- Unable to verify at time of inspection, please email or fax a copy to the Salt Lake County Health Department. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor (sugar can in bucket). A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Pork bun is being held out of temperature control at 62°F on a counter. Cooked beef is being held at 50°F in the make table. Cooked beef is being held out of temperature control at 71°F on a counter. Mung bean sprouts are being held at 63°F in the make table. (6 penalty points)
3 occurences.
- Critical: Rolls are being stored in a plastic trash bag that is not food grade. Raw meat is being stored in plastic grocery bags that are not food grade in a reach-in refrigerator. (6 penalty points)
2 occurences.
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Various surfaces are lined with foil. (1 penalty point)
- Wire shelving in walk-in refrigerator is rusted and no longer an easily cleanable surface. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Toaster oven is dirty. (1 penalty point)
- Drain on dish machine is leaking. The faucet is leaking on the hand sink. (1 penalty point)
2 occurences.
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4/16/2015 | Routine | 76 | Advise & Educate |
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- 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)
- Critical: Cooked shrimp is being held at 50°F in the make table. (6 penalty points)
- Critical: Cooked beef is being held out of temperature control at 83°F on a counter. (6 penalty points)
- Critical: Food is being stored in non-food grade containers (pastic grocery bags). (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: Hand sink is being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
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7/8/2014 | Routine | 63 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLVHD. There is no certifed or registered food safety manager. (1 penalty point)
2 occurences.
- Critical: Employees are using the prep sinks to wash hands. (3 penalty points)
- Critical: Personal drinks are being stored on prep tables. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Food is being stored on the floor. (1 penalty point)
- Critical: The vegetables are holding temperature of 75 degrees F. on the counter. The pork and rice is holding temperature of 69 degrees F, on the counter. The chicken and rice is holding temperature of 74 degrees F. on the counter. (6 penalty points)
3 occurences.
- Critical: Written procedures for using time as a public health control are not available. (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)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- Critical: Faucet and backflow preventer on mop sink are in poor repair. (6 penalty points)
- There is no soap at the handwash sinks. (3 penalty points)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
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10/1/2013 | Routine | 44 | Advise & Educate |
- Student Shadow.
- 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)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. Sticky rice, egg, and sausage dishes are Placed on display and held at room temp. These items need to be time marked. (6 penalty points)
- Cardboard is being used as a splash guard next to the waffle maker. (1 penalty point)
- The waffle maker is dirty on the outside surfaces. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Shelves are dirty beneath cooking equipment. (1 penalty point)
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11/30/2011 | Routine | 81 | Advise & Educate |
- Critical: Raw eggs are stored next to vegetables. (6 penalty points)
- A splash guard is missing between hand washing station and utensil storage. (1 penalty point)
- Critical: Potentially hazardous foods are stored at room temperature 60 degrees F. (6 penalty points)
- The CO2 tanks are unrestrained. (1 penalty point)
- Critical: The hand washing sink is obstructed. (3 penalty points)
- The baffles at hood above fryer units are unclean. (1 penalty point)
- Critical: A chemical container is stored above the syrup boxes. (6 penalty points)
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3/29/2010 | Routine | 76 | Advise & Educate |
- Critical: Employee drink is stored on a preparation table. (6 penalty points)
- Critical: Raw eggs are stored above soup. (6 penalty points)
- An unlabeled spray bottle is stored above the microwave. (1 penalty point)
- Scoops without handles are used at food bins. (1 penalty point)
- Improper thawing methods are observed. (1 penalty point)
- Critical: Improper cooling methods are taking place at various locations throughout kitchen. (6 penalty points)
- Critical: Food containers are missing date markings. (6 penalty points)
- Single use items & kitchen equipment is stored on the floor. Pots are stored unprotected from contamination. (2 penalty points)
2 occurences.
- Card board is used to line surfaces at cold case. (1 penalty point)
- Wood surfaces at shelves in dry storage are not treated to be non absorbant. (1 penalty point)
- A non NSF refrigerator is used in the kitchen. (1 penalty point)
- The CO2 tanks are unrestrained. (1 penalty point)
- Critical: The top surface of the microwave oven is unclean. The handle from scoop is touching ice in the ice bin. (12 penalty points)
2 occurences.
- Critical: The hand washing station is used for other purposes. A hand washing station is being obstructed. (6 penalty points)
2 occurences.
- The womens restroom is missing a lidded trash recepticle. (1 penalty point)
- The lights in the dry storage room arenot shatter resistant. (1 penalty point)
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12/5/2008 | Routine | 47 | Advise & Educate |
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