- Critical: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- The certified manager is not registered with Salt Lake County Health Department. A copy of a current training certificate must me presented with a payment of $15.00. (1 penalty point)
- Critical: A food employee rinsed hands but did not use soap during a hand wash. A food employee did not wash hands for at least 20 seconds. (6 penalty points)
- Critical: An employee washed hands at the 3 compartment sink. (3 penalty points)
- Critical: The.cook is preparing sushi dishes with his bare fingertips touching the rice. Gloves are not worn. No barrier is used to protect food from possible hand contamination. (6 penalty points)
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
- A paper bag of tempura batter mix is being stored on the floor. (1 penalty point)
- The Frigidair Freezer is not approved commercial equipment for a permitted foodservice establishment. (1 penalty point)
- A pressurized cylinder of carbon dioxide gas is are secured with a chain. (1 penalty point)
- 1) Inside of the Beverage-Air is dirthy . 2) Exterior of doors and handles are dirty on a reach-in refrigerator. 3) Edges of doors and gaskets are dirty and stick on the under the counter freezer. (1 penalty point)
3 occurences.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds at the handsink for the front of the house. The water is only 70 degrees F. (3 penalty points)
- Plumbing is leaking at the faucet of the 3-compartment sink. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- The back door is propped open. No screen door is installed. (1 penalty point)
- Critical: The paper towel dispenser is empty. (3 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Floors are dirty under cooking equipment. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
|
7/17/2015 | Routine | 61 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Sushi chef is making sushi with bare hands. (6 penalty points)
Corrected on site.
- Rice scoop is stored in standing water. The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
2 occurences.
- Rice cooker is stored on the floor. (1 penalty point)
- Various surfaces are lined with foil. (1 penalty point)
- Cold holding units lack internal ambient thermometers. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: The top interior of the ice machine is unclean. (6 penalty points)
- The interior of the microwave is unclean. The fryer and oven is dirty. (1 penalty point)
2 occurences.
- Critical: Hand sink at sushi bar is missing soap. (3 penalty points)
Corrected on site.
- Various walls are damaged. Floor at the sushi bar is damaged. (1 penalty point)
2 occurences.
- Floor beneath cooking equipment is dirty. (1 penalty point)
- Critical: Mop head is being rinsed in the 3-compartment sink. (3 penalty points)
Corrected on site.
- There is an accumulation of clutter in the storage area. (1 penalty point)
|
3/26/2014 | Routine | 70 | 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. (3 penalty points)
- Critical: Interior surfaces of a reach in cooler are unclean. (6 penalty points)
- Reach-in cooler handles are dirty. Exterior surfaces of food containers are dirty. Exterior surfaces of cooking equipment are dirty. Reach-in cooler gaskets are dirty. (1 penalty point)
4 occurences.
- Light in the kitchen is out. Various walls are damaged. Various ceiling surfaces are damaged. Various floor surfaces are damaged. (1 penalty point)
4 occurences.
- The floor is dirty beneath cooking equipment. (1 penalty point)
|
11/2/2011 | Routine | 88 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- There is no soap at the hand sink. (3 penalty points)
- There is insufficient light intensity in the ice maker area. (1 penalty point)
- Various walls are damaged. Various floor surfaces are damaged. Some lights do not work. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. (1 penalty point)
|
1/28/2011 | Followup | 86 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Raw chicken is stored above ready to eat foods in the walk-in freezer. Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Plates in sushi bar area are stored too close to the floor. A container of food is being stored on the floor. (1 penalty point)
2 occurences.
- Records of freezing time and temperature for raw or undercooked fish served in ready-to-eat form are not being retained at the food establishment for at least 90 days. (3 penalty points)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Soup left is left in kettle overnight at room temperature. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods are not date-marked in the walk-in cooler. (6 penalty points)
- Critical: No asterisk on the menu with raw fish. (3 penalty points)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean.The inside of the microware is unclean. (6 penalty points)
2 occurences.
- Mop Sink is unclean. Gaskets on reach in cooler are dirty. (3 penalty points)
2 occurences.
- Exterior surfaces of food containers are dirty. Exterior surfaces of cooking equipment are dirty. Interior surfaces of a reach in cooler are unclean. Shelves are dirty. Reach-in cooler handles are dirty. (1 penalty point)
5 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- There is insufficient light intensity in the ice maker area. (1 penalty point)
- Various walls are damaged. Various floor surfaces are damaged. Various ceiling surfaces are damaged. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. Floor sinks are dirty. The floor sink beneath the 3-compartment sink is dirty. (1 penalty point)
5 occurences.
- The mop is not hung to air dry. (1 penalty point)
- The hand sink is not maintained in a clean condition. (3 penalty points)
- The floor/wall juncture lacks coving in some areas. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
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12/10/2010 | Routine | 47 | Advise & Educate |
- Employees are washing hands in prep sink. (3 penalty points)
- Critical: Lobster in the reach in cooler is held at 48F. Crabmeat is 48F. (6 penalty points)
- The door on the reach in cooler is broken. (1 penalty point)
- Critical: The concentration of sanitizer in bucket is too high. It is unclear if the dishmachine is supposed to sanitize or be high temperature. No sanitizer detected. (12 penalty points)
2 occurences.
- Critical: The wire racks inside of the reach in cooler are rusted. (6 penalty points)
- Critical: The inside of the white reach in cooler has a lot of ice built up. (6 penalty points)
- The gasket on equipment is broken. (3 penalty points)
- Critical: There is no hot water at the handsink. (3 penalty points)
- The floors are unclean in some areas. Shelves are unclean in many places. Walls are unclean. (3 penalty points)
3 occurences.
- A mop is stored in dirty water. (1 penalty point)
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12/10/2009 | Routine | 56 | Advise & Educate |
- Bowls are used to scoop out bulk food out of containers. (1 penalty point)
- CO2 tank is not secured. (1 penalty point)
- Some of the equipment is unclean to sight and touch. (1 penalty point)
- Critical: There is no hot water available at the handsink. (3 penalty points)
- There is no soap at the handsink. (3 penalty points)
- The walls and floors are unclean in some areas. (1 penalty point)
|
2/18/2009 | Routine | 90 | Advise & Educate |
- Critical: Oranges and other ready to eat foods are sliced and prepared with bare hands. (6 penalty points)
- Critical: Tape is used on an equipment shelf to hold down a bag liner. (3 penalty points)
- Critical: Tape is used on scissors used to cut food. (3 penalty points)
Corrected on site.
- Unsealed wood is used for trim. (1 penalty point)
- Various reach in cooler door gaskets are in disrepair. Some are repaired with tape. (1 penalty point)
- There is rust in the bottom of the reach in cooler that is used for storage. Foil is used to cover the rust. (1 penalty point)
- The toaster oven is dirty. (1 penalty point)
- The dish spray hose is leaking. (1 penalty point)
- Lights are unshielded in the back. (1 penalty point)
- The back door is open. (1 penalty point)
- There are utility lines on the floor. (1 penalty point)
- Several ceiling tiles are in disrepair. Tile and some of the FRP flooring in the sushi bar are in disrepair or are not finished to be durable and non absorbent. (1 penalty point)
- The floors under various equipment is dirty. (1 penalty point)
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7/10/2008 | Followup | 78 | Conditional Approval |
- The establishement does not have the capacity to hold food at temperature. (1 penalty point)
|
7/9/2008 | Followup | 99 | Permit Suspension |
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