- Critical: Raw meat 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)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- 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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are not stored to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: Sanitizer concentration in the warewash machine is too weak. (6 penalty points)
- Critical: The interior of the ice machine is unclean. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
2 occurences.
- Shelving in the walk in cooler is unclean. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Critical: A handsink was being used to clean utensils. (3 penalty points)
- An exterior door is not tight fitting. (1 penalty point)
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8/11/2015 | Routine | 58 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- White powders are not labeled in the wok area. (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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
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1/9/2015 | Routine | 85 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Containers of cooked rice are not date marked. (3 penalty points)
- Critical: Written procedures for using time as a public health control are not available. (6 penalty points)
- Peas in the pod should be transported in produce bags instead of normal grocery bags. (1 penalty point)
- Critical: Salt is being stored in a damaged non-food grade container. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean dishes are not stoned at least 18 inches from a handsink (splash zone) to avoid contamination. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Critical: Automatic handsink does not stay activated for at least 15 seconds. (3 penalty points)
- Critical: Hot and cold water are not provided at the handsink by the walk-in. (3 penalty points)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- There is no designated area for employee food in refrigerator or freezer areas. (1 penalty point)
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9/29/2014 | Routine | 64 | |
- 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 is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
Corrected on site.
- Critical: Cut tomatoes are being held at 53°F in the make table. (6 penalty points)
- Critical: Written procedures for using time as a public health control are not available. (6 penalty points)
- Various nonfood contact surfaces are lined with linens. Various surfaces are lined with foil. (1 penalty point)
2 occurences.
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
Corrected on site.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice bin is dirty. (6 penalty points)
- Critical: The hand sink is blocked. (3 penalty points)
Corrected on site.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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9/4/2013 | Routine | 65 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- In-use pots and pans are being stored on used egg cartons. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food is being stored on the floor. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
Corrected on site.
- Critical: Cut tomatoes are being held at 44°F in the make table. (6 penalty points)
Corrected on site.
- 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)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Reach-in cooler handles and gaskets are dirty. (1 penalty point)
|
5/2/2013 | Routine | 76 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw meat is stored above ready-to-eat foods in the Beverage-Air reach-in cooler. (6 penalty points)
Corrected on site.
- 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 in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Cooked fried rice that are prepared on-site and held for more than 24 hours are not date-marked in True reach-in cooler. (3 penalty points)
- Critical: The canopener blade is unclean to sight and touch. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- There is a gap at the bottom of the exterior back door. (1 penalty point)
- Hand soap is provided at food sink. (1 penalty point)
- Hand sink in the front line by ice machine lacks hand washing signage. (1 penalty point)
- A waste receptacle is not provided at the handwashing sink walk-in freezer. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
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10/23/2012 | Routine | 71 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor in various storage areas. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Raw chicken is thawing in standing water. (1 penalty point)
- Critical: Cooke rice is being cooled in deep containers. (3 penalty points)
- Critical: Pre-cooked chicken is being held out of temperature control at 81 °F on a counter. Cooked rice is being held out of temperature control at 72 °F on a counter. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Clean dishes are being stored on dirty shelves. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
3/12/2012 | Routine | 83 | Advise & Educate |
- Food is being stored on the floor. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Clean equipment is stored on the floor. (1 penalty point)
- The dump sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch and in contact with cooked rice. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Ceiling air vents are dusty. A dirty fan is in use on the front line. (1 penalty point)
2 occurences.
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12/6/2011 | Routine | 90 | Advise & Educate |
- Critical: Personal food and drink stored in the walkin. (6 penalty points)
- Food container and shakers not labeled. (1 penalty point)
- Wet towel stored on the counter. (1 penalty point)
- Spray bottle not label. (1 penalty point)
- Food stored on the floor. (1 penalty point)
- Food stored on the kitchen not covered. (1 penalty point)
- Cutting board has been well used. (1 penalty point)
- Dirty fan used in the kitchen. (1 penalty point)
- Faucet is leaking water. (1 penalty point)
- Tool stored on the kitchen. (1 penalty point)
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5/18/2011 | Routine | 85 | Advise & Educate |
- Critical: Personal drinks stored on the floor. (6 penalty points)
- Critical: Raw eggs stored on top of RTE. (6 penalty points)
- Food bins not labeled. (1 penalty point)
- Scoop handle touch food. (1 penalty point)
- Wet towel stored on the prep area. (1 penalty point)
- Cooking oil stored on the floor. (1 penalty point)
- Food stored on the floor in the walkin cooler. (1 penalty point)
- Single use itetms stored on the floor. (1 penalty point)
- There is no thermometer inside the Traulsen unit. (1 penalty point)
- Walkin cooler fans are dirty. (1 penalty point)
- Tools stored on the prep area. (1 penalty point)
- Chemical stored on top of shelf in prep area. (3 penalty points)
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12/10/2010 | Routine | 76 | Advise & Educate |
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