- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Written procedures for using time as a public health control are not available. (6 penalty points)
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11/3/2015 | Routine | 91 | Advise & Educate |
- Wall is dirty next to fryer. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
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10/13/2015 | Critical Item | 99 | Advise & Educate |
- 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: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cut tomatoes are being held on the counter at 60F. Feta cheese is being held at 59F on the counter. Cut lettuce is being held at 60F on the counter. (6 penalty points)
3 occurences.
- Inside of a refrigerator is damaged. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
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5/7/2015 | Routine | 82 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
3 occurences.
- Critical: Employees cup does not have a lid. (3 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cut tomatoes are being held at 47F in a container. (6 penalty points)
- Critical: Gyro meat is being held at 121F onthe grill. (6 penalty points)
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
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11/25/2014 | Routine | 81 | 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: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- General Electric freezer is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- There is a gap between cooking filters. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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12/16/2013 | Routine | 73 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- 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)
- Critical: Salad dressing is being kept at 50F in a reach-in. Cut tomatoes are being at 47F in an ice container. (3 penalty points)
2 occurences.
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6/26/2013 | Routine | 91 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employee's drink does not have a lid cover. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Cut tomatoes are being held at 60F or the table. (6 penalty points)
- General Electric refrigerator unit is not a commercial grade unit. (1 penalty point)
- General Electric refrigerator unit is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
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6/11/2012 | Routine | 81 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- 2 buckets of Mayonnaise are being stored on the floor. (1 penalty point)
- Critical: Cooked chicken is not date-marked in the reach-in unit. (3 penalty points)
- General Electric is not a commercial grade unit. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- This shelves in the reach-in are rusted. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Curel bottle lotion is stored on the prep table. (1 penalty point)
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11/29/2011 | Routine | 84 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked in the reach in cooler. (6 penalty points)
- Critical: Fry sauce is being held at 71 F. (6 penalty points)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
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6/17/2011 | Routine | 84 | Advise & Educate |
- A damp terry cloth is stored under a cutting board. (1 penalty point)
- Single service items are not stored to prevent contamination. (1 penalty point)
Corrected on site.
- A stainless steel wall panel is not sealed to the wall behind the grill (1 penalty point)
- A shelf in the Victory appears corroded (1 penalty point)
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1/26/2011 | Routine | 96 | Advise & Educate |
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