- Clean wiping cloths are being stored in the toilet room. (1 penalty point)
- The cutting board cart is not clean. (1 penalty point)
- Critical: There is food debris in the handwash sink. (3 penalty points)
- The floor is not clean along the walls and in the storage area. (1 penalty point)
- The coving is not sealed under the 3-compartment sink. (1 penalty point)
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1/23/2015 | Routine | 93 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The ventilation hood is missing filters. Gaskets are damaged on a make-table unit. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Make-table cooler gaskets are dirty. (1 penalty point)
- Critical: Peppers are dumped in the handsink. (3 penalty points)
- The 3-compartment sink faucet is leaking, and it is not attached to the sink basin. The drain pipe is leaking beneath the 3-compartment sink is extended using an oven cleaner bottle. (1 penalty point)
2 occurences.
- Various wall surfaces are damaged. (1 penalty point)
- Employee personal items (jacket) are not stored separately from single service items. (1 penalty point)
- Not all floor/wall junctures are coved and sealed nearthe 3 compartment sink. (1 penalty point)
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2/4/2014 | Routine | 87 | Advise & Educate |
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- The wall under the hand sink needs to be repaired. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
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2/12/2013 | Routine | 94 | 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)
- Sponges are being used to wash dishes. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: Chemicals are stored above food equipment. (6 penalty points)
|
4/19/2012 | Routine | 85 | Advise & Educate |
- the handles from scoops are touching food at the make table. (1 penalty point)
- The ceiling vent above the preparation table is unclean. (1 penalty point)
|
5/6/2010 | Routine | 98 | Advise & Educate |
- Single service items are stored unprotected from contamination. (1 penalty point)
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5/28/2009 | Routine | 99 | Advise & Educate |
- Not all employees have a food handlers card. (1 penalty point)
- A non NSF refrigerator is used to store non potentially hazardous foods. (1 penalty point)
- Critical: Handles from scoops are touching ready to eat food items. The can opener blade is dirty. (12 penalty points)
2 occurences.
- Critical: The back hand washing station is obstructed. (3 penalty points)
- The roof is in disrepair at the dry storage room. (1 penalty point)
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3/24/2009 | Routine | 82 | Advise & Educate |
- Critical: Bare hand contact in ready to eat items was observed. (6 penalty points)
- There is no soap available at the hand washing station next to the broiler. (3 penalty points)
- The floor under cold table is unclean. (1 penalty point)
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8/13/2008 | Routine | 90 | Advise & Educate |
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