- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Dirty dishes are being rinsed/stored in the mop sink. (6 penalty points)
Corrected on site.
- Critical: Reduced oxygen packages foods in the walk-in cooler were electronically monitored (ambient air) above 41 degrees during stocking/shipping. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- Critical: An ice bucket is stored on the floor. (6 penalty points)
- Shelves in the walk-in cooler are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- A toilet is in disrepair. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- The upstairs floor is not cleanable. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- There are hoes in the walls in the walk-in cooler. A ceiling tile is damaged above the walk-in cooler. (1 penalty point)
2 occurences.
- The floor is dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Employee jackets are stored with food products. (1 penalty point)
Corrected on site.
- The entrance lacks "No Smoking" signage. (1 penalty point)
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12/22/2015 | Routine | 69 | 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. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- 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 (oil). (1 penalty point)
- Cloths in sanitizer solution were visibly soiled. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Boxed single service items are stored on the floor. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (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: The toaster oven is dirty. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Exterior surfaces of filing cabinet and industrial food chopper are dirty. (1 penalty point)
- Critical: Hand sink water temperature in the restrooms does not reach 100°F within 30 seconds. (3 penalty points)
- The atmospheric breaker at the mop sink is leaking. (1 penalty point)
- Floor surfaces of upstairs storage area are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof (above dry storage area). (1 penalty point)
- The exterior door near the warewashing area has a gap along the side of the door. (1 penalty point)
- Metal coving inside the walk in cooler near the door is in disrepair. (1 penalty point)
- The floor is dirty in various areas. The wall is dirty near the industrial chopper. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Flies are present in the facility. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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7/7/2015 | Routine | 71 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employee beverage in warewashing area is left on top of soda boxes. (3 penalty points)
- Spray containers of oil are not labeled with the common name of the food. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
Corrected on site.
- Critical: Order receipt machine above make table had printed multiple receipts which were hanging down and piling up on the cut strawberries. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean utensils and pans have fallen onto the floor under shelving in the warewashing area. Single service items in the upstairs storage area are stored on the floor. (1 penalty point)
2 occurences.
- Utensils are not stored to protect lip surfaces. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- A food container for produce is broken and chipped. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The sanitizer solution in the 3 compartment sink had food residue and lettuce in it with the dishes that were being sanitized. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice machine is dirty and is not being cleaned at a frequency to prevent mold growth. Surfaces of the stand mixer above the bowl are dirty. Dispenser nozzle near food prep sink is not clean. The digital meat thermometers are not stored clean in between uses. (6 penalty points)
4 occurences.
- The toaster oven is unclean. (1 penalty point)
- Reach-in cooler gaskets are dirty. (1 penalty point)
- Critical: A dirty whisk is being stored in the handsink. (3 penalty points)
Corrected on site.
- The faucet is leaking on the hand sink. The warewash hose is leaking. (1 penalty point)
2 occurences.
- Dumpster lids are left open. (1 penalty point)
- The dumpster area is not maintained clean. Bags of Cafe Rio trash are left on the ground and rice and limes have gotten into the storm drain. (1 penalty point)
- There is a gap at the bottom of the exterior door which has become worn with time and is missing paint in various areas. (1 penalty point)
- Missing silver button in walk in cooler wall is exposing yellow foam interior of wall. (1 penalty point)
- Walls in the walk in cooler are dirty. Walls in the warewashing area are dirty. Walls in kitchen are dirty. Floors are dirty in the upstairs storage area. Back door leading to dumpster area is dirty. Exteriors of kitchen trash cans are dirty. (1 penalty point)
6 occurences.
- Critical: A spray container manufactured to store cleaning chemicals is being used to store cooking oil. (6 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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2/5/2015 | Routine | 57 | Advise & Educate |
- The fan covers in the walk-in refrigerator are dusty. (1 penalty point)
|
1/3/2014 | Routine | 99 | Advise & Educate |
- Three food employees do not have current food handler training. (1 penalty point)
- Critical: At least the employees were observed not washing their hands when changing gloves. (6 penalty points)
- Critical: Not all R.0.P. bags of food are date marked and some of the date marking is not visible/readable. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- Critical: Not all cold holding units have ambient temperature thermometers. (3 penalty points)
- Critical: There is pink mold growth in the ice machine. (6 penalty points)
- There is black mold growing on the sealant of the3 compartment sink. (1 penalty point)
- Critical: The employee bathroom faucet is leaking. (6 penalty points)
- The protective cover of a light fixture is broken. (1 penalty point)
- There is no hand drying provision in the employee restroom. (3 penalty points)
- Not all customer entrance doors have a no-smoking sign. (1 penalty point)
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11/16/2012 | Routine | 65 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled in covered containers. Potentially hazardous food that is not completely cooled is stacked on top of other food that is not cooled preventing it from cooling properly. (9 penalty points)
3 occurences.
- 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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Non-portable equipment (the prep sink and a prep table) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: The manual ware washing temperature is 87°F (3 penalty points)
- Critical: The three compartment sink has black mold growth across the sealant. (6 penalty points)
- Critical: The water heater does not have sufficient capacity to provide hot water during peak demand. (3 penalty points)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
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3/23/2012 | Routine | 68 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (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)
- The food prep sink is not sealed to the adjacent wall. (1 penalty point)
- Wood shelves are damaged (1 penalty point)
3 occurences.
- A knife stored above food prep sink is dirty. (3 penalty points)
- Critical: There is no hand sink convenient and accessible to the dishwashing area. (6 penalty points)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Various walls are damaged. The roof is leaking in the employee bathroom. The FRP is not sealed to the wall in the dishwashing room. (1 penalty point)
3 occurences.
- The floor sink beneath the soda machine dirty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- There is no non-smoking signs posted at the public entrances. (1 penalty point)
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5/16/2011 | Routine | 80 | Advise & Educate |
- Critical: Employees are changing gloves without washing hands. (6 penalty points)
- Critical: Raw eggs are being stored over sauce in the walk-in. (6 penalty points)
- (1) The container of oil is not labeled. (2) A bag of spice is not labeled. (2 penalty points)
2 occurences.
- (1) The handle of the tongs is touching the lettuce. (2) A cup is being used as a scoop in the dry ingredients. (3) The ice scoop is not stored on a clean area. (3 penalty points)
3 occurences.
- Critical: The carmelized onions did not meet the required cooling time frames. (6 penalty points)
- The carmelized onions were covered before cooling was complete in the walk-in. (3 penalty points)
- Pans are stored wet and unable to air dry. (1 penalty point)
- Dishes are not being stored to protect from potential contamination. (1 penalty point)
- Drain boards are not adequate to accommodate the amount of clean and dirty items. (1 penalty point)
- Cutting boards are stained and deeply scored. (1 penalty point)
- Critical: (1) Various utensils and pan lids are being stored away dirty. (2) The ice machine is not clean. (12 penalty points)
2 occurences.
- There are shut off valves located downstream from the backflow preventer. (1 penalty point)
- (1) The mop sink does not drain. (2) The backflow preventer is leaking. (2 penalty points)
2 occurences.
- There is no covered waste receptacle in the women's toilet room for sanitary items. (1 penalty point)
- The floor and floor sink are not clean. (1 penalty point)
- Critical: Two cans of chemicals are being stored with food. (6 penalty points)
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3/21/2011 | Routine | 47 | Advise & Educate |
- Not all employees have food handler cards. Also, unable to to veiw letter for in house food handler training. (1 penalty point)
- Critical: An employee did not wash hands after taking off dirty gloves and before putting on clean gloves. (6 penalty points)
- Not all spray bottles are labeled with the name of substance inside of it. (1 penalty point)
- Wet towels are stored out of sanitizer. (1 penalty point)
- Food stored in the preparation sink to defrost is stored in stagnant water. (1 penalty point)
- Critical: The rice on the call-in make line is measuring 126 F. (6 penalty points)
- Cleaned dishware are stacked/stored wet. (1 penalty point)
- The ice machine ice scoop is stored on a dirty surface, not protected from contamination. (1 penalty point)
- The fire extinguisher is not secured. (1 penalty point)
- Cleaned dishes are stored dirty with old food debris on it. (3 penalty points)
- Critical: An employee used a wiping cloth to clean utensils, prep coutner and handwashing sink. (6 penalty points)
- Employee purse is stored next to food preparation area. Employee jacket is stored on top of drink syrup. (1 penalty point)
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11/23/2010 | Critical Item | 71 | Advise & Educate |
- Corn starch container is not labeled. (1 penalty point)
Corrected on site.
- Ice scoop is stored on unsanitary surface. (1 penalty point)
- Wet wiping cloth in use is not stored in the sanitizer bucket. (1 penalty point)
- Critical: Sour cream on the make table is being held at 47.8 degrees. (6 penalty points)
- Utensils are nested wet without air drying. (1 penalty point)
- The thermometer in the reach-in is out of order. (1 penalty point)
Corrected on site.
- Hood filters have big gaps in between. (1 penalty point)
- Critical: Sanitizer bucket is not labeled. (6 penalty points)
Corrected on site.
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11/5/2010 | Routine | 82 | |
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