Chinatown Buffet, 3370 S State St, Salt Lake City, UT 84115 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- Critical: Raw beef is stored above ready to eat foods in the reach-in cooler. Raw chicken is stored above cooked chicken in the walk-in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- 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)
- Food is being stored on the floor. (1 penalty point)
Corrected on site.
- Potentially hazardous food is thawing at room temperature. Potentially hazardous food is thawing in standing water. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points)
Corrected on site.
- Critical: Cut cabbage is being held out of temperature control at 66°F on a counter. Raw shrimp and imitation crab is being held at 46°F in the make table. Sprouts are being held at 54°F in the buffet table. (6 penalty points)
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. (3 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- A beverage style cooler is used to store potentially hazardous foods. (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 are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- The back door is propped open. There is a gap at the bottom of the exterior door. (1 penalty point)
Corrected on site.
2 occurences.
- Areas of the floor are missing grout. (1 penalty point)
- The floor is dirty beneath cooking equipment. The floor is dirty in the walk-in freezer. (1 penalty point)
2 occurences.
- Employee belongings are stored on a box of rice sticks. (1 penalty point)
Corrected on site.
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
8/4/2015 | Routine | 59 | 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: Raw beef is thawing next to raw shrimp. Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
2 occurences.
- Bowls are used for food scoops and are stored inside food containers. In-use utensils are stored with handles in contact with food. (1 penalty point)
2 occurences.
- Food is being stored on the floor. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Food is not protected from consumer contamination by using food guards or other effective means. (6 penalty points)
- Critical: A cardboard box of brocolli is stored over a floor drain. (6 penalty points)
- Potentially hazardous food is thawing in standing water. Potentially hazardous food is thawing at room temperature. (1 penalty point)
2 occurences.
- Critical: Crab salad is being held out of temperature control at 64 °F on a counter. (6 penalty points)
Corrected on site.
- 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)
- Critical: The meat slicer is unclean to sight and touch. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: The hand sink is being used for other purposes. (3 penalty points)
- The floor is dirty in various areas. The floor is dirty in the walk-in cooler. (1 penalty point)
2 occurences.
|
10/13/2014 | Routine | 51 | |
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
Corrected on site.
- Critical: Raw meat is stored above ready-to-eat foods in the mongolian bbq reach-in cooler. (6 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. In-use knives are stored in an unclean location. (1 penalty point)
2 occurences.
- Food is being stored on the floor. (1 penalty point)
- Potentially hazardous food is thawing in standing water. (1 penalty point)
Corrected on site.
- Critical: Hard boiled egg is being held at 50 °F in the make table. (6 penalty points)
- The exterior surfaces of the reach in is dirty. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener holster is unclean to sight and touch. (6 penalty points)
2 occurences.
- Walls are dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
- Critical: A container of floor cleaner is not labeled. (6 penalty points)
Corrected on site.
|
11/8/2013 | Routine | 65 | Advise & Educate |
- Critical: Cooked noodles are being held at 48°F in the mongolian bbq. (6 penalty points)
|
8/19/2013 | Critical Item | 94 | Advise & Educate |
| No violation noted during this evaluation. | 4/19/2013 | Followup | 100 | Permit re-instated |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper cooling parameters for potentially hazardous foods. The peson in charge is unable to describe the symptoms associated with the diseases that are transmissible through food. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. (3 penalty points)
4 occurences.
- Critical: Meat is stored in a cardboard box in the walk in freezer. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Rice scoops are stored in standing water. In-use utensils are stored with handles in contact with food. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. Food in the walk-in freezer is not covered to prevent contamination. 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)
4 occurences.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled at room temperature. Potentially hazardous food is being cooled in covered containers. (3 penalty points)
3 occurences.
- Critical: Cooked shrimp is being held at 58°F in the walk in cooler. Cooked noodles are being held out of temperature control at 68 °F on a counter. Flan is being held at 54°F in the pepsi reach in cooler. Crab salad is being held at 48°F on the buffet line. Cut melon being held at 58°F in a reach in cooler. (6 penalty points)
5 occurences.
- Critical: The rice is the rice cooker is being held at 106 F Cooked noodles are being held at 117°F on the buffet line. (6 penalty points)
2 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. (3 penalty points)
- in use knives are Stored between two pieces of equipment. (1 penalty point)
- Cardboard is being used as shelf liner. (1 penalty point)
Corrected on site.
- Food is being stored in non food grade containers. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The walk in cooler is packed with stacks of food and is unable to hold potentially hazardous foods at or below 41°F. (3 penalty points)
- The manager washed his hands in the mop sink. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
Corrected on site.
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
Corrected on site.
- Critical: An employee used spatulas that were stored in the hand sink to cook on the Mongolian BBQ. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing in the mongolian bbq area. (3 penalty points)
- There is no soap at the hand sink in the mongolian bbq area. (3 penalty points)
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: A bucket of sanitizer wiping clothes is stored on a food prep surface (6 penalty points)
- Critical: The establishment is closed due to multiple critical violations and imminent health hazards. (100 penalty points)
|
4/18/2013 | Followup | 0 | Permit Suspension |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw chicken is stored behind raw beef in a reach in cooler. Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
2 occurences.
- 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 in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Potentially hazardous food is thawing in standing water. (1 penalty point)
- Critical: Cut cabbage is being held out of temperature control at 60 °F on a counter. Crab salad is being held at 50 °F in the cold buffet table. (6 penalty points)
Corrected on site.
2 occurences.
- In use knives are stored between pieces of equipment. (1 penalty point)
3 occurences.
- Cardboard is being used as shelf liner. (1 penalty point)
- Food is stored in non food grade containers. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
3 occurences.
- Critical: There is no measurable concentration in the warewashing machine. (6 penalty points)
Corrected on site.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
- There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Restrooms lack hand washing signage. (1 penalty point)
- There is mold growing beneath the warewash area. The floor is dirty beneath cooking equipment. The floor is dirty in the walk in. (1 penalty point)
3 occurences.
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
4/9/2013 | Routine | 53 | Advise & Educate |
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