- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
Corrected on site.
- Critical: An employee was eating McDonalds in the dishwashing area. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
2 occurences.
- Critical: The person in charge is unable to demonstrate adequate knowledge cooling temperatures for potentially hazardous foods and how to calibrate a thermometer. (3 penalty points)
- Critical: An employee touched the cooked pork with bare hands. (6 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: An employee washed his gloves in a handwashing sink. (6 penalty points)
- Flour in dry storage is not covered. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: The meat/ salsa mixture is measuring 53 degrees. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled in covered containers. (3 penalty points)
2 occurences.
- Critical: The raw chicken is measuring 51 degrees. (6 penalty points)
- Critical: The smothered burrito sauce was date-marked today but was not prepared today it was prepared yesterday. (3 penalty points)
- Critical: Advised the PIC to discard the cooked pork that was handled with bare hands. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cardboard-is used to line the floor. (1 penalty point)
- The condenser unit in the walk-in cooler is leaking. (1 penalty point)
- The thermometer is not calibrated. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- An employee was putting cheese into a dirty container. The ceiling in the walk-in is dusty/dirty. (1 penalty point)
2 occurences.
- Single use contianers are stored below the bug zapper. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- The floor in the walk-in is no long, sealed. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- An employee purse is stored in the walk-in. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Various wall surfaces are missing tiles. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
- Critical: chemicals are stored on a food prepartation counter. (6 penalty points)
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11/20/2014 | Routine | 12 | Advise & Educate |
- Critical: Food is not being cooled properly and within the correct time frames. Note: All food not properly cooled was voluntarily discarded. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled at room temperature. Potentially hazardous food is being cooled in covered containers. (3 penalty points)
3 occurences.
- Critical: Food in the walk-in are holding temperature of 44-80 degrees F. (6 penalty points)
- Critical: There is no sanitizer test kit available. (3 penalty points)
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9/25/2014 | Critical Item | 82 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees are wearing wrist bands while handling food. (6 penalty points)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. Personal food is stored with clean glassware in the freezer. (3 penalty points)
2 occurences.
- 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)
- Critical: Raw eggs are stored above ready to eat food in the walk-in. Raw hamburger is being stored with ham in the same pan in the walk-in. (6 penalty points)
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Food is cooling in deep containers. Containers are covered tightly preventing them from cooling. (3 penalty points)
2 occurences.
- Critical: Chicken is holding temperature of 52 degrees F. on melted ice. Raw eggs are left out at room temperature and are holding temperature of 80 degrees F. Note: Raw eggs were discarded. The chili verde and raw hamburger are holding temperature of 44 degrees in the walk-in. (6 penalty points)
3 occurences.
- Critical: The cooked chicken is holding temperature of 116 degrees F. on the counter. (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. Written procedures for using time as a public health control are not available. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: There is insufficient hot holding equipment for the quantity of food being prepared. (3 penalty points)
- The door handle on the toilet room is in poor repair. The screen door is torn and not protecting the facility from pests. The prep table is being propped up with boards. The walk-in is not holding potentially hazardous food at a safe and accurate temperature. (1 penalty point)
4 occurences.
- Critical: There is no sanitizer in use. (6 penalty points)
- Critical: The ice sticks are stored on the bottom of the freezer. (6 penalty points)
- Critical: The handwash sink is blocked. (3 penalty points)
- Critical: The handwash sink will not drain. The faucet leaks on the prep sink. (6 penalty points)
2 occurences.
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- The ceiling is in poor repair above the prep tables and around the diffuser.. (1 penalty point)
- Critical: There is no soap at the South handwash sink. (3 penalty points)
- Critical: There are no towels at the handwash sink. (3 penalty points)
- There are less than 10 foot candles of light in the walk-ins. (1 penalty point)
- The floor is not clean in the storage area and under equipment. (1 penalty point)
- There is missing and damaged coving in various areas of the kitchen. (1 penalty point)
- Critical: There are numerous flies in the kitchen. (3 penalty points)
- Critical: The sanitizer bucket is not labeled. (6 penalty points)
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9/24/2014 | Routine | 3 | Advise & Educate |
- Critical: There is an employee Mt. Dew being stored above food in the refrigerator. (3 penalty points)
- Some food containers are not labeled with common name. (1 penalty point)
- The handle is being stored in contact with the flour. (1 penalty point)
Corrected on site.
- There is meat being defrosted along the steam table. The meat is at 86-135 F. (1 penalty point)
- There are some shelves that are rusted. (1 penalty point)
- There is a pitcher being stored next to handsink where it is exposed to splash from handsink. There are some pans and containers being stored on the floor. (1 penalty point)
2 occurences.
- The thermometer iin the true refrigerator is missing. (1 penalty point)
- There is prep table that the leg is damaged. (1 penalty point)
- Critical: The shelf that are holding chips and above where chips are being stored in dirty, hanging grease. (6 penalty points)
- The vent cover in the true refrigerator is dirty. (1 penalty point)
- One of the dumpster lid has been damaged and is no longer on the dumpster. (1 penalty point)
- There is a light shield that is damaged. (1 penalty point)
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9/24/2013 | Routine | 81 | Advise & Educate |
- There is a hole in the ceiling where the previous water heater was installed. (1 penalty point)
|
5/7/2013 | Followup | 99 | Advise & Educate |
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled at room temperature. Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Old water heater vent is open to the exterior. (1 penalty point)
|
4/12/2013 | Followup | 90 | Advise & Educate |
- There is a hole in the walk in cooler through which daylight can be seen. (1 penalty point)
- There are holes in the wall throughout the kitchen. (1 penalty point)
- Critical: A small number of mouse droppings are present in the kitchen and store rooms. (3 penalty points)
- Dead mouse has not been removed from the premises. (1 penalty point)
- Underneath various tables throughout the establishment there is food and debris. (1 penalty point)
|
3/28/2013 | Followup | 93 | Advise & Educate |
- Critical: Chorriso was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Chorriso is being cooled in deep containers and at room temperature the night before. (3 penalty points)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. (6 penalty points)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- The ceiling is leaking and peeling above the 3-compartment sink. Holes in the wall throughout the kitchen. (1 penalty point)
2 occurences.
- The floor/wall juncture lacks coving in various locations in the kitchen. (1 penalty point)
- Critical: The same dead mouse that was in the trap last week is still there. Mouse droppings are along the walls in the kitchen. (3 penalty points)
|
3/21/2013 | Followup | 79 | Advise & Educate |
- There is a gap at the bottom of the exterior door. (1 penalty point)
- There are holes in the wall by the soda dispenser and in various walls in the kitchen. (1 penalty point)
- The floor/wall juncture lacks coving under the cook line and various other parts of the kitchen. (1 penalty point)
- Critical: There are live and dead mice in traps, and mouse droppings throughout the kitchen and in the child seat storage area. (3 penalty points)
|
3/13/2013 | Critical Item | 94 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cut tomatoes are being held at 45°F in the walk in cooler. (6 penalty points)
Corrected on site.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Clean blenders are stored in the splash zone of a hand sink. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The faucet is leaking on the food preparation sink. (1 penalty point)
- There is no soap at each hand sink used by employees. (3 penalty points)
Corrected on site.
- Ceiling surfaces above the prep table are damaged. A wall in the walk-in is damaged. (1 penalty point)
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2/20/2013 | Routine | 78 | Advise & Educate |
Restaurant representatives - add corrected or new information about La Frontera Cafe, 3784 W 3500 S, West Valley City, UT 84120 »