Restaurant name: ACCESS CATERING
Address: 605 N 5600 W, Salt Lake City, UT 84116
Phone: (801) 560-9300
Restaurant type: Restaurants: non-plated
Risk level: Risk Level 3
Total inspections: 5
Last inspection: 3/18/2015
The health department permit is not posted in public view. (1 penalty point)
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)
Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Critical: Cut tomatoes are being held at 60F in room temperature. (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)
Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
There is an accumulation of food debris under the grill. (1 penalty point)
Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Critical: A spary bottle is being stored on top of a drink beverage refrigerator. (3 penalty points)
3/18/2015
Routine
73
Advise & Educate
Not all food employees have a current food handler card. (1 penalty point)
Food safety manager certification is expired. (1 penalty point)
Critical: Cut tomatoes are being held at 66F on the counter. Watermelon is being held at 56F on the counter. (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. (3 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)
Light is out in the walk-in cooler. (1 penalty point)
The back door is propped open. (1 penalty point) Corrected on site.
Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
9/5/2014
Routine
76
Advise & Educate
The health department permit is not posted in public view. (1 penalty point)
Not all food employees have a current food handler card. (1 penalty point)
Food safety manager certification is expired. (1 penalty point)
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)
Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
A cutting board is scored. (1 penalty point)
Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
9/12/2013
Routine
85
Advise & Educate
The health department permit is not posted in public view. (1 penalty point)
Critical: Potentially hazardous foods are not date-marked in the reach-in cooler. (3 penalty points)
Critical: Sanitizer concentration in the warewash machine is too weak. (6 penalty points)
Critical: Chemical spray bottles are not labeled with the common names. (6 penalty points)
2/28/2012
Routine
84
Advise & Educate
The health department permit is not posted in public view. (1 penalty point)
Not all food employees have a current food handler card. (1 penalty point)
Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (6 penalty points)
Filters are unclean. (3 penalty points)
Hand sink in the kitchen lacks a hand washing signage. (1 penalty point)
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