Avenues Bistro On Third, 564 E Third Ave, Salt Lake City, UT 84103 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- Critical: Employee personal beverage is not separated from food preparation table. (3 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)
- A container of food is being stored on the floor in the walk in cooler. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Ham is being held at 46°F in a reach in cooler. (6 penalty points)
- Preset tableware is not wrapped, covered, or is not being removed when a consumer is seated. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: Sanitizer concentration in the 3-compartment sink and sanitizer bucket is too weak at 50ppm. (6 penalty points)
Corrected on site.
- Shelves in the walk-in cooler are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: There is no handwashing sink easily accessible to the 3-compartment sink. (6 penalty points)
- Critical: The bar 3 compartment sink is not indirectly drained. (6 penalty points)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- Critical: Butane can is stored above prep table. (3 penalty points)
Corrected on site.
|
11/20/2015 | Routine | 63 | Advise & Educate |
- 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: Ground meat is being stored above whole muscle beef 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)
- Critical: Eggs are being held at 58°F in the make table. (6 penalty points)
Corrected on site.
- Utensils are not stored to protect lip surfaces. (1 penalty point)
Corrected on site.
- Critical: There is no measurable sanitizer in a wiping cloth. (6 penalty points)
- Critical: The meat slicer is unclean to sight and touch. (6 penalty points)
- Reach-in cooler handles are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
Corrected on site.
2 occurences.
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- A service bar is not constructed of smooth, nonabsorbent material. (1 penalty point)
|
11/20/2014 | Routine | 66 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees are eating in food preparation areas. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
2 occurences.
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
2 occurences.
- Freezers are stored under sewer lines in a mechanical room. (1 penalty point)
- Critical: Various items are being held between 47-50°F in the prep table. (6 penalty points)
- Non-portable equipment is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Critical: The 3 compartment sink is not indirectly drained. (6 penalty points)
|
8/30/2013 | Routine | 73 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw turkey is stored on raw beef above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
- Restrooms lack hand washing signage. (1 penalty point)
Corrected on site.
- A corner of the drywall is damaged in the dry storage. (1 penalty point)
|
6/14/2012 | Routine | 88 | Advise & Educate |
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