- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above cooked chicken in the walk-in. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- The cofee cups in Starbucks was stored in the splash zone next to the handwashing sink. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice bin is dirty. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Wet wiping cloths are being stored in the hand sink. (3 penalty points)
Corrected on site.
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- The floor under equipment in Starbucks is dirty. (1 penalty point)
- The hand sink is not maintained in a clean condition. (1 penalty point)
|
1/23/2015 | Routine | 75 | Advise & Educate |
- 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)
Corrected on site.
- Critical: The employee does not have a thermometer to measure food temperatures. (3 penalty points)
Corrected on site.
- Critical: The interior of the ice bin is dirty. (6 penalty points)
Corrected on site.
|
2/18/2014 | Routine | 88 | |
- Critical: The interior of the ice bin is dirty. (6 penalty points)
2 occurences.
- Reach-in cooler handles are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
- Thre is no air gap on the drain hose from the coffee machine. The hose is pushed down into the drain opening. (1 penalty point)
Corrected on site.
- There is insufficient light intensity in the wait station. Less than 10-footcandles. (1 penalty point)
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10/19/2012 | Routine | 88 | Advise & Educate |
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
|
3/13/2012 | Routine | 93 | Advise & Educate |
- A spoon is stored in the cantaloupe with the handle touching the product. (1 penalty point)
- A wet wiping cloth is stored on the counter top. (1 penalty point)
- Critical: The menu is lacking an asterisk. (3 penalty points)
- The green cutting board in the hot food area is scored and dirty. (1 penalty point)
- The inside of the ice bin in the wait staff area is dirty. (3 penalty points)
- The ceiling fan in the wait staff area is dirty. (1 penalty point)
- Critical: There is no dump sink in the coffee bar area. An employee told me she dumps and rinses dishes in the hand isnk. (3 penalty points)
- Various areas of the floor are no longer smooth, non-absorbent, and easily cleanable. (1 penalty point)
- Various cords and drain lines are stored on the ground. (1 penalty point)
- Various shelves and inside of cupboards are dirty. (1 penalty point)
- A carpet is used in the coffee bar area. (1 penalty point)
- Critical: Not all chemical bottles are labeled. (6 penalty points)
- Chemicals are stored next to sugar. (3 penalty points)
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1/7/2011 | Routine | 74 | Advise & Educate |
- Critical: The cut tomatoes and fresh salsa are out of temperature. (6 penalty points)
- The reach-in is in disrepair, and is not holding temperature. (1 penalty point)
- Propane is stored on the line, next to clean dishes. (3 penalty points)
Corrected on site.
|
5/19/2010 | Routine | 90 | Advise & Educate |
- The sausages are covered before completely cooled. (3 penalty points)
- The cutting board is scratched and deeply scored. (1 penalty point)
- The cooking grill, fryer and stove are not clean on the sides. (1 penalty point)
- The lighting is less than 50 footcandles of light. The lighting is less than 10 foot candles of light in the walk in. (2 penalty points)
2 occurences.
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7/29/2009 | Routine | 93 | Advise & Educate |
- The fryon is being stored on the ground. (1 penalty point)
Corrected on site.
- Critical: The ambient air in reach in is holding at 57 F. NOTE: Took out PHF and moved into a new fridge and called maintance. (6 penalty points)
Corrected on site.
- Critical: The sour cream is holding at 57 F. (6 penalty points)
- There is no thermometer in reach in by walkin. (1 penalty point)
- The warmers on the line are dirty (outside). (1 penalty point)
- In the wait station behind coffee machine is dirty. (1 penalty point)
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8/26/2008 | Routine | 84 | |
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