- Critical: Employees personal food (Skippy pb, pastas, couscous, etc) are not separated from food preparation areas. (3 penalty points)
- Bowls are used for food scoops and are stored inside food containers (seasoned salt). (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution (stored in container without sanitizer up front). (1 penalty point)
- Food in the storage room is not covered to prevent contamination (seasoned salt). Food in the walk-in cooler is not covered to prevent contamination (steak and sliced onions). Food in the walk-in freezer is not covered to prevent contamination (corn dogs). (1 penalty point)
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: Power drill used for mixing. (6 penalty points)
- Domestic style refrigerator (Coca Cola fridges) are not durable for commercial use and are used for food. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease above grill. (6 penalty points)
2 occurences.
- Fan covers in the walk-in freezer are dirty. (1 penalty point)
- Parts of the front cabinets are made of unsealed wood. (1 penalty point)
- Various floor surfaces are damaged (small dings). Two ceiling tiles near walk-in are not in their framing leaving a gap in ceiling. Also a ceiling tile is damaged. Tape is being used to repair front counter. (1 penalty point)
3 occurences.
- Walls are dirty in various areas. Floor sinks are dirty. Screens above make line are dusty. The floor is dirty in the walk-in cooler under shelving. (1 penalty point)
4 occurences.
- Ceiling air vents are dusty. (1 penalty point)
|
12/11/2015 | Routine | 72 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Food in the walk-in freezer is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- The interior of the microwave is unclean. (1 penalty point)
- Exterior surfaces and handles of microwave are unclean. Fan covers in the walk-in freezer are dirty. (1 penalty point)
2 occurences.
- The dumpster area is not maintained clean. (1 penalty point)
- Unsealed wood on shelf near microwave. (1 penalty point)
- The floor is dirty in the walk in freezer. (1 penalty point)
|
6/9/2015 | Followup | 88 | Advise & Educate |
- Unable to verify whether any food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- 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: Severely dented cans are stored with useable food products. (3 penalty points)
Corrected on site.
- Critical: Raw meat (large slab of ribs) is stored in contact with ready-to-eat foods (a box of pita bread) in the walk-in cooler and contaminated the packaging. (6 penalty points)
Corrected on site.
- Containers of battered onions are being stored on the floor during preparation. (1 penalty point)
- Critical: Turkey and cut tomatoes measured betwee 47- 52°F in the make table. Raw ground beef patties and chicken measured between 50-58°F in the reach in cooler below the main grill. (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: Pastrami held on the counter is not marked or otherwise identified to indicate the time when the food was removed from temperature control. Written procedures for using time as a public health control are not available. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- The ventilation system above the cook line is missing most of it's hood filters and is not adequate to prevent accumulation of grease and steam on pipes, ceilings, and walls. (1 penalty point)
- Ventilation hoods above back stove where rice is made are unclean. Shelves are dirty with accumulations of debris and dust. (1 penalty point)
2 occurences.
- Critical: The canopener blade is unclean to sight and touch. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Insect control devices (fly paper) is installed above clean single service items. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Critical: There is no soap at the front hand sink. (3 penalty points)
Corrected on site.
- Critical: There is no hand drying provision at the front hand sink. (3 penalty points)
Corrected on site.
- Employee belongings are stored above single service items in storage room. (1 penalty point)
- The floor, walls, and ceiling are dirty in various areas, including under equipment. Walk in walls and pipes are dirty and dusty. Floor sinks are dirty. (1 penalty point)
3 occurences.
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
- Critical: Chemicals are stored above and adjacent to food and food equipment in the storage room. (6 penalty points)
- Critical: Muriatic acid, cans of paint, Raid, and Sevin are being stored in the facility. (3 penalty points)
- Critical: Pesticide, Raid, found in establishment is not labeled for use in a food establishment. (6 penalty points)
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
|
4/29/2015 | Routine | 20 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Sliced tomato is being held at 48°F in the make table. (6 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)
- Pressurized cylinders are not secured. (1 penalty point)
- There isa gap in the hood screens above stove. (1 penalty point)
Corrected on site.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
9/18/2014 | Routine | 85 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Gyro meat is being held at 91°F on the rotating grill. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Ceiling air vents are dusty. (1 penalty point)
|
1/23/2014 | Routine | 79 | Advise & Educate |
- Critical: Food of animal origin that may be undercooked to order is not disclosed/identified and asterisked to a written consumer advisory. (6 penalty points)
- Areas of ice machine are damaged, no longer smooth and easily cleanable. (1 penalty point)
- Non-portable equipment (shelves) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Critical: Underside of lid above ice is not clean. (6 penalty points)
- Space between floor of shelf and floor of building near floor sink is not easily cleanable. (1 penalty point)
- Light bulb shielding is broken above prep area. (1 penalty point)
- Less than 50 foot candles of light are measured at food prep surfaces near cooking range in rar part of kitchen. (1 penalty point)
- Areas of wall are not repaired to be smooth and non-absorbent. (1 penalty point)
- No smoking sign is not at each entrance. (1 penalty point)
|
5/8/2013 | Routine | 81 | Advise & Educate |
- Critical: Roast beef and ham is at 45° F in a cooler drawer. Tuna salad and sauted mushrooms are at 49°F in a reach-in cooler under the grills. (6 penalty points)
2 occurences.
- Critical: Gyro meat is at 60° F in the center on a roller warmer. (6 penalty points)
- Critical: The interior of the ice machine is growing pink mold.. (6 penalty points)
- Fan covers in the walk-in cooler and freezer are dusty. The ceiling in the walk-in cooler is dirty. The sealant on the compartment sink is moldy. (1 penalty point)
3 occurences.
- Critical: A hand sink was removed from the prep/ grill area. (6 penalty points)
- The mens restrooms lack hand washing signage. (1 penalty point)
|
8/28/2012 | Routine | 74 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- A container of food product is not labeled. (1 penalty point)
- Packages or frozen potatoes are being stored next to the fryers without being refrigerated. (1 penalty point)
- Critical: Cut tomatoes are being held at 47 °F in the make table. Cut tomatoes and cooked meat are held at 47°F and 40°F respectively in a reach in cooler with a make table. Cheese is held at 65°F on a container next to a grill. Cooked roast beef is held at 45°F in a cooling drawer. Cut tomatoes are being held at 57°F on a make table Under a rolling burner. hamb meat is held at 60°F on a rolling burner. (6 penalty points)
6 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. (6 penalty points)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. The condenser unit in the walk-in cooler is leaking. Gaskets are damaged on the door of the freezer walk-in unit. (1 penalty point)
3 occurences.
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Critical: The interior of the ice machine is unclean. The meat slicer is unclean to sight and touch. The canopener is unclean to sight and touch. Utensils are being stored dirty to sight and touch. Fan covers in the walk-in cooler and freezer are dusty. (6 penalty points)
5 occurences.
- There are several small holes on the walls around the drive through window. (1 penalty point)
- The ceiling is dirty and dusty in various areas. (1 penalty point)
- Nonfunctional equipment is stored on the premises. Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
2 occurences.
|
9/1/2011 | Routine | 68 | Advise & Educate |
- Ice scoop is not covered or protected during storage. (1 penalty point)
- Wiping cloth is not stored in the sanitizer. (1 penalty point)
- The sanitizer concentration in the bucket is too low. (1 penalty point)
Corrected on site.
- Critical: Turkey on the make table is being held at 48 degrees. (6 penalty points)
- Critical: Potentially hazardous, ready to eat food in the walk in is not date marked. (6 penalty points)
- CO2 tanks are not restrained. (1 penalty point)
Corrected on site.
- The only probe type thermometer is not calibrated . (1 penalty point)
- The sanitizer test paper is too old, the test kit does not have color comparison chart. (1 penalty point)
- The can opener blade is encrusted. (3 penalty points)
Corrected on site.
- The handsink drain is somewhat plugged, water drains slowly. (1 penalty point)
- The exit door seal is not tight fitting. (1 penalty point)
|
11/9/2010 | Routine | 77 | |
- Unable to verify that all food employees have a current food handler card. (1 penalty point)
- Unable to verify that there is a certifed or registered food safety manager. (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. (6 penalty points)
- The water in the sanitizer bucket is very cloudy. (1 penalty point)
- Boxes of food are stored on the floor. (1 penalty point)
- Critical: Hot dog in the reach-in drawer is being held at 49 degrees and ham is at 50 degrees. Sliced tomatoes on the make table is being held at 48 degrees. (12 penalty points)
2 occurences.
- Critical: Potentially hazardous and ready to eat foods held for more than 24 hours are not date-marked in the walk-in cooler. (6 penalty points)
- Single use utensils in storage are not covered or protected. (1 penalty point)
- CO2 tanks are not restrained. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Ice maker has pink slime on the shield. (3 penalty points)
- Critical: Can opener blade is encrusted. (6 penalty points)
- The microwave oven interior is not clean. (3 penalty points)
- There are gaps between hood filters. (1 penalty point)
- Freezer floor is dirty. (1 penalty point)
- Mop is stored in dirty water. (1 penalty point)
|
7/6/2010 | Routine | 49 | |
Restaurant representatives - add corrected or new information about Astro Burgers, 10452 S Redwood Rd, South Jordan, UT 84095 »