- Critical: There is no certified food safety manager employed at the establishment. Bill Scott cannot be the certified food safety manager for naborhood bakery AND Archibalds. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
2 occurences.
- There tile floor is damaged in several places. (1 penalty point)
- The ceiling in the walk in cooler is dusty. (1 penalty point)
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9/15/2015 | Routine | 77 | Advise & Educate |
- Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Plastic wrap is being stored within the splash zone of a hand sink. (1 penalty point)
Corrected on site.
- Critical: Raw fish is being held at 46°F in a reach in cooler. (6 penalty points)
- The filters in the hood are not tight fitting. Bread knifes have been repaired using tape. The condenser unit in the walk-in freezer is leaking and creating ice build up. (1 penalty point)
3 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
3 occurences.
- The filters above the pasty oven are unclean. (1 penalty point)
- There are small holes in the walls throughout the facility. (1 penalty point)
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2/17/2015 | Routine | 81 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Cooked ham is being held at 54°F in the walk in cooler. Raw chicken is being held at 58°F in a reach in cooler. (6 penalty points)
2 occurences.
- The condenser unit in the walk-in freezer is leaking and creating ice build up. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
Corrected on site.
- Single-use items are being re-used. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- There are small holes in the wall by the ice machine. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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8/21/2014 | Routine | 72 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Cooked ham is being held at 54°F in the walk in cooler. Raw chicken is being held at 58°F in a reach in cooler. (6 penalty points)
2 occurences.
- The condenser unit in the walk-in freezer is leaking and creating ice build up. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
Corrected on site.
- Single-use items are being re-used. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- There are small holes in the wall by the ice machine. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
8/21/2014 | Routine | 72 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
Corrected on site.
- Critical: Employee is eating in food preparation area. (3 penalty points)
Corrected on site.
- Critical: Food employees are adding garnishes to plates with bare hands. (6 penalty points)
Corrected on site.
- Critical: Raw chicken cordon bleu is stored above vegetables in a reach-in cooler. (6 penalty points)
Corrected on site.
- Warewash racks are stored on the floor. Chafing tray is stored on the floor. (1 penalty point)
2 occurences.
- Critical: The top interior of the ice machine is unclean. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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12/18/2013 | Routine | 69 | Advise & Educate |
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. The cook touched equipment after handling raw shell eggs. (6 penalty points)
Corrected on site.
2 occurences.
- Potato bags are stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Potato salad is being held at 46 °F in the walk in cooler. (6 penalty points)
- Cutting board is scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The top interior of the ice machine is unclean. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Employee drink is located on the prep table. (1 penalty point)
Corrected on site.
|
6/12/2013 | Routine | 78 | Advise & Educate |
- Critical: The meat slicer blade is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Employee beverages are stored on a food rack and storage table. (1 penalty point)
Corrected on site.
- Critical: Fly tape filled with flies is stored above the make table. (6 penalty points)
Corrected on site.
|
1/28/2013 | Followup | 87 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
Corrected on site.
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (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. (3 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Dirty dishes are being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: The salamander above the flat grill has an accumulation of grease and food debris. The canopener is unclean to sight and touch. The meat slicer is unclean to sight and touch. (6 penalty points)
3 occurences.
- Exterior surfaces of cooking equipment are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
- The drain pipe is leaking beneath the ice machine. (1 penalty point)
- Employee items are being stored on a food prep surface. (1 penalty point)
- The electrical conduits in the kitchen have an accumulation of dust. The ceiling is dirty in the walk-in cooler. (1 penalty point)
2 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
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1/17/2013 | Routine | 56 | Advise & Educate |
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: Cooked chicken in the drawer cooler beneath the griddle is being held at 48 degrees F. (6 penalty points)
- Critical: Some food containers in the walk-in cooler is not date-marked. (3 penalty points)
Corrected on site.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
Corrected on site.
- Critical: The meat slicer is unclean to sight and touch. The canopener blade is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
|
8/29/2012 | Followup | 80 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: A food handler touched ready-to-eat food (cut tomato) with bare hands. (6 penalty points)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. Raw bacon is stored above ready-to-eat foods (lettuce) in the walk-in cooler. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Ice machine is stored in the mechanical room. (1 penalty point)
- Critical: Cooked chicken is being held at 48 °F in the walk in cooler. Pasta and chickend is being held at 50 °F in a drawer cooler. (6 penalty points)
2 occurences.
- Critical: Cooked food in the walk-in cooler is not date-marked. (3 penalty points)
Corrected on site.
- Unclean and uncovered disposable bowl is stored with clean disposable bowls. (1 penalty point)
Corrected on site.
- Cold holding units lacks an internal ambient thermometer. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. The top interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The ceiling is dusty in various areas. (1 penalty point)
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7/6/2012 | Routine | 61 | Advise & Educate |
Restaurant representatives - add corrected or new information about Archibald's Restaurant At, 1100 W 7800 S, West Jordan, UT 84084 »