- 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)
- 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)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Thermometer handle contacting food. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Walk-in cooler is encrusted. (1 penalty point)
- Pizza oven catch tray is unclean. (1 penalty point)
- Critical: Rag stored on handsink faucet. (3 penalty points)
- Dumpster lids are left open. (1 penalty point)
- The dumpster area is not maintained clean. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Various walls are damaged. (1 penalty point)
|
1/12/2016 | Routine | 78 | Advise & Educate |
- Sauce bottles are not labeled with common name. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: A chemical spray bottle was being stored in a hand sink. (3 penalty points)
Corrected on site.
- Walls are dirty in various areas. (1 penalty point)
|
11/5/2014 | Routine | 92 | 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: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
- There is no hand drying provision at the hand sink. (3 penalty points)
- The mop is not hung to air dry. (1 penalty point)
|
10/4/2013 | Routine | 88 | Advise & Educate |
- Employee food handler cards are not available for inspector to view. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Clean paper towels for hand washing are stored on the bathroom floor. (1 penalty point)
- there are several small holes on a wall near the oven. There is a water leak from the ceiling fan. (1 penalty point)
2 occurences.
- Critical: A container of sanitizer is labeled incorrectly (6 penalty points)
Corrected on site.
|
7/8/2011 | Routine | 90 | Advise & Educate |
- The operation permit is not posted. (1 penalty point)
- Some food handler permits are expired. (1 penalty point)
- The certified manager is not registered with the Health Dept. (1 penalty point)
- Critical: The handsink is not maintained clean. (3 penalty points)
- THe paper towel dispenser is empty. (3 penalty points)
- The sanitizer bottle is stored on the food prep table. (3 penalty points)
Corrected on site.
|
4/30/2010 | Routine | 88 | |
- The SLVHD permit is expired in May.
- Unable to document that all employees have a food handler's permit. (1 penalty point)
- There is no certified food safety manager. (1 penalty point)
- A single use cup is used to scoop out the cheese. (1 penalty point)
- Meat sauce in storage is not covered or protected. (1 penalty point)
- Critical: The ham at the make table is held at 51 degrees, the beef is held at 49 degrees. (12 penalty points)
2 occurences.
- The mop is stored in dirty water. (1 penalty point)
- Boxes of napkins are stored on the floor. (1 penalty point)
- The hand sink in the back is stored in dirty water. (1 penalty point)
- Critical: The hand sink is not maintained clean. (3 penalty points)
- The area under the 3 compartment sink is dirty. (1 penalty point)
|
7/8/2009 | Routine | 77 | Advise & Educate |
- Unable to document all employees have a food handler card (1 penalty point)
- There is no registered manager for the facility (1 penalty point)
- Sanitizer concentration is too strong (1 penalty point)
- Critical: Sausage and chicken on make table are held at 51 and 50 degrees respectively (6 penalty points)
- Utensils in storage are not protected or covered (1 penalty point)
- Utensils are dirty (3 penalty points)
- The handsink by the 3 compartment sink does not have hand drying provision. (3 penalty points)
|
10/1/2008 | Routine | 84 | Advise & Educate |
Restaurant representatives - add corrected or new information about Dominos Pizza #7517, 1067 W 10600 S, South Jordan, UT 84095 »