- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
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10/14/2015 | Followup | 99 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. (3 penalty points)
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
- Single-use items are being re-used (plastic spoon for spices). (1 penalty point)
Corrected on site.
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Water is leaking from old chemical dispenser that is not being used. The 3-compartment sink faucet is leaking. The faucet is leaking on the food preparation sink. (1 penalty point)
3 occurences.
- Critical: There was no soap at the back hand sink (sent PIC out to go buy hand soap). (3 penalty points)
Corrected on site.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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10/7/2015 | Followup | 75 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Cut Lemons stored in contact with culinary ice. (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)
- Critical: Raw chicken is being held at 46 °F in the make table. (6 penalty points)
- Critical: Fried tempura chicken is being held out of temperature control at 100°F on a counter. Fried rice is being held at 59°F in the make table. Egg rolls are being held at131 °F in the steam table. (6 penalty points)
3 occurences.
- Various shelf surfaces are lined with foil. Cooking equipment is lined with foil. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
- Shelving in the walk in cooler is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- Gap in vent hoods above the cook line. Shelves are damaged (1 penalty point)
2 occurences.
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- Single-use items are being re-used to hold white powdered ingredients. (1 penalty point)
- Critical: Utensils (measuring cups) are stored dirty. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Exterior surfaces of cooking equipment (microwave) are dirty. (1 penalty point)
- Critical: Three compartment faucet sink is repaired with material that is not smooth and easily cleanable. (6 penalty points)
- Spray hose left attached at mop sink below atmospheric vacuum breaker. (1 penalty point)
- Critical: Hand sink is blocked. (3 penalty points)
Corrected on site.
- The 3-compartment sink faucet is leaking. Mop sink is leaking. Food preparation sink handles are missing. Three compartment sink handles are missing. Chemical dispenser fixture is leaking. (1 penalty point)
5 occurences.
- Critical: The hand sink is not draining. (6 penalty points)
- There is an uncleanable hole in the wall under the three compartment sink. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- Paint on the cement floor of the walk in cooler is in disrepair. Tile coving near the mop sink is in disrepair. (1 penalty point)
2 occurences.
- Floor sinks are dirty. The floor is dirty in the walk-in cooler. (1 penalty point)
2 occurences.
- The hand sink is not maintained in a clean condition. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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10/5/2015 | Routine | 29 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Dried chiles are being stored in a non-food grade plastic bin. (6 penalty points)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Critical: There is no soap at the hand located in kitchen area.. (3 penalty points)
Corrected on site.
- Critical: There is no hand drying provision at the hand sink located in kitchen. (3 penalty points)
Corrected on site.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
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4/15/2015 | Routine | 70 | Advise & Educate |
- There is gap in the hood screens above grill. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Floor sinks are dirty. (1 penalty point)
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10/10/2014 | Routine | 95 | 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)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Utensils are stored in standing water. (1 penalty point)
Corrected on site.
- Food is being stored in the splash zone of the sink. (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: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
Corrected on site.
- Critical: Cooked vegetables and chicken are being held at 117-120°F in the steam table. (6 penalty points)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Critical: The handsink is being used for other purposes. (3 penalty points)
Corrected on site.
- The spray hose is in poor repair. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
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4/8/2014 | Routine | 53 | Advise & Educate |
- Unable to verify food handler training. (1 penalty point)
- (1) Food safety manager certification is expired. (2) The certified manager is not registered with SLVHD. (1 penalty point)
2 occurences.
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Rice scoops are stored in standing water. (1 penalty point)
- Food is stored uncovered and not protected. (1 penalty point)
- Potentially hazardous food is thawing in standing water. (1 penalty point)
- Critical: The chicken nuggets are holding temperature of 53 degrees F. Note: Food was held overnight at this temperature and was discarded. (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)
- Cups are stored next to the hand wash sink and subject to splash. (1 penalty point)
- Critical: (1) The interior of the ice machine is not clean. (2) The can opener is not clean. (6 penalty points)
2 occurences.
- Critical: (1) A food container is stored in the hand sink. (2) An apron and bucket is stored in the back area hand sink. (3 penalty points)
2 occurences.
- Critical: The faucet on the 3 compartment sink is in poor repair and leaking. (6 penalty points)
- The lights over the steam table are not shielded or shatterproof. (1 penalty point)
- There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- There is less than 50 foot candles of light by the stoves. (1 penalty point)
- (1) There are several damaged ceiling tiles. (2) There are damaged coving tiles. (1 penalty point)
2 occurences.
- (1) The floor in the walk-in is not clean. (2) The wall and ceiling by the make table are not clean. (1 penalty point)
2 occurences.
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3/6/2012 | Routine | 60 | Advise & Educate |
- The blade at the can opener is unclean. The microwave oven is unclean. (2 penalty points)
Corrected on site.
2 occurences.
- Critical: Hand washing station is obstructed. (3 penalty points)
Corrected on site.
- The floor sink under 3 compartment sink is unclean. (1 penalty point)
Corrected on site.
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3/29/2010 | Routine | 94 | Advise & Educate |
- Critical: The hand washing station is obstructed in back kitchen and front kitchen. (6 penalty points)
2 occurences.
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5/30/2009 | Routine | 94 | Advise & Educate |
- A rice scoop is stored in room temperature water. (1 penalty point)
Corrected on site.
- Tools are stored above cold table. (1 penalty point)
Corrected on site.
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11/17/2008 | Routine | 98 | Advise & Educate |
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