- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food employee is not using hair restraints. (1 penalty point)
- Critical: Cardboard is being used as a soda syrup splash guard between the wall and syrup boxes. (6 penalty points)
- Not all single service items are not stored to prevent contamination. (1 penalty point)
- Gap in the ventilation hood filters. (1 penalty point)
- Critical: A handsink in food prep area is blocked by a box with frozen fish filets. (3 penalty points)
- Dumpster lids are missing. (1 penalty point)
- Areas of the floor grout is too low to facilitate easy cleaning. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- Personal items (purse) stored on packaged rice. (1 penalty point)
- Critical: A chemical spray bottle was labeled with the common name, but it has worn off. (6 penalty points)
- Critical: Sanitizer solution in bucket stored on a food preperation surface. (6 penalty points)
|
8/24/2015 | Routine | 70 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Noodles in the dry storage area are not covered to prevent contamination. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
- A linen is being used to repair a utensil. (1 penalty point)
- Gaskets are damaged on a refrigerator unit in the back preparation area. Ventilation hood filters are missing. (1 penalty point)
2 occurences.
- Single-use bowls are being re-used as scoops. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
2 occurences.
- Reach-in cooler gaskets are dirty. (1 penalty point)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Critical: The back hand sink is blocked by a ladder. (3 penalty points)
Corrected on site.
- The faucet is leaking on the mop sink. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink in the back preparation area (dispenser is not functional). (3 penalty points)
- Light intensity in the walk in cooler is less than 10 foot candles, approximately 2 foot candles was measured. (1 penalty point)
- Floor grout is getting low in various areas, making the floor not easily cleanable. There are holes in the walls in various areas. Various floor tiles are damaged. (1 penalty point)
3 occurences.
- Critical: A bucket of sanitizer is stored on a food preparation surface, above reach-in coolers. (6 penalty points)
Corrected on site.
|
12/26/2014 | Routine | 61 | Advise & Educate |
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
- Critical: Wet rag! are being stored in the back kitchen handsink. (3 penalty points)
- Ceiling air vents are dusty. (1 penalty point)
|
1/28/2014 | Routine | 95 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: An employee did not wash hands after handling dirty dishes and then clean dishes. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Raw steak is being held at 50 degrees a cooler drawer beneath the grill. (6 penalty points)
Corrected on site.
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- A ceiling tile is missing in the back area (1 penalty point)
- The front handsink faucet is in poor repair. (1 penalty point)
|
5/29/2013 | Routine | 75 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are not stored to prevent contamination. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Various walls are damaged. Various ceilings are damaged. (1 penalty point)
2 occurences.
|
10/9/2012 | Routine | 95 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cardboard is being used as shelf liner. (1 penalty point)
- A lid to a make line is in disrepair. The microwave is in disrepair. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. The underside of the shelf above a preparation table is unclean. (6 penalty points)
2 occurences.
- Various walls are damaged. (1 penalty point)
- The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
|
1/10/2012 | Routine | 85 | Advise & Educate |
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Various ceiling surfaces are damaged. (1 penalty point)
|
8/15/2011 | Followup | 92 | 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)
- Critical: Employee drinks are stored in the ice machine. (6 penalty points)
Corrected on site.
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Potentially hazardous food is being cooled in covered containers. Potentially hazardous food is being cooled at room temperature. (3 penalty points)
Corrected on site.
2 occurences.
- Critical: Cooked rice is stored on a shelf at 85 degrees F. Cut tomatoes and salsa in the reach in fridge are holding out of temperature between 53 and 58 degrees F. Cut tomatoes on the make line are holding out of temperature at 46 degrees F. Cooked noodles and raw beef in the pull of fridges are holding out of temperature at 46 and 49 degrees F, (6 penalty points)
4 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. The underside of the shelf above a preparation table is unclean. (6 penalty points)
3 occurences.
- Various ceiling surfaces are damaged. (1 penalty point)
|
7/8/2011 | Routine | 67 | Advise & Educate |
- Health Departemtn facility permit not posted. (1 penalty point)
- New hired employees don't have food handler permits. (1 penalty point)
- Critical: Personal drink stored on the counter. (6 penalty points)
- Food bins not labeled. (1 penalty point)
- Wet towel stored on the counter. (1 penalty point)
- Critical: Chunk tomato held at 51. (6 penalty points)
- Critical: There is no sanitizer in the bucket. (6 penalty points)
- Cloth stored with food on the shelf. (1 penalty point)
|
12/20/2010 | Routine | 77 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: An employee was handling clean dishware after touching dirty dishware without washing hands. (6 penalty points)
Corrected on site.
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
|
4/26/2010 | Followup | 87 | Advise & Educate |
Restaurant representatives - add corrected or new information about Jimmy John's, 148 E 12300 S, Draper, UT 84020 »