- Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. Raw shrimp is stored above ready-to-eat foods in the reach-in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: Food is being stored in non-food grade containers (grocery bag). (6 penalty points)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- The front hand sink splash tile is not sealed to the adjacent wall. The drainboards are not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- Non-portable equipment (chest freezer) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Critical: The ice wand is stored in an unsanitary place. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Ceiling surfaces in mop room are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Light bulbs are not shielded or shatter resistant in the single-use item storage area. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Various floor surfaces are damaged (sealant chipping). (1 penalty point)
- The wall beneath the 3-compartment sink is dirty. (1 penalty point)
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1/27/2016 | Routine | 56 | Advise & Educate |
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (Sauce in the walk in). (6 penalty points)
Corrected on site.
- Critical: Dhai shalla is being held at 57 degrees on the buffet table. (6 penalty points)
Corrected on site.
- Critical: Carrot halwa and gulas jamun being held at 125-129°F in the steam table. (6 penalty points)
Corrected on site.
- Critical: Sauce improperly cooled was discarded. (6 penalty points)
Corrected on site.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
Corrected on site.
|
7/16/2015 | Critical Item | 64 | Advise & Educate |
- Critical: Food in the walk in refrigerator must be discarded. (6 penalty points)
|
3/23/2015 | Followup | 94 | Permit re-instated |
- Critical: A non food grade rag is being used to prepare foods. (6 penalty points)
- Critical: The walk in cooler is unable to hold potentially hazardous foods at or below 41°F. (3 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
|
3/20/2015 | Followup | 83 | Not Approved |
- 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)
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: An employee was washing and rinsing his hands with the dishwashing hose. (3 penalty points)
- Employees are wearing hand or wrist jewelry. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Ah employee did not know the proper cooking or holding temperature of chicken. (3 penalty points)
- Food employees are not using hair restraints. (1 penalty point)
- Critical: The person in charge is not ensuring that employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. The person in charge is not ensuring that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. The person in charge is not ensuring that employees are properly trained in food safety as it relates to their assigned duties. There was no one in charge upon the health department arrival. (3 penalty points)
3 occurences.
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Containers of white powder are not labeled. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Fish is thawing on the counter. (1 penalty point)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours (cooked chutney) (6 penalty points)
- Critical: Cooked rice food is being cooled in covered and deep containers. Tomato chutney was cooled in a deep and covered container. (9 penalty points)
3 occurences.
- Critical: Cooked tomato chutney is being held in the walk in refrigerator at 49 degrees F. Cut tomatoes on a cooler is being held at 62 degrees. Curry is being held in a cooler at 47 degrees. Spinach is being held in a cooler at 47 degrees. cooked noodles are being held in a drink cooler at 51 degrees. Cut cabbage is being held on a table at 62 degrees. Raw eggs are being held at 82 degrees on a shelf. (54 penalty points)
Corrected on site.
9 occurences.
- Critical: cooked chicken is being held at 87 degrees. Cooked peppers are being held at 97 degrees on the counter. (6 penalty points)
- 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)
- Critical: Cooked lamb is being stored in a non food grade plastic bag. (6 penalty points)
- Cardboard is being used as shelf liner. (1 penalty point)
- Critical: The walk in cooler is unable to hold potentially hazardous foods at or below 41°F. The make table and drink cooler is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- All cold holding equipment is not holding temperature at 41 degrees or below. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Surfaces are not being sanitized. (6 penalty points)
- Critical: The rolling pin is not clean to sight and touch. Clean dishes are being stored on the floor. The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (18 penalty points)
4 occurences.
- Critical: A utensil was dropped and was not cleaned or sanitized. (6 penalty points)
- Critical: The hand Sink is blocked by a garbage can. (3 penalty points)
- There is insufficient light intensity in the downstairs room. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- The hand sink is not maintained in a clean condition. (1 penalty point)
- Critical: This facility is closed for multiple temperature violations, lack of cold holding capacity, and lack of proper food safety knowledge. (100 penalty points)
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3/19/2015 | Routine | 0 | Permit Suspension |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- A container of food 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. (3 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
|
1/30/2014 | Routine | 94 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- The ice scoop is stored with the handle in contact with culinary ice. In-use utensils are stored with handles in contact with food. (1 penalty point)
2 occurences.
- Food is being stored on the floor. Food in the storage room is not covered to prevent contamination. Not all food in the reach-in cooler is not covered to prevent contamination. (1 penalty point)
3 occurences.
- Critical: Food is not protected from consumer contamination by using food guards or other effective means. (6 penalty points)
- Critical: Rice pudding is at 96°F at the buffet. Potato and yogurt dessert is at 68 °F at the buffet. Cut green salad with cut tomatoes is sitting out of temperature control at the buffet. (6 penalty points)
3 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)
- There is insufficient light intensity in the mop sink area. (1 penalty point)
- Walls are dirty in various areas. The floor sink beneath the 3-compartment sink is dirty. (1 penalty point)
2 occurences.
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12/18/2012 | Routine | 80 | Advise & Educate |
- Critical: Sauces are being held at 46°F in a reach in cooler. Raw shell eggs are being held out of temperature control on a counter. (6 penalty points)
2 occurences.
|
1/3/2012 | Routine | 94 | Advise & Educate |
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