- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Critical: Cooked egg is being held at 50°F in the make table. (6 penalty points)
Corrected on site.
- Clean equipment is stored on the floor in the storage room. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener blade is unclean to sight and touch. (6 penalty points)
2 occurences.
- Employee toilet room door is kept open. (1 penalty point)
Corrected on site.
|
10/13/2015 | Routine | 76 | Advise & Educate |
- Not all food employees have a current food handler card. (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: Raw shell salmon is stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- A container of food is being stored on the floor in the storage room. Handsink across from ice machine is missing side splash guards. (1 penalty point)
2 occurences.
- Critical: Cooked eggs are being held at 49°F in the make table. (6 penalty points)
Corrected on site.
- Clean equipment is stored on the floor in the storage room. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Meat slicer guard is unclean. (1 penalty point)
Corrected on site.
|
1/28/2015 | Routine | 77 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Critical: Cooked shrimp is being held at 47 °F in a reach in cooler. (6 penalty points)
Corrected on site.
- Critical: Cooked chicken and ribs in the walk-in cooler is not date-marked. (3 penalty points)
Corrected on site.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
Corrected on site.
- There is no irreversible temperature measuring device available for testing the final rinse temperature of the dish machine. (1 penalty point)
- Critical: The interior of the ice machine has mineral build-up. The canopener blade is unclean to sight and touch. The meat slicer blade and guard is unclean to sight and touch. (6 penalty points)
3 occurences.
|
6/23/2014 | Routine | 76 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
Corrected on site.
- Critical: Butter is being held at 78°F in a reach in cooler. (6 penalty points)
Corrected on site.
- Critical: The reach-in is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- Baffles are missing in the hood. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- A ceiling tile is missing. Floor tiles are peeling up in the storage room. (1 penalty point)
|
9/3/2013 | Routine | 79 | Advise & Educate |
- Critical: Raw beef is stored above Seafood in the walk-in cooler. (6 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Critical: Various items are being held at 48 °F on the pantry line. (6 penalty points)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
2 occurences.
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- There is a large hole behind the cookline exposing unsealed wood. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
|
1/17/2013 | Routine | 74 | 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)
- A corner of a stainless steel table is covered in duct tape. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: The hand sink is blocked. (3 penalty points)
Corrected on site.
- Various walls are damaged. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- Carpeting is installed below the buffet area. (1 penalty point)
|
6/14/2012 | Routine | 86 | Advise & Educate |
| No violation noted during this evaluation. | 1/13/2012 | Critical Item | 100 | Advise & Educate |
- Critical: Employees are eating in food preparation areas. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- towels being used to covers vegetables. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
Corrected on site.
- Container holding equipment is dirt The inside of ice machine is dirty The drawers on the prep area ane dirty the handles and the inside of various drawers have dried food. The container holding the ice scoop is dirty (1 penalty point)
Corrected on site.
5 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Various walls are damaged. Floor tiles are missing The walls in the dishroom is damaged. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
11/22/2011 | Routine | 78 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
Corrected on site.
- Paper towel dispenser is not dispensing paper towels. Splash guard to hand sink located across from walk in fridges noted broken. (1 penalty point)
Corrected on site.
- Critical: Ice guard of ice machine noted soiled. (6 penalty points)
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. Dish surface temperature of water noted at 152*F. (6 penalty points)
- Critical: Hand sink by cookline is being used for purposes other than hand washing. Observed a fork stored in the hand sink and old food debris in bottom of hand sink. (3 penalty points)
- Light intensity in the produce walk in cooler is less than 10 foot candles. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
- A container of chlorine sanitizing solution is stored on a food prep table in close proximity to foods being held cold. (3 penalty points)
Corrected on site.
|
1/6/2011 | Routine | 68 | Advise & Educate |
- Critical: An employee drink is stored on a food prep counter. (6 penalty points)
Corrected on site.
- Critical: A couple of opened packages of deli meat stored in the meat walk in longer than 24 hours lack a date mark. (6 penalty points)
Corrected on site.
- Delfield fridge lacks an ambient air thermometer. (1 penalty point)
Corrected on site.
- Warewash machine lacks a readable data plate. (1 penalty point)
- Facility lacks quat test kit. (1 penalty point)
- Critical: Quat sanitizer solution in 3 compartment sink is too weak. (6 penalty points)
- Critical: Can opener blade is soiled. (6 penalty points)
Corrected on site.
- Hand sink by cook line lacks soap. (3 penalty points)
Corrected on site.
- Hand sink by cookline lacks paper towels. (3 penalty points)
Corrected on site.
- Hand sink by cookline lacks a hand wash reminder sign. (1 penalty point)
Corrected on site.
- Light intensity in walk ins is less than 10 footcandles. (1 penalty point)
|
8/11/2010 | Routine | 65 | Advise & Educate |
Restaurant representatives - add corrected or new information about Alta Club - Restaurant, 100 E Southtemple St, Salt Lake City, UT 84111 »