- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- A knife holster is dirty inside. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean glassware is stored in the splash zone of a handsink. (1 penalty point)
- A CO2 tank is not secured. (1 penalty point)
Corrected on site.
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: Surfaces are unclean around the soda dispenser nozzles. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The toilet room doors are not completely self-closing. (1 penalty point)
- The floor is dirty beneath the grill. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
12/8/2014 | Routine | 71 | |
- 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: 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)
- Critical: Pot stickers are being held at 44°F in the walk in cooler. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Ceiling tiles are missing in the kitchen area. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: Surfaces are unclean around the soda dispenser nozzles. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
2 occurences.
- Reach-in cooler handles are dirty. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- There is no hand drying provision at the hand sink. (3 penalty points)
|
9/3/2013 | Routine | 63 | Advise & Educate |
- Certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Food handler dons pair of gloves without washing hands. (6 penalty points)
Corrected on site.
- Critical: Food handler is cutting and handling ready to eat tomatoes with bare hand contact. (6 penalty points)
Corrected on site.
- Critical: Pan of uncooked chicken is stored above pan of shrimp. (6 penalty points)
Corrected on site.
- Boxes of shrimp and other food containers are on floor of walk-in freezer. (1 penalty point)
- Boxe of single service items is stored on floor. (1 penalty point)
- CO2 tank is not restrained.. (1 penalty point)
- Critical: Underside of lid above ice is not clean. (6 penalty points)
- Acoustical ceiling tiles above service area are not smooth and non-absorbent.. (1 penalty point)
- Less than 20 foot candles of light are measured in service and warewash areas. Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
2 occurences.
- Areas of floor and wall are chipped. Pipe running near walls is wrapped in foil that is not smooth, durable and easily cleanable. Gaps bbetween metal flashing and metal wall surfaces of walk-in are not easily cleanable. (1 penalty point)
3 occurences.
- Areas of floor, wall and ceiling are not clean. Foil wrapping pipe near wall surfaces is not clean. (1 penalty point)
|
2/28/2012 | Routine | 68 | |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Food stored on dollys in walk-in is not all at least 6 inches aboe floor. (1 penalty point)
- Non-portable equipment (glassware shelves and hood) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Critical: Underside of lid above ice is not clean. (6 penalty points)
- Drain vent vents to interior of of building without an air emittance valve. (1 penalty point)
- Light bulbs are not shielded/shatter resistant above ice machine (1 penalty point)
- Less than 20 foot candles of light are measured in service area and warewash area. Less than 50 foot candles of light are measured at food prep surfaces. (1 penalty point)
- Area of walk-in wall is broken. (1 penalty point)
- Area of wall is dusty. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
|
8/22/2011 | Routine | 85 | Advise & Educate |
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Critical: Raw shelled eggs cooked scrambled style are stored above meat and fish in walk-in. (6 penalty points)
Corrected on site.
- Single use foil covering cooking eqiuipment is not smooth. (1 penalty point)
- Chemical test paper is not provided for measuring chlorine sanitizer concentration. (1 penalty point)
- Drain vent vents to interior of building. (1 penalty point)
- Ceiling above service area is not smooth and non-absorbent. (1 penalty point)
- Less than 20 foot candles of light are measured in service area, warewash area and at food prep surfaces. (1 penalty point)
- Supply lines are on floor. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
|
1/11/2011 | Routine | 86 | Advise & Educate |
- Records are not provided to document that raw fish , excepting exempt species of tuna and farm raised non-exempt fish that are served raw/undercooked, have been frozen at the necessary temperature for the necessary time to destroy parasites. (3 penalty points)
- Critical: Foods of animal origin that may be undercooked to order are not each/all identified/asterisked to the written consumer qdvisory reminder (3 penalty points)
- Drain line vents to interior of building. (1 penalty point)
- Space between wall of walk-in and wall of building is not easily cleanable. Ceiling above service area is not smooth and non-absorbent. (1 penalty point)
- Less than 10 foot candles of light are measured in walk-in. Less than 20 foot candles of light are found in service area and warewash area. Less than 50 foot candles of light are at food prep surfaces. (1 penalty point)
- Areas of floor, wall and ceiling are not maintained to be smooth and easily cleanable. (1 penalty point)
- Various non-portable equipment is not spaced from immovable surfaces for easy cleaning or sealed to nearby immovable surfaces. (1 penalty point)
|
6/8/2010 | Routine | 89 | Advise & Educate |
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Critical: Food handler is handling ready to eat food with bare hand contact. (6 penalty points)
- Container of onions is on floor (1 penalty point)
- Test paper is not provided for measuring sanitizer concentration. (1 penalty point)
- End of sink is not sealed to adjacent wall. Drainboard is not sealed to nearby metal wall surface. (1 penalty point)
- Drain line vents to interior of building. (1 penalty point)
- Yellowtail and Tiilapia fish served raw lack documentaion showing that they have been frozen to destroy parasites. (1 penalty point)
- Ceiling above service area is not smooth and non-absorbent. Gap between wall of walk-in and wall of building is not easily cleanable. (1 penalty point)
|
12/3/2009 | Routine | 87 | Advise & Educate |
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Chemical test kit / paper is not provided for measuring sanitizer concentration. (1 penalty point)
- Hood is not sealed to nearby wall. (1 penalty point)
- Light bulb does not light in reach-in. (1 penalty point)
- Critical: A drain line vents to service area inside building. (3 penalty points)
- Ceiling in service area is not smooth and non-absorbent. Space between wall of walk-in and wall of building is not easily dleanable. (1 penalty point)
- Less than 20 foot candles of light are measured in service area and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Single use foil wrapping exposed pipe along wall is not smooth and easily cleanable.Areas of wall and ceiling are not repaired to be smooth and easily cleanable. (1 penalty point)
- Areas of ceiling are dirty/dusty and foil wrapping exposed pipe along wall is not clean. (1 penalty point)
|
6/1/2009 | Routine | 89 | Advise & Educate |
- Unable to show that certified manager is registered with SLVHD. (1 penalty point)
- Critical: Uncovered employee beverage is on prep table. (6 penalty points)
- Critical: A flat of raw shelled eggs is stored on top of container of cut produce in walk-in. (6 penalty points)
- Bags/containers of food are not all stored at least 6 inches above floor. (1 penalty point)
- Critical: Ready to eat, potentially hazardous food prepared and held for more than 24 hours is not marked with date of preparation. (6 penalty points)
- Critical: Foods of animal origin that may be undercooked to order are not identified on menu. Note: Writtten consumer advisory is footnoted on menu. (6 penalty points)
- A drain vent , vents to the interior of service area room. (1 penalty point)
- Space between wall of walk-in and wall of building is not easlily cleanable. Porous ceiling tiles above service area are not smooth and easily cleanable. (1 penalty point)
- Areas of ceiling are torn (1 penalty point)
- Areas of ceiling and wall have excessive residues. (1 penalty point)
|
10/20/2008 | Routine | 70 | Advise & Educate |
- Critical: Employee beverages are stored next to and above containers of food. (6 penalty points)
- Critical: Bowls of flour are not covered. (6 penalty points)
- Critical: Foods of animal origin that may be cooked to order are not identified/asterisked to the written consumer advisory on menu. (6 penalty points)
- Nested kitchenware is stacked wet. (1 penalty point)
- CO2 tanks are not restrained. (1 penalty point)
- Critical: Hand sink vent pipe vents inside room with handsink and lacks air emittance valve. (3 penalty points)
- The space between the wall of the walk-in and the wall of building is not easily cleanable. (1 penalty point)
- Less than 20 foot candles of light are measured in warewash area and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Drain/supply lines are on floor. (1 penalty point)
- Ceiling tile and wall are damaged. (1 penalty point)
- Critical: Spray bottle is not labled. (6 penalty points)
- Critical: Spray bottle that is not labled is stored next to clean kitchenware. (6 penalty points)
|
1/2/2008 | Routine | 61 | Advise & Educate |
Restaurant representatives - add corrected or new information about Bonsai Japanese Steakhouse, 875 E 9400 S, Sandy, UT 84094 »