The cover on a stand fan is dusty. Clean equipment is being stored on dirty shelving. (1 penalty point) 2 occurences.
Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
Critical: The interior of the ice machine is unclean. (6 penalty points)
The wall at the drive thru window is damaged. There are small holes in the walls throughout the facility. (1 penalty point) 2 occurences.
Walls are dirty in various areas. (1 penalty point)
9/2/2015
Routine
85
Advise & Educate
Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points) Corrected on site.
Food containers are not labeled with the common name of the food. (1 penalty point)
Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
Critical: The interior of the ice machine is unclean. (6 penalty points)
Wall at the drive thru window is damaged. There are small holes in the wall in the back room. (1 penalty point) 2 occurences.
7/10/2014
Routine
82
Advise & Educate
Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points) Corrected on site.
Critical: There is no sanitizer test kit available. (3 penalty points)
Air curtain is in disrepair. (1 penalty point)
Critical: Sanitizer concentration is too strong at 200 ppm. (6 penalty points) Corrected on site.
Wall at drive-thru window is damaged. (1 penalty point)
7/29/2013
Routine
86
Advise & Educate
Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points) Corrected on site.
Food container (powder) is not labeled with the common name of the food. (1 penalty point)
Wet wiping cloths are not stored in sanitizer solution. (1 penalty point) Corrected on site.
Critical: Potentially hazardous food (milk, creamer) is not marked or otherwise identified to indicate the time when the food was removed from temperature control or the time the food has to be discarded. . Written procedures for using time as a public health control are not available. (6 penalty points)
Sponges are used to wash food equipment. (1 penalty point)
Critical: Sanitizer concentration in 3-compartment sink is too strong. Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points) Corrected on site.
Critical: Items are stored in front of the back hand sink that limits access. (3 penalty points)
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