- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Raw pork is being stored above raw shrimp in a reach-in. (6 penalty points)
- 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)
- Critical: Chow mein noodles are being held at 44F on a make table. (6 penalty points)
- Critical: Written procedures for using time as a public health control are not available for rice, battered chicken, battered pork, eggrolls, cooked chicken, and cooked beef. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Reach-in cooler handles are dirty. Exterior surfaces of food containers are dirty. Shelves in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. There is an accumulation of food debris under the grill. Reach-in cooler handles and gaskets are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
7 occurences.
- Critical: Handsink is being blocked with cooking equipment. (3 penalty points)
- The ceiling is dirty in various areas. (1 penalty point)
- Personal items are being stored on top of food equipment. (1 penalty point)
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2/13/2015 | Routine | 60 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Cut cabbage is being held at room temperature. Cooked meat is being held at 48F in a reach-in. (6 penalty points)
2 occurences.
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Exterior surfaces of cooking equipment are dirty. There is an accumulation of food debris under the grill. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
3 occurences.
- The floor is dirty beneath cooking equipment. (1 penalty point)
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4/18/2014 | Routine | 69 | Advise & Educate |
- Utensils are stored in standing water. (1 penalty point)
- A box of broccoli is stored on the floor. (1 penalty point)
- Critical: Cooked noodles are being held at 59F in a reach-in unit. (6 penalty points)
- 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: 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)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is stored on the floor. (1 penalty point)
- Frigidaire freezer is not a commercial grade unit (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- There is an accumulation of food debris under the grill. Exterior surfaces of cooking equipment are dirty. Cooking hood filters are filled with grease debris. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. (1 penalty point)
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6/5/2013 | Routine | 65 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- Food containers are not labeled with the common name of the food. (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)
- Food is being stored on the floor. (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)
- Pressurized cylinders are not secured. (1 penalty point)
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5/22/2012 | Routine | 84 | Advise & Educate |
- Critical: Raw meat is stored above ready-to-eat foods in the reach-in cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- A container of food is being stored on the floor. A box of cabbage is stored on the floor. Food in the storage room is not covered to prevent contamination. (1 penalty point)
3 occurences.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked in the Turbo Air reach-in cooler. (6 penalty points)
- Critical: Cooked chicken is being held at 67 F and cooked beef is being held at 71F in the make table. (6 penalty points)
- Critical: Food is being stored in non-food grade containers in the reach-in cooler. (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Vencold freezer is not a commercial unit. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. The cooking hood is not sealed to the adjacent wall. The prep sink is not sealed to the adjacent wall. (1 penalty point)
4 occurences.
- A cutting board is scored. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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8/9/2011 | Routine | 65 | Advise & Educate |
- The ServSafe certificate is not registered with SLVHD. (1 penalty point)
- Critical: An unlidded empoyee drink is stored on a prep table adjacent to the ham loaf. (6 penalty points)
Corrected on site.
- Bulk containers with white powder food product are not labeled. (1 penalty point)
- Critical: Unable to verify if various potentially hazardous foods are meeting the required rapid cooling time frames. (6 penalty points)
- A covered pan of cooked noodles over four inches deep is stored in the True. (3 penalty points)
- Critical: Cooked rice is held at 115F in a rice cooker. (6 penalty points)
- Critical: Cooked chicken is held at 66F in the cold table. Fried shrimp is at 115F, fried pork is at 93F and fried pork is at 88F in pans on a storage rack. Cooked noodles are at 75F in the True. (18 penalty points)
3 occurences.
- Critical: Foods in the True freezer are not date marked. (6 penalty points)
- A dirty pan is stored on the floor in front of the Magic Chef. (1 penalty point)
- The Magic Chef chest freezer is stored on top of a carpeted wooden dollie which is not smooth, non-absorbent, durable and easily cleanable. (1 penalty point)
- The Magic Chef chest freezer is not an ANSI accredited unit and must removed. (1 penalty point)
- Compressed gas tanks are not secured. (1 penalty point)
- The Magic Chef is located in front of a porous block wall and under porous ceiling tiles. (1 penalty point)
- A box of tools (COS) and a pair of overshoes are stored on a food storage rack. (1 penalty point)
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11/29/2010 | Routine | 47 | Advise & Educate |
- The registered manager permit has expired. (1 penalty point)
- Critical: a pan of pooled raw shell eggs is stored on top of a pan of cooked pork in the cold table. (6 penalty points)
Corrected on site.
- A squirt bottle containing a food product is not labeled. (1 penalty point)
- A wet wiping cloth is stored on a prep surface. (1 penalty point)
- Raw chicken is stored on top of raw pork in the chest freezer. (1 penalty point)
- Critical: A raw shell egg is at 68 F on a counter (discarded) (6 penalty points)
Corrected on site.
- Critical: Food is not date marked in the reach in. (6 penalty points)
- Clean pans are stacked and stored while wet. (1 penalty point)
- Single-use utensils are not presented to avoid lip surface contamination. (1 penalty point)
- Critical: Clean ware are stored in a dirty bin. (6 penalty points)
- The backside of the reachin door handle feels bumpy. (1 penalty point)
- A shut off valve is installed downstream of the mop sink atmospheric vacuum breaker. (1 penalty point)
- Critical: A spray bottle containing a chemical is not labeled. (6 penalty points)
Corrected on site.
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2/12/2010 | Routine | 62 | Advise & Educate |
- Not all employees have food handler cards. (1 penalty point)
- Critical: A lidded employee drink with no straw is stored on a prep table adjacent to the rice cooker. (6 penalty points)
- Critical: Dented cans are stored on a rack. (6 penalty points)
- Critical: A bag of raw chicken is stored over vegetables in the MS reachin. (6 penalty points)
Corrected on site.
- An in-use utensil is stored in standing water at 130 F. (1 penalty point)
Corrected on site.
- A damp terry cloth is stored under a cutting board. (1 penalty point)
- Bags of raw chicken are stored next to bags of fried pork in the chest freezer. (1 penalty point)
- Critical: Fried pord is held out of temprature control on a shelf at 50 F and 61 F. Cooked chicken is held on a table at 122 F. (12 penalty points)
2 occurences.
- A wok is stored on the floor under the wok area. (1 penalty point)
- Cardboard is used to line a shelf under a pan of batter. (1 penalty point)
Corrected on site.
- A compressed gas tank is not secured. (1 penalty point)
- Critical: As per PIC soap was added to the sanitizer solution. (6 penalty points)
Corrected on site.
- Critical: Cleanware are stored in a dirty buss tub. A meat cleaver is stored in a gap between equipment (COS). (12 penalty points)
2 occurences.
- Critical: A scouring pad is stored in the handsink. (3 penalty points)
Corrected on site.
- A shut-off valve (sprayer) is installed downstream from the atmospheric vaccum breaker at the mopsink. (1 penalty point)
Corrected on site.
- The floor is dirty under the wok area. (1 penalty point)
- The mop is stored in the bucket unable to air dry. (1 penalty point)
Corrected on site.
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4/2/2009 | Routine | 39 | Advise & Educate |
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