Asian Potato, 8745 S 700 E, Sandy, UT 84070 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- The food establishment permit is not posted in public view. (1 penalty point)
- Unable to verify food handlers cards for all employees. (Email within one week to lgallacher@slco.org) (1 penalty point)
- Critical: Unable to verify a registered ServSafe manager. (Email certification within one week) (6 penalty points)
- Containers holding food items removed from the original packaging are not labeled. (1 penalty point)
- A bag of rice is stored on the floor. A container of seasoning is being stored uncovered. (2 penalty points)
Corrected on site.
2 occurences.
- Bowls of chicken are being improperly thawed in the 3-comp sink. (1 penalty point)
- Critical: Cooked foods are being improperly cooled in covered containers in walk-in refrigerator. (3 penalty points)
Corrected on site.
- Utensils or food containers are not inverted to prevent contamination. (1 penalty point)
Corrected on site.
- A beverage grade refrigerator is being used to store potentially hazardous foods. (1 penalty point)
- Hand sink is no longer sealed to the adjacent wall. (1 penalty point)
- Cutting boards are scratched scored and no longer easily cleanable. (1 penalty point)
- Critical: A bucket of sanitizer registered too strong with test strips. (6 penalty points)
Corrected on site.
- Critical: Hot water was not available within 30 seconds at back hand sink, (3 penalty points)
- Critical: Paper towels were not available at back hand sink. (3 penalty points)
Corrected on site.
- Tiles in the walk-in cooler are damaged (1 penalty point)
- Areas of the flooring have low grout or damage. The ventilation hoods are unclean. (2 penalty points)
2 occurences.
- The ceiling near the grilling line is unclean. (1 penalty point)
|
1/5/2016 | Routine | 65 | |
- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Utensils are not stored to protect lip surfaces. (1 penalty point)
Corrected on site.
- Drink refrigerator is not durable for commercial food service use. (1 penalty point)
- Critical: A cutter is stored dirty. (6 penalty points)
Corrected on site.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Floor tiles are damaged in the walk-in. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Employee personal items are not stored separately from food and equipment. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
Corrected on site.
- Critical: A bucket previously used for food is being used as a sanitizer bucket. (6 penalty points)
Corrected on site.
|
11/6/2014 | Routine | 66 | |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
|
2/4/2014 | Followup | 97 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper coolng temperatures for potentially hazardous foods. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 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)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (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)
- Cardboard is being used as shelf liner. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Exterior surfaces of food equipment are dirty. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
|
1/28/2014 | Routine | 58 | 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: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Cooked chicken is being held at 70 F. (6 penalty points)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
|
7/12/2012 | Routine | 79 | Advise & Educate |
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