- Food containers are not labeled with the common name of the food (white powders). (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Potentially hazardous and ready to eat foods (cooked meats) that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Gaskets are damaged on a refrigerator unit. The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
2 occurences.
- Critical: Shelves throughout the kitchen are unclean to sight and touch. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
2 occurences.
- Critical: Warewashing trays are heavily soiled. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Exterior surfaces of cooking equipment are dirty. Reach-in cooler gaskets are dirty. (1 penalty point)
2 occurences.
- Coving is damaged in multiple areas. (1 penalty point)
- The floor is dirty beneath cooking equipment. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
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1/5/2016 | Routine | 77 | Advise & Educate |
- Critical: Severely dented cans are stored with useable food products, in both dry storage rooms. (3 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- A storage palate used in the kitchen is made of unsealed wood. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- A drink dispenser is cracked and in disrepair. (1 penalty point)
- Single-use items (sour cream containers) are being re-used. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- A fan used in the kitchen is dirty to sight and touch. Surfaces in the bottom of the reach-in freezer are dirty to sight and touch. (1 penalty point)
2 occurences.
- The single compartment preparation sink is leaking. (1 penalty point)
- The light bulbs in the ventilation hood are burnt out. The wall is in disrepair in the (west) dry storage room. (1 penalty point)
2 occurences.
- The floor is dirty beneath cooking equipment. (1 penalty point)
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10/23/2014 | Routine | 81 | Advise & Educate |
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- The freezer has an accumulation of debris inside. (1 penalty point)
- The light under hood is out. (1 penalty point)
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11/1/2013 | Routine | 95 | Advise & Educate |
- Critical: Raw shell eggs are stored above cheese and ready to eat food. (6 penalty points)
- There is no sanitizer in the wet wiping cloth on the preptable. (1 penalty point)
- Boxes of food items such as potato and apple are on the floor. (1 penalty point)
- There is no probe type thermometer. (1 penalty point)
- There is no irreversible registering temperature indicator for the high temp dish washer. (1 penalty point)
- The right sanitizer test kit is not present. (1 penalty point)
- Critical: The handsink is not maintained clean. (3 penalty points)
- The wall by the 3 compartment sink is soiled. (1 penalty point)
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11/23/2010 | Routine | 85 | |
- Unable to document that all food employees have a current food handler card. (1 penalty point)
- Unable to document that there is no certifed or registered food safety manager. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Single service items are stored in the splash zone of a hand sink. (1 penalty point)
- Plates are not inverted or covered. (1 penalty point)
- There is no probe type thermometer to measure food temperature. (1 penalty point)
- Microwave oven interior is dirty. (3 penalty points)
- Hood filters are dirty. (1 penalty point)
- Critical: Pinesole spray bottle is not labelled. (6 penalty points)
- Pinesole spray bottle is stored next to open food containers. (3 penalty points)
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1/29/2010 | Routine | 81 | |
- Critical: The person in charge cannot demonstrate the food safety knowledge of proper cooking temperatures. (6 penalty points)
- Critical: Raw chicken is stored above ready to eat food. (6 penalty points)
- There is no sanitizer in the wet wiping cloth. (1 penalty point)
- The open bag of potato chips is stored next to hand sink without a splash guard. A box of potatoes is stored on the floor. (2 penalty points)
2 occurences.
- Critical: The pork roast in the fridge is not date marked. (6 penalty points)
- Utensils in storage are not covered or protected. Cups, plates and bowls are not inverted. (2 penalty points)
2 occurences.
- The probe type thermometer does not have proper temperature range. (1 penalty point)
- There is no test strips to measure sanitizer concentration. (1 penalty point)
- Hood filters are dirty. (1 penalty point)
- There is no hand washing sign posted in the restroom for the employees. (1 penalty point)
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4/13/2009 | Routine | 73 | |
- The SLVHD permit is not posted in public view
- Unable to document that there is a certified / registered food safety manager (1 penalty point)
- Critical: Raw shell eggs are stored above lunch meat Raw chicken is stored above beef in the freezer (12 penalty points)
2 occurences.
- There is no splash guard to seperate the hand sink and food storage rack, they are next to each other (1 penalty point)
- Plates and bowls are not inverted or covered The utensils are not protected during storage (2 penalty points)
2 occurences.
- There is no probe type thermometer to measure temperatures (1 penalty point)
- There is no sanitizer test kit (1 penalty point)
- There is no hand washing sign posted in the restroom (1 penalty point)
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6/20/2008 | Routine | 81 | Advise & Educate |
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