Critical: Employee's food is being stored on a food preparation surface. (3 penalty points) Corrected on site.
Food containers are not labeled with the common name of the food. (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)
A drinks cooler is being used to hold potentially hazardous foods. (1 penalty point)
A ceiling vent cover is not sealed to the ceiling. (1 penalty point)
There are small holes in the wall throughout the kitchen. (1 penalty point)
Critical: An aerosol can of Raid insecticide is being held on the premises. (3 penalty points) Corrected on site.
2/10/2015
Routine
87
Advise & Educate
Critical: Employee personal drink is being stored in the reach in cooler above ready to eat foods. (3 penalty points) Corrected on site.
Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Domestic style refrigerator is not durable for commercial use. (1 penalty point)
Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points) Corrected on site.
Critical: Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
8/13/2014
Routine
77
Advise & Educate
Wet wiping cloths are not stored in sanitizer solution. (1 penalty point) Corrected on site.
Food bucket is stored on the floor in the backroom. (1 penalty point)
Critical: Sliced tomato is being held at 50 °F in the make table. (6 penalty points) Corrected on site.
Critical: Cooked food is not date-marked. (3 penalty points)
Domestic style refrigerator is not durable for commercial use. (1 penalty point)
Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
Critical: There is no sanitizer test kit available for the quat ammonia. (3 penalty points)
Critical: A handwashing sink is not conveniently located in ice bin or back area. (6 penalty points)
Toilet room door is propped open. (1 penalty point) Corrected on site.
Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
1/21/2014
Routine
76
Advise & Educate
Unable to verify employee food handler cards. (1 penalty point)
Raw meat is thawing at room temperature in the 3-compartment sink. (1 penalty point) Corrected on site.
Critical: Cooked rice is not date-marked. (3 penalty points)
The handwashing sink is missing side splash guards. (1 penalty point)
The ventilation diffuser is falling out of place. (1 penalty point)
An employee washed hands at 3-compartment sink. (1 penalty point)
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