- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Shelving holding prep knives is not cleaned at a frequency to prevent a build-up of debris. (6 penalty points)
- Critical: Food containers holding clean dishes are not cleaned at a frequency necessary to preclude accumulation of soil. (6 penalty points)
|
1/22/2016 | Routine | 83 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution and/or sanitizer solution in various buckets are not sufficient to completely cover wiping cloths. (1 penalty point)
- 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)
- Stainless steel shelves are damaged and covered in rust (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. (6 penalty points)
Corrected on site.
- Dumpster lids are left open. (1 penalty point)
- The dumpster area is not maintained clean. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink (battery is dead in dispenser, could not access paper towels). (3 penalty points)
- A handwash sign is not at the handsink in the front service area. (1 penalty point)
|
2/23/2015 | Routine | 81 | Advise & Educate |
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: Soup is being held at 49°F in the walk in cooler. (6 penalty points)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
|
4/3/2014 | Routine | 85 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Food squeeze bottles 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)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Soups are being held out of temperature control at 49-58 °F on a counter. (6 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)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
|
11/14/2013 | Routine | 73 | Advise & Educate |
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- A light bulb is out under the vent hood. There are various small holes on a wall next to the mop sink. (1 penalty point)
2 occurences.
- The ceiling is dusty next to an air vent in the warewashihg area. The walls adjacent to the ware washing area are dirty. (1 penalty point)
Corrected on site.
2 occurences.
|
9/29/2011 | Routine | 96 | Advise & Educate |
- Salt bottle is not labelled. (1 penalty point)
- Sanitizer concentration in the bucket is low. (1 penalty point)
- Utensils are stacked wet. (1 penalty point)
- Utensils are stored and displayed with handles facing down in a holding cup. (1 penalty point)
Corrected on site.
- Cutting board is damaged, no longer smooth and easily cleannable. (1 penalty point)
- Cleaned and stored utensils are dirty to sight. (3 penalty points)
- Can opener holder is dirty. (3 penalty points)
- Critical: Soda pop is being dumped into the handsink. (3 penalty points)
- There are gaps between hood filters. (1 penalty point)
|
8/26/2010 | Routine | 85 | |
- Unable to document there is a registered food safety manager. (1 penalty point)
- Wiping cloth is not stored in the sanitizer. (1 penalty point)
- Food storage bins are wet and dirty. (1 penalty point)
- Clean utensils are stacked wet. (1 penalty point)
- The cutting board is stained and damaged. (1 penalty point)
- Critical: Stored utensils are dirty. (6 penalty points)
- Can opener blade is encrusted. (3 penalty points)
|
2/1/2010 | Routine | 86 | |
- Unable to verify that there is a registered manager for the facility. (1 penalty point)
- Critical: The casher handles money with gloves on, then handles ready to eat food without washing hands / changing gloves. (6 penalty points)
- Critical: The manager is using chlorine test kit for Quat concentration. (6 penalty points)
- There is no sanitizer in the wiping cloth bucket. (1 penalty point)
- Critical: The sea food salad at the back make table is held at 49 degrees. The boiled eggs at make table 2 is held at 44 degrees. (12 penalty points)
2 occurences.
- Critical: The left over BBQ chicken in the walk in is not date marked. (6 penalty points)
- The cutting board is stained and damaged. (1 penalty point)
- The mop is stored in dirty water. (1 penalty point)
|
7/16/2009 | Routine | 66 | Advise & Educate |
- One food server with long hair is not using hair net or restraining her long hair. (1 penalty point)
- White powder container is not labelled. (1 penalty point)
- Cutting boards are stained and damaged. (1 penalty point)
- Critical: Microwave oven interior is dirty. The can opener is encrusted. (12 penalty points)
2 occurences.
- There is a panel of metal cover over the dishwasher missing. (1 penalty point)
|
1/2/2009 | Routine | 84 | Advise & Educate |
- The SLVHD permit is not posted in public view
- The certified manager is not registered with the health dept (1 penalty point)
- Critical: The person in charge does not have adequate food safety knowledge (6 penalty points)
- Wet wiping cloth does not have sanitizer in it (1 penalty point)
- Food containers are stacked wet without air drying (1 penalty point)
- Cutting boards have deep cuts, no longer smooth and easily cleanable (1 penalty point)
- Critical: The lids on the food containers are dirty (6 penalty points)
|
8/27/2008 | Routine | 84 | Advise & Educate |
Restaurant representatives - add corrected or new information about Cafe Zupas, 10680 S River Front Pkwy, South Jordan, UT 84095 »