Antojitos El Gordo, 3551 S West Temple St, Salt Lake City, UT 84115 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
| No violation noted during this evaluation. | 7/27/2015 | Followup | 100 | Permit re-instated |
- Critical: The cheese is holding temperature of 49 degrees F. The bacon is holding temperature of 50 degrees F. (6 penalty points)
2 occurences.
- The reach-in is not holding potentially hazardous food at a safe and accurate temperature. (1 penalty point)
|
7/23/2015 | Critical Item | 93 | Not Approved |
- One employee does not have a food handler training card. (1 penalty point)
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. (3 penalty points)
- Critical: Raw meat is being stored in the cooler with ready to eat food. (6 penalty points)
- Food is being stored in the back of the pickk-up unprotected. The buche is sotred on the floor. (2 penalty points)
2 occurences.
- Critical: The cooked chicken is holding temperature of 47 degrees F. in the reach-in The hashbrowns are holding temperature of 51 degrees F. in the reach-in. The raw eggs are holding temperature of 59-62 degrees F. in the reach-in. The buche is holding temperature of 62 degrees F. in a pay on the floor. The sliced tomatoes are holding temperature of 60 degrees F, in the make table. (30 penalty points)
5 occurences.
- Critical: The egg sandwiches are holding temperature of 109-111 degrees F. in the hot holding unit. The burritos are holding temperature of 111 degrees F. in the hot holding unit. (12 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: The knives are in poor repair. (12 penalty points)
2 occurences.
- Cooking pans are being stored in the pick-up. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: The owner is not utizing any refrigeration units in the commissary or the mobile unit. (3 penalty points)
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
- The reach-in is not holding potentially hazardous food at a safe and accurate temperature. (1 penalty point)
- Critical: The hand sink is full of soda pop bottles. (3 penalty points)
- Critical: There is no water for handwashing. (3 penalty points)
- There are no screens in the ceiling of the truck and one missing on the side window. (1 penalty point)
- Critical: The truck is being closed for no water, potentially hazardous food not being held at a safe and accurate temperature and equipment not holding potentially hazardous food at a safe and accurate temperature. (100 penalty points)
|
7/20/2015 | Routine | 0 | Permit Suspension |
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