- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Critical: The meat slicer is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Exterior surfaces of cooking equipment are dirty. Reach-in cooler handles are dirty. (1 penalty point)
2 occurences.
|
12/2/2015 | Routine | 92 | Advise & Educate |
- 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)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- Metal shelving is rusted and is no longer an easily cleanable surface. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
2 occurences.
- Reach-in cooler handles are dirty. (1 penalty point)
- Wall is dirty in above mixer.. (1 penalty point)
- Coving in dry storage room below fire extinguisher is separated from wall and needs to be re-attached. (1 penalty point)
|
6/17/2015 | Routine | 87 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Shelving where equipment is stored is rusted (needs to be repainted or replaced). (1 penalty point)
Corrected on site.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The 3-compartment sink faucet is leaking. (1 penalty point)
|
1/28/2015 | Routine | 93 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Critical: Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
|
9/5/2014 | Routine | 93 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
|
4/29/2014 | Routine | 96 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: The yogurt and cottage cheese is holding temperature of 44 degrees F. on the ice bar. Note: Push bowls of food down further into the ice. (6 penalty points)
- The interior lid of the ice machine is not clean. (1 penalty point)
- Critical: The area around the soda dispenser nozzles are not clean. (6 penalty points)
- Critical: The mop sink is no longer plumbed and is not being utilized. The mop sink is in the storage area and employees lock the storage area up and the mop sink is not accessible to the cleaning people. (6 penalty points)
- The ceiling is damaged around the diffuser in the kitchen. (1 penalty point)
- The floor is not clean next to the walls under the food equipment. (1 penalty point)
- The hood vents and baffles are not clean. (1 penalty point)
|
10/11/2012 | Routine | 77 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- One of the shelves in the storage area is not elevated 6 inches from the floor. (1 penalty point)
- Critical: The ice sticks are not being stored on a clean surface or wrapped with saran wrap to prevent potential contamination. (6 penalty points)
Corrected on site.
- The floor is not clean under the shelving in the storage area. (1 penalty point)
|
12/14/2011 | Routine | 91 | Advise & Educate |
- Food handler training cannot be documented. (1 penalty point)
- There is a gap in the hood baffles. (1 penalty point)
- Critical: The food mixer is not clean. (6 penalty points)
- The spray nozzles on the prep sink is in poor repair and leaks. (1 penalty point)
|
4/4/2011 | Routine | 91 | Advise & Educate |
- Critical: Raw eggs are stored over ready to eat food in the refrigerator. (6 penalty points)
- Containers of food are not labeled. (1 penalty point)
- Raw hamburger is stored over cooked beef in the freezer. (1 penalty point)
- Critical: (1) The cottage cheese is holding temperature of 45° F. on the buffet. (2) The cottage cheese is holding temperature of 45° F. in the True Beverage equipment. (12 penalty points)
2 occurences.
- Single service items are stored on the floor. (1 penalty point)
- The True Beverage equipment is not holding potentially hazardous food at a safe and accurate temperature. (1 penalty point)
- The oil storage shelf is not clean. (1 penalty point)
- There is no handwashing reminder sign at the handsink. (1 penalty point)
- The hood baffles are not clean. (1 penalty point)
- Machine oil is stored above food equipment. (3 penalty points)
Corrected on site.
|
5/28/2010 | Routine | 72 | Advise & Educate |
- Critical: The sausage is holding temperature of 116° F. on the buffet. (6 penalty points)
- Critical: The yogurt is holding temperature of 48° F. on the buffet. (6 penalty points)
|
4/30/2010 | Routine | 88 | Advise & Educate |
Restaurant representatives - add corrected or new information about Thomas Cuisine @ Zions Operations, 2200 S 3270 W, West Valley City, UT 84119 »