- 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)
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Light cover in the back room is damaged (1 penalty point)
|
3/18/2015 | Routine | 90 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- Flooring tiles are damaged. (1 penalty point)
- The fan in the back room is dusty. (1 penalty point)
- The rubber base is separating from the wall. (1 penalty point)
|
7/21/2014 | Routine | 93 | Advise & Educate |
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Light bulbs are not shielded or shatter resistant above the warewash area. (1 penalty point)
|
10/30/2013 | Routine | 98 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Ham, pepperoni, cut tomatoes are being held at 45-47 °F in the make table. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Shelves in the walk-in cooler are dirty. Fan covers in the downstairs walk-in coolers are dirty. (1 penalty point)
2 occurences.
- The ceiling is cracking in the kitchen. There are holes in the walls in the kitchen. (1 penalty point)
2 occurences.
|
11/5/2012 | Routine | 89 | 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: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
|
3/1/2012 | Routine | 92 | Advise & Educate |
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (6 penalty points)
- The cold drawer lacks cover. (1 penalty point)
|
9/2/2011 | Routine | 93 | |
- Critical: Ham is being held at 45 F in the walk in. (6 penalty points)
- the cold drawer lacks insulation cover. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
|
2/16/2011 | Routine | 84 | |
- The certfied food safety manager is not registered with the SLVHD. (1 penalty point)
- Critical: The milk in the display case measures 44 F. The ham is bine held at 49 F in the walk in. (12 penalty points)
2 occurences.
- The wood shelf against the walk in is not smooth. (1 penalty point)
- The gasket on the ice machine is torn. (1 penalty point)
- Exposed ventilation duct is not a cleanable ceiling surface. (1 penalty point)
- Light bulbs have burned out. (1 penalty point)
|
8/26/2010 | Routine | 83 | Advise & Educate |
- The space between the wall and walk in is not sealed. The hood above the warewasher is not sealed to walls and ceiling. (2 penalty points)
2 occurences.
- Mop sink is not conveniently located. (1 penalty point)
- Critical: Hose bib above steam table lacks vacuum breaker protection. (3 penalty points)
- The metal ducting has crevices that are not easily cleanable. (1 penalty point)
- Drain lines are stored on the floor. (1 penalty point)
- Coving is missing in a few areas. The outside wall of the walk in is in disrepair. (2 penalty points)
2 occurences.
- Coving is lacking in various areas. (1 penalty point)
- Critical: Chemicals are stored above food. (6 penalty points)
Corrected on site.
|
1/14/2010 | Routine | 83 | Advise & Educate |
- The certified food safety manager is not registered with the SLVHD. (1 penalty point)
- The flour scoop handle is in contact with the flour. (1 penalty point)
- Critical: The mozerella cheese is being held at 51 F on the counter. (6 penalty points)
- The outside of the walk in is not sealed to the floor. (1 penalty point)
- Critical: The warewasher is measuring 154 F for the final rinse. (6 penalty points)
- The floor is dirty in a few areas. (1 penalty point)
|
7/8/2009 | Routine | 84 | Advise & Educate |
Restaurant representatives - add corrected or new information about Litzas Pizza, 716 E 400 S, Salt Lake City, UT 84102 »