- 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: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are stored on the floor in the storage area. (1 penalty point)
- Filters in the vent hood are gapped. Shleves in the walk in are peeling. (1 penalty point)
2 occurences.
- Critical: Soda dispenser nozzles are dirty. (6 penalty points)
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Critical: A bag of sauce is stored in the front hand sink. (3 penalty points)
- Lights above the 3 compartment sink are not shielded or shatter proof. (1 penalty point)
- The light in the walk in cooler is not working. (1 penalty point)
- There are holes in the wall by the 3 compartment sink and mop sink. The wall is damaged by the ice machine. Areas of the floor are missing grout. (1 penalty point)
3 occurences.
- Walls in the front service area are dusty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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7/23/2015 | Routine | 74 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Raw meats in the drawers under the cooler are holding at 43-44 F. Various items are holding between 44 and 46 F in the front make table. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The vent hood filters are gapped. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: The back hand sink is blocked. (3 penalty points)
- There are holes in the wall by the 3 compartment sink and mop sink. The wall is damaged by the ice machine. Areas of the floor are missing grout. (1 penalty point)
3 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Critical: Chemical containers are stored above food service gloves and single service items. (3 penalty points)
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9/15/2014 | Routine | 71 | Advise & Educate |
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- There are holes in the ceiling of the walk in. Gaskets are damaged on a freezer unit. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: The back hand sink is blocked. (3 penalty points)
- Unprotected single service items are stored in an area that is not finished to be smooth, durable, easily cleanable, and nonabsorbent. (1 penalty point)
- A light cover is damaged. (1 penalty point)
- There is no light in the reach in cooler in the back room. (1 penalty point)
- Employee jackets are stored with clean equipment. (1 penalty point)
- Various walls are damaged. Areas of the floor are missing grout. (1 penalty point)
2 occurences.
- The ceiling and wall by the air vent are dirty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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12/12/2013 | Routine | 80 | 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)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- There are holes in the ceiling of the walk in cooler. Gaskets are damaged on a refrigerator unit. (1 penalty point)
2 occurences.
- 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.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Areas of the floor are missing grout. Various walls are damaged. (1 penalty point)
2 occurences.
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2/6/2013 | Routine | 85 | Advise & Educate |
- Critical: The raw chicken and raw beef are being held from 47-48 F in the cold drawer. (6 penalty points)
- The front shelves are no longer smooth, and are in disrepair. Some baffles above the grill are missing. (1 penalty point)
2 occurences.
- Critical: The canopener blade is unclean to sight and touch. The ice scoop is being held on dirty shelf. (6 penalty points)
2 occurences.
- Critical: The hot water at the handsink does not reach 100 F within 30 seconds. (3 penalty points)
- The faucet is leaking at the mop sink. (1 penalty point)
- Some ceiling tiles are missing. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
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1/26/2012 | Routine | 80 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
- Critical: The beef is being held at 49°F in the cold drawer. (6 penalty points)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Hand sink water temperature does not reach 100°F within 30 seconds. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
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3/14/2011 | Routine | 78 | |
- Registered food safety manager is not available. (1 penalty point)
- Critical: The raw beef is being held at 44 F in the cold drawer. (6 penalty points)
- There are metal shavings on the can opener. (1 penalty point)
- The floor in the walk in is not smooth, non-absorbant, and easily cleanable. (1 penalty point)
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6/18/2010 | Followup | 91 | Advise & Educate |
- Food handler cards are expired. (1 penalty point)
- Registered food safety manager is not available. (1 penalty point)
- The ice scoop handle is in contact with the ice. (1 penalty point)
- Critical: Raw beef is bieng held at 47 F in the cold drawer. The tomato and mango salsa's are being held from 50-51 F in the make table. (12 penalty points)
2 occurences.
- There are metal shavings on the can opener. (1 penalty point)
- The floor by the walk in is not smooth, non-absorbant, and easily cleanable. (1 penalty point)
- The 3-comp. seal along the backsplash is dirty. (1 penalty point)
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6/8/2010 | Followup | 82 | Advise & Educate |
- Food handler card is expired. (1 penalty point)
- Registered food safety is not available. (1 penalty point)
- Orange jusice is being stored in the ice machine. (3 penalty points)
- Critical: The rice in the warmer is bieng held at 129 F. (6 penalty points)
- Critical: The raw chicken and raw beef are being held from 44-47 F in the cold drawer. The tomoto salsa is being held at 47 F in the make table. (12 penalty points)
2 occurences.
- Cardboard is being used to line some shelves. (1 penalty point)
- There are metal shavings on the can opener. (1 penalty point)
- Critical: The back handsink hot water is not operationable, with the handle missing. (6 penalty points)
- Critical: The handsink is being used for other purposes. (3 penalty points)
- Critical: The mop sink is leaking water. (3 penalty points)
- The floor in the walk in is not smooth, non-absorbant, and easily cleanable. (1 penalty point)
- The wall in the walk in is dirty. The back door is dirty. The 3-comp. seal along the back splash is dirty. (3 penalty points)
3 occurences.
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6/2/2010 | Routine | 59 | Advise & Educate |
- Critical: Raw hamburger is being held at 44 F in the cold drawer. (6 penalty points)
- Single service cups are being used to portion fresh fries. (1 penalty point)
- Critical: The smoothie machine is draining into the handsink. The back handsink is being blocked. (6 penalty points)
2 occurences.
- The hot water handle is missing at the back handsink. (1 penalty point)
Corrected on site.
- The floor in the freezer is not smooth, non-absorbant, and easily cleanable. (1 penalty point)
- There is no soap available at the handsink. (3 penalty points)
Corrected on site.
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9/2/2009 | Routine | 82 | Advise & Educate |
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