- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Box of single service items is on floor of walk-in. (1 penalty point)
- Non-portable equipment ( ends of hand sink, ends of 3 compartment sink, ends of 2 compartment sink) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
3 occurences.
- Area of floor is chipped. (1 penalty point)
- Areas of floor are not clean. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
|
9/1/2015 | Routine | 94 | Advise & Educate |
- Unable to show a certified manager is registered with SLCoHD. (1 penalty point)
- Non-portable equipment (hot case/deli case) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Exterior surfaces of hot case and deli case and space between them have accumulated residues. (1 penalty point)
|
6/30/2014 | Routine | 97 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Wood pallet used as shelf in walk-in is not smooth and non-absorbent. (1 penalty point)
- Wooden shim behind door latch of walk-in door, is not smooth and non-absorbent. (1 penalty point)
|
6/24/2013 | Routine | 97 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Non-portable equipment (food cases) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Exterior surfaces of food cases are not clean. (1 penalty point)
- Critical: Hose is stored in handsink. (3 penalty points)
- .Areas of floor adjacent to food cases are not clean. (1 penalty point)
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6/26/2012 | Routine | 92 | Advise & Educate |
- Not able to verify food handler cards. (1 penalty point)
- Critical: Cooked chicken is being held between 115 and 125 °F in a warmer. (6 penalty points)
- Some shelves are dirty. (1 penalty point)
- Hand sink water temperature does not reach 100°F within 30 seconds. (1 penalty point)
- The faucet is leaking on the food preparation sink. The drain pipe is leaking beneath the hand sink. (1 penalty point)
Corrected on site.
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
Corrected on site.
|
5/2/2011 | Routine | 87 | Advise & Educate |
- Food handler cards are not current (1 penalty point)
- The caulking behind the 3 compartment sink has deteriorated. (1 penalty point)
- Critical: Chemical spray bottle are stored on a food prep surface. (6 penalty points)
|
3/4/2010 | Routine | 92 | Advise & Educate |
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