- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Shelves in the walk in cooler are tied together using plastic bags. The inside of the ice machine door is damaged. Gaskets are damaged on a refrigerator unit. (1 penalty point)
3 occurences.
- Critical: The canopener blade is unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Areas of the floor are missing grout. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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5/12/2015 | Routine | 84 | 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)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The canopener blade is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- There are small holes in the walls. (1 penalty point)
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7/29/2014 | Routine | 85 | Advise & Educate |
- E-foodhandlers is not accepted. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
Corrected on site.
- Critical: The canopener blade is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Critical: Back hand sink is not working. (6 penalty points)
- Dumpster lids are left open. (1 penalty point)
- Back hand sink soap dispenser is empty. (3 penalty points)
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7/25/2013 | Routine | 76 | 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: There is no sanitizer test kit available for the quat ammonia. (3 penalty points)
- There is a gap between filters in the exhaust hood. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
Corrected on site.
- Light cover above 3-compartment sink is missing. (1 penalty point)
- Restroom lacks a hand washing sign. (1 penalty point)
- Mop head is stored in contact with faucet handles. (1 penalty point)
Corrected on site.
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10/17/2012 | Routine | 85 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
- Critical: Sliced tomato is being held at 50 °F in the make table. (6 penalty points)
- Critical: There is no sanitizer test kit available for sanitizer cloths. (3 penalty points)
- The ware washer table is not sealed to the adjacent wall. (1 penalty point)
- There is a gap between filters in the hood. (1 penalty point)
- Critical: The canopener blade is unclean to sight and touch. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Restroom lacks a hand washing sign. (1 penalty point)
- Wall behind prep sink is damaged. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
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11/18/2011 | Routine | 72 | 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)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Various meats are being held at 48-50 °F in the walk in cold drawer. . (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The interior lid of the ice machine is unclean. (6 penalty points)
- Restrooms lack hand washing signage. (1 penalty point)
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11/8/2010 | Routine | 81 | Advise & Educate |
- A knife is stored in a location that is difficult to keep clean. (1 penalty point)
- Cooked pasta is covered in the walk in and is unable to cool to 41 oF in 6 hours. (3 penalty points)
- Critical: Cheese at the prep table is stored at 47 degrees F.Beef in the cold drawer is held at 46 o\ degrees F. (12 penalty points)
2 occurences.
- A handle on a cold drawer is broken.There is a gap in the baffles under the hood. (2 penalty points)
2 occurences.
- Critical: A can opener and holster are dirty. (6 penalty points)
- Shelving in the walk in is dirty. (1 penalty point)
- A smoothie machine is draining waste water into a bucket instead of a floor drain. (1 penalty point)
- The caulking behind splash boards in the ware wash area is dirty.Walls and floors are dirty in some areas. (2 penalty points)
2 occurences.
- Critical: Chemical spray bottles are not labeled. (6 penalty points)
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1/28/2010 | Routine | 66 | Advise & Educate |
- Some employees don't have current food handler cards. (1 penalty point)
- The manager is not registered with the SLVHD. (1 penalty point)
- Critical: An employee handled raw hamburger with gloves on and then took them off and handles other food handles without washing hands. (6 penalty points)
- Critical: An employee drink is being stored above food equipment. (6 penalty points)
- Critical: Raw hamburger is thawing above lettuce in the walkin. (6 penalty points)
- Scoop is resting in the food. (1 penalty point)
- Scoop handle is being rested in contact with the rice. (1 penalty point)
- Critical: The tomatoes and feta on the makeline are holding at 44-46 F. (6 penalty points)
- The to go containers are being stored by the handsink. (1 penalty point)
- The drop down maketop is not sealed to the countertop. (1 penalty point)
- The seal along the prepsink is in disrepair. (1 penalty point)
- The seal along the 3-comp sink is in disrepair. (1 penalty point)
- Single service cups are being used as scoops. (1 penalty point)
- Critical: The can opener blade is dirty (6 penalty points)
Corrected on site.
- Critical: The shelves in the walkin are dirty. (6 penalty points)
- The interior of the icemachine lid is dirty. (1 penalty point)
- The coving by the walkin is damaged. (1 penalty point)
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11/6/2008 | Routine | 53 | |
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