- Not all food employees have a current food handler card. (1 penalty point)
- Critical: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Food containers are not labeled with the common name of the food, such as "flour", etc, (1 penalty point)
- Dry ingredient, such as sugar, are not covered. (1 penalty point)
- Thawing chicken is not completely covered by running water. (1 penalty point)
- Exterior of door and handle to the walk-in are dirty. (1 penalty point)
- There.is no mop sink. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. There is no hand drying provision in the Men's emplu restroom. (3 penalty points)
Corrected on site.
2 occurences.
- Critical: Nyquil is stored on a shelf above a food work table. Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
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1/27/2015 | Routine | 78 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no full time Servsafe manager for the facility. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: A food handler touched ready-to-eat food (sweet and sour chicken) with bare hands. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food bucket is stored on the floor in the walk-in cooler. Cooking oil boxes are stored on the floor. (1 penalty point)
2 occurences.
- Potentially hazardous food (meat) is thawing at room temperature. (1 penalty point)
Corrected on site.
- Critical: Cut cabbage is being held out of temperature control on a table. Sweet and sour chicken and orange chicken is held out of temperature control on boxes. (6 penalty points)
Corrected on site.
2 occurences.
- Make table refrigerator unit lacks an internal ambient thermometer. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Critical: Hand sink in the kitchen is not stocked with paper towels. (3 penalty points)
- There is a hole in the wall near the ice machine. Base of the wall at the back is damaged. (1 penalty point)
2 occurences.
- The ceiling near air vents is dusty. (1 penalty point)
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3/25/2014 | Routine | 73 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. Raw shell eggs are stored above ready-to-eat food in a reach-in cooler. (6 penalty points)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the freezer is not covered to prevent contamination. (1 penalty point)
- Cooking pots are stored in the restroom. (1 penalty point)
- The interior of the microwave is unclean. (1 penalty point)
- Shelves in the walk in fridge are dirty. The exterior of cold holding equipment are dirty. (1 penalty point)
2 occurences.
- The three compartment sink faucet and the handwashing sink faucet are leaking. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
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10/4/2011 | Routine | 79 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employee beverage is stored on a preparation counter next to ready to-eat foods. (6 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- 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. A container of food is stored on a shelf unprotected from contamination. (1 penalty point)
2 occurences.
- Bags of dry goods are stored in the mop sink. (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. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean linens are stored in the toilet room. (1 penalty point)
- Sponges are used to clean dishware at the 3-Compartment sink. (1 penalty point)
- Critical: Ceiling vents are dirty with dust accumulation. (6 penalty points)
- Employee belongings are stored above the cold holding table. (1 penalty point)
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3/31/2011 | Routine | 64 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
- Critical: Raw meat is stored next to ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Scoops to dry ingredients have the handles in contact with the ingredient. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: The chicken on the shelf is holding at 53 degrees F. The raw shrimp and raw chicken on the make line are holding out of temperature at 47 and 48 degrees F. (6 penalty points)
2 occurences.
- Critical: Potentially hazardous and ready to eat foods are not date-marked in the walk-in cooler. (6 penalty points)
- Various shelving units are dirty. (3 penalty points)
- An exterior door is not tight fitting. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
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9/28/2010 | Routine | 67 | Approved |
- Critical: Employee drinks are stored next to customer food in the walk-in fridge. (6 penalty points)
Corrected on site.
- Containers of oil are stored on the floor in the kitchen area. (1 penalty point)
Corrected on site.
- Critical: Single use containers are reused to hold various cooking ingredients. Cardboard boxes are used to store food that is not original to the container. (6 penalty points)
2 occurences.
- There is a gap between the back door and the floor of the back door. (1 penalty point)
- The wall behind the three compartment sink is in disrepair. (1 penalty point)
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12/9/2009 | Followup | 85 | Advise & Educate |
- Critical: A raw duck, that is going to be used for personal consumption, is stored hanging from the baffles above the wok line. Employee drinks are stored next to customer food in the walk in. (6 penalty points)
2 occurences.
- The scoop handle to the sugar bin is in contact with the sugar. In use utensils are stored in reused single use container. (2 penalty points)
2 occurences.
- Various cans of food are stored in the reach in fridge are not covered to protect from contamination. Containers of oil are stored on the floor in the kitchen area. Wonton chips are not stored to protect from contamination. Various buckets of food are stored on the floor in the walk in fridge. Various buckets of food in the walk in fridge are not properly covered. (3 penalty points)
5 occurences.
- Freshly sliced lettuce is stored in a pan on top of the garbage can. (3 penalty points)
- The fried chicken in the walk in fridge is not properly cooled and has a plastic cover over it. (3 penalty points)
- Critical: A bowl of ground chicken is kept in the open in ambient temperature at 55 degrees F. The noodles stored in a pan in ambient air at 54 degrees F is out of temperature. The raw chicken stored in a pan in ambient air is out of temperature at 55 degrees F. The garlic/oil mixture in the wok line is holding out of temperature at 66 degrees F. (24 penalty points)
4 occurences.
- Various foods are stored in grocery sacks in the Beverage Air freezer. (1 penalty point)
- Critical: The sanitizing solution for the wiping cloths is too high, above 200 ppm. (6 penalty points)
- Various shelving units are dirty with grease and debris. (1 penalty point)
- Critical: An employee is using the handwashing sink to rinse out a sanitizing wiping cloth. (3 penalty points)
- There is a gap between the back door and the floor of the back door. (1 penalty point)
- There is no soap at the handwash sink. (3 penalty points)
- The wall behind the three compartment sink is in disrepair. (1 penalty point)
- The mop is not sored to air dry. (1 penalty point)
- Critical: Various bottles of chemicals are not labeled with the name of the chemical. (6 penalty points)
- Critical: A bag of skewered meat is stored on top of the dishwasher. (6 penalty points)
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11/25/2009 | Routine | 30 | Advise & Educate |
- Critical: Employees not washing hands. (6 penalty points)
- Critical: Hostess is touching soup bowls below the rim. (6 penalty points)
- Various foods are stored on the floor in the walk-in fridge. The sprouts in the walk-in fridge do not have a cover to protect them from contamination. (2 penalty points)
2 occurences.
- Critical: Ready to eat chicken in the walk-in fridge are not date marked. (6 penalty points)
- Critical: Various foods are stored in grocery sacks. Hot peppers are being stored in brown paper bags. (6 penalty points)
2 occurences.
- Critical: The concentration of the sanitizing solution is over 200 ppm. (6 penalty points)
- Employee food is being stored in the freezer. (1 penalty point)
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4/17/2009 | Followup | 67 | Advise & Educate |
- The serve safe registration with SLVHD is expired. (1 penalty point)
- Critical: The cook is not washing hands after changing tasks. (6 penalty points)
- Critical: Won tons and spring rolls in freezer are not being stored to protect from contamination. (6 penalty points)
- Various containers are not labeled with common name of food in the walk-in fridge. Various bottles are not labeled with common name of food in the make line. (2 penalty points)
2 occurences.
- A scoop handle is being stored to touch cornstarch. (1 penalty point)
- Various washing cloths are not stored in sanitizer. (1 penalty point)
- Bags of rice are being stored on the floor. Various food is being stored on the ground in the walk-in fridge. (2 penalty points)
2 occurences.
- Bags of rice are being stored in the toilet room. (1 penalty point)
- Critical: The egg drop soup is holding at 125 degrees F on the counter. (6 penalty points)
- Critical: The garlic/oil mixture and the bean sprouts in the make line are holding our to temperture at 64 degrees F and 53 degrees F. The raw chicken in the make line is holding at 44 degrees F. (12 penalty points)
2 occurences.
- Critical: Food is being stored in grocery sacks. Various foods are being stored in grocery sacks in the walk-in fridge. The cheesy won tons are stored in a cardboard box. Food is being stored in reused single service containers. (9 penalty points)
4 occurences.
- Dishes are being towel dried. (1 penalty point)
- Various clean dishes are not being stored to prevent contamination. Clean dishes are being stored on the trashcan. (2 penalty points)
2 occurences.
- Make line fridge is missing a thermometer. (1 penalty point)
- Critical: Can opener/holster is dirty. The inside of the ice machine is dirty. Various handles on equipment are dirty. Various shelving units are dirty. (18 penalty points)
4 occurences.
- Scoop is being stored in stagnant water at 62 degrees F. (3 penalty points)
- The wash/rinse/sanitize method is not being utilized. (1 penalty point)
- Critical: The dishwasher temperature is not reaching correct temperature and is holding at 132 degrees F. (6 penalty points)
- Critical: Sanitizing is not being done by approved methods. (6 penalty points)
- There is no covered trashcan in the employee bathroom. (1 penalty point)
- The dumpster garbage lids are open. (1 penalty point)
- The bathroom door is propped open. (1 penalty point)
- The ceiling fan is dirty. In general floors/walls/ceilings are dirty. (2 penalty points)
2 occurences.
- Employee items are being stored next to food. (1 penalty point)
- Power tools are being stored among food. (1 penalty point)
- Critical: Pepto Bismol is being stored by clean dishes. Various medications are stored above a preparation table. (12 penalty points)
2 occurences.
- Critical: Chemicals are being stored next to clean dishes. (6 penalty points)
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4/7/2009 | Routine | 0 | Advise & Educate |
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