- The certified manager is not registered with SLCoHD. (Could not verify last name) (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
Corrected on site.
- Critical: Hand sink was used a dump sink. (3 penalty points)
- Walls are dirty behind preperation table. (1 penalty point)
- There is a bottle of aspirin above a food preperation table. (1 penalty point)
Corrected on site.
|
10/27/2015 | Routine | 85 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Food containers are not labeled with the common name of the food, on the make line. (1 penalty point)
- Food (lettuce, red onions) is being stored on the floor. Cookies are not covered to prevent contamination, in the front service area. (1 penalty point)
Corrected on site.
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are stored on the floor (deli paper). (1 penalty point)
Corrected on site.
- The hand sink is not sealed to the adjacent wall, near the front service area. The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- Critical: Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Wire racks above the three compartment sink are dusty. (1 penalty point)
- There are various holes in the walls throughout the facility. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
12/26/2014 | Routine | 83 | Advise & Educate |
- Critical: Not all employee drinks have lids and straws. (3 penalty points)
- Some single use containers on a shelf are not inverted to protect from contamination. (1 penalty point)
- A ceiling tile is out of place above the walk in refrigerator. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
1/8/2014 | Routine | 94 | Advise & Educate |
- Critical: The person in charge did not understand how to properly reheat foods. (3 penalty points)
- Critical: Potentially hazardous food is not being reheated to at least 165°F before being placed in a hot holding unit. (6 penalty points)
Corrected on site.
- Critical: The hand sink is blocked. (3 penalty points)
Corrected on site.
|
3/26/2013 | Routine | 88 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Critical: Employees are not washing hands between dirty and clean tasks and when changing gloves. (6 penalty points)
- Critical: Employee beverages are stored next to food and on food preparation counters. (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Employee purses are stored next to food items. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
6/7/2012 | Routine | 87 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- An employee jacket is stored above and next to food products and single use items. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
|
6/30/2011 | Routine | 97 | Advise & Educate |
- Employee purse is stored above and next to drinks. (1 penalty point)
|
9/27/2010 | Routine | 99 | Advise & Educate |
- Employee ServeSafe certificate is not in store, unable to verify. (1 penalty point)
- Critical: Employee personal items are stored on a preparation table and on bread baking sheets. (6 penalty points)
- Various dirty knives are stored on shelves in the dry goods storage area and walk in freezer. (1 penalty point)
- Single use cups are stored on the floor in the dry goods storage area. (1 penalty point)
|
11/12/2009 | Routine | 91 | Advise & Educate |
- Critical: Veggie burger patties measure 48f in reach-in. (6 penalty points)
- Clean bowls and lids are not stored covered/inverted. (1 penalty point)
- Reach-in is not maintained to hold food at 41F (1 penalty point)
|
12/2/2008 | Routine | 92 | Advise & Educate |
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