| No violation noted during this evaluation. | 9/29/2014 | Followup | 100 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Critical: Boiled eggs are being kept at 79F on the counter. Cooked collard greens are being held at 50F in a reach-in unit. (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)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Whirlpool refrigerator is not a commercial are unit. (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)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- A reach-in unit is not properly cold holding foods at 41F or below. A True refrigerator is not properly old holding foods at 41F or below. (1 penalty point)
2 occurences.
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
2 occurences.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: Nail polish remover and lotion bottles are stored on food prep table. (6 penalty points)
|
9/25/2014 | Routine | 54 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees are eating in food preparation areas. (3 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)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Whirlpool is not a commercial grade unit. (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)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Whirlpool refrigerator is not elevated 6 inches above the floor to facilitate easy cleaning. (1 penalty point)
- Refrigerator unit is not cold holding foods at 41F or below. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- There is no hand drying provision at the hand sink. (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. Restrooms lack hand washing signage. (1 penalty point)
2 occurences.
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
|
9/3/2013 | Routine | 65 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Flats of raw shelled eggs are stored above produce in reache-in (6 penalty points)
- Bag of beans is on floor of dry store room. (1 penalty point)
- Critical: Potentially hazardous food cooked here and held here for more than 24 hours is not marked with date of cooking/prep or consume by date. (3 penalty points)
- Exterior surfaces of warewash machine are not all smooth. (1 penalty point)
- Non-portable equipment is not all spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Exterior Window-walls are broken and do not protect interior of building from vermin entry. (1 penalty point)
- Less than 20 foot candles of light are measured in warewash area and less than 50 foot candles of light are measured at prep table next to stove. (1 penalty point)
- Areas of wall and ceiling are not smooth and easily cleanable. (1 penalty point)
- Areas of floor and wall are not clean. (1 penalty point)
- Coving is not at all floor-wall junctures in food operations areas. (1 penalty point)
|
11/22/2011 | Routine | 82 | Advise & Educate |
- Food handler is unable to document training. (1 penalty point)
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Critical: Containers of raw shelled eggs are stored on top of container cooked cabbage. (6 penalty points)
- Ice scoop handle is touching ice. (1 penalty point)
- Critical: Cooked cabbage prepared / cooked here and held here more than 24 hours is not marked with date of prep, (6 penalty points)
- Clean food containers are not stored covered/inverted. (1 penalty point)
- Wood blocks used as legs/supports for food equipment are not smooth and non-absorbent. Cloth covers metal shelf and wood shelf. (1 penalty point)
- Wood shelving is not smooth and non-absorbent. (1 penalty point)
- Various non-portable equipment is not spaced from immovable surfaces for easy cleaning or sealed to nearby immovable surfaces. (1 penalty point)
- Areas of wall, ceiling and wooden cabinetry are not smooth and easily cleanable. (1 penalty point)
- Less than 20 foot candles of light are measured behind service counter and warewash area. Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- areas of floor are ot clean( around / below stove). (1 penalty point)
- Coving is not at all floor-wall junctures. (1 penalty point)
|
12/9/2010 | Routine | 77 | Advise & Educate |
- Food handlers cannot all document training. (1 penalty point)
- Unable to show a certified manager is registered with SLVhD. (1 penalty point)
- Food is not all stored 6 inches above floor. (1 penalty point)
- Wood tables, cabinetry and shelving units are not smooth and easily cleanable. (1 penalty point)
- Air thermometer is not found in each reach-in. (1 penalty point)
- Fixed in place handsink is not spaced from nearby immovable surfaces for easy cleaning or sealed to nearby immovable surfaces. (1 penalty point)
- Door channels of reach-in are not clean. (1 penalty point)
- Areas of floor, wall and ceiling are not finished to be smooth and easily cleanable.Space between walls of building and walls of walk-in are not easily cleanable. (1 penalty point)
- Less than 20 foot candles of light are measured in warewash area and at various food prep surfaces. (1 penalty point)
- Coving is not at all floor-wall junctures where food operations occur. (1 penalty point)
|
3/9/2010 | Routine | 90 | Advise & Educate |
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Packages of meat are on floor of walk-in freezer. (1 penalty point)
- Single use food containers are not stored covered/inverted. (1 penalty point)
- Air thermometer is not found in each refrigerator. (1 penalty point)
- Food thermometer is not provided. (1 penalty point)
- Non-portable handsink is not spaced from nearby immovable surfaces for easy cleaning or sealed to nearby immovable surfaces. (1 penalty point)
- Space between walls of walk-in and walls of building are not easily cleanable. Areas of wall and ceiling are not smooth and easily cleanable and wood supporting handsink is not smooth and non-absorbent. Wood shelving in kitchen is not smooth and easily cleanable. Wood legs of fixed in place table, walls and spaces between table and wall surfaces are not easily cleanable. (1 penalty point)
- Less than 20 foot candles of light are measured in warewash/prep area and less than 10 foot candles of light are measured in walk-in where light bulb does not light. (1 penalty point)
- Drain line is onfloor (1 penalty point)
- Areas of floor and floor of walk-in have excessive residues. (1 penalty point)
- Areas of floor are not clean. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
|
6/3/2009 | Routine | 88 | Advise & Educate |
- Unable to verify if and employee handling food has food handler training. (1 penalty point)
- Unable to verify if the food safety manager is registered with the Salt Lake Valley health department. (1 penalty point)
- Single service food items are stored upright. (1 penalty point)
- Single service items are stored under personal items. (1 penalty point)
- There is food stored under the stair well. (1 penalty point)
- There is no thermometer in the Kenmore fridge. (1 penalty point)
- Critical: Beef is stored at 120'F in the steam table. (6 penalty points)
- Critical: Rice is stored in the steam table at a noted 119'F. (6 penalty points)
- Critical: Hard boiled eggs are cooled using water and then stored at room temperature. (6 penalty points)
- Critical: Grocery sacks are used to store raw meat in the floor freezer. (3 penalty points)
- There is no splash guard between the hand wash sink and the clean dishes. (1 penalty point)
- Single service items are stored right side up. (1 penalty point)
- There is a cloth that wraps the handwash sink and the three compartment sink. (1 penalty point)
- There are various pieces of unsealed wood in the kitchen that is not smooth and easily cleanable. (1 penalty point)
- Refrigerator is not commercial grade equipment. (1 penalty point)
- There is no thermometer available at the steam table to temp foods. (1 penalty point)
- The walk in is not sealed to the wall. (1 penalty point)
- Critical: The meat saw is dirty and encrusted with old meat. (6 penalty points)
- Critical: The microwave is dirty. (6 penalty points)
- The walk in is dirty. (1 penalty point)
- Critical: The glasses are not being sanitized after washing, (6 penalty points)
- Critical: The plumbing to the three compartment sink needs to be adjusted so that there is an air break between the drain and plumbing. (3 penalty points)
- There is no mop sink available for discharge of waste water. (1 penalty point)
- The lights are not shielded in various places. (1 penalty point)
- The front door is propped open and allows pests to enter. (1 penalty point)
- There is no handwashing sign at the wash sink. (1 penalty point)
- The floor is not sealed and easily cleanable nor smooth in various areas. (1 penalty point)
- The ceiling above the meat slicer is not closed, smooth, and easily cleanable (open joints). (1 penalty point)
- There is less than 50' candles of light above the meat slicer. (1 penalty point)
- Critical: Various unlabeled food items are on display. (6 penalty points)
- Critical: Food is stored next to paint and varnish in the dry food storage. (6 penalty points)
- Critical: Single service food items are stored under Pine Sol and Windex. (6 penalty points)
|
4/21/2008 | Routine | 19 | Advise & Educate |
Restaurant representatives - add corrected or new information about African Mini Mart, 1878 S Redwood Rd, Salt Lake City, UT 84104 »