Rumbi Island Grill, 3603 S Constitution Blvd, West Valley City, UT 84119 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- 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: 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)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Cut tomato is being held at 46°F in the make table. Fresh salsa with cut tomato is being held at 52°F in the topping make table. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The 3-compartment sink faucet is leaking. (1 penalty point)
|
11/2/2015 | Routine | 83 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- 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: 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)
- In-use utensils are stored with handles in contact with food. Bowls are used for food scoops and are stored inside food containers (bowl in salad make table). (1 penalty point)
Corrected on site.
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Single-use items are being re-used (aluminum foil bowl in salad make table). (1 penalty point)
Corrected on site.
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
Corrected on site.
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
|
4/24/2015 | Routine | 76 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Sliced tomato is being held at 43°F in the make table. (6 penalty points)
Corrected on site.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Critical: Chaffing dish is being stored in the handsink. (3 penalty points)
Corrected on site.
|
1/9/2015 | Routine | 78 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
Corrected on site.
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Rice scoops are stored in water at 118*F, needs to be at least165*F. . (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Critical: Hand sink is being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
|
8/7/2014 | Routine | 84 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Shrimp is being held at 45-46°F in the grill cooler. Diced tomatoes are being held at 45-46°F in the make table. (6 penalty points)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Reach-in cooler handles are dirty. (1 penalty point)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
|
4/7/2014 | Routine | 88 | Advise & Educate |
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