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 meat is stored above ready-to-eat foods in the reach-in cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
|
11/5/2015 | Followup | 87 | Advise & Educate |
- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw shell eggs and raw shrimp are stored above ready-to-eat food in a cooler. Raw meat is stored above ready-to-eat foods in another reach-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)
- Food in a reach-in freezer is not covered. (1 penalty point)
- Critical: Dishes are being washed in the mop sink. (6 penalty points)
- Critical: Cooked noodles is being held out of temperature control at 48°F on a counter. Tofu and various foods are being held at 43°F in a reach in cooler. (6 penalty points)
2 occurences.
- Critical: Cooked leafy greens are being held out of temperature control at 82°F on a counter. (6 penalty points)
Corrected on site.
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Cardboard is being used as shelf liner. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. 43 was measured. (1 penalty point)
- Critical: Sanitizer concentration in the warewash machine is too weak. (6 penalty points)
- Single-use items are being re-used. (1 penalty point)
- Critical: The knife holders are dirty. (6 penalty points)
- Non-food contact surfaces of various equipment are dirty. Caulking is dirty on a preparation table. (1 penalty point)
2 occurences.
- Critical: A bowl is stored in the front hand washing sink. (3 penalty points)
Corrected on site.
- Dumpster lids are left open. (1 penalty point)
- The dumpster area is not maintained clean. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- An employee phone is stored with food equipment. (1 penalty point)
Corrected on site.
|
11/2/2015 | Routine | 44 | Advise & Educate |
- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Rice scoops are stored in standing water. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. Food in the storage room is not covered to prevent contamination. (1 penalty point)
Corrected on site.
2 occurences.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- 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: Food is being stored in non-food grade containers. (6 penalty points)
- Parchment paper is being used as shelf liner. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Reach-in cooler handles are dirty. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
2/26/2015 | Routine | 71 | Advise & Educate |
- Critical: Employees are eating in food preparation areas. (3 penalty points)
- Critical: A raw meat package is stored in contact with with ready-to-eat food in the reach-in cooler. (6 penalty points)
- A container of food is being stored on the floor. Food in the storage room is not covered to prevent contamination. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Sprouts are being held at 46°F in the make table. (6 penalty points)
- Critical: Hot dog rolls are being held at 85 °F in a display warmer. (6 penalty points)
- Food equipment is stored in the mop sink. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The interior of the ice machine is unclean. (6 penalty points)
3 occurences.
|
6/13/2014 | Routine | 70 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: A raw meat package is stored in contact with with ready-to-eat food in the walk-in cooler. (6 penalty points)
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- The ice scoop is stored with the handle in contact with culinary ice. Rice scoops are stored in standing water. (1 penalty point)
2 occurences.
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Cooked rice is being held out of temperature control at 70°F on a counter. Cooked hot dog pastiers are being held at 80°F in a warm display case. (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)
- Single service items are stored in the splash zone of a hand sink. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- Reach-in cooler handles are dirty. (1 penalty point)
- Light bulbs are not shielded or shatter resistant above food preparation areas. (1 penalty point)
- The back door is propped open. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
1/16/2013 | Routine | 62 | |
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