- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
|
1/21/2016 | Followup | 98 | Permit re-instated |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Employees are handling ready to eat foods (sprouts) with bare hands. (6 penalty points)
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Rice scoops are stored in standing water. (1 penalty point)
- Food is being stored on the floor. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Meat is being prepared at the same time dishes are being rinsed, in the three compartment sink. The rooftop water is leaking on food equipment and a reach-in freezer, from ceiling damage. Live frogs are being processed on site. (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)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- A beverage style cooler is being used to store potentially hazardous foods. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Sanitizer concentration in the warewash machine is too weak. (6 penalty points)
- Critical: The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
2 occurences.
- Non-food contact surfaces of various equipment are dirty. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The ceiling is in disrepair, and is leaking from the rooftop. (1 penalty point)
- The floor is dirty beneath cooking equipment. The floor is dirty in various areas. (1 penalty point)
2 occurences.
- Employee belongings are stored with food products. (1 penalty point)
- Critical: Chemicals are stored above food equipment. (6 penalty points)
Corrected on site.
- Critical: This facility has been closed due to contamination from a leaking ceiling, and various imminent health hazards. (100 penalty points)
|
1/20/2016 | Routine | 0 | Permit Suspension |
- Critical: Dishes are being rinsed at the same time that food is being prepared, in the 3 compartment sink. (6 penalty points)
|
7/28/2015 | Followup | 94 | Advise & Educate |
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
- Critical: Raw chicken and raw pork thawing next to each other in three compartment sink. (6 penalty points)
- Potentially hazardous food is thawing at room temperature. (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)
- Critical: Ready to eat noodles were discarded on site. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- An employee washed their hands in the 3-compartment sink. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- The water heater is leaking. (1 penalty point)
- Nonfunctional equipment is stored on the premises. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
7/22/2015 | Followup | 50 | 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: Employees are eating in food preparation areas. Employee food is stored above food served to the public in a cooler. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
3 occurences.
- Critical: Raw meat (sausage) is stored above ready-to-eat foods in a reach-in cooler. Raw fish is stored above ready to eat food in the beverage style cooler. Raw ground beef is stored above hole beef in the walk-in cooler. (6 penalty points)
3 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: A fly swatter is stored with a spatula. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in covered containers. Potentially hazardous food is being cooled in deep containers. (3 penalty points)
2 occurences.
- Critical: Cooked chicken is being held at 44°F in a reach in cooler. (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: Food is being stored in non-food grade containers (grocery bags). (6 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Beverage style cooler is used to store potentially hazardous foods. (1 penalty point)
- There is a gap in the ventilation hood filters. (1 penalty point)
- Critical: Shelving in the walk-in cooler are dirty. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
2 occurences.
- Shelving in the kitchen are dirty. Fan covers in the walk-in cooler are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
3 occurences.
- Critical: A hand washing sink is blocked. (3 penalty points)
Corrected on site.
- The water heater is leaking. (1 penalty point)
- Critical: A drainage hose from a reach-in cooler is being dispensed in a food container. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- Floor sinks are dirty. Walls are dirty in various areas. The floor is dirty in the ware washing area. (1 penalty point)
3 occurences.
- Carpeting is installed in a food preparation area. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
- An employee laptop is stored with food products. (1 penalty point)
Corrected on site.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
7/16/2015 | Routine | 26 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- 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)
- Food in the storage room is not covered to prevent contamination. (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)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
10/6/2014 | Followup | 64 | |
- Critical: Employees personal beverages are not separated from food preparation areas. Employees are eating in food preparation areas. (3 penalty points)
2 occurences.
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
2 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. Rice scoops are stored in standing water. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. Food in the storage room is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: Sprouts are being held at 50 °F in the pepsi reach in cooler. Raw shelled eggs are being held out of temperature control at 70°F on a counter. (6 penalty points)
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)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
2 occurences.
- The stove vent is covered with an egg carton. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
- Critical: The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Surfaces of the stand mixer above the bowl are dirty. Shelves throughout the kitchen are unclean to sight and touch. The underside of the shelf above a preparation table is unclean. (6 penalty points)
5 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Exterior surfaces of food containers are dirty. Exterior surfaces of cooking equipment are dirty. Reach-in cooler handles and gaskets are dirty. Shelves in the walk-in cooler are dirty. Fan covers in the walk-in cooler are dirty. Shelves in the reach-in cooler are dirty. (1 penalty point)
6 occurences.
- Restrooms lack hand washing signage. (1 penalty point)
- The ceiling is leaking. Various floor surfaces 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. The floor is dirty in the walk-in cooler. The floor sink beneath the 3-compartment sink is dirty. The floor is dirty beneath cooking equipment. (1 penalty point)
6 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- 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)
- Employee personal items are stored throughout the kitchen. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
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9/29/2014 | Routine | 38 | Advise & Educate |
- Critical: Uncooked pork is stored above produce and flats of raw shelled eggs are contacting container of produce. (6 penalty points)
Corrected on site.
- In-use knives are stored in gaps between equipment and gaps between equipment and wall surfaces that are not clean. In use rice scoop is stored in standing water at room temperature. (1 penalty point)
2 occurences.
- Plastic bags that are not recommended for food storage are used to store food and may impart contamination into food. (1 penalty point)
- Unwrapped single service food containers are not all stored covered/inverted. (1 penalty point)
- Wooden material that is not all smooth and non-absorbent is used as shelving and cabinetry. Empty egg flats are used to cover openings in front of cooking equipment. (1 penalty point)
2 occurences.
- Non-portable equipment( domestic type freezers, hood, cooking equipment, 3 compartment sink, pepsi reach-in, 7 up reach-in) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment ( domestic type freezers,7 up and pepsi reach-ins ) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Front compressor cover is missing from Pepsi reach-in. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Pepsi and 7 up reach-ins are not clean (1 penalty point)
- Service sink/mop sink lacks a hot and cold water supply. (1 penalty point)
- Areas of concrete masonry walls are not smooth, free of pits/pores and easily cleanable. Painted wooden ceiling near walk-in is not smooth and easily cleanable. (1 penalty point)
- Hand wash sign is not at each hand sink used by employees. (1 penalty point)
- Drain lines are on floor. (1 penalty point)
- 'Areas of floor, wall and ceiling are not repaired to be smooth and easily cleanable. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
- Floor-wall junctures are not all closed and coved. (1 penalty point)
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2/5/2014 | Routine | 78 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: The establishment has received turtles from an unapproved source. (6 penalty points)
- 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. (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. Food is being stored on the floor. (1 penalty point)
2 occurences.
- Potentially hazardous food is thawing at room temperature. Potentially hazardous food is thawing in standing water. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Various foodis being held at 58 °F in a reach in cooler. (6 penalty points)
- Critical: Cooked duckis being held out of temperature control at 80 °F on a counter. (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)
- 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)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The floor is dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
Corrected on site.
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6/19/2012 | Routine | 56 | Advise & Educate |
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
Corrected on site.
- Food is not being stored six inches or more off the ground. Raw meat is stored above other foods in the freezer. (1 penalty point)
2 occurences.
- Critical: Beef is being held at 46 °F in the make table. Eggs are being held at room temperature. (6 penalty points)
2 occurences.
- the pallet under the chop block is made of Unsealed wood. (1 penalty point)
- Grocery bags are used to store food in the freezer. (1 penalty point)
- Freezer by the hot water heater is damaged inside. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The butcher knives are stored between the Unclean wall and table. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The underside of the shelf above a preparation table is unclean. (6 penalty points)
4 occurences.
- The interior of the microwave is unclean. (3 penalty points)
- The exterior of the display fridges are dirty. The shelves across the walk are extremely unclean. (1 penalty point)
2 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
3 occurences.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- The ceiling of the dim sum steam room is damaged. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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6/13/2011 | Routine | 69 | Advise & Educate |
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