- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: The soft serve cream mix is between 57-61 degrees F in the soft serve machine. (6 penalty points)
- Critical: Cardboard used as a liner for fryer equipment. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- Ventilation hood is not sealed to the adjacent wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Interior surfaces of a reach in cooler are unclean. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Non-food contact surfaces of can opener are dirty. Reach-in cooler handles are dirty. (1 penalty point)
2 occurences.
- Dumpster lids are left open. (1 penalty point)
- A light under the ventilation hood is not functioning properly. (1 penalty point)
- The floor is dirty beneath cooking equipment. Floor sinks are dirty. The ceiling is dirty in various areas. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
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8/10/2015 | Routine | 66 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Not all food containers are labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. In-use utensils are stored with handles in contact with food (flour bin). (1 penalty point)
Corrected on site.
2 occurences.
- Food (various sauce containers) is being stored on the floor in the walk in cooler. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service cups are stored on the floor, in the dry storage area. (1 penalty point)
Corrected on site.
- Cardboard is being used as shelf liner. (1 penalty point)
- A reach-in freezer handle is in disrepair. Wire shelving in the walk-in cooler are in disrepair, and no longer durable and easily cleanable. (1 penalty point)
2 occurences.
- Single use bowls are being reused as scoops. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Non-food contact surfaces of the ice machine are dirty. Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. (1 penalty point)
3 occurences.
- Floor sinks are dirty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: Sanitizer buckets are not labeled throughout the kitchen. (6 penalty points)
Corrected on site.
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11/19/2014 | Routine | 76 | Advise & Educate |
- Some containers of food are not protected or covered in the walk in refrigerator. Various containers of food Throughout the kitchen are being stored on the floor or is not elevated 6 inches off the floor. (1 penalty point)
2 occurences.
- The cover on a reach in cooler is in disrepair. A door handle on a reach in refrigerator is broken and repaired with duct tape. Wire shelves in the walk in cooler are damaged (1 penalty point)
3 occurences.
- Critical: The drive through ice bin lid is dirty. (6 penalty points)
- The sides of the cooking equipment are dirty with food debris. The bottom of a reach in freezer is dirty with food debris. Fan covers in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
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1/3/2014 | Routine | 91 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- The bottom shelf of a table is rusty and no longer smooth and easily cleanable. The wire shelves in the walk in refrigerator are no longer smooth and easily cleanable. (1 penalty point)
2 occurences.
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
Corrected on site.
- The area around the soda spigots is unclean. (1 penalty point)
- Critical: The wire shelves in the dishwashing area are not clean to sight and touch. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- The floor behind the Tue fridge is dirty with food debris. (1 penalty point)
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4/18/2013 | Routine | 84 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employee beverage is stored among customer food in the freezer. (3 penalty points)
Corrected on site.
- A plastic cup is being used to scoop crushed oreos. (1 penalty point)
- Containers of food are being stored on the floor in the walk in cooler. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Wire shelves in the walk-in cooler are rusted and are no longer smooth and easily cleanable. (1 penalty point)
- Gaskets are damaged on a freezer unit. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Handles of equipment throughout the kitchen are unclean to sight and touch. (1 penalty point)
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- Employee food and drinks are stored above single use items. (1 penalty point)
Corrected on site.
- Critical: A bottle of lotion is stored with food and above single use items. (6 penalty points)
Corrected on site.
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
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8/22/2012 | Routine | 57 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Wire shelving racks in the walk in fridge are beginning to rust making them no longer smooth, easily cleanable and non-absorbent. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- An employee jacket is stored on top of single use plates. (1 penalty point)
Corrected on site.
- Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
- The ceiling is dirty in various areas. (1 penalty point)
- 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)
- Critical: A chemical spray bottle is stored on top of soda syrup boxes. (6 penalty points)
Corrected on site.
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10/25/2011 | Routine | 62 | Advise & Educate |
- Portion cups are used for food scoops and are stored inside food containers. In-use utensils are stored with handles in contact with food. (1 penalty point)
2 occurences.
- Containers of food do not have lids on them to protect from contamination. (1 penalty point)
- Critical: Potentially hazardous foods on the make line are holding out of temperature at 46 degrees F. Potentially hazardous food in the reach in fridge are out of temperature at 47 degrees F. (6 penalty points)
2 occurences.
- The 2-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (3 penalty points)
- Employee food is stored above food and single use items in the storage room. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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4/19/2011 | Routine | 84 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employee beverage is stored on a food preparation counter. (6 penalty points)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Potentially hazardous and ready to eat foods are not date-marked in the walk-in cooler. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: The inside of the ice machine has mold growth. (6 penalty points)
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (3 penalty points)
- Employee belongings are stored above drink syrup boxes, (1 penalty point)
- Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
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10/13/2010 | 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)
- Critical: An employee beverage is stored next to food items in the dry good stage area. (6 penalty points)
2 occurences.
- Food containers are not labeled with the common name. (1 penalty point)
- Scoops To various dy ingredients do not have handles to them. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: The looked rice on the make line is holding out of temperature at 127F . (6 penalty points)
- Critical: Various food item in the true freezer are stored in non-food gride Containers. (3 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in the 3 comp sink is too weak. (6 penalty points)
- The lids to various containers in the walkin fridges are damaged and in disrepair. (1 penalty point)
- Critical: the spray nozzle to the three comp sink falls below the flood rim of the sink. (3 penalty points)
- Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
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2/10/2010 | Routine | 67 | Advise & Educate |
- Not all employees have current food handler cards. (1 penalty point)
- The serve safe certificate is not registered with SLVHD. (1 penalty point)
- Critical: Employee belongings are stored on and above single use items/ ready to eat foods in the dry storage area. Employee drinks are stored above ready to eat foods. (6 penalty points)
2 occurences.
- An opened bag of flour is not closed or protected from contamination in the dry storage. Various foods in the walk in fridge are not covered/properly sealed to protect from contamination. (2 penalty points)
2 occurences.
- Critical: The cut tomatoes on the make line are holding out of temperature at 47 degrees F. (6 penalty points)
- Clean dishes are nested wet. (1 penalty point)
- The single use utensils are stored facing opposing directions. (1 penalty point)
- The scoops to various foods do not have handles. (1 penalty point)
- The hamburger make station reach-in fridge is lacking an ambient air thermometer. (1 penalty point)
- The CO2 tank is not properly secured. (1 penalty point)
- Critical: The inside of the ice machine is dirty. (6 penalty points)
- The rinse section of the wash/rinse/sanitize process is not set up. (1 penalty point)
- The mop is not stored to air dy in the mop sink area. (1 penalty point)
- Critical: Some chemical bottles are not labeled. (6 penalty points)
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8/10/2009 | Routine | 65 | Advise & Educate |
Restaurant representatives - add corrected or new information about Taco Time, 82 E 11400 S, Draper, UT 84020 »