- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Ceiling air vents are dusty. (1 penalty point)
|
9/2/2015 | Routine | 92 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Single we bowl is being used as a scoop. (6 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- The ice paddle has been repaired using duct tape. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- A single use bowl is being used as a scoop. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The atmospheric breaker on the mop sink is in disrepair. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- There are small holes in the wall at the hand sink. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
|
1/9/2015 | Routine | 74 | |
- 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. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: A spray hose hangs below the flood rim of the mop sink. (6 penalty points)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Various walls are damaged. (1 penalty point)
|
7/22/2014 | Routine | 86 | Advise & Educate |
- E-food handlers is not accepted. (1 penalty point)
- Food safety manager certification is expired. The certified manager is not registered with SLCoHD. (1 penalty point)
- Dishwash racks are stored on the floor. (1 penalty point)
- Paper towel dispenser in the back room is empty. (1 penalty point)
|
1/2/2014 | Routine | 96 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Cooked pasta is being held at 46 °F in the make table. (6 penalty points)
Corrected on site.
- Critical: Meatball is being held at 120 °F in the steam table. (6 penalty points)
Corrected on site.
- Employee is touching lip contact surfaces of utensils while wrapping utensils. (1 penalty point)
- Critical: The top interior of the ice machine is unclean. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Employee drink is stored on a table between the make table and steam table. (1 penalty point)
- Floor is dirty beneath the soda machine. (1 penalty point)
- Mop head is touching mop sink faucet handles. (1 penalty point)
Corrected on site.
- Critical: Sanitizer bucket is stored on a table at the cook line. (6 penalty points)
Corrected on site.
|
7/3/2013 | Routine | 63 | Advise & Educate |
- There is no irreversible temperature measuring device available for testing the final rinse temperature of the dish machine. (1 penalty point)
- Cutting board is scratched and scored and no longer easily cleanable. (1 penalty point)
- There is a gap at the bottom of the back exterior door. (1 penalty point)
- Floor sink beneath soda machine is unclean. (1 penalty point)
- Mop head is touching mop sink faucet handles. (1 penalty point)
Corrected on site.
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
2/20/2013 | Routine | 94 | Advise & Educate |
- The water faucet for the utensils at the saute line is turned off. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
Corrected on site.
- There is no irreversible temperature measuring device available for testing the final rinse temperature of the dish machine. (1 penalty point)
- Critical: The top interior of the ice machine is unclean. (6 penalty points)
|
9/28/2012 | Routine | 91 | Advise & Educate |
- Cannot verify employee food handler training. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
Corrected on site.
- Light bulbs for exhaust hood are not working. (1 penalty point)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. A pressure vacuum breaker is needed for the hose bibb. (6 penalty points)
- Critical: A tong is stored in the hand sink. (3 penalty points)
Corrected on site.
- Paper towel dispenser for back hand sink is empty. (3 penalty points)
Corrected on site.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
|
4/18/2012 | Routine | 79 | Advise & Educate |
- Unable to verify food handler cards. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
Corrected on site.
- Critical: Meatball is being held at 128 °F in the steam table. (6 penalty points)
Corrected on site.
- Unwrapped single service items are not presented to prevent contamination of lip surfaces. (1 penalty point)
- There is no irreversible temperature measuring device available for testing the final rinse temperature of the dish machine. (1 penalty point)
- Critical: Items were stored in the back handsink. (3 penalty points)
Corrected on site.
|
12/27/2011 | Routine | 87 | Advise & Educate |
| No violation noted during this evaluation. | 10/17/2011 | Followup | 100 | Approved |
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