- Critical: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food is being stored on the floor in the walk in freezer. Food in the storage room is not covered to prevent contamination. (1 penalty point)
Corrected on site.
2 occurences.
- Non-food contact surfaces of equipment are made of unsealed wood. Various surfaces are lined with foil. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Final rinse of dish machine onlee reaches 155 degrees. (3 penalty points)
- Critical: The interior of the ice bin is dirty. Surfaces are unclean around the soda dispenser nozzles. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The interior of the ice machine is unclean. (6 penalty points)
4 occurences.
- Critical: Hand sink blocked with boxes of oil. (3 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Various walls are damaged. Various floor surfaces are damaged. Floor tiles are missing (1 penalty point)
3 occurences.
- Walls are dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. Floor sinks are dirty. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
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5/21/2015 | Routine | 61 | 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 on site. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- 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.
- Oil containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: Potentially hazardous and ready to eat foods (cole slaw) that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Single service items are not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
- Ventilation hood filter covers are missing. (1 penalty point)
- Critical: The interior of the ice bin is dirty. The interior of the ice machine is unclean. The canopener blade is unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzle. (6 penalty points)
4 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent, surrounding the hand sink. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- Various floor surfaces are damaged. There are various holes in the walls near the dish machine. (1 penalty point)
2 occurences.
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11/13/2014 | Routine | 68 | Advise & Educate |
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- Areas of the floor are missing grout. (1 penalty point)
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5/28/2013 | Followup | 93 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: An employee beverage is not covered with a lid. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Herbs are stored on wet paper towels. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: Cut tomatoes are being held at 45 °F in the make table. Raw chicken is being held at 54°F in a reach in cooler drawer under the griddle. (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)
- A shelf in the walk in cooler is not 6 inches off the floor. (1 penalty point)
- A walk-in cooler is not maintained to hold potentially hazardous food at or below 41°F. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Shelves near the grill are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. (6 penalty points)
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Dumpster lids are left open. (1 penalty point)
- Not all lights are shielded or shatterproof in the vent hood. (1 penalty point)
- The back door is propped open. (1 penalty point)
Corrected on site.
- There is insufficient light intensity in the walk in freezer. (1 penalty point)
- Various floor surfaces are damaged. Various ceiling surfaces are damaged. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
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5/13/2013 | Routine | 54 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use knives are stored in an unclean location between pieces of equipment. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The dish machine drain board is not sealed to the adjacent wall. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- The ceiling near the back door is in disrepair. The wall behind the handsink is not smooth, non absorbent, and easily cleanable. Various floor surfaces are damaged. (1 penalty point)
- Walls are dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
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11/26/2012 | Routine | 76 | Advise & Educate |
- Food is being stored on the floor. (1 penalty point)
- Beef is thawing at room temperature. (1 penalty point)
- Critical: The pasta is being held at 51 F on the ice bath. (6 penalty points)
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Single service items are stored on the floor. (1 penalty point)
- Some baffles above the grill are missing. (1 penalty point)
- Reach-in cooler gaskets are dirty. (1 penalty point)
- Critical: The hot water at the back handsink does not reach 100 F within 30 seconds. (3 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The floor is not smooth, non-absorbant, and easily cleanable in the freezer and walk i n. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Light intensity in the walk in freezer is less than 10 foot candles. Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
2 occurences.
- The ceiling and wall by the ice machine are in disrepair. (1 penalty point)
- Walls are dirty in the walk in. The floor is dirty under food equipment. (1 penalty point)
2 occurences.
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2/10/2012 | Routine | 71 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employee is eating above the food prep table. (3 penalty points)
- Food is being stored on the floor in the walk in freezer, and walk in. (1 penalty point)
- Critical: The cooked potatoes are being held at 61 F on the counter. The cut tomatoes are being held at 45 F in the make table. (6 penalty points)
2 occurences.
- Critical: Some ready to eat potentially hazardous food is not marked with a date. (3 penalty points)
- Critical: Cooked lamb in pan is being held out of temperature control at 60 F on table and is not identified with written time/discard. (6 penalty points)
- The baffles are missing above the grill. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- Various ceiling, floor, and wall surfaces are damaged. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
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10/31/2011 | Followup | 72 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employee beverage is on the prep. table. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: The feta cheese is being held at 45 F on the cold table. The cooked egg plant is being held at 48 F in pan on ice. Chicken is being held at 58 f in the cold drawer Pasta is being held at 58 f in the ice bath. (6 penalty points)
4 occurences.
- Critical: Cooked lamb in pan on table out of temperature control measures 81' F and is not identified with written time/discard. (6 penalty points)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Baffle is missing from hood. (1 penalty point)
- Non-portable equipment (coolers in bar area) are not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Hand sinks are being used to prepare food in the hand washing sink. (3 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Fly strip with dead fly bodies attached is stored directly above exposed food being prepared in the hand sink. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- Various floor, walls, and ceiling surfaces are damaged. (1 penalty point)
- The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
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10/3/2011 | Routine | 62 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- The ice scoop is stored with the handle in contact with culinary ice. (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)
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Critical: The consumer advisory does not identity each item that is undercooked. (6 penalty points)
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Various ceiling surfaces are damaged. Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
3 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
|
5/23/2011 | Routine | 68 | Advise & Educate |
- Critical: Employee drink is stored on food prep. table. (6 penalty points)
Corrected on site.
- Food is stored on the floor. (1 penalty point)
- Critical: The euro meat is being held at 85 F on the counter. (6 penalty points)
- Critical: Ready to eat potentially hazardous food is not date marked in the walk in. (6 penalty points)
- Some baffles are missing above the grills. (1 penalty point)
- Cutting boards are colored and scored. (1 penalty point)
- Cardboard is being used to line the ceiling. The floor in the walk in is not smooth and non-absorbant. (2 penalty points)
2 occurences.
- There is inadequate lighting in food prep. area. (1 penalty point)
- The ceiling is in disrepair in various areas. (1 penalty point)
- The floor in the freezer is dirty. (1 penalty point)
|
1/12/2011 | Followup | 74 | Advise & Educate |
Restaurant representatives - add corrected or new information about Aristos Greek Restaurant And Cafe, 224 S 1300 E, Salt Lake City, UT 84102 »