- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Cooked noodles are being held out of temperature control at 61°F on a counter. (6 penalty points)
Corrected on site.
- 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)
Corrected on site.
- Critical: Newspaper is in contact with cilantro in walk-in cooler. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- The hand sink 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: Surfaces of the stand mixer above the bowl are dirty. The meat slicer is unclean to sight and touch. (6 penalty points)
2 occurences.
- Reach-in cooler gaskets are dirty. Reach-in cooler handles are dirty. (1 penalty point)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Floor in soda BIBs system is not sealed to ground. (1 penalty point)
- Critical: A snap rodent bait station in back storage room is not enclosed. (6 penalty points)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: Fly strips are located above a food preparation table. (6 penalty points)
|
12/3/2015 | Routine | 48 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
Corrected on site.
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food is being stored on the floor. (1 penalty point)
- Critical: Cooked pork is being held out of temperature control at 85°F on a counter. (6 penalty points)
- 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)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
- There is a gap in the filters above cooking equipment. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
Corrected on site.
- Critical: The meat slicer is unclean to sight and touch. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
Corrected on site.
- Dumpster lids are left open. (1 penalty point)
- The back door is propped open. (1 penalty point)
Corrected on site.
- Critical: A rodent snap trap is not enclosed. (6 penalty points)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
- Critical: Herbacide is being stored in a storage area with food equipment. (3 penalty points)
Corrected on site.
|
6/19/2015 | Routine | 47 | Advise & Educate |
- Hood filters installed incorrectly. (1 penalty point)
Corrected on site.
|
2/11/2015 | Followup | 99 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. The peson in charge is unable to describe the symptoms associated with the diseases that are transmissible through food. (3 penalty points)
2 occurences.
- Food employees are not using hair restraints. (1 penalty point)
- Critical: Raw shrimp is stored above ready to eat food in a reach-in cooler. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Raw meat is stored above other foods in the freezer. Food is being stored on the floor in back store room. (1 penalty point)
2 occurences.
- Critical: Fish sauce prepared at 7:30 AM, is at 60*F at 1:00 PM (product was discarded). (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled in covered containers. (3 penalty points)
2 occurences.
- Critical: Cooked beef is being held at 47°F in the make table. Mung bean sprouts are being held out of temperature control at 60°F on a counter. Cooked shrimp is being held at 47°F in a display reach in cooler (food was discarded). (6 penalty points)
3 occurences.
- 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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Utensils are not stored to protect lip surfaces. (1 penalty point)
- Various surfaces are lined with foil. (1 penalty point)
- Reach-in cooler designed for bottled beverages is being used to store potentially hazardous foods. (1 penalty point)
- Beverage tubing is not separated from culinary ice in an ice bin. (1 penalty point)
- Warewashing machine is missing data plate on operation specifications. (1 penalty point)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Plastic buckets are being reused to store food. Single-use items are being re-used. (1 penalty point)
2 occurences.
- Critical: Bottom of reach-in cool is dirty. Surfaces are unclean around the soda dispenser nozzles. The meat slicer is unclean to sight and touch. (6 penalty points)
3 occurences.
- Critical: Surfaces around standup mixer bowl are dirty (6 penalty points)
- Walk-in cooler handles are dirty. (1 penalty point)
- Critical: Hand sink hot and cold handles are reversed. (3 penalty points)
- Dumpster lids are left open. (1 penalty point)
- The dumpster area is not maintained clean. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
2/2/2015 | Routine | 30 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Food preparation sink next to three compartment sink is not sealed to adjacent wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
8/20/2014 | Routine | 94 | Advise & Educate |
| No violation noted during this evaluation. | 4/17/2014 | Followup | 100 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. An employee went into the toilet room with gloves on and came out of the toilet room with the same gloves on, employee went into the kitchen and went into the walk-in. Employee touched raw meat with gloves and did not wash hands. I advised to wash hands. Employee got a silver container and filled it up with water and was dipping hands with gloves on in water and drying with a cloth towel. (6 penalty points)
3 occurences.
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and control of cross contamination. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. (3 penalty points)
3 occurences.
- Critical: Raw beef is stored above raw shrimp in the walk-in. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- The employee did not use an ice scoop when scooping ice just used the glass. The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
Corrected on site.
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: A food employee used the same single-use gloves to handle raw meat and then ready to eat food. (6 penalty points)
- Food in the walk-in cooler is not covered to prevent contamination, various foods. Food in the storage room is not covered to prevent contamination, a container of sugar. A container of food is being stored on the floor, a bowl of red pepper corns. (1 penalty point)
3 occurences.
- Critical: An employee used the mop sink to get water and soap on a sponge that was used to wipe a food preparation surface. (6 penalty points)
- Critical: The cooked noodles on the counter are measuring 79 degrees. Raw bean sprouts on the counter are measuring 51 degrees, Raw cut lettuce on the counter is measuring 56 degrees. Cooked meat on the coutner is measuring 84 degrees. Cooked rice on the counter is measuring 60 degrees. (6 penalty points)
Corrected on site.
5 occurences.
- 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: Food is being stored in non-food grade containers, cooked noodles in a garbage bag. A blue pencil box is used to cook food in the microwave. A while non-food grade box is used to hold cooked egg rolls. (6 penalty points)
3 occurences.
- Clean equipment is stored on the floor, a clean meat cleaver, a wooden cutting board, and clean pots and pans. Clean equipment is stored in a location subject to splash contamination from a sink. (1 penalty point)
2 occurences.
- Various surfaces are lined with foil. (1 penalty point)
- The hood above the cook line is dirty. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
2 occurences.
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. The meat slicer is unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. Shelves in the walk-in cooler are unclean to sight and touch. (6 penalty points)
5 occurences.
- Exterior surfaces of food containers are dirty. Reach-in cooler handles and gaskets are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- Critical: A blue container used to scoop the soup is stored on the handsink. (3 penalty points)
Corrected on site.
- The drain pipe is leaking beneath the hand sink.. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- The dumpster area is not maintained clean. (1 penalty point)
- Critical: There was soap at the handwashing sink but the employee washed hands without using soap. (3 penalty points)
- Critical: An employee was using a cloth wiping towel to dry hands/gloves. (3 penalty points)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
3 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
- Critical: Clorex wipes are being stored on-top of clean dishes. Window cleaner is stored next to food and clean dishes. (6 penalty points)
2 occurences.
- Critical: Closed for Imminent Health Hazards. (100 penalty points)
|
4/7/2014 | Routine | 0 | Permit Suspension |
- The floor behind the back door is unclean. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Beverage dispenser is unclean. (1 penalty point)
- There is insufficient light intensity in the restroom. (1 penalty point)
|
8/29/2013 | Followup | 91 | Permit re-instated |
- The facility lacks a current approval letter from SLVHD for in-house food handler training. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLVHD. The Food Safety Manger is registered for two different establishment. Each establishment need a certified manager. (1 penalty point)
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and control of cross contamination. The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. (3 penalty points)
2 occurences.
- Critical: The person in charge is not ensuring that employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. The person in charge is not ensuring that employees are properly trained in food safety as it relates to their assigned duties. (3 penalty points)
2 occurences.
- Critical: Meat and rice is being stored in the dumpster area. (6 penalty points)
- Critical: Raw chicken is stored next to carrots in the walk-in. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. Food is being stored on the floor in the walk in freezer. Food in the walk-in cooler is not covered to prevent contamination. Food in the storage room is not covered to prevent contamination. A container of food is being stored on the floor in the dumpster area. Shelves in the walk in are not 6 inches above the floor. (1 penalty point)
6 occurences.
- Meat is being thawed outside in the sun next to the dumpster. (1 penalty point)
- Critical: . Potentially hazardous food was not cooled to 41°F within a total of 6 hours. Rice that was cooked at 8 PM yesterday was measuring 50 degrees in the walk-in. Advised the PIC to discard the rice. The PIC procedded to hide the rice uncovered in the dumpster area. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: Garlic and oil mixture on the counter is measuring 70 degrees. (6 penalty points)
- 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: Old moldy lemons are being stored in a liquid in the back storage room. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Various surfaces are lined with white protection sheet. Cardboard is being used on ceiling vents. (1 penalty point)
2 occurences.
- Red food coloring is being stored in a old used water bottle. Various other foods are being stored in unapproved containers. (1 penalty point)
2 occurences.
- The thermometer in the walk-in cooler is not accurate. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The condenser unit in the walk-in freezer is leaking and creating ice build up. The condenser unit in the walk-in cooler is leaking. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. Surfaces are unclean around the soda dispenser nozzles. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Shelves throughout the kitchen are unclean to sight and touch. The interior of the ice bin is dirty. The faucet handles on the cooker line are encrusted with grime and grease. A culinary food hose is stored on the dirty floor. (6 penalty points)
6 occurences.
- The interior of the rice cooker is dirty. (1 penalty point)
- Exterior surfaces of food containers are dirty. (1 penalty point)
- Dumpster lids are missing. (1 penalty point)
- The dumpster area is not maintained clean. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- The toilet room doors do not completely self-close. (1 penalty point)
- There is insufficient light intensity in the toilet room area. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
2 occurences.
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
3 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
- Critical: Chemicals are being stored in the dumpster area. (6 penalty points)
|
8/27/2013 | Followup | 21 | Permit Suspension |
- Critical: There is no designated person in charge. (6 penalty points)
- Critical: An employee did not wash hands between clean and dirty tasks. Employee was loading dirty dishes into the warewash machine and not washing hands before touching clean dishes. (6 penalty points)
Corrected on site.
- Critical: Burger King hamburgers are being stored on-top of food in the walkin. (3 penalty points)
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. (3 penalty points)
- Critical: The person in charge is not ensuring that employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. The person in charge is not ensuring that employees are properly trained in food safety as it relates to their assigned duties, holding foods at the proper temperature. (3 penalty points)
2 occurences.
- Critical: Expired out dated food is being stored in the walk-in. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- The ice scoop is stored with the handle in contact with culinary ice. Bowls 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)
3 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Potentially hazardous food is thawing in standing water. Duck. Potentially hazardous food is thawing at room temperature. Squid. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Raw eggs on the counter are measuring 72 degrees. (6 penalty points)
- Critical: Soup on the counter is measuring 86 degrees. Cooked noodles on the counter is measuring 89 degrees. Cooked meat in the make top is measuring 53 degrees. Cut lettuce on the counter is measuring 65 degrees. Cooked seafood in the make-top is measuring 63 degrees (6 penalty points)
5 occurences.
- 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)
- A dirty ice cream scoop is stored in the reachin on top of the ice cream container. (1 penalty point)
- Cardboard is being used on ceiling vents. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The condenser unit in the walk-in cooler is leaking. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Clorox wipes are being stored on-top of single use items. The employee told me don't worry they are used to clean the toilet. (6 penalty points)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. The interior of the ice machine is unclean. Surfaces are unclean around the soda dispenser nozzles. Interior surfaces of the ventilation hood are unclean. Shelves throughout the kitchen are unclean to sight and touch. The interior of the ice bin is dirty. (6 penalty points)
6 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Exterior surfaces of food containers are dirty. Fan covers in the walk-in cooler are dirty. Non-food contact surfaces of various equipment are dirty. Bo Bo drink dispenser. Reach-in cooler handles are dirty. (1 penalty point)
4 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Restrooms lack hand washing signage. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- 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 is dirty beneath cooking equipment. (1 penalty point)
5 occurences.
- 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: Closed for Imminent Health Hazard. (100 penalty points)
|
8/26/2013 | Routine | 0 | Permit Suspension |
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