- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Food employee is not using hair restraint. (1 penalty point)
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
Corrected on site.
- Critical: Raw fish is stored above vegetables in a reach-in cooler. (6 penalty points)
Corrected on site.
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Some food are not date-marked. (3 penalty points)
- Critical: Foods of animal origin that may be served undercooked to order are not asterisked to the written consumer advisory. (6 penalty points)
- Preset tableware is not wrapped, covered, or inverted and is not being removed when a consumer is seated. (1 penalty point)
- Beverage tubing is in contact with ice in the ice bin. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no 3 compartment sink in the facility. (3 penalty points)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Critical: Surfaces are unclean inside the soda dispenser nozzle. (6 penalty points)
- Critical: There is no hand sink at the front counter. (6 penalty points)
- Critical: There is no soap at the bar hand sink. (3 penalty points)
Corrected on site.
- Critical: There is no paper towel dispenser at the bar hand sink. (3 penalty points)
Corrected on site.
|
9/4/2015 | Routine | 46 | Advise & Educate |
- Food employees are not using hair restraints. (1 penalty point)
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
Corrected on site.
- Critical: Raw bacon is stored above ready-to-eat food in the reach-in cooler. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
Corrected on site.
- Potentially hazardous food is thawing at room temperature in the prep sink. (1 penalty point)
Corrected on site.
- Critical: Raw shell eggs are being held out of temperature control on top of the make table. (6 penalty points)
Corrected on site.
- Critical: Deli meats in the reach-in cooler are not date-marked. (3 penalty points)
- Preset tableware is not wrapped, covered, or inverted and is not being removed when a consumer is seated. (1 penalty point)
- Beverage tubing is not separated from culinary ice in an ice bin. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no 3 compartment sink in the kitchen. (3 penalty points)
- Critical: Surfaces are unclean inside the soda dispenser nozzles at the server station and soda gun nozzle in the bar. The interior of the ice machine is unclean. (6 penalty points)
3 occurences.
- Critical: There is no hand sink at the front service counter. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Wall is damaged in various areas. Paint is peeling in the storage alcove. (1 penalty point)
|
1/7/2015 | Routine | 55 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- 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)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no 3 compartment sink in the facility. (3 penalty points)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The mop sink is not used. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Paint and drywall are damaged near the steam. (1 penalty point)
|
1/22/2014 | Routine | 71 | |
- Potentially hazardous food is thawing in standing water. (1 penalty point)
- Critical: Sliced turkey is being held at 50 °F in a reach in cooler. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: The reach-in is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- Fan covers are unclean. (1 penalty point)
- Critical: The prep sink is not indirectly drained. (6 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Various walls are damaged. (1 penalty point)
|
6/17/2013 | Routine | 79 | 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: The head chef is eating in the kitchen. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Raw shell eggs are being held out of temperature control at 74 °F on a counter. Cooked shrimp is being held at 44 °F in a reach in cooler. (6 penalty points)
2 occurences.
- The ware washing machine leaks water on the floor. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The gutters on the old shelves are unclean. The pot rack above the cookline is unclean with dust. (1 penalty point)
2 occurences.
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent above the ware washer. (1 penalty point)
- Tile is cracked in various areas. (1 penalty point)
- The floor is unclean below the cook line. (1 penalty point)
|
10/9/2012 | Routine | 64 | 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: An employee did not wash hands before putting on gloves. (6 penalty points)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
|
4/16/2012 | Routine | 91 | Advise & Educate |
Restaurant representatives - add corrected or new information about Lambs Grill, 169 S Main St, Salt Lake City, UT 84111 »