- Critical: Food is not all covered in walk-in. (6 penalty points)
- Bowl lacking a handle is stored in food for use as a food scoop. (1 penalty point)
- Boxes/containers of food are on floor of walk-in. (1 penalty point)
- Critical: Cut leafy greens measure 45 F at cold table. Cream dessert in pan on ice measures 56 F Cut leafy greens and sprouts measure 49 F at cold buffet table. (6 penalty points)
3 occurences.
- Cutting boards are scored. (1 penalty point)
- Critical: Valve is installed downstream of a non-continuous pressure rated vacuum breaker valve. (6 penalty points)
- Light bulbs above warewash area are not shielded and do not appear shatter resistant.. (1 penalty point)
- Hand wash sign is not at each handsink used by employees. (1 penalty point)
- Areas of floor are not clean. (1 penalty point)
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10/12/2015 | Routine | 76 | Advise & Educate |
- Spaces beneath floors of buffet table cabinets and floors of beverage fountain cabinets are not sealed to be easily cleanable and to eliminate harborage conditions. (1 penalty point)
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2/25/2015 | Critical Item | 99 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Eggs were being stored on the floor. Food in the walk-in cooler is not covered to prevent contamination. (2 penalty points)
2 occurences.
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- The shelves in the walk-in are in disrepair. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior lid of the ice machine is dirty. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- There are redisures inbetween the spaces of equipment. (1 penalty point)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
Corrected on site.
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Areas of the floor are missing grout. Various floor surfaces are damaged. Various walls are damaged. (3 penalty points)
3 occurences.
- The floor is dirty in various areas. The wall is dirty in various areas. The ceiling is dirty in various areas. (3 penalty points)
3 occurences.
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2/2/2015 | Routine | 66 | Advise & Educate |
- 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)
Corrected on site.
- Critical: The potato salad was measuring out of temperature and was discarded. (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)
- The spray novel is being repaired by a plastic bag. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. The Eletrolux is dirty. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The canopener is unclean to sight and touch. (6 penalty points)
5 occurences.
- Fan covers in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
3 occurences.
- Critical: An employee used the hand washing sink to fill and dump a container. (3 penalty points)
Corrected on site.
- The faucet is leaking on the food preparation sink. The faucet is leaking on the hand sink. (1 penalty point)
2 occurences.
- The back door is propped open. (1 penalty point)
- The floor tiles in the dish area are in disrepair. Areas of the floor are missing grout. And the grout is really low and is causing puddling of water on the floor. (1 penalty point)
- The floor is dirty in various areas. ( Freezer ). The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
3 occurences.
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
Corrected on site.
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1/7/2015 | Followup | 57 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: An employee washed hands in a sink with not handwashing sign, no soap, and no paper towels. The employee dried hands on apron. (3 penalty points)
- Critical: An employee red bull is stored next to clean dishes. Employees are eating in food preparation areas. (3 penalty points)
2 occurences.
- Critical: The person cooking at the grill said he will cook chicken medium rare. The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. Cooling noodles. (3 penalty points)
2 occurences.
- Critical: The person in charge is not ensuring that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing. (3 penalty points)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler in a big puddle of dirty water. Food in the walk-in cooler is not covered to prevent contamination. A bag of onions are being stored on the floor. (1 penalty point)
3 occurences.
- Critical: Sesame oil and food coloring are being stored on the saw being used to cut raw meat. There is still raw meat juice on the equipment. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: The raw sprouts are measuring 62 degrees. The cooked ham is measuring 59 degrees. The potatoe salad is measuring 56 degrees. The cooked noodles on the buffet line are measuring 56 degrees. Raw sprouts on the buffet line are measuring 57 degrees. Raw tomatoes on the buffet line are measuring 58 degrees. The cooked noodles are measuring 56 degrees. (6 penalty points)
7 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)
- Critical: Foods of animal origin that may be served undercooked to order are not asterisked to a written consumer advisory. The menu lacks asterisks to denote animal foods that may be served undercooked. (6 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)
- Dishes are being stored wet. The ice scoop is not stored to protect from contamination. (1 penalty point)
2 occurences.
- The spray nozzle is being repaired by a plastic bag. The potato peeler is being repaired with tape. (1 penalty point)
2 occurences.
- The can opener blade is in disrepair. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- The ambient air temperature of the walk-in is measuirng 47 degrees. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Critical: The Electrolux is unclean. The clean dishes coming out of the dish machine are being stored next to dirty dishes. The interior of the ice machine is unclean. Surfaces of the stand mixer above the bowl are dirty. The canopener is unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Shelves in the walk-in cooler are unclean to sight and touch. (6 penalty points)
7 occurences.
- Exterior surfaces of food containers are dirty. Fan covers in the walk-in cooler are dirty. Reach-in cooler handles are dirty. Exterior surfaces of cooking equipment are dirty. Non-food contact surfaces of various equipment are dirty. Exterior surfaces of food containers are dirty. (1 penalty point)
6 occurences.
- Critical: Employee used the handsink to wash the scrapper for the BBQ. Vegetables are being washed/prepped in the handsink. The handsink by the dish is being used to store a dish scrubbie. (3 penalty points)
2 occurences.
- Critical: Various faucets are in disrepair. (6 penalty points)
- The back door has a big gap under the door. (1 penalty point)
- Critical: There is no soap at each hand sink used by employees. (3 penalty points)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
- An employee purse is being stored in a food prep area. (1 penalty point)
- The floor tile in the dish area is in dish repair. The stainless stell is fffalling off the wall and is being repaired with cardboard. (1 penalty point)
2 occurences.
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. Floor sinks are dirty. (1 penalty point)
3 occurences.
- The mop is not hung to air dry. (1 penalty point)
- The hand sink is not maintained in a clean condition. (1 penalty point)
- In various areas the coving is rotting off the walls. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
- Critical: A big spray continer is not labeled with the common name. (6 penalty points)
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1/6/2015 | Routine | 0 | Advise & Educate |
- Critical: Food employee is walking through warewashing area while drinking from an uncovered beverage container. (3 penalty points)
Corrected on site.
- Critical: Person in charge failed to ensure that employees are using proper methods to rapidly cool Time/temperature control for safety food. (3 penalty points)
- Critical: Flats of raw shelled eggs are stored on top of and in contact with container of ready to eat cabbage in walk-in. (6 penalty points)
Corrected on site.
- Food scoop handle is in contact with uncooked chicken. (1 penalty point)
- Containers of food are on floor of walk-ins. (1 penalty point)
- Critical: Meat reportedly cooked last night per person in charge measures 46 to 53 F in covered/wrapped containers in walk-in where other uncooked food measures 44 F, indicating failure to rapidly cool per regulation. (6 penalty points)
Corrected on site.
- Critical: Meats reportedly cooked last night are found at 46 F to 53 F in various tightlly covered/wrapped containers in walk-in where uncooked food measures 44 F, (3 penalty points)
- Critical: Milk measures 44 F in walk-in. Uncooked meat measures 46-47 F in a second walk-in. Uncooked chicken measures 47F in a reach-in. (6 penalty points)
3 occurences.
- Non-portable equipment (Hand sink, metal back splash of warewash equipment) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Walk-in door does not seal and latch. Hot cabinet door latch does not latch. (1 penalty point)
- Critical: Underside of lids above ice bins and interior surfaces of ice bins at ice machines are not clean. (6 penalty points)
2 occurences.
- Critical: Hose attached to water spigot at sink in warewash area falls below flood rim and lacks vacuum breaker protection. (6 penalty points)
- Hose bib in warewash area lacks vacuum breaker protection. Hose at water spigot of sink is wrapped with plastic and a towel. (1 penalty point)
2 occurences.
- Solid door to the outside is propped open. (1 penalty point)
- Areas of wall and ceiling are not repaired to be smooth and easily cleanable. (1 penalty point)
- Areas of wall and floor are not clean. (1 penalty point)
- Coving is not at all floor-wall junctures in food operation area. (1 penalty point)
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5/23/2014 | Routine | 52 | Advise & Educate |
- Critical: Food handler did not wash hands before placing new gloves on hands. (6 penalty points)
Corrected on site.
- Critical: Desserts and other foods are not covered in walk-ins. (6 penalty points)
- Tong grips are in contact with ready to eat food at cold buffet table. (1 penalty point)
- Containers of food are on floor of walk-ins. (1 penalty point)
- Critical: Imitation crab and sprouts measure 47 F at mongolian barbeque buffet table. (6 penalty points)
- Critical: Baked pizza measures 124 f under heat lamp and cream dessert measures 47 F on table top, out of temperature control and lack a written time of service / discard and a written procedure describing how " time control " is used in lieu of temperature control. (6 penalty points)
- Floor of reach-in in cooking area is covered with cardboard remnant which creates surfaces that are not smooth and non-absorbent. (1 penalty point)
- Compressor cover is missing from reach-in, leg is broken on single compartment prep sink, seal on door of hot cabinet is damaged and cart is wrapped with electrical wire. (1 penalty point)
- 'Cutting boards are scored. (1 penalty point)
- Critical: Interior food contact surfaces of ice bin at ice machine are not clean. Can opener blade is not clean. Cutting boards are not clean. (6 penalty points)
3 occurences.
- Critical: Hand wash sinks in employee toilet rooms do not attain 100 f water temperature within 30 seconds of actuating flow of water. (3 penalty points)
- Rinse nozzle water supply conduit is wrapped in plastic wrap and held suspended with string. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of floor, wall and ceiling are not repaired to be smooth and easily cleanable. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
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11/12/2013 | Routine | 58 | Advise & Educate |
- Critical: Uncovered employee beverage is on prep table. (3 penalty points)
Corrected on site.
- .A bowl without a handle is stored in contact with food and used as a food scoop. (1 penalty point)
Corrected on site.
- Wet wiping cloth is not stored in sanitizer solution. (1 penalty point)
- Critical: Imitation crab measures 49F at cold table in front of mongolian cook top. Cooked and cooled pasta, prepared last night per person in charge, measures 47F at top of cold table. (6 penalty points)
2 occurences.
- Non-portable equipment (hood , ice machine) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Interior surfaces on floor of dessert reach-in have cracks and compressor cover is missing from reach-in. Device fabricated to hold rinse nozzle to ceiling to prevent nozzle from falling below flood rim of sink, is not smooth. (1 penalty point)
2 occurences.
- Cutting boards are scored. (1 penalty point)
- Critical: Measurable sanitizer is not detected with test paper in contact with wet wiping cloth. (6 penalty points)
- Critical: Underside of lids above ice at ice machine are not clean. (6 penalty points)
- Shelving in walk-ins is not clean and floor of metal cabinetry in service area is not clean. (1 penalty point)
- Critical: Handsinks in toilet room do not attain minimum of 100 F within 30 secondsj (3 penalty points)
- Water is leaking from a water line below a 3 compartment sink. (1 penalty point)
- Ceiling tiles in service area are not all smooth and non-absorbent. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Drain line is on floor. (1 penalty point)
- Areas of wall, ceiling and floor are not maintained to be smooth and easily cleanable. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
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5/10/2013 | Routine | 64 | Advise & Educate |
- Critical: Desserts are stored uncovered in reach-in. (6 penalty points)
- Containers of food are on floor. (1 penalty point)
- Critical: Raw shelled eggs stored out of temperature control next to food mixer measure 44 F and are not identified with a written time of discard. (6 penalty points)
- Non-portable equipment ( buffet tables) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Wire shelves in reach-in show signs of corrosion. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Critical: Interior surfaces of reach-in above uncovered desserts are not clean. Undersides of lids above ice at ice machine are not clean. (6 penalty points)
2 occurences.
- Wire shelves in reach-ins and dry storage area are not clean. Exterior surfaces of reach-in and warming cabinet are not clean. (1 penalty point)
2 occurences.
- Valve is installed downstream of a non-continuous pressure vacuum breaker valve at curbed cleaning facility, (1 penalty point)
- •Ceiling is not all smooth and non-absorbent above service area. (1 penalty point)
- Less than 50 foot candles of of light are measured at various food prep surfaces. (1 penalty point)
- Areas of floor, wall and ceiling are not maintained to be smooth and easily cleanable. (1 penalty point)
- 'Areas of floor, wall and ceiling are not clean. (1 penalty point)
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1/9/2013 | Routine | 72 | Advise & Educate |
- .Containers of white powdered food are not marked with common name of food. (1 penalty point)
- Handle of food scoop is touching uncooked chicken. (1 penalty point)
Corrected on site.
- .Containers of food in walk-in are not covered. (1 penalty point)
- Critical: Cooked and cooled noodles measure 44F at cold table near steam table. (6 penalty points)
- .Cutting boards are scored. (1 penalty point)
- Critical: .Underside of lid above ice is not clean. (6 penalty points)
- .Areas of acoustical ceiling above food service areas are not smooth and easily cleanable. (1 penalty point)
- Light bulbs above buffet tables are not all shielded/shatter resistant. (1 penalty point)
- Areas of floor, wall and ceiling are ot maintained to be smooth and easily cleanable. (1 penalty point)
- .Areas of floor and ceiling are not clean. (1 penalty point)
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7/6/2012 | Routine | 80 | Advise & Educate |
Restaurant representatives - add corrected or new information about Chinese Gourmet, 4425 S State St, Murray, UT 84107 »