- 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: Employees personal beverages are not separated from food preparation areas. Employees are eating in food preparation areas. (3 penalty points)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Chopped tomatoes are being held out of temperature at 45° F on the condiment bar. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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3/5/2015 | Routine | 86 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Hot dog box is not date-marked. (3 penalty points)
Corrected on site.
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: One soda dispenser nozzle is unclean. (6 penalty points)
Corrected on site.
|
3/26/2014 | Routine | 87 | Advise & Educate |
- Unable to verify food handler cards for all employees. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- There is a box of food on the floor in the walk-in freezer. (1 penalty point)
Corrected on site.
- An employee drink is stored in the reach-in cooler with customer food. There is no separation of employee drinks. (1 penalty point)
Corrected on site.
- The floor sink beneath the 3-compartment sink is dirty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
3/1/2013 | Routine | 94 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food containers are being stored on the floor in the walk in freezer. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Lights in the back room are not shielded or shatterproof. (1 penalty point)
- Floor sink in the back room is dirty. (1 penalty point)
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2/3/2012 | Routine | 95 | 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: An employee did not wash hands before putting on gloves. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- A ceiling tile is improperly installed. (1 penalty point)
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2/14/2011 | Routine | 90 | Advise & Educate |
- Current permit is not posted in public view. (1 penalty point)
- Unable to verify food handler has proper training (expired) (1 penalty point)
- Equipment that is not easily moveable is not sealed or spaced for easy cleaning. (1 penalty point)
- Critical: Back hand wash sink is blocked. (3 penalty points)
- Lights above food prep area are not all shielded/shatterproof. (1 penalty point)
- No soap at the back hand sink. (3 penalty points)
- No paper towels at teh back hand sink. (3 penalty points)
- Various utility lines are running along the floor. (1 penalty point)
- Walls and floors in the back storage area are dirty. (1 penalty point)
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2/10/2010 | Routine | 85 | Advise & Educate |
- Critical: Personal food is being stored next to other food in the reach in. (6 penalty points)
- Critical: Hot dogs on the roller are being held at 109° F. (6 penalty points)
- Critical: Salsa on the prep table is being held at 50° F. (6 penalty points)
- A wet sponge is stored near the hand sink. (1 penalty point)
- Water at the woman’s toilet hand sink does not reach 100° F in 30 seconds. (1 penalty point)
- Critical: The hand sink in the back room is blocked. (3 penalty points)
- The lines to the soda boxes are running along the floor. (1 penalty point)
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11/17/2008 | Routine | 76 | Advise & Educate |
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