- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- Critical: A spray hose hangs below the flood rim of the mop sink. (6 penalty points)
Corrected on site.
- Critical: The facility mop sink does not have a functioning back fow prevention device. (6 penalty points)
- Dumpster lids are left open. (1 penalty point)
Corrected on site.
- There is a gap at the bottom of the exterior door. (1 penalty point)
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9/1/2015 | Routine | 81 | Advise & Educate |
- Critical: The facility mop sink does not have a functioning back flow prevention device. (6 penalty points)
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6/18/2015 | Critical Item | 94 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Ceiling panel is missing near back door. (1 penalty point)
Corrected on site.
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10/2/2014 | Routine | 96 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Ceilings in meat prep are not sealed. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
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10/11/2013 | Routine | 91 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employee drink is stored on the food prep table. (6 penalty points)
Corrected on site.
- Critical: Raw beef is stored on top of the bread. (6 penalty points)
Corrected on site.
- Oil bottle and water bottle are not labeled. (1 penalty point)
Corrected on site.
- CO2 tank is not restrained. (1 penalty point)
Corrected on site.
- The probe type thermometer is not calibrated. (1 penalty point)
- Critical: Ice cubes are being dumped into the handsink. (3 penalty points)
- Employee coat is hanging on the food rack. (1 penalty point)
Corrected on site.
- Critical: Sanitizer bottle is not labeled. (6 penalty points)
Corrected on site.
- Sanitizer bottle is stored above the food prep table. (3 penalty points)
Corrected on site.
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11/30/2010 | Routine | 71 | |
- The posted SLVHD permit has expired in march 2009. (6 penalty points)
- Unable to document that all employees have a current food handler permit. (1 penalty point)
- The certified manager is not registered with the health dept. (1 penalty point)
- Critical: The employee drink is stored above the prep table. (6 penalty points)
- Critical: Sliced tomato is being held at 45 degrees. (6 penalty points)
- The snaitizer concentration in the 3 compartment sink is too high. (1 penalty point)
- There are two thermometers out of order. (1 penalty point)
- Critical: The chemical dispenser over the 3 compartment sink does not have an air gap. (3 penalty points)
- A ceiling tile is missing over the 3 compartemnt sink. (1 penalty point)
- The hand lotion is stored above the prep table. (3 penalty points)
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2/23/2010 | Routine | 71 | |
- The certified manager is not registered with the Health Dept. (1 penalty point)
- Critical: Employee drink is stored above the prep table. (6 penalty points)
Corrected on site.
- There is no sanitizer in the wet wiping cloth. (1 penalty point)
Corrected on site.
- Critical: The shredded chicken is not date marked in the Turbo Air. (6 penalty points)
- Critical: The chemical dispenser does not have an air gap. (3 penalty points)
- The hood filters are dirty. (1 penalty point)
- Critical: A chemical spray bottle is stored above the food prep table. (6 penalty points)
Corrected on site.
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4/17/2009 | Routine | 76 | |
- The SLVH permit is not posted
- The certified manager is not registered with the Healt Dept (1 penalty point)
- Critical: Raw shell eggs are stored above tomatoes (6 penalty points)
- Critical: Sliced tomato on the make table is held at 50 degrees. (6 penalty points)
- A box of utensil is stored on the floor (1 penalty point)
- Single ser (1 penalty point)
- The probe type thermomter is not calibrated right (1 penalty point)
- Critical: Can opener blade is dirty (6 penalty points)
- Microwave oven interior is dirty (3 penalty points)
- The paper towel dispenser by the hand washing sink is empty (3 penalty points)
- Floor underneath the 3 compartment sink is dirty. Turbo Air is very dirty (2 penalty points)
2 occurences.
- WD-40 is stored above the prep table (3 penalty points)
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7/3/2008 | Routine | 67 | Advise & Educate |
- The SLVHD permit is not posted in public view (1 penalty point)
- The manager is not registered with the Health Dept (1 penalty point)
- Critical: The manager does not have the required knowledge of chlorine sanitizing conceration (6 penalty points)
- One spray bottle is not labelled (1 penalty point)
- FritoLay boxes are on the floor (1 penalty point)
- The utensils are not covered or protected during storage (1 penalty point)
- Critical: The can openrer piercing part is dirty (6 penalty points)
- Critical: Soda machine nozzles are dirty, utensils and storage tray are dirty (12 penalty points)
2 occurences.
- The reach in refigerator interior is dirty, Turbo Air freezer interior is dirty (6 penalty points)
2 occurences.
- Critical: There is no saintizer in the 3 compartment sink (6 penalty points)
- Critical: The wiping cloth is stored in the handsink (3 penalty points)
- The handsink is not maintained clean (1 penalty point)
- A few ceiling tiles are missing (1 penalty point)
- The floor is dirty (1 penalty point)
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4/25/2008 | Routine | 53 | Advise & Educate |
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