- Unable to verify food handler cards. (1 penalty point)
- Critical: Unable to verify Servsafe certificate. (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: Surfaces are unclean inside the soda gun nozzles. The interior ceiling of the ice machine is unclean. (6 penalty points)
2 occurences.
- The exterior bar is dirty. Soda gun holders are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: There are no hand sinks in side bars. (6 penalty points)
- Critical: A pitcher is stored in the hand sink. (3 penalty points)
- Critical: Hot water handle for back hand sink is in disrepair. (6 penalty points)
- Various floor, wall, and ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
3 occurences.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- The floors and walls are dirty in various areas. (1 penalty point)
2 occurences.
- Nonfunctional equipment is stored in the kitchen. The kitchen is cluttered with equipment. (1 penalty point)
- Packaging for hookah is not available to show it is an herbal product. (1 penalty point)
|
7/11/2015 | Routine | 59 | Advise & Educate |
| No violation noted during this evaluation. | 2/12/2015 | Critical Item | 100 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Raw shrimp are stored above ready-to-eat food in a cooler. (6 penalty points)
- Critical: A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The soda gun and holster are unclean. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- The exterior bar is extremely unclean. The interior of the reach in beer cooler is unclean with mold. (1 penalty point)
2 occurences.
- Critical: There is no hand sink convenient and accessible to mixing area and outside area. (6 penalty points)
2 occurences.
- Critical: A hand sink is used for other purposes than hand washing. (3 penalty points)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Critical: There is no hot water at the hand sink. (3 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
3 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
- The back door is propped open. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- There is insufficient light intensity in the food storage area. (1 penalty point)
- A large hole is present behind the cabinet. Various floor surfaces are damaged. Various ceiling surfaces are damaged. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- Critical: Mouse droppings are present. (6 penalty points)
- Packaging for hookah is not present to verify that it is herbal sheesha. (1 penalty point)
|
2/20/2014 | Routine | 48 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: An employee drink is stored in culinary ice. (6 penalty points)
- Critical: Invoices are not available for the inspector to view. (3 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- There is no hand drying provision at the Sushi hand sink. (3 penalty points)
- Restrooms lack hand washing signage. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
|
5/10/2012 | Routine | 68 | Advise & Educate |
- Critical: Facility lacks documentation that shows that fish (salmon,flying fish eggs, scallop, etc.)served raw has been properly treated for parasite destruction or that shows fish is exempt from needing to be treated for parsite destruction. (6 penalty points)
- Facility is not retaining documents that show fish have been treated for parasite destruction 90 calendar days beyond the time of service or sale of the fish. (3 penalty points)
- Critical: Sushi rice noted at 71*F. No discard time noted or a written procedure explaining the safe use of time as a public health control. (6 penalty points)
- Critical: Menus lack consumer advisory for fish items served raw. (6 penalty points)
- Facility lacks chlorine test strips. (1 penalty point)
- Critical: Low temperature warewash machine is not dispensing any sanitizer . (6 penalty points)
- Critical: Soda bar guns and holster(s) noted soiled. (6 penalty points)
- Bottom shelf in Victory fridge is soiled. (1 penalty point)
- Floor in warewash room is no longer smooth, easily cleanable, and non-absorbent. (1 penalty point)
- Hand sink in warewash room lacks soap. (3 penalty points)
- Bar hand sink lacks paper towels. (3 penalty points)
- Various areas of walls and flooring noted soiled. (1 penalty point)
- Critical: Not all chemical spray bottles are labeled. (6 penalty points)
|
11/10/2010 | Routine | 51 | Advise & Educate |
- Unable to verify that all food service workers have a current food handler card. (1 penalty point)
- Sliced lemons,limes,and cherries on bar counter are not covered. A bag of rice is stored on the floor in the sushi bar area. (1 penalty point)
- Critical: Low temperature warewash machine is not dispensing any sanitizer. (6 penalty points)
- Critical: Soda bar guns and holsters are soiled. (6 penalty points)
- Bottom shelf in Victory fridge is soiled. Bottom shelf in bar fridge is soiled. (2 penalty points)
Corrected on site.
2 occurences.
- Critical: A bowl is stored in the hand sink in the sushi bar area. (3 penalty points)
- Floor in warewash room is no longer smooth, easily cleanable, and non-absorbent. (1 penalty point)
- Hand sink in bar area lacks paper towels. (3 penalty points)
- Bar floor is soiled. (1 penalty point)
- Hand sink in warewash room is soiled. (3 penalty points)
Corrected on site.
- Critical: A couple of spray bottles containing chemicals are not labeled. (6 penalty points)
Corrected on site.
|
3/24/2010 | Routine | 67 | Advise & Educate |
- Not all food service workers have a food handler card. (1 penalty point)
- Critical: An employee at the bar is drinking out of an open cup. (6 penalty points)
- Sliced limes, cherries, and olives on bar counter are not covered. (1 penalty point)
- Critical: Sushi rice in container at sushi bar noted at 91*f. (6 penalty points)
- Critical: Plastic container for sushi rice is broken and cracked. (3 penalty points)
- A dirty pot is stored on the floor next to the 3 compartment sink in the sushi bar area . (1 penalty point)
- There is no splashguard between the hand sink and the 3 compartment sink in the sushi bar area. (1 penalty point)
- Door cover to ice machine is in disrepair. (1 penalty point)
- Critical: A small portion of the ice shield in the ice machine is soiled. (6 penalty points)
Corrected on site.
- Atmospheric vacuum breaker at mop sink is heavily taped. (1 penalty point)
- Light bulbs above sushi prep area are not shielded or shatterproof. (1 penalty point)
- Some of the paint in the back room is flaking off of the floor. (1 penalty point)
- Interior wall of bar is soiled. (1 penalty point)
|
7/1/2009 | Routine | 70 | Advise & Educate |
- Unable to verify that establishment has a certified food safety manager on staff. (1 penalty point)
- Critical: Sushi rice stored on counter noted at 60*f. (6 penalty points)
- The sushi bar handsink is not properly attached to the wall. Also bar handsink. (1 penalty point)
- Duct tape observed on atmospheric vacuum breaker at mop sink. (1 penalty point)
- Critical: A chemical spray bottle stored beneathe the sushi prep counter is not labeled. (6 penalty points)
|
11/6/2008 | Routine | 85 | Advise & Educate |
- Unable to verify that the certified manager is registered with the SLVHD. (1 penalty point)
- Critical: Open employee drinks are stored by the sushi prep counter. (6 penalty points)
- A box of seafood is stored on the floor in the walk-in fridge. Lime and lemon wedges observed on bar counter not covered. (2 penalty points)
2 occurences.
- Critical: Sushi rice noted at 96°F. (6 penalty points)
- The hand sink in the sushi bar area is not properly attached to the wall. The bar hand sink is not properly attached to the wall. (2 penalty points)
2 occurences.
- Water observed leaking from atmospheric vacuum breaker at mop sink. (1 penalty point)
- Critical: A chemical spray bottle stored in the back room is not labeled. (6 penalty points)
|
2/12/2008 | Routine | 76 | Advise & Educate |
Restaurant representatives - add corrected or new information about Circle Lounge, 328 S State St, Salt Lake City, UT 84111 »