold proper temperatures and is holding at 56 F. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: All dishes are being washed and rinsed in one compartment and not being sanitized. (6 penalty points)
- The mop sink is filled with various items rendering it unusable. (1 penalty point)
- Critical: There is a spray hose attached to the hand sink faucet. (3 penalty points)
- There isno covered trash can in the employee restroom. (1 penalty point)
- Critical: There is no hot water at the mop sink. (3 penalty points)
- The toilet room door is not self-closing. (1 penalty point)
- Critical: There is no hand soap in the employee restroom. (3 penalty points)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- There are holes in the walls throughout the kitchen. (1 penalty point)
|
5/18/2015 | Followup | 65 | Advise & Educate |
- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (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: An employee did not wash hands before putting on gloves. (6 penalty points)
- Raw chicken is thawing in standing water in the 3 compartment sink. (1 penalty point)
- Critical: Corn dogs are holding in the warmer at 116 F and egg rolls and chimichungas are holding at 124 F. (6 penalty points)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The walk in is not sealed to the wall or floor. (1 penalty point)
- The walk in cooler is not maintained to hold proper temperatures. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: All dishes are being washed and rinsed in one compartment and not being sanitized. (6 penalty points)
- Critical: A cutting board is stored in the hand sink. (3 penalty points)
- There isno covered trash can in the employee restroom. (1 penalty point)
- Critical: There is no hot water at the mop sink. (3 penalty points)
- The toilet room doors are not self-closing. (1 penalty point)
- Critical: There is no hand soap in the employee restroom. (3 penalty points)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- There are holes in the walls throughout the kitchen. (1 penalty point)
|
4/16/2015 | Routine | 54 | Advise & Educate |
- Critical: The walk in cooler is unable to hold potentially hazardous foods at or below 41°F. (3 penalty points)
- The walk in is not sealed to the wall or floor. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- There is an accumulation of food debris under food equipment. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: There is no hot water at the mop sink. (3 penalty points)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- The unused pipe under the 3 comp sink is plugged with a paper towel. There are holes in the walls throughout the kitchen. (1 penalty point)
2 occurences.
- Personal care items are not separated from single service items. (1 penalty point)
|
6/23/2014 | Followup | 83 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Therr is employee food throughout the kitchen. (3 penalty points)
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. (3 penalty points)
- Raw chicken is thawing at room temperature. Raw chicken is thawing in standing water. (1 penalty point)
2 occurences.
- The walk in is not sealed to the walls and floor. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. There is an accumulation of food debris under the equipment. (1 penalty point)
2 occurences.
- The mop sink has been removed. (1 penalty point)
- Critical: There is a y-valve installed on the hand sink faucet. There is a table set over the hand sink. (3 penalty points)
Corrected on site.
2 occurences.
- Hand soap is provided at the 3 compartment sink. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- There is an unplugged pipe that is no longer in use. There are holes in the walls throughout the kitchen. (1 penalty point)
- Floor sinks are dirty. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: There is a large number of dead cockroaches in tge facility. (3 penalty points)
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6/2/2014 | Routine | 66 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: An employee washed hands at the 3 compartment sink. (3 penalty points)
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. (3 penalty points)
- Critical: Fried chicken is being held at 112°F in a warmer. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. There is an accumulation of food debris under the fryer and prep table. (1 penalty point)
2 occurences.
- Critical: A y-valve is connected to the hand sink faucet. (3 penalty points)
- A hole in the wall under the three compartment sink is patched with spray foam. (1 penalty point)
- There is no soap at the restroom hand sink. (3 penalty points)
- There is no hand drying provision in the employee restroom. (3 penalty points)
- Employee food is stored above establishment food in the walk in cooler and in the food prep area. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
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4/17/2013 | Routine | 73 | Advise & Educate |
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- No sanitzer bucket set up. (1 penalty point)
- Critical: A y-valve is connected to the hand sink. (3 penalty points)
Corrected on site.
- Critical: Fly paper is hung above potato wedge prep area. (6 penalty points)
Corrected on site.
|
11/5/2012 | Followup | 86 | Approved |
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