- The health department permit is not posted in public view. (1 penalty point)
- 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: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Potentially hazardous food is not being completely submerged in running water to thaw. (1 penalty point)
- Critical: Rice and vegetable mixture is being held out of temperature control at 50°F on a counter. Pizza sauce is being held at 70°F in a reach in cooler. (6 penalty points)
2 occurences.
- Critical: Equipment surfaces that contact potentially hazardous foods are not being cleaned at least every 4 hours. (Blenders for smoothies). (6 penalty points)
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8/18/2015 | Followup | 79 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: An employee did not wash hands between dirty and clean tasks. (Wiping the floor and rinsing out a blender for reuse). An employee did not wash hands between dirty and clean tasks. (Wiping the floor and preparing food). (6 penalty points)
2 occurences.
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and control of hand contact with ready-to-eat foods. (3 penalty points)
- Critical: A food handler touched ready-to-eat food (bananas and ice) with bare hands. (6 penalty points)
- Critical: Employee shoes stored on a shelf in the kitchen. (6 penalty points)
- Potentially hazardous food is thawing in standing water. (1 penalty point)
Corrected on site.
- Critical: Rice and vegetable mixture is being held out of temperature control at 52 °F on a counter. (6 penalty points)
- Single use straws are not protected from contamination by employees hands during drink preparation. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Espresso machine is leaking. The filter for the vent hood is missing. (1 penalty point)
2 occurences.
- Critical: The meat slicer is unclean to sight and touch. Shelves storing dishes underneath the espresso machine are unclean to sight and touch. (6 penalty points)
2 occurences.
- Critical: A spray hose hangs below the flood rim of the mop sink. (6 penalty points)
- Critical: A hose bibb is not installed downstream of atmospheric vacuum breaker. (A hose with shutoff valves has been connected to the faucet on the mop sink). (6 penalty points)
- Holes in FRP above the 3 compartment sink. (1 penalty point)
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7/30/2015 | Routine | 48 | 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: Employee food is not separated from restaurant food Employees personal beverages are not separated from food preparation areas. (3 penalty points)
2 occurences.
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
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8/5/2014 | Routine | 81 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Critical: The reach-in is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Ceiling air vents are dusty. (1 penalty point)
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8/15/2013 | Routine | 89 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Containers of shake powder are not covered to prevent contamination. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in covered containers before reaching the required temperature. (3 penalty points)
Corrected on site.
- 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)
- Reach-in cooler handles are dirty. (1 penalty point)
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10/5/2011 | Routine | 92 | Advise & Educate |
- A container of food is being stored on the floor. (1 penalty point)
- Critical: chicken is being held at 51 °F in a reach in cooler. (6 penalty points)
- Various surfaces are lined with foil. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Single service boxes are being used to store food. (1 penalty point)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
Corrected on site.
- A ceiling tile is not in place. (1 penalty point)
Corrected on site.
- The ceiling is dirty in vent above the fridge. (1 penalty point)
- A bicycle is being stored in the kitchen. (1 penalty point)
- Bottle of sunscreen is being stored on the edge of the handsink. (3 penalty points)
Corrected on site.
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6/28/2010 | Routine | 81 | Advise & Educate |
- The manager does not have a food safety manager certificate. (1 penalty point)
- A single service cup is stored in contact with food ice in the ice machine. (1 penalty point)
- A CO2 tank is not secured. (1 penalty point)
- Critical: A sanitizer bottle is stored on a food prep surface. (6 penalty points)
- Critical: A chemical bottle is not labeled. (6 penalty points)
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6/24/2009 | Routine | 85 | Advise & Educate |
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