- 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. (6 penalty points)
Corrected on site.
- Single service items are stored on the floor. (1 penalty point)
- Cardboard is being used as shelf liner. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. The 1-compartment sink is not sealed to the adjacent wall (2). (1 penalty point)
3 occurences.
- Gaskets are damaged on a refrigerator unit (2). (1 penalty point)
- Critical: The interior of the ice machine is unclean. The interior of the ice bin is dirty. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
3 occurences.
- Exterior surfaces of warewashing machine are dirty. Reach-in cooler gaskets are dirty. (1 penalty point)
2 occurences.
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- The faucet is leaking on the hand sink. (1 penalty point)
- A handwash sign is not at each handsink used by employees (front). (1 penalty point)
- Areas of the floor are missing grout near 3-compartment. (1 penalty point)
- A jacket is stored on food equipment. (1 penalty point)
- Critical: Steel cleaner is stored next to clean food equipment. (6 penalty points)
Corrected on site.
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1/27/2016 | Routine | 68 | Advise & Educate |
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Food in the walk-in freezer is not covered to prevent contamination. (1 penalty point)
- Critical: Tomatoes, chicken salad and various other potentially hazardous foods were all out of temperature in the make table and were discarded (60 degrees Fahrenheit). (6 penalty points)
Corrected on site.
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1/26/2015 | Followup | 90 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Unable to verify if employees have a current food handler card, person left in charge did not know where they were. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. Employee chewing gum during food preparation at the make table. Employee holding shirt to face with gloved hands to wipe nose in between tasks at the make table. (3 penalty points)
3 occurences.
- Critical: The person in charge is not ensuring that employees are properly cooking potentially hazardous food through daily oversight of the employees' routine monitoring of the cooking temperatures using appropriate temperature measuring devices. The person in charge is not ensuring that employees are properly trained in food safety as it relates to their assigned duties. The person in charge is not ensuring that employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. The person in charge is not ensuring that employees are properly storing food and utensils between use to prevent contamination. The person in charge is not ensuring employees use proper date marking for hazardous food held for more than 24 hours, and discarding it when it becomes adulterated. (3 penalty points)
5 occurences.
- Critical: Dirty work clothing touching single use items in storage room. (3 penalty points)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Critical: A food handler touched ready-to-eat food (bread) with bare hands while cutting sandwiches. Employee ran bare hand down blade of knife before cutting bread for sandwiches. (6 penalty points)
2 occurences.
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Critical: A food employee repeatedly rubbed gloved hands on food soiled apron, before handling ready to eat food at the make table. (6 penalty points)
- Food in the walk-in cooler is not covered to prevent contamination. Food in the walk-in freezer is not covered to prevent contamination. A container of food is being stored on the floor. Mulitple containers of frosting, almond paste, pectin are not covered to prevent contamination. (1 penalty point)
4 occurences.
- Critical: Temperatures of chicken cooked in the facility are not checked at the end of the cooking process with a thermometer. (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: Adulterated boiled potatoes are being stored in the walk-in cooler. Adulterated bags of cake mix are stored under equipment. (6 penalty points)
Corrected on site.
2 occurences.
- Utensils are not being stored in a clean dry location to prevent contamination between use (multi-use utenils are left exposed on top of cardboard boxes in between use). (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
- Critical: There is no sanitizer test kit available for the bleach sanitizer buckets. (Only had quat test strips available.) (3 penalty points)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong (over 200 ppm of bleach). (6 penalty points)
- Single-use items are being re-used (cardboard delivery boxes that are being stored on floor are being wiped out and reused). (1 penalty point)
- Handles of various equipment is encrusted with food residue. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The can opener blade is unclean to sight and touch. Shelves throughout the kitchen are unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. Interior surfaces of the ventilation hood have significant accumulations of dust/grease. Wire racks are covered with significant accumulations of grease deposits. (6 penalty points)
6 occurences.
- Bread pans are not being washed after use. (1 penalty point)
- Rolling shelves for racks of food have significant accumulations of food debris. Shelves are dirty in multiple areas. Sides of preparation table are coated with old food residue. (1 penalty point)
3 occurences.
- The faucet is leaking on the hand sink in the west preparation room, with a significant calcium/lime deposit at the base of the faucet. (1 penalty point)
- Critical: There is no soap at the hand sink in the west food preparation room. (3 penalty points)
- Walls and pipes around floor drains are unclean. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- The hand sink is not maintained in a clean condition, handles are heavily coated with food residue. The paper towel dispensers at the hand sinks have accumulations of filth. (1 penalty point)
2 occurences.
- Wall near ovens has been damaged and is not coved and sealed. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored in the kitchen next to operating equipment (high chair). (1 penalty point)
- Employee personal bag is stored on food preparation surface. (1 penalty point)
- Critical: Chemicals are stored above food equipment: Lysol bathroom cleaner, cover stain primer, and ecolab powder stored above clean mixing bowl, spatula, and paper towels. Large bucket of chemical degreaser stored next to buckets of food. Degreaser stored next to bottles of vanilla. (6 penalty points)
3 occurences.
- Critical: A container of Ortho Insect Killer is stored in facility on top of non-food contact equipment. (6 penalty points)
Corrected on site.
- Critical: Food containers are being reused to store santizer solution and wet wiping cloths. (6 penalty points)
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1/5/2015 | Routine | 0 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Critical: Hand sink is being used as a dump sink. (3 penalty points)
Corrected on site.
- The light bulb inside the walk-in freezer is not shielded or shatterproof. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Light is out above stove. (1 penalty point)
- Fan covers in walk-in cooler are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Employees' jackets, backpack, and othe personal items are stored over dry goods. (1 penalty point)
- Critical: Toxic materials that are not used for food establishment operations are stored in the food establishment. (3 penalty points)
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2/3/2014 | Routine | 74 | 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)
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
- Critical: Potentially hazardous food is being held at 45° F to 55° F in a reach-in unit (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean and has pink mold growth. (6 penalty points)
- There is no hand drying provision in the Men's restroom. There is no readily available towels at an employee hand sink. (3 penalty points)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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5/1/2013 | Routine | 73 | Advise & Educate |
Restaurant representatives - add corrected or new information about Schmidts Pastry Cottage, 1133 W South Jordan Pkwy, South Jordan, UT 84095 »