- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Cut lettuce is being held out of temperature control at 56°F on a counter. (6 penalty points)
Corrected on site.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior ceiling of the ice machine is unclean. Ice scoop is stored on an unclean surface. (6 penalty points)
2 occurences.
- Critical: Back hand sink is blocked. Items are stored in the hand sink. (3 penalty points)
Corrected on site.
2 occurences.
- Various floor surfaces are damaged. Areas of the floor are missing grout. (1 penalty point)
- The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
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11/25/2015 | Routine | 79 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employee personal beverage is not separated from food preparation area. (3 penalty points)
Corrected on site.
- Critical: Severely dented can is stored with useable food products. (3 penalty points)
Corrected on site.
- In-use utensil is stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Food containers are being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: Food is stored in plastic grocery bags. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior ceiling of the ice machine is unclean. (6 penalty points)
- The floor is dirty beneath equipment in the cook line. (1 penalty point)
|
1/15/2015 | Routine | 76 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Warmer for utensils is at 125° F. Tongs are not being used for lemon wedges. (1 penalty point)
Corrected on site.
2 occurences.
- Food buckets are stored on the floor in the walk-in freezer. (1 penalty point)
- Raw meat is stored at room temperature in the 3-compartment sink. (1 penalty point)
Corrected on site.
- Critical: Cooked tofu and noodles in the walk-in cooler are not date-marked. (3 penalty points)
- Critical: Plastic grocery bags is used to store food in the walk-in freezer. (6 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Surface beneath shelving above the cold table is unclean. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. Non-food contact surfaces of various equipment are dirty. Wire racks are unclean. (1 penalty point)
3 occurences.
- Critical: Hand wash sink is being used for other purposes other than hand washing. (3 penalty points)
- The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
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7/15/2014 | Routine | 74 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food in the walk-in freezer is not covered to prevent contamination. (1 penalty point)
- Critical: Raw shrimp is being held out of temperature control at 50°F on a counter. Eggs are is being held at 50 °F in the prep table. Bean sprouts are being held at 50°F in the make table. (6 penalty points)
3 occurences.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
7/30/2013 | Routine | 76 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
- Potentially hazardous food is thawing in standing water. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Paint is flaking off the Walk in cooler. Non food grade containers are damaged. (1 penalty point)
2 occurences.
- The ceiling is dirty in various areas. (1 penalty point)
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6/11/2012 | Followup | 78 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- 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)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: Six ducks are being held out of temperature control at 61°F hanging above the 3 comparment sink. Cooked chicken is being held out of temperature control at 66°F next to the grill. Raw shell eggs are being held at 47°F in the make table. (6 penalty points)
3 occurences.
- Critical: Fried ric is being held at 130°F in a warmer. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Duct tape is used to repair the randall refridgerator. Paint is flaking off the walk in cooler. (1 penalty point)
2 occurences.
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- The rear the hood is extremely unclean. (1 penalty point)
- Critical: A hand sink is not functional. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
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5/24/2012 | Routine | 50 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (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. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Chicken on the counter measured 51°F (6 penalty points)
- The hood above the dishwasher is repaired with duct tape. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. The hand sink is blocked. (3 penalty points)
2 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Particle board in cabinet is damaged below the soda fountain. (1 penalty point)
- Walls are dirty in various areas around the grill. . (1 penalty point)
|
11/21/2011 | Routine | 74 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Raw meat is stored above other foods in the freezer. Food is being stored on the floor in the walk in freezer. (1 penalty point)
2 occurences.
- Critical: The egg drop soup and rice are being held from 116-128 F in the warmers. (6 penalty points)
- Critical: The chicken and ham are being held at 48 F on the counter. (6 penalty points)
- Unwrapped single service items for customer self service are not presented to prevent contamination of lip surfaces by customers. (1 penalty point)
- Shelves in the walk in are not smooth, non-absorbent, and easily cleanable. (1 penalty point)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Reach-in cooler gaskets are dirty. Exterior surfaces of cooking equipment are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- Hand sink water temperature does not reach 100°F within 30 seconds. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
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4/25/2011 | Routine | 68 | Advise & Educate |
- Critical: A food employee rinsed hands but did not use soap during a hand wash. (6 penalty points)
- Critical: Observed cook handle ready to eat food with their bare hand. (6 penalty points)
- Handle to scoop is in contact with the fried rice at the steam table area. Handle to scoop is in contact with the sugar. Between use rice scoop is being stored in water noted noted at 126*F. (1 penalty point)
3 occurences.
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Some shelving noted soiled, especially by soy sauce containers. (1 penalty point)
- Critical: A bowl is stored in the hand sink on the cook line. Also observed some sliced carrots in the cook line hand sink. (3 penalty points)
- Hand sink on the cook line lacks a hand wash reminder sign. (1 penalty point)
- Critical: A container of sanitizer is not labeled. A chemical spray bottle is not labeled with the common name. (6 penalty points)
2 occurences.
- Critical: A food container is being used to store chlorine sanitizer solution. (6 penalty points)
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12/29/2010 | Routine | 69 | Advise & Educate |
- Certified manager license is expried. (1 penalty point)
- Critical: Cook washed hands less than 20 seconds. (6 penalty points)
- Critical: An open employee drink is stored on a food prep table. (6 penalty points)
Corrected on site.
- Handle to scoop is in contact with sugar. (1 penalty point)
- Scoop for ice is stored in dirty water of container. (1 penalty point)
Corrected on site.
- Foods in Traulsen fridge are not covered or protected. (1 penalty point)
- Critical: Cooked chicken in top part of cold prep table noted at 49*F.. (6 penalty points)
- Lower shelf in walk in is rusty. (1 penalty point)
- Underside of lid and seal of ice machine lid is duct taped (2 penalty points)
2 occurences.
- Some cutting boards are stained and scored. (1 penalty point)
- Cold prep table fridge handles are soiled. (1 penalty point)
- Critical: Faucet at 3 compartment sink is below flood rim. (3 penalty points)
- Critical: Dirty food containers are stored in the hand sink. (3 penalty points)
Corrected on site.
- Hand sink on cook line lacks a hand wash reminder sign. (1 penalty point)
- Light intensity in walk in is less than 10 footcandles. (1 penalty point)
- Various floors, walls, ceilings noted soiled. (1 penalty point)
- Critical: Container of chlorine sanitizer is not labeled. (6 penalty points)
Corrected on site.
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7/28/2010 | Routine | 58 | Advise & Educate |
Restaurant representatives - add corrected or new information about Charlie Chows Dragon Grill, 255 E 400 S, Salt Lake City, UT 84111 »