- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employee drink is stored on a shelf above customer food in the cooler. (3 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. Rice scoops are stored in hot water less than 135 ° F. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Cut cabbage is being held out of temperature control at 60°F on a counter. (6 penalty points)
Corrected on site.
- Critical: Front hand sink is being used for other purposes other than hand washing. (3 penalty points)
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5/12/2015 | Routine | 86 | Advise & Educate |
- Critical: Cut cabbage is held out of temperature control on a table at 55° F. Cut salad is being held at 60 °F in a reach in cooler. (6 penalty points)
Corrected on site.
- Critical: Curry is being held at 125 °F in a warmer. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: The top interior of the ice machine is unclean. (6 penalty points)
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6/26/2014 | Routine | 81 | Advise & Educate |
- Not all food employees have a valid food handler card. (1 penalty point)
- Rice scoops are stored in cold standing water. (1 penalty point)
- Critical: Potentially hazardous food is being cooled at room temperature. Potentially hazardous food is being cooled in covered containers. (3 penalty points)
2 occurences.
- Critical: Cooked chicken is being held out of temperature control between 107-114 °F on a counter. (6 penalty points)
- Metro racks in the walk in cooler are rusty. (1 penalty point)
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2/1/2013 | Routine | 88 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- 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. (1 penalty point)
- A container of food is being stored on the floor. (1 penalty point)
- Critical: Cooked shrimp measured 51°F in the prep table. (6 penalty points)
- Critical: Various items measured 120-121° F in the lot holding table. (6 penalty points)
- Critical: Potentially hazardous ready to eat foods held longer 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 prep table in the front area is unable to maintain potentially hazardous foods at 41°F or below. (3 penalty points)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
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1/17/2012 | Routine | 66 | Advise & Educate |
- Critical: A container of raw beef is stored above some cooked chicken in the Hobart fridge located across from the walk in fridge. (6 penalty points)
Corrected on site.
- Critical: Cooked chicken in Hobart reach in fridge located across from the wok noted at 46*F. (6 penalty points)
- .Shelving in Hobart reach in fridge located across from the wok noted soiled. (1 penalty point)
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12/9/2010 | Routine | 87 | Advise & Educate |
- Handle to ice scoop is in contact with the ice used for customer drinks. (1 penalty point)
Corrected on site.
- A single use container is being used to scoop the raw rice. (1 penalty point)
Corrected on site.
|
2/23/2010 | Routine | 98 | Advise & Educate |
- A bowl is being reused to scoop the uncooked rice. (1 penalty point)
- A couple of shelves in the Hobart fridge next to the walk in are rusty. (1 penalty point)
- A wire rack shelf in the walk in fridge is not elevated at least 6" off the floor. (1 penalty point)
- Rubber door gasket on Hobart fridge noted in disrepair. (1 penalty point)
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9/9/2009 | Routine | 96 | Advise & Educate |
Restaurant representatives - add corrected or new information about Chang Chun, 28 S State St, Salt Lake City, UT 84111 »