- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Potentially hazardous food is thawing in standing water. (1 penalty point)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
- handles are damaged on a refrigerator unit. (1 penalty point)
- A cutting board is scored. (1 penalty point)
- Critical: Shelves throughout the kitchen are unclean to sight and touch. The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are unclean. The underside of the shelf above a preparation table is unclean. Interior surfaces of a reach in cooler are unclean. (6 penalty points)
5 occurences.
- Fan covers in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- freezer The floor is dirty in various areas. Floor sinks are dirty. The floor is dirty beneath cooking equipment. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
|
12/17/2015 | Routine | 83 | Advise & Educate |
- Critical: The bottom of a food container is in contact with unprotected food. (6 penalty points)
Corrected on site.
- Critical: Spring mix leafy greens are being held out of temperature control at 71 F. (6 penalty points)
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
6/8/2015 | Critical Item | 76 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Handles dammaged onreach in. The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
2 occurences.
- Critical: underside of salamander above grill is unclean. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Floor sinks are dirty. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
|
3/23/2015 | Routine | 89 | Advise & Educate |
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- handles are damaged on a refrigerator unit. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
|
10/1/2014 | Routine | 83 | |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- The faucet is leaking on the drainboard sink. (1 penalty point)
- There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
|
7/30/2013 | Routine | 86 | Advise & Educate |
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- 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)
Corrected on site.
- A container of food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Salad dressing is being held at 57°F in the make table. (6 penalty points)
- Critical: Cooked chicken is being held out of temperature control at 69°F on a counter. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- A reach in handle is repaired with duct tape. (1 penalty point)
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- The hand sanitizer is provided at a location in the kitchen away from the handsink. (3 penalty points)
- Areas of the ceiling in the walk- in cooler are dirty. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
- Critical: Chemicals are stored above food equipment. (6 penalty points)
Corrected on site.
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1/23/2013 | Routine | 63 | Advise & Educate |
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
Corrected on site.
- Critical: The hot water at the west handsink does not reach 100 F within 30 seconds. (3 penalty points)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
|
1/25/2012 | Routine | 95 | Advise & Educate |
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