- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Raw chicken is stored above ready to eat foods in a reach-in cooler. (6 penalty points)
Corrected on site.
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Critical: Raw eggs are being held out of temperature control at 46°F on a counter. (6 penalty points)
Corrected on site.
- 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)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Coving is damaged near drive-thru serving area. There are small holes in the wall in drive-thru serving area. (1 penalty point)
2 occurences.
- Critical: Fly strips are located above a food preparation table. (6 penalty points)
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7/30/2015 | Routine | 69 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. (3 penalty points)
- Critical: Raw meat is being stored above ready to eat vegetables in the reach-in. (6 penalty points)
- 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. A bowl is used as a scoop in the spices. (1 penalty point)
2 occurences.
- Food is being stored on the floor in the walk in freezer. Food is not covered in the walk-in after cooling is complete. (1 penalty point)
2 occurences.
- Critical: Rolled tacos are holding at 53 degrees F. in the walk-in. The salsa is 49 degrees F. on the salsa bar. (6 penalty points)
2 occurences.
- Critical: The potatoes are 91 degrees F. on the counter. The beans on the steam table are 120 degrees F. (6 penalty points)
2 occurences.
- Terry cloth is being used to line the shelves. (1 penalty point)
- The cover is missing on the reach-in condenser. (1 penalty point)
- Critical: The can opener is not clean. The area around the soda nozzles and the back splash are not clean. The knife rack is not clean. (6 penalty points)
3 occurences.
- The sides of the grill is not clean. The handles and gaskets on the reach-in cooler is dirty. (1 penalty point)
2 occurences.
- Critical: There are shut off valves located downstream from the backflow prevention device. (6 penalty points)
- The faucet is leaking on the hand sink. The faucet is leaking on the mop sink. (1 penalty point)
2 occurences.
- Critical: There is no hand drying provision in the Women's restroom. (3 penalty points)
- Areas of the floor are missing grout. Floor tiles are missing (1 penalty point)
2 occurences.
- The floor under the reach-in is not clean. (1 penalty point)
- Critical: A chemical spray bottle is stored above a food preparation area. (6 penalty points)
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1/27/2015 | Followup | 46 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Critical: A personal drink and food are being stored above the prep table and with food product. Personal food and drink are stored on a prep table in the service area. A personal drink and water is being stored in the small refrigerator at the service window. (3 penalty points)
3 occurences.
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. The person in charge is unable to demonstrate adequate knowledge of proper cooling procedures for potentially hazardous foods. (3 penalty points)
2 occurences.
- Critical: Raw meat is being stored next to ready to eat food in the reach-in. (6 penalty points)
- Critical: Food is being cooling in deep plastic containers. (3 penalty points)
6 occurences.
- Critical: The salsa is holding temperature of 65-68 degrees F. in deep plastic containers in the walk-in. The pico is holding temperature of 48 degrees F. in the walk-in and piled too deep for adequate cooling. Several containers of shredded meat is holding temperature of 47 degrees F. in the walk-in. Shredded meat is holding temperature of 47 degrees F. on the counter. The tostadoes are holding are holding temperature of 45 degrees F. in the small refrigerator. (6 penalty points)
6 occurences.
- 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)
- Containers are being reused to store food in. (1 penalty point)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Critical: The csn opener and the holster is not clean. The food mixer is not clean. (6 penalty points)
2 occurences.
- Critical: A shut off valve is located downstream from the backflow prevention device. (6 penalty points)
Corrected on site.
- Critical: The backflow prevention device on the mop sink is in poor repair. (6 penalty points)
- A sweat shirt is stored on top of single service items. (1 penalty point)
- The coving is separating from the wall behind the toilet in the women's restroom. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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10/28/2014 | Followup | 52 | Advise & Educate |
- Critical: A personal drink is being stored above a prep table. A bottle of coke is stored in the ice bin. (3 penalty points)
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- A small can is being used as a scoop. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: The salsa is holding temperature of 52 degrees F. in the walk-in. The taquitos are holding temperature of 83 degrees F. on the counter at room temperature. (6 penalty points)
2 occurences.
- Critical: The burritos are holding temperature of 88-99 degrees F. on the counter at room temperature. (6 penalty points)
2 occurences.
- 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)
- The cabinet is no longer smooth, non-absorbent and easily cleanable. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The can opener and holster are not clean. The mixer is not clean. The prep tables have food encrusted between them. (6 penalty points)
3 occurences.
- Critical: The ice machine is not clean. (6 penalty points)
- Critical: The backflow prevention device is in poor repair. (6 penalty points)
- Critical: The paper towel dispenser in the men's toilet room is not working. (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. There is no handwash sign in the men's toilet room. (1 penalty point)
2 occurences.
- The floor is not clean in the service area and in the kitchen. (1 penalty point)
- The men's toilet room door is not self closing. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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8/26/2014 | Routine | 42 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food (diced beef) is being stored on the floor in the walk in cooler. (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. (cut lettuce, salsa, meat) (3 penalty points)
- The men's toilet room sink is supported by a piece of unsealed wood. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
Corrected on site.
- The paper towel dispenser above the handwashing sink is repaired with packing tape. Wood shelves under the front counter are damaged (1 penalty point)
- The make table cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
Corrected on site.
- Critical: The interior of the drive through ice bin is dirty. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- The men's toilet room door is not self-closing. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- The ceiling is dirty above the grill. Walls, floors, and ceiling are dirty throughout rear preparation area. (1 penalty point)
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3/12/2013 | Routine | 74 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Clean, unwrapped food containers are not stored covered/inverted. (1 penalty point)
- Unwrapped utensils for customer self-service are not presented individually. (1 penalty point)
- Non-portable equipment is not all spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Excessive food residues have accumulated in crevice between two non-portable prep tables. (1 penalty point)
- Spaces between walls of walk-in and walls of building are not easily cleanable. Wood post supporting sink counter in toilet room is not smooth and non-absorbent. Underside of sink counters in toilet rooms are not smooth and non-absorbent. (1 penalty point)
- Holes in wall are not covered / sealed to be smooth and easily cleanable. Sink counter tops in toilet rooms are cracked/broken. Floors are not maintained smooth where grout is missing from tile floor joints. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
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12/20/2011 | Routine | 91 | Advise & Educate |
- Critical: An employee drink is stored on top of a preparation table (6 penalty points)
Corrected on site.
- Critical: Some food containers are not date marked (6 penalty points)
Corrected on site.
- Some single use items are stored unprotected from contamination (1 penalty point)
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4/19/2010 | Routine | 87 | Advise & Educate |
- Critical: An employee drink is stored on top of a preparation counter. (6 penalty points)
Corrected on site.
- Food box is stored on the floor at walk in cooler. (1 penalty point)
- Critical: Food containers are not date mark in walk in cooler for potentially hazarodous foods. (6 penalty points)
- Critical: The can opener is unclean at back storage area. (6 penalty points)
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5/28/2009 | Routine | 81 | Advise & Educate |
Restaurant representatives - add corrected or new information about Rancheritos Mexican Food, 3455 S 5600 W, West Valley City, UT 84120 »