- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- 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. In-use utensils are stored with handles in contact with food. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
- Cupboards are damaged and have exposed wood. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
- Critical: The meat slicer is unclean to sight and touch. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: The 3 compartment and 2 compartment sinks are not indirectly drained. (6 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
- The floor in the dry store room is dirty. (1 penalty point)
- Critical: Chemicals are stored with and above food equipment and single service items. (3 penalty points)
|
7/20/2015 | Routine | 61 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food the walk in cooler. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Not all cold holding units have an internal ambient thermometer. (1 penalty point)
- The reach in freezer in the cafe has ice built up so as to not allow the doors to properly close. Cabinet doors are damaged and showing exposed wood. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Food containers are stacked with the bottom of the container in direct contact with food. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: The 3 compartment and 2 compartment sink is not indirectly drained. (6 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Critical: There is no hand soap at the ware washing hand sink. (3 penalty points)
- There is no hand washing sign at the cook line hand sink. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
- Critical: In use tongs are stored in a sanitizer bucket. (6 penalty points)
|
2/6/2015 | Routine | 63 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees personal beverages are not separated from clean utensils. (3 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Gaskets are damaged on a cook line upright cooler. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Coffee bar hand sink is being used for other purposes. (3 penalty points)
Corrected on site.
- Critical: The 3 compartment and 2 compartment sink is not indirectly drained. (6 penalty points)
- Areas of the floor are missing grout. (1 penalty point)
- Critical: In use knives are stored in sanitizer buckets. (6 penalty points)
Corrected on site.
|
9/11/2014 | Followup | 75 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: An employee did not wash their hands when changing gloves. (6 penalty points)
- Critical: Raw fish, beef, and chicken is being held at 45-47 F in the drawers under trhe grill. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The vent hood filters are not installed during operation. Gaskets are damaged on make line upright refrigerator unit. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Food equipment is stored in the coffee bar hand sink. (3 penalty points)
- Critical: There is no hot water at the ware washing hand sink. (6 penalty points)
- Critical: The 3 compartment and 2 compartment sinks are not indirectly drained. (6 penalty points)
- Critical: There is no hand soap at the sink on the make line by the coffee bar. (3 penalty points)
- Critical: There is no hand drying provision at the ware washing hand sink. (3 penalty points)
- Areas of the floor are missing grout. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: Knives are being stored in the sanitizer buckets between use. (6 penalty points)
|
9/4/2014 | Routine | 52 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. Utensils are stored in standing water. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Roasted potatoes are being held out of temperature control at 60 °F on a counter. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The reach in freezer dor in the coffee shop is broken. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Shelves in the walk-in cooler are dirty. Fan covers in the reach-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sink by the warewashing area is being used as a dump sink. (3 penalty points)
- Critical: The 2 compartment sink is not indirectly drained. The 3 compartment sink is not indirectly drained. (6 penalty points)
2 occurences.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: In use utensils are stored in the sanitizer buckets. (6 penalty points)
|
12/17/2013 | Routine | 63 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card from an approved source. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw chicken is stored next to other raw meats with lower required cooking temperatures. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Cooked rice is being held out of temperature control at 54 °F on a counter in an ice bath. Cut tomatoes are being held at 43 °F in the make table. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Coffee cups are contaminated with coffee grounds. (1 penalty point)
- Tasting spoons are not stored to protect lip surfaces. (1 penalty point)
- A shelf leg is repaired with unsealed wood. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The doors on a make table are hung crooked not allowing the doors to close properly. A shelf in the walk in is repaired with a metal pan. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: The hand sink was used to get water for an ice bath. The hand sink is blocked. (3 penalty points)
2 occurences.
- The faucet is leaking on the hand sink. (1 penalty point)
- Critical: The 2 compartment sink is not indirectly drained. The 3 compartment sink is not indirectly drained. (6 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Ceiling is damaged in front of the walk in. Ceiling tiles are missing above the soda boxes. (1 penalty point)
2 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
7/25/2013 | Routine | 56 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card from an approved source. (1 penalty point)
- In-use knives are stored in sanitizer buckets between use. In-use knives are stored in an unclean location between pieces of equipment. In-use utensils are stored with handles in contact with food. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
3 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food in the cook line reach-in cooler is not covered to prevent contamination. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- The 3-compartment sink faucet in the coffee shop is leaking. (1 penalty point)
- Critical: All compartments in the 3 compartment sink is not indirectly drained. (6 penalty points)
- The light bulbs in the dry storage room are not shielded or shatterproof. (1 penalty point)
- There are holes in the wall in the dry storage room. Ceiling tiles are missing by the walk in cooler. (1 penalty point)
2 occurences.
|
2/22/2013 | Routine | 71 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food in the dry storage is not covered to prevent contamination. (1 penalty point)
- Critical: Cut melons are being held at 47 °F in the make table. Cut tomatoes are being held at 55 °F on the counter on ice. (6 penalty points)
Corrected on site.
2 occurences.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
- Shelves in the walk-in cooler are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: The cook line hand sink is blocked. (3 penalty points)
Corrected on site.
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Ceiling air vents are dusty in the coffee bar. (1 penalty point)
Corrected on site.
- The mop is not hung to air dry. (1 penalty point)
|
9/11/2012 | Routine | 81 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Dented cans are stored with useable food products. (3 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: Clean food containers still have food debris on them. The canopener is unclean to sight and touch. Surfaces above the grill and prep tables are not clean. (6 penalty points)
3 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Empty containers are bring stored on the hand sink. (3 penalty points)
- Not all lights are shielded or shatterproof in the dry storage room. (1 penalty point)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
Corrected on site.
- Restrooms lack hand washing signage. (1 penalty point)
|
4/27/2012 | Routine | 77 | Advise & Educate |
- 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 that the certified food safety manager is registered with SLVHD. (1 penalty point)
- 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)
- Utensils are stored in standing water. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Brown rice in the storage room is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Light bulbs not shielded in the dry storage room. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
11/18/2011 | Routine | 77 | Advise & Educate |
Restaurant representatives - add corrected or new information about Blue Lemon, 50 W Southtemple St, Salt Lake City, UT 84101 »