Chow Time Buffet & Grill, 2819 S 5600 W, West Valley City, UT 84120 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- Critical: Food is not protected from consumer contamination by using food guards or other effective means. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: Sanitizer concentration in the warewash machine is too weak. (6 penalty points)
Corrected on site.
|
9/3/2015 | Followup | 86 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Chicken is being held at 48°F in a reach in cooler by the grill. Rice pudding is being held at 52°F in the make table. (6 penalty points)
2 occurences.
- A buffet table cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Tongs are stored on an unclean surface. (1 penalty point)
- Steam table leaking. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
|
8/14/2015 | Followup | 89 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Potentially hazardous food is thawing in standing water. (1 penalty point)
Corrected on site.
- Critical: Chicken is being held at 45°F in a reach in cooler. Beef is being held at 46°F in a reach in cooler. Rice is being held at 43°F in the walk in cooler. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: Grill cooling unit is unable to hold potentially hazardous foods at or below 41°F. (3 penalty points)
- The steam tables are being over-filled, or they are leaking. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
- Critical: The is an unapproved shutoff valve at the dishwashing 3-compartment sink. (6 penalty points)
- Dumpster lids are left open. (1 penalty point)
- Critical: There is no soap at each hand sink used by employees. (3 penalty points)
Corrected on site.
- The floor is dirty in the walk-in cooler. (1 penalty point)
|
7/30/2015 | Followup | 68 | Conditional Approval |
- Utensils are stored in standing water. (1 penalty point)
- Potentially hazardous food is thawing in standing water. (1 penalty point)
- Critical: Food is being held at 49-52°F in a reach in cooler. (6 penalty points)
- Critical: Non food grade brushes used for oil. (6 penalty points)
Corrected on site.
- Critical: The reach iin cooler next to the rotisserie is unable to hold potentially hazardous foods at or below 41°F. (3 penalty points)
- The 3-compartment sink is not sealed to the adjacent wall. Then mop sink is not sealed to the adjacent wall. The fume hood is not sealed to the adjacent wall. (1 penalty point)
3 occurences.
- Equipment (taco condiments) is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- Gaskets are damaged on a refrigerator unit by the grill. A reach-in cooler by the rotisserie is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
- Critical: Soup bowls are not stacked to prevent contamination. (6 penalty points)
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
3 occurences.
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Critical: Handwashing sink used for food. Wiping cloths stored in hand sink. (3 penalty points)
- Critical: A hot holding unit is dripping. (6 penalty points)
- Dumpster lids are damaged. (1 penalty point)
- Upstairs floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The back door is propped open. (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)
- The floor is dirty under shelves in the walk in cooler aned freezer. (1 penalty point)
2 occurences.
|
7/17/2015 | Followup | 47 | Conditional Approval |
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