Lamar ran the business for 36 years until 1996 when he sold it to new ownership in 1996. When many other customers begin requesting these over the top shakes, Lamar and his staff abandoned the original formula for our now over the top Famous Thick Shakes. These over the top shakes were only available at first to the regulars that requested them. But then a group of regular customers asked for thicker shakes that didn’t have as much milk. It received a reputation for having innovative shake flavors that could not be found anywhere else.Īt first, Lamar served “regular” shakes that used a straw. Iceberg was a great success from the beginning and was quickly bringing smiles and memories to children and families. Lamar insisted that Drive Inn be spelled with two “n’s” as he felt it appeared friendlier to invite people to an “inn” rather than simply a “drive in”. Many report that it was the first drive thru in the Salt Lake City area. The building was originally designed to be moved after a few years as he was only renting the land at the time. It was located on the corner of 900 East and 3900 South in Salt Lake City, Utah. He convinced Lamar to open this concept and Iceberg Drive Inn was born. A local ice cream machine salesman named Hap Vitale had the idea for a building with a distinctive roof that served great milkshakes, burgers and fries. Ceiling air vents are dusty.The first Iceberg Drive Inn was opened by Lamar Sorensen on April 12, 1960.The floor is dirty beneath cooking equipment.There are holes in the wall near the 3-compartment sink.A waste receptacle is not provided at the handwashing sink.Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Critical: The canopener is unclean to sight and touch.Critical: Some potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked, in the walk in cooler.Food containers are not labeled with the common name of the food in the walk-in cooler, and the dry storage (white powdered food).Critical: Raw egg batter is stored above ready-to-eat food in a cooler.Food safety manager certification is expired.The floor is dirty in the walk-in freezer. Exterior surfaces of food storage equipment are dirty. Critical: Interior surfaces of the ventilation hood are unclean.The condenser unit in the walk-in freezer is leaking and creating ice build up.Critical: Potentially hazardous and ready to eat foods (cut tomato) that are prepared on-site and held for more than 24 hours are not date-marked.Whitre powdered food containers are not labeled with the common name of the food.Critical: Employee food is not separate from food served to the public, in the front reach-in cooler.(Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points) Critical: Food safety manager certification is expired.The health department permit is not posted in public view.The floor is dirty beneath cooking equipment. The floor is dirty beneath front soda table. The 3-compartment sink faucet is leaking.Critical: Hand sink water temperature does not reach 100☏ within 30 seconds.Surfaces are unclean around the soda dispenser nozzles. The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are unclean. Critical: Shelves hoding clean dishes is unclean to sight and touch.Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces.Food equipment is not being air dried before being nested together.
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