Boston Deli, 49 N 400 W, Salt Lake City, UT 84103 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- Critical: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Hand wash sink is missing a side splash guard. (1 penalty point)
- Critical: Customer self-service food is not protected from consumer contamination by using food guards, sneeze guards or lids. (6 penalty points)
- Critical: Potentially hazardous food is being held at 45°F in a reach in cooler. (6 penalty points)
- Critical: Cooked rice is being held at 110 F on the griddle. Cooked meatballs are being held at 105 F in a warmer. (6 penalty points)
Corrected on site.
2 occurences.
- 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)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
Corrected on site.
|
1/27/2016 | Routine | 67 | 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)
- 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)
- Food that is being stored next to a hand sink is within the hand sink splash zone. (1 penalty point)
- Critical: Cottage cheese at the salad bar is being held at 48°F . (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are not stored to prevent contamination. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth. (6 penalty points)
- Critical: Interior surfaces of the ventilation hood are unclean. The interior of the ice machine is unclean. (6 penalty points)
- These is a large hole in the floor. (1 penalty point)
|
10/30/2014 | 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)
- Critical: Sliced ham is being held at 46°F in the make table. (6 penalty points)
- Critical: Chicken is being held at 125°F in the steam table. (6 penalty points)
- Unwrapped single service items for customer self service are not presented to prevent contamination of lip surfaces by customers. (1 penalty point)
|
5/9/2013 | Routine | 85 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
|
1/4/2012 | Routine | 96 | Advise & Educate |
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