- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- The filters in the exhaust hood are not tight fitting. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
|
7/20/2015 | Routine | 91 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
|
1/5/2015 | Routine | 90 | Advise & Educate |
- Critical: Raw beef patty is stored over raw fish in a drawer cooler in the patient line. (6 penalty points)
Corrected on site.
|
4/4/2014 | Routine | 94 | Advise & Educate |
- Critical: Pork loin is being held at 44 °F in the walk in cooler. (6 penalty points)
Corrected on site.
- Food pan is not being air dried before being nested together. (1 penalty point)
- There is a gap between filters in an exhaust hood. (1 penalty point)
Corrected on site.
- Critical: The interior ice chute of the ice machine is unclean. (6 penalty points)
Corrected on site.
- Area around a ceiling air vent is dusty. (1 penalty point)
|
8/28/2013 | Routine | 85 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
Corrected on site.
- Sanitizer bucket concentration is too low. Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
2 occurences.
- Ice sticks are stored on the floor in the walk-in freezer. (1 penalty point)
- Critical: Cut leafy greens are not marked or otherwise identified to indicate the time when the food was removed from temperature control. Written procedures for using time as a public health control are not available. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The hand sink in the dishwasher room is not sealed to the adjacent wall. (1 penalty point)
- There is a gap between filters in the exhaust hood. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
- Fan covers in the walk-in cooler are dusty. (1 penalty point)
- Hand sink in the dishwasher room lack hand washing signage. (1 penalty point)
- Employee drinks are stored on a rack above the 3-compartrment sink and inside a drink cooler. (1 penalty point)
2 occurences.
|
1/22/2013 | Routine | 74 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food employee is not using hair restraint. (1 penalty point)
- Bowl is used for food scoop and is stored inside food container. (1 penalty point)
Corrected on site.
- Wet wiping cloth is not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Seafood is being held at 126 °F in a warmer. (6 penalty points)
Corrected on site.
- Food prep sink is not sealed to the adjacent wall. Warewasher table is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- Light bulbs in the exhaust hood are not working. Walk-in cooler gasket is damaged. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Reach-in cooler gaskets are unclean. (1 penalty point)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- The employee restroom lacks a covered waste receptacle. (1 penalty point)
- Employee restroom lacks a hand washing sign. (1 penalty point)
- The ceiling is dusty in various areas. (1 penalty point)
|
5/25/2012 | Routine | 72 | Advise & Educate |
- Food employees are not using hair restraints. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowl is used for food scoop and is stored inside food container. (1 penalty point)
Corrected on site.
- Critical: Ham and milk are being held at 46 °F in a reach in cooler. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- The prep sink is not sealed to the adjacent wall. (1 penalty point)
- Fan covers in the walk-in cooler are dusty. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Employee restroom and warewashing hand sink lack hand washing signage. (1 penalty point)
- Floor sinks are dirty. (1 penalty point)
|
11/15/2011 | Routine | 85 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
- Reach-in cooler gaskets are dirty. (1 penalty point)
- Hand sinks in the warewashiny area lack hand washing signage. Employee Restrooms lack hand washing signage. (1 penalty point)
2 occurences.
- A ceiling tile is improperly installed. (1 penalty point)
Corrected on site.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
2/11/2011 | Routine | 76 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- A container of food is being stored on the floor in the walking freezer. (1 penalty point)
2 occurences.
- Critical: Cut melons are being held at 47 °F at the fruit bar. (6 penalty points)
- Clean equipment is not covered or inverted to prevent Contamination. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Gaskets are damaged on the ice maker. . (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Shelving for Storing cooked food is unclean to sight and touch. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
|
6/15/2010 | Routine | 79 | Advise & Educate |
- Critical: Potentially hazardous food in the Traulsen is held at 46° F. Cut melons at he salad bar are held at 50° F. (12 penalty points)
2 occurences.
- Plates in storage are not inverted. (1 penalty point)
- The Traulsen is not maintained to keep potentially hazardous food at or below 41° F. (1 penalty point)
- Critical: The interior side of the ice machine lid is dirty. (6 penalty points)
- Baffles under the hood are unclean. The seal around the 3 comp sink is dirty. Walk in vent covers are dusty. (3 penalty points)
3 occurences.
- The backflow prevention device at the mop sink is under constant pressure. (1 penalty point)
- The walls and floor in the ware wash area are dirty. (1 penalty point)
- Critical: The mop bucket is being filled with water at the 3 comp sink. (1 penalty point)
|
9/28/2009 | Routine | 74 | Advise & Educate |
Restaurant representatives - add corrected or new information about Thomas Cuisine @ Jordan Valley Hosp, 3580 W 9000 S, West Jordan, UT 84088 »