- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
Corrected on site.
|
1/20/2016 | Followup | 91 | Advise & Educate |
- 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. (3 penalty points)
- Critical: Raw chicken is stored above ready to eat foods and meats with a lower final cook temperature in the walk-in cooler. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Containers of rice are being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: There is no written agreement or statement from the fish supplier stipulating that fish have been frozen and stored at temperatures required to achieve parasite destruction. (3 penalty points)
- Potentially hazardous food is thawing in standing water. (1 penalty point)
Corrected on site.
- 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 food is being cooled in deep containers. (3 penalty points)
- Critical: Shredded cabbage is being held out of temperature control at 45°F on a counter. Battered chicken is being held out of temperature control at 72°F on a cart. (6 penalty points)
2 occurences.
- Critical: Cooked egg rolls ar being held out of temperature control at 76°F on a counter. (6 penalty points)
- Critical: Food that was not cooled to 70 F within 2 hrs was discarded. (6 penalty points)
- Cardboard is being used as a cover on the grill (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The ventalation hood filters are gapped. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Dirty knives are being stored in contact with clean knives. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
3 occurences.
- Critical: Surfaces above the stand mixer bowl are unclean. (6 penalty points)
- Reach-in cooler handles and gaskets are dirty. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
Corrected on site.
- Water is leaking at the faucet of the food preparation sink. (1 penalty point)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- The ceiling is dusty above the food cook line. The ceiling is dirty in the walk-in cooler. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: Toxic materials that are not used for food establishment operations are stored in the food establishment. (3 penalty points)
Corrected on site.
|
1/6/2016 | Routine | 22 | Advise & Educate |
- Critical: An employee placed plastic wrap from his mouth on to a container of chicken. (3 penalty points)
- Critical: Employees are preparing raw chicken on a trash can surface. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in deep containers. (3 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: Food is being stored in non-food grade containers (grocery bags). (6 penalty points)
- Critical: Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
- Critical: There is no atmospheric pressure breaker valve at a faucet with a hose connection. (6 penalty points)
- Critical: The rear hand washing sink is blocked. (3 penalty points)
Corrected on site.
- Critical: A food container is being used to store poisonous or toxic materials (sanitizer). (6 penalty points)
|
7/13/2015 | Followup | 58 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. Raw shrimp is being stored above ready-to-eat food in a cooler. Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
3 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
2 occurences.
- Linens are being used to cover cut cabbage. (1 penalty point)
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. Food in the storage room is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Food is being prepared under the 3 compartment sink. (6 penalty points)
Corrected on site.
- Critical: There is no written agreement or statement from the fish supplier stipulating that fish have been frozen and stored at temperatures required to achieve parasite destruction. (3 penalty points)
- Critical: Potentially hazardous food is being cooled in covered containers. Potentially hazardous food is being cooled in deep containers. (3 penalty points)
Corrected on site.
2 occurences.
- Critical: Cut lettuce is being held at 52°F in a reach in cooler. Cut cabbage is being held out of temperature control at 69°F on a counter. (6 penalty points)
Corrected on site.
2 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. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- Cardboard is being used as shelf liner. (1 penalty point)
Corrected on site.
- A beverage cooler is being used to cold hold potentially hazardous foods. (1 penalty point)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. The condenser unit is leaking in a reach in cooler. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice machine is unclean. The meat slicer is unclean to sight and touch. (6 penalty points)
Corrected on site.
2 occurences.
- Fan covers in the walk-in cooler are dirty. Exterior surfaces of food containers are dirty. Reach-in cooler handles and gaskets are dirty. (1 penalty point)
Corrected on site.
3 occurences.
- Critical: There is no atmospheric vaccum breaker at a faucet with a hose connection. (6 penalty points)
- Multiple faucets are leaking in the kitchen. (1 penalty point)
- Various ceiling surfaces in the sush bar area are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: Chemicals are stored above food equipment. Food is being stored in contact with paint cans. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: A container previously used to store poisonous or toxic materials is being used to store food. (6 penalty points)
Corrected on site.
|
7/1/2015 | Routine | 18 | Advise & Educate |
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw sushi preparation is not completely separate from cooked shushi preparation. (6 penalty points)
- 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)
2 occurences.
- Food is being stored on the floor. Food is being stored on the floor in the walk in freezer. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: 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)
Corrected on site.
- Critical: Raw shrimp is being held at 55°F in a reach in cooler. Shredded cabbage is being held out of temperature control at 57°F on a counter. (6 penalty points)
Corrected on site.
2 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: Shredded cabbage and ready to eat foods with bare hand contact were discarded. (6 penalty points)
Corrected on site.
- Critical: Food is being stored in non-food grade containers. Food is being stored in grocery bags. (6 penalty points)
2 occurences.
- Linens are being used as food preparation surface liners. The spray nozzle at the warewash machine is wrapped in tape. (1 penalty point)
2 occurences.
- Potentially hazardous foods are being stored in a pepsi cooler. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- The ventilation hood filters are gapped. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. A cover is missing on the ice machine in the upstairs drink preparation area. (1 penalty point)
Corrected on site.
3 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
Corrected on site.
- Critical: Scissors used for food are unclean to the sight and touch. (6 penalty points)
- The tracks of the pepsi cooler are unclean. (1 penalty point)
- Critical: The hand sink is blcoked by food equipment. (3 penalty points)
Corrected on site.
- The food preparation sink faucet is leaking. The faucet is leaking on the hand sink. (1 penalty point)
2 occurences.
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A chemical spray bottle is stored above a food preparation area. (6 penalty points)
Corrected on site.
|
1/13/2015 | Routine | 31 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being left uncovered in the kitchen. A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
2 occurences.
- Critical: A fly swatter is being stored above a meat slicer. (6 penalty points)
Corrected on site.
- Critical: There is no written agreement or statement from the fish supplier stipulating that fish have been frozen and stored at temperatures required to achieve parasite destruction. (3 penalty points)
- Critical: Raw shrimp is being held at 52°F in the make table Shredded cabbage is being held out of temperature control at 68°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)
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Single service items are stored on the floor. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Critical: Single-use soy sauce buckets are being reused to store food. (6 penalty points)
- Refrigerators labeled for bottled and packaged goods only are being used to cold hold potentially hazardous foods. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Reach-in cooler handles are dirty. Exterior surfaces of food containers are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- The faucet is leaking on the hand sink. The 3-compartment sink faucet is leaking. (1 penalty point)
2 occurences.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
Corrected on site.
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The hand sink is not maintained in a clean condition. (1 penalty point)
|
7/21/2014 | Routine | 35 | Advise & Educate |
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
- In-use utensils are stored with handles in contact with food. Rice scoops are stored in standing water. In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
3 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. A container of food is being stored on the floor in the walk in cooler. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
3 occurences.
- Critical: An employee had a piece of plastic wrap in her mouth that she then covered cooked rice with. (6 penalty points)
- Critical: Garlic in oil is being held out of temperature control at 64°F on a counter. Cut cabbagec is being held out of temperature control at 56°F on a counter. (6 penalty points)
2 occurences.
- Critical: Cooke noodles are being held out of temperature control at 67°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)
- Clean equipment is stored on the floor. (1 penalty point)
- Food equipment is stored in the employee restroom. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Critical: The interior of the upstairs ice machine is unclean. Surfaces of the stand mixer above the bowl are dirty. The interior of the ice machine is unclean. (6 penalty points)
3 occurences.
- The interior of the microwave is unclean. The interior of the upstairs microwave is unclean. (1 penalty point)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
|
10/4/2013 | Routine | 50 | Advise & Educate |
- The facility lacks a current approval letter from SLCoHD for in-house food handler training. (1 penalty point)
- Critical: Employees are eating in food preparation areas. (3 penalty points)
- Bowls are used for food scoops and are stored inside food containers. A knife was stored under the microwave. (1 penalty point)
2 occurences.
- 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 in the is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Food is stored on the floor in the hallway. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: Shredded cabbage is being held out of temperature control at 56°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)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
- Food equipment is stored in a toliet room. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The underside of the shelf above a preparation table is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
2 occurences.
- The interior of the microwave oven is unclean. (1 penalty point)
- Reach-in cooler gaskets are dirty. (1 penalty point)
- Critical: The hand sink is blocked by a rice cooker. (3 penalty points)
Corrected on site.
|
4/23/2013 | Routine | 59 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (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 in the walk in cooler. (1 penalty point)
- Grill hoods need to be cleaned. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
Corrected on site.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Dust accumulation around ventilation. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
|
10/12/2012 | Routine | 77 | Advise & Educate |
- Critical: Employees personal food is not separated from food storage areas. Employees personal beverages are not separated from food preparation areas. Employees personal beverages are not separated from food in reach in. (3 penalty points)
3 occurences.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. Raw meat is stored above other foods in the reach in. (1 penalty point)
2 occurences.
- Bag of opened rice is stored in stairwell. (1 penalty point)
- 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)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- The interior of the toaster oven is unclean. (1 penalty point)
- Shelving is not smooth, durable and easily cleansable. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. A container of sanitizer is not labeled. (6 penalty points)
2 occurences.
|
4/11/2012 | Routine | 72 | Advise & Educate |
Restaurant representatives - add corrected or new information about Asian Star, 7588 S Union Park Ave, Sandy, UT 84047 »