- Unable to view all employee food handlers cards. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- The raw seed sprouts are not being washed before using. (1 penalty point)
Corrected on site.
- Critical: Not all 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)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
- Exterior surfaces of food containers are dirty. Reach-in cooler handles are dirty. (1 penalty point)
2 occurences.
- There is a paper towel dispenser and a hand washing sign at the back pot washing sink. (1 penalty point)
- The floor under the dish machine is dirty. (1 penalty point)
|
2/11/2015 | Routine | 84 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Dirty used gloves are on the counter top. (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)
- Exterior surfaces of food containers are dirty. Reach-in cooler handles are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
3 occurences.
|
2/25/2014 | Routine | 82 | Advise & Educate |
- 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)
Corrected on site.
- Critical: Surfaces of the stand mixer above the bowl are dirty. The interior of the ice scoop holder is dirty. (6 penalty points)
2 occurences.
- Non-food contact surfaces of various equipment are dirty. (1 penalty point)
- Employee jacket is being stored on a food preparation counter. (1 penalty point)
|
1/9/2013 | Routine | 89 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: The Cottage Cheese is measuring 46 F. (6 penalty points)
- The hood above the warewash machine is dirty. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
1/9/2012 | Routine | 86 | Approved |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: The cut tomatoes are measuring 50 F. The sliced turkey is measuring 47 F. (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. (6 penalty points)
- The make table is unable to hold potentially hazardous food at or below 41°F. N0TE: the PIC turned on the make table. (1 penalty point)
Corrected on site.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Various equipment handles are dirty. The hood is dirty . (1 penalty point)
2 occurences.
- The floor is dirty beneath cooking equipment. (1 penalty point)
|
3/4/2011 | Routine | 83 | Advise & Educate |
- Critical: Not all potentially hazardous ready-to-eat foods held longer than 24-hours are date-marked. (6 penalty points)
- The can opener is dirty. (3 penalty points)
- The floor in the walk-in is no longer smooth and easily cleanable. (1 penalty point)
|
8/18/2010 | Routine | 90 | Advise & Educate |
- Critical: Potentially hazardous ready to eat foods held longer than 24-hours are not date-marked. (6 penalty points)
- Not all containers are readily idenifiable. (1 penalty point)
- Various dishes are stored wet. (1 penalty point)
- A lid is duct taped to the top of the ice machine. (1 penalty point)
|
1/27/2010 | Routine | 91 | |
- Critical: An employee put on gloves without washing hands first. (6 penalty points)
- Critical: An employee drink is stored next to single use items in the food preparation area. (6 penalty points)
- Various food boxes are stored on the floor in the walk in freezer. (1 penalty point)
- Clean dishes have debris from the preparation process on them. Clean utensils are stored in bins that have debris in them. (2 penalty points)
2 occurences.
- The large wooden table is scored and pitted. (1 penalty point)
- Critical: There is no sanitizer concentration in the sanitizer sink. (6 penalty points)
Corrected on site.
- Critical: The underneath of the large mixers are dirty. (6 penalty points)
- The baffles above the grill have a large accumulation of grease on them. The grill and equipment around it have acculations of debris and grease on them. (1 penalty point)
- Critical: Some of the chemical bottles are not labeled. (6 penalty points)
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10/12/2009 | Routine | 65 | Advise & Educate |
- Critical: The bacon and sausage is being stored above the pizza crust. (6 penalty points)
- Various handles are touching the food products. (1 penalty point)
- The fries in a box are being stored on the ground. (1 penalty point)
Corrected on site.
- The fry sauce on the buffet line is not stored to protect from contamination. (1 penalty point)
- Critical: The turkey on the salad station is measuring 54 F. (6 penalty points)
- Critical: The fry sauce on the counter is measuring 54 F. (6 penalty points)
- The tubs holding kitchen utensils are dirty inside the tub. (1 penalty point)
- Critical: The sanitizer in a spray bottle is too weak. (6 penalty points)
- Critical: The food bins are dirty that hold flour, and sugar. (6 penalty points)
- Critical: The mixer is dirty underneath by the mixing arm. (6 penalty points)
- Critical: The slicer is dirty. (6 penalty points)
- Critical: The ice bin is dirty inside and on the lid. (6 penalty points)
- The hand sink in the front is lacking a hand wash sign. (1 penalty point)
- A trash can is lacking a handwash sink for paper towel disposal. (1 penalty point)
- Various drains are dirty. (1 penalty point)
- The floor in the freezer and walkin is dirty. (1 penalty point)
- Various floors throughout the establishment are dirty. (1 penalty point)
- Various walls throughout establishment are dirty. (1 penalty point)
- A 'no smoking" sign is lacking on the front door of establishment. (1 penalty point)
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3/23/2009 | Routine | 41 | |
- Unable to verify serve safe manager certificate. (1 penalty point)
- The corn starch has a scoop with no handle. (1 penalty point)
Corrected on site.
- The handle scoop of AP flour is not stored to protect from contamination. (1 penalty point)
Corrected on site.
- The co2 tanks are not secured to wall. (1 penalty point)
- Critical: The lid to ice machine is dirty (inside). (6 penalty points)
- Critical: The can opener is dirty. (6 penalty points)
- Critical: The dishwasher is not sanitizing. NOTE: Called repair man. Will fax dishwasher repair invoice to office. (6 penalty points)
- Critical: The hand sink being used for storing things (drain stop, scrub pad). (3 penalty points)
Corrected on site.
- The floor in dish area is in disrepair. NOTE: The floor is being repaired tomorrow the floor was torn up due to placment of a new grease trap. (1 penalty point)
- The floor drain is dirty (various). (1 penalty point)
- The floor behind grill is dirty. (1 penalty point)
- Personal items being stored next to pizza pans. (1 penalty point)
Corrected on site.
- Critical: The comet is being stored next to soup base. (6 penalty points)
Corrected on site.
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8/28/2008 | Routine | 65 | |
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