- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employee drink is stored above the prep table. (3 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: Salad is being held out of temperature control at 55°F in the make table. (6 penalty points)
Corrected on site.
- Critical: Cooked chicken is being held at 110°F in a warmer. (6 penalty points)
Corrected on site.
- Critical: Some salads in the walk-in cooler is not date-marked. (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: The canopener blade is unclean to sight and touch. The meat slicer is unclean to sight and touch. (6 penalty points)
2 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
|
12/10/2015 | Routine | 70 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Dish machine is not working. (6 penalty points)
- Ice machine is leaking. (1 penalty point)
|
1/20/2015 | Critical Item | 92 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. In-use utensils are stored with handles in contact with food. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Deli meat is being held at 44°F in the walk in cooler. Turkey is being held at 44°F and salad at 50 F in the make table. (6 penalty points)
2 occurences.
- Clean equipment is stored on the floor in the storage room. (1 penalty point)
- Various surfaces are lined with foil. (1 penalty point)
- Critical: Dishmachine is not working. (6 penalty points)
- Critical: The canopener blade is unclean to sight and touch. (6 penalty points)
- Ice machine is leaking. (1 penalty point)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent in the ice machine room. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
|
1/7/2015 | Routine | 71 | Advise & Educate |
- Not all food employees have a current valid food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: Condensate in walkin is dripping on to food. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Plastic wrap is present on two compartment Sink. Various surfaces are lined with foil. (1 penalty point)
2 occurences.
- the interior for reachin is damaged. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. Pole surfaces are not smooth, durable, easily cleanable and non-absorbent in the warewash area. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorben. (1 penalty point)
|
3/6/2014 | Routine | 76 | Advise & Educate |
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- 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)
- A proper floor drain for the 3 compartment sink is missing. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- There is no mop sink in the facility. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
3 occurences.
- A ceiling tile is missing. (1 penalty point)
- Floor sinks are dirty below the 3 compartment sink. (1 penalty point)
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1/23/2013 | Routine | 85 | Advise & Educate |
- Unable to verify that all employees have food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- The lid is missing on the ice bin. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- There is no mop sink in the facility. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. Wall surfaces near the warewashing doorarea are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Ceiling tiles are missing in the warewash area. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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3/27/2012 | Routine | 81 | Advise & Educate |
- Unwrapped stirs for customer self-service are not presented to protect lip surfaces from touching by customers. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
|
6/22/2011 | Followup | 94 | Advise & Educate |
- Various ceiling surfaces are damaged by the three compartment sink. The pole by the three compartment sink is no longer smooth, non-absorband, and easily cleanable. (1 penalty point)
2 occurences.
|
6/22/2011 | Critical Item | 99 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Critical: The boiled eggs and ham are being held at 47 F on the make table #2. The turkey and cut tomatoes are being held from 45-47 F on the make table. (6 penalty points)
2 occurences.
- Unwrapped stirs for customer self-service are not presented to protect lip surfaces from touching by customers. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
3 occurences.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- The temperature for the wash solution in the 3-compartment sink is not 110 F or greater. (1 penalty point)
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- Hand sink water temperature does not reach 100°F within 30 seconds. (1 penalty point)
- Various floor surfaces are damaged. Various ceiling surfaces are damaged. Various walls are damaged. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
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6/21/2011 | Routine | 79 | Advise & Educate |
- Critical: An open employee drink is stored on prep table next to meat slicer. (6 penalty points)
- Two door cold prep table fridge next to small reach in fridge that contains salads lacks an ambient air thermometer. (1 penalty point)
- Wall(s) in clean dish room are not finished to be smooth and easily cleanable. (1 penalty point)
- Critical: Bucket containing sanitizer is not labeled. (6 penalty points)
|
9/8/2010 | Routine | 86 | Advise & Educate |
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