- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked (milk). (3 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Wood shelves are becoming unsealed (1 penalty point)
3 occurences.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Floor sinks are dirty. (1 penalty point)
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11/10/2015 | Routine | 91 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Hard boiled eggs are being held at 50°F in a mini refrigerator. (6 penalty points)
- Critical: Scrambled eggs are being held at 123°F in a warmer. (6 penalty points)
Corrected on site.
- Critical: The hand sink piping under the sink is leaking. (6 penalty points)
- The walls are in disrepair surrounding the hand sink and 3 compartment sink. Cabinetry in the kitchen is in disrepair, and no longer easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- The kitchen ceiling is dirty with food debris. (1 penalty point)
|
9/24/2014 | Routine | 79 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Hard boiled eggs are being held at 50 degrees in the mini refrigerator. (6 penalty points)
Corrected on site.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: The 3 compartment sink is no longer indirectly drained. (6 penalty points)
- The lights do not work in the refrigerator. (1 penalty point)
- The wall is damaged under the 3 compartment sink. (1 penalty point)
- The kitchen ceiling is dirty with food debris. (1 penalty point)
|
10/16/2013 | Routine | 80 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
|
6/15/2012 | Followup | 99 | Advise & Educate |
- A food handler card was not available for viewing. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: An employee washed hands at the 3 compartment sink. (3 penalty points)
- Critical: The person in charge is unable to demonstrate knowledge of correct procedures for cleaning and sanitizing utensils and food contact surfaces. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. (3 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. No sanitizing buckets are available. (1 penalty point)
- Clean dishes are being dried on a wet cloth. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- There is no soap at the hand sink. (3 penalty points)
- There is no hand drying provision at the hand sink. (3 penalty points)
|
6/12/2012 | Routine | 74 | Advise & Educate |
- Critical: Thi hand washing sink is being used to store dishes. (3 penalty points)
- Various walls are damaged. Floor tiles are damaged. (1 penalty point)
2 occurences.
|
3/29/2011 | Routine | 96 | Advise & Educate |
- A wet wiping rag is stored on a preparation counter outside of sanitizer. (1 penalty point)
- The fridge does not have an ambient air thermometer. (1 penalty point)
- Critical: The handwashing sink is being used to store a coffee pot. (3 penalty points)
|
3/26/2010 | Routine | 95 | Advise & Educate |
- Critical: The fridge ambient temperature is out of holding temperature at 44 degrees F. (6 penalty points)
- The fridge is missing a thermometer. (1 penalty point)
- The trashcan is not properly covered. (1 penalty point)
- There is no soap at the handwash sink. (3 penalty points)
- The are no paper towels at the handwash sink. (3 penalty points)
|
4/2/2009 | Routine | 86 | Advise & Educate |
- Unable to document food handler trianing. (1 penalty point)
- Air thermometer is not found in each reach-in. (1 penalty point)
- Food thermometer for measuring food temperature is not provided. (1 penalty point)
- Light bulb in reach-in does not light. (1 penalty point)
- Single use hand drying towels are not at handsink. (3 penalty points)
- Supply line and utility lines are on floor. (1 penalty point)
|
3/25/2008 | Routine | 92 | Advise & Educate |
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