- Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- Critical: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Reminder: The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
2 occurences.
- A lid on the dumpster is damaged. (1 penalty point)
- The dumpster area is not maintained clean. (1 penalty point)
- The floor is dirty beneath cooking equipment. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
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9/2/2015 | Routine | 82 | Advise & Educate |
- Not all food employees have a current food handler card. (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)
- Food containers (oil) are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Food (pizza) in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: Cooked noodles are being held at 44°F in a reach in cooler. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. Ventilation hood filters are not tight fitted. (1 penalty point)
2 occurences.
- Reach-in cooler gaskets are dirty. Reach-in cooler handles are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Areas of the floor are missing grout. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Critical: A spray bottle of degreaser is kept near utensils located on a preparation table. (6 penalty points)
Corrected on site.
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1/29/2015 | Routine | 68 | 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)
- Critical: An employee did not wash hands between cleaning and food preparation tasks, (6 penalty points)
- White powdered food containers are not labeled with the common name of the food. Containers used to store cooking oil are not labelled with the common name of the ingredient. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Soda dispensing packs are being stored on the floor near the 3 compartment sink. (1 penalty point)
- Critical: A chemical spray bottle is being used as a cooking oil spray bottle. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Unwrapped single service items are not presented to prevent contamination of lip surfaces by customers. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: Cooking equipment are being rinsed in the mop sink. (6 penalty points)
- Critical: The front Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: The rear hand sink is also being used for cleaning purposes. (3 penalty points)
- A panel over the lights in the single service items area is in disrepair. There are various holes in the walls throughout the facility. (1 penalty point)
2 occurences.
- Floor sinks are dirty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A spray bottle of WD-40 is being stored next to white distilled vinegar in the beverage area. (3 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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8/28/2014 | Routine | 55 | |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Cooked noodles are being held at 47-50 degrees in a cooler. (6 penalty points)
Corrected on site.
- The dishwashing panel is not sealed to the Wall. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The cords and plugs of cooking equipment is dirty with food and grease debris. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- A ceiling tile is out of place in the pantry area. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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12/13/2013 | Routine | 80 | Advise & Educate |
- Food safety manager certification is expired or not registered. (1 penalty point)
- Food employees are not using hair restraints. (1 penalty point)
- Critical: Cut tomatoes and noodles are being held at 45-49 degrees F in a cooler that has an ambient temperature of 49 degrees. (6 penalty points)
Corrected on site.
- Unwrapped single service items for customer self service are not presented to prevent contamination of lip surfaces by customers. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- The sink by the dishwasher is not sealed to the wall. (1 penalty point)
- There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- The wall behind the fryer is dirty. The floor and hoses behind some equipment is dirty. (1 penalty point)
2 occurences.
- The hand sink is not maintained in a clean condition. (1 penalty point)
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4/8/2013 | Routine | 84 | Advise & Educate |
- Some employees don't have a valid food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- The sink by the dishwasher is not sealed to the wall. (1 penalty point)
- Gaskets are damaged on refrigerator units. (1 penalty point)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
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8/20/2012 | Routine | 91 | 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 employee washing dishes is not washing their hands after touching dirty dishes before handling clean dishes. (6 penalty points)
- Critical: Cut tomatoes and tofu on a make line are holding out of temperature at 47 and 49 degrees F. Cream sauce on a cold line is out of temperature at 42 degrees F. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- An area on the ware wash machine is not sealed to the back wall. (1 penalty point)
- Critical: Cleaned dishware is stored dirty with old food debris on it. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- The mop sink has a Y-connector on it disabling backflow prevention. (1 penalty point)
- Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
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8/23/2011 | Routine | 76 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Utensils are stored in standing water. (1 penalty point)
- Critical: Stagnant water used to store a utensil is holding out of temperature at 76 degrees F. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The dishwashing sink area is not sealed to the back wall. (1 penalty point)
- The faucet is leaking on the food preparation sink. (1 penalty point)
- Various areas of the tile grout have receded making it difficult to clean. (1 penalty point)
- Ceiling tile are missing. (1 penalty point)
- Various wire shelving units are dirty. (1 penalty point)
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2/7/2011 | Routine | 86 | Advise & Educate |
- Unable to see all employee food handler cards. (1 penalty point)
- Serve safe manager is not registered with SLVHD. (1 penalty point)
- The tong handle to a noodle bin is in contact with the noodles. (1 penalty point)
- Wet wiping cloths are stored on preparation tables outside of sanitizer. (1 penalty point)
- An in-use spatula is stored in stagnant water. (1 penalty point)
- The dishwasher area counter is not properly sealed to the back wall. (1 penalty point)
- The ceiling exhaust fans in the kitchen are dirty. The inside of the ice machine is dirty. (6 penalty points)
2 occurences.
- The mop sink faucet is outfitted with a Y-connector disabling backflow prevention. (1 penalty point)
- There are various holes in the FRP walls. There are various holes in the ceiling. (2 penalty points)
2 occurences.
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7/9/2010 | Routine | 85 | Advise & Educate |
- Critical: An employee did not wash his hands before adorning new gloves. (6 penalty points)
- Various wiping cloths are stored on a preparation surface without a measurable concentraion of sanitizer in them. (1 penalty point)
- An employee prepared food, wiped down a counter and performed other tasks without changing his gloves. (1 penalty point)
- A pan is stored on top of cooked RTE spaghetti noodles on the make line. (1 penalty point)
- Critical: The noodles on the make line are holding out of temperature at 45 degrees F. The noodles in the reach in are holding out of temperature at 45 and 44 degrees F. (12 penalty points)
Corrected on site.
2 occurences.
- Critical: Tin foil that is flaking is used to line the cook area. (3 penalty points)
- Clean dishware are nested wet. (1 penalty point)
- In use utensils are stored on a preparation counter not protected from contamination. (1 penalty point)
- The vent above the warewash area is in disrepair. (1 penalty point)
- Critical: The chemical concentration for the warewash machine is too high. (6 penalty points)
- Critical: The inside of the ice machine is dirty. (6 penalty points)
- Critical: The back handwash sink is being used for other purposes other than handwashing. (3 penalty points)
Corrected on site.
- The mop sink is outfitted with a Y-Connector disabling backflow prevention. (1 penalty point)
- The back handwash sink does not have a handwash reminder sign. (1 penalty point)
- Various areas of the ceiling tile are missing or are in disrepair. (1 penalty point)
- One of the light bulbs in the walk in fridge does not illuminate. (1 penalty point)
- Employee personal belongings are stored above and on a preparation table with single use utensils and food products on it. (1 penalty point)
- There are various holes in the ceiling. (1 penalty point)
- Critical: Chemicals are stored above a handwashing sink. Chemicals are stored above the buckets used for ice. (12 penalty points)
2 occurences.
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12/16/2009 | Routine | 40 | |
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