- The health department permit is not posted in public view. (1 penalty point)
- Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- Critical: Employee drinks are being stored above clean equipment and utensils. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Single service items are stored on the floor. Single service items are not stored to prevent contamination. (1 penalty point)
2 occurences.
- The compressor cover of a reach in cooler is missing. The condenser unit in the walk-in freezer is leaking and creating ice build up. Gaskets are damaged on a refrigerator unit. (1 penalty point)
3 occurences.
- Critical: The meat slicer is unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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10/26/2015 | Routine | 77 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Critical: A container of sliced tomatoes that have been held in the walk in cooler for longer than 24 hours are not date marked. (3 penalty points)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The panini press is unclean. The meat slicer is unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
3 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: A hand sink is being used as a dump sink. (3 penalty points)
- The wall at the smoothie station is damaged. (1 penalty point)
|
2/27/2015 | Routine | 81 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: An employee smoothie is being stored above restaurant food in the walk in cooler. (3 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Sliced tomato is being held at 45°F in the make table. (6 penalty points)
- Critical: Sliced tomatoes in the walk in cooler are not date marked. (3 penalty points)
- Single service items are not stored to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: The canopener blade is unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
Corrected on site.
2 occurences.
- Fan covers in the walk-in cooler are dirty. Reach-in cooler handles are dirty. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: A milk jug is being stored in the hand sink. (3 penalty points)
- Dumpster lids are left open. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
8/28/2014 | Routine | 63 | 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: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. Food in the storage room is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Cooked turkey is being cooled in large chunks in sealed bags. (3 penalty points)
- Critical: cookedTurkey is being held at 60 °F in the make table. (6 penalty points)
- 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: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: using hand sink to wash Dishes. (3 penalty points)
- An exterior door is not tight fitting. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Employee personal belonging stored in contact with food. (1 penalty point)
|
3/28/2014 | Routine | 52 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Bagged turkey was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Sandwiches are being held at 120 °F in a warmer. (6 penalty points)
Corrected on site.
- Critical: A lid is stored in the front hand sink. (3 penalty points)
Corrected on site.
- Ceiling tiles above the oven is not replaced. (1 penalty point)
|
3/5/2014 | Followup | 82 | Advise & Educate |
- Unable to verify food handler cards. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- 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)
Corrected on site.
- Critical: Potentially hazardous food, turkey, was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Sandwiches are being held at 120 °F in a warmer. (6 penalty points)
Corrected on site.
- Critical: Wiping cloth is stored in the front hand sink. (3 penalty points)
Corrected on site.
- Ceiling tile above oven is not in place. (1 penalty point)
|
1/28/2014 | Followup | 78 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Thawing turkey is stored above pineapple in the walk-in cooler. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Potentially hazardous food, turkey bags, was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Sandwiches are being held at 132 °F in a warmer. (6 penalty points)
Corrected on site.
- Critical: Creamer at customer coffee station is not time-marked. Written procedures for using time as a public health control are not available. (6 penalty points)
- Critical: Blender pitcher is being rinsed and stored in the front hand sink. (3 penalty points)
Corrected on site.
- Ceiling tile above oven is misplaced. (1 penalty point)
- Employee drink is stored on a rack above food products in the back room. (1 penalty point)
Corrected on site.
|
1/15/2014 | Routine | 68 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Turkey is being held at 47 °F in a reach in cooler. Turkey is being held at 50 °F in the make table. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Creamer at the customer self-serve station is not time-marked. (6 penalty points)
Corrected on site.
- There is no irreversible temperature measuring device available for testing the final rinse temperature of the dish machine. (1 penalty point)
- Critical: The meat slicer blade area is unclean to sight and touch. (6 penalty points)
- Critical: Items are stored in the handwashing sink. (3 penalty points)
Corrected on site.
- Employee drinks are stored on the prep table. (1 penalty point)
Corrected on site.
- Floor sink in the cabinet at the self-serve counter is dirty. (1 penalty point)
|
6/27/2013 | Followup | 75 | Advise & Educate |
- 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: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
Corrected on site.
- Critical: Turkey is being held at 60 °F in the make table. (6 penalty points)
- Critical: The customer milk carafe is not date-marked. Written procedures for using time as a public health control are not available. (6 penalty points)
- There is no irreversible temperature measuring device available for testing the final rinse temperature of the dish machine. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The meat slicer guard is unclean to sight and touch. (6 penalty points)
- The back door is propped open. (1 penalty point)
Corrected on site.
- The floor sink in the cabinet at the customer soda dispenser is unclean. (1 penalty point)
|
6/5/2013 | Followup | 68 | Advise & Educate |
- Critical: Employee drinks are stored on the prep table. (3 penalty points)
- Critical: Employee is preparing a sandwich with bare hands. (6 penalty points)
Corrected on site.
- Critical: Turkey is being held at 44 °F in the make table and reach-in cooler. (6 penalty points)
- Critical: Eggs and sausage are being held at 120 °F in a warmer. (6 penalty points)
Corrected on site.
- Critical: Cooked meats are not date-marked. (3 penalty points)
- Critical: The milk carafe in the customer area is not time marked. Write procedures for time-marking. (6 penalty points)
- There is no irreversible temperature measuring device available for testing the final rinse temperature of the dish machine. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Soda dispenser diffuser is unclean. (6 penalty points)
- Critical: The plate temperature in the pot machine is not reaching at least 160°F in the final rinse. (6 penalty points)
Corrected on site.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Floor sink beneath the soda machine in the customer area is unclean. (1 penalty point)
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5/14/2013 | Routine | 52 | Advise & Educate |
Restaurant representatives - add corrected or new information about Kneaders Bakery And Cafe, 7713 S Jordan Landing Blvd, West Jordan, UT 84084 »