- Critical: Raw hamburger is stored above cooked ham in a reach-in cooler. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor in the walk in cooler. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Sliced ham is being held at 45°F in the cook line make table. Cut tomato is being held at 45°F in the salad make table. (6 penalty points)
2 occurences.
- Critical: Cooked noodles are being held out of temperature control at 95°F on a counter. (6 penalty points)
- Critical: Wall mounted potato slicer is dirty. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- The drain pipe is leaking beneath the 3-compartment sink.. (1 penalty point)
- Ceiling is dirty inside walk-in cooler. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
|
10/22/2015 | Routine | 70 | Advise & Educate |
- 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)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food is being stored on the floor. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Cooked beef is being held out of temperature control at 58°F on a counter. (6 penalty points)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: Mop sink lacks atmospheric vacuum breaker. (6 penalty points)
Corrected on site.
- Drain from hand sink by mop sink is leaking onto floor. (1 penalty point)
- Critical: Hot Shot pesticide is being stored in the establishment. (6 penalty points)
Corrected on site.
|
5/27/2015 | Routine | 60 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
|
2/13/2015 | Followup | 94 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
Corrected on site.
- Critical: Raw meat is stored above ready-to-eat foods in the reach-in cooler. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- r Food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Shelving in walk-in refrigerator is rusted. (1 penalty point)
- There is a gap in the screens in the vent hood. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Knife rack where clean knives are stored is dirty. Potato slicer is not cleaned frequently to prevent the accumulation of debris. The interior of the ice machine is unclean. (6 penalty points)
3 occurences.
- Ceiling of walk-in cooler is dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: Dirty knife is being stored in the hand sink. (3 penalty points)
Corrected on site.
- Walls are dirty in the warewash area.. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
|
1/26/2015 | Routine | 60 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (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)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- There are gaps in the hood screens above grill. (1 penalty point)
- Handleson reach-in refrigerator are dirty. (1 penalty point)
- Critical: Potato slicer has an accumulation of grease. The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The drain pipe is leaking beneath the 3-compartment sink.. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
|
9/16/2014 | Routine | 82 | Advise & Educate |
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- The hand sink is not maintained in a clean condition. (1 penalty point)
|
5/9/2014 | Routine | 85 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- 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)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Clean food equipment is stored on the floor. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The french fry slicer is dirty. (6 penalty points)
2 occurences.
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. This is seen in the dry storage area. (1 penalty point)
- The floor is dirty in various areas. The floor is dirty beneath the soda fountain. Walls are dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Employees personal items are stored on boxes of food. Employees Santa hat is stored in microwave (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
12/21/2011 | Routine | 74 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Critical: Cut tomatoes and cubbed ham is being held at 50 °F in the make table. (6 penalty points)
- Critical: The French fry potato cutter is dirty. The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
3 occurences.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. Floor sinks are dirty. The ceiling is dirty in the walk-in cooler. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
8/29/2011 | Routine | 73 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- containers of food are On floor of walk-in (1 penalty point)
- The hood is not adequately sealed to the wall. (1 penalty point)
- Hand washing sign is not at hand sink in men's toilet room. (1 penalty point)
- conduit is on floor of toilet room (1 penalty point)
- Various walls are damaged. (1 penalty point)
- The ceiling is dirty in various areas. The floor is dirty in various areas. (1 penalty point)
2 occurences.
|
12/17/2010 | Routine | 92 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: An employee handled raw eggs the handled ready to eat food. (6 penalty points)
- 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)
- Cooked Bacon is stored next to dirty dishes and cleaning utensils. A container of food is being stored on the floor in the walk in. (1 penalty point)
- Critical: Various items are being held at 45-49 °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. (1 penalty point)
- Critical: The underside of the shelf above a preparation table is unclean. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- The Kitchen fan is dirty. The interior of the reach in freezer is dirty. the soda cabinet is extremely unclean. (1 penalty point)
3 occurences.
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The ceiling is dirty in various areas. The shelves holding the bread are dirty. The floor sink beneath the 3-compartment sink is dirty. (1 penalty point)
3 occurences.
- The back area floor is a harborage for pests. (1 penalty point)
- Critical: Cockroach are present in the floor sink under the toast station. (3 penalty points)
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6/18/2010 | Routine | 60 | Advise & Educate |
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