- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card. (1 penalty point)
- Unable to document certified manager training. Unable to document if the certified manager is registered with SLCoHD. (1 penalty point)
- Critical: The beans and cooked rice is holding temperature of 49 and 50 degrees F. in the make table reach-in. (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: The consumer advisory is not posted on the menu board and asterisked to the oysters. (6 penalty points)
- The make table is not holding potentially hazardous food at a safe and accurate temperature. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
|
9/26/2014 | Routine | 75 | 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)
- Critical: Fish is being held at 44 °F in a reach in cooler. (6 penalty points)
Corrected on site.
- Critical: Rice and beans are being held at 114 - 124°F in the steam table. (6 penalty points)
Corrected on site.
- 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)
- Single service items are used for food storage. (1 penalty point)
- Clean equipment stored in the splash zone of a hand sink. (1 penalty point)
Corrected on site.
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Various walls are damaged. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Employee personal items are not stored separately from food and equipment. (1 penalty point)
Corrected on site.
- Critical: Chemicals are stored next to food equipment. (6 penalty points)
|
10/28/2013 | Routine | 65 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
12/12/2011 | Routine | 92 | Advise & Educate |
- Employees are missing hair restraints. (1 penalty point)
- Food containers are not labeled. (1 penalty point)
- No hand washing soap is available. (3 penalty points)
- Baffels are missing at hood. (1 penalty point)
|
8/3/2010 | Routine | 94 | Advise & Educate |
- Person in charge ot wearing hair restraints (1 penalty point)
- Food containers are not labeled (1 penalty point)
- Single service items are not protected from contamination (1 penalty point)
|
6/30/2009 | Routine | 97 | Advise & Educate |
- Food boxes are stored on the floor. (1 penalty point)
- Utensils are stored unprotected from contamination. (1 penalty point)
- Critical: The hand sink is obstructed. (3 penalty points)
- There are no hand drying provisions at the hand washing station. (3 penalty points)
|
5/8/2009 | Routine | 92 | Advise & Educate |
- Critical: Employee drinks are stored on top of preparation area. (6 penalty points)
- Utensils are stored unprotected from contamination. (1 penalty point)
- Critical: The hand washing sink is use for other purposes. (3 penalty points)
- There is no soap available at hand washing station. (3 penalty points)
- There are no hand drying provisions by the hand washing station. (3 penalty points)
|
9/11/2008 | Routine | 84 | Advise & Educate |
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