- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Dishes are being washed at the same time food is prepared in the 3-compartment sink. (6 penalty points)
Corrected on site.
- Critical: Cut cabbage is being held out of temperature control at 65°F on a counter. (6 penalty points)
Corrected on site.
- Critical: A bag of food is stored in the rear hand washing sink. (3 penalty points)
Corrected on site.
|
10/13/2015 | Followup | 82 | 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: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. The person in charge is unable to demonstrate how to calibrate a thermometer. (3 penalty points)
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Rice scoops are stored in standing water. In-use knives are stored in an unclean location between pieces of equipment. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
3 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Cut cabbage on the counter is measuring 68 degrees. (6 penalty points)
- Critical: The cooked duck hanging in the front is measuring 90 degrees. (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)
- Critical: Flour is being stored in nonfood grade containers. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. Single service items are not stored to prevent contamination. (1 penalty point)
Corrected on site.
2 occurences.
- Cardboard is being used as vent liner. (1 penalty point)
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (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 low. (6 penalty points)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
Corrected on site.
2 occurences.
- Fan covers in the walk-in cooler are dirty. Fan covers in the walk-in cooler are dirty. Fan covers in the kitchen are dirty. (1 penalty point)
3 occurences.
- Critical: A bowl of spinch is blocking the handsink. (3 penalty points)
Corrected on site.
- The faucet is leaking on the hand sink. (1 penalty point)
- Various ceiling tiles are not smooth, nonabsorbent, and easily cleanable. (1 penalty point)
- Floor sinks are dirty. (1 penalty point)
- Critical: Sanitizer solution is being stored on the top of a bucket of flour. (3 penalty points)
Corrected on site.
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10/1/2015 | Routine | 37 | Advise & Educate |
- Critical: Raw pork is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
Corrected on site.
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
Corrected on site.
- Single service items are not stored to prevent contamination. (1 penalty point)
Corrected on site.
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Single-use items are being re-used. (1 penalty point)
Corrected on site.
- Critical: Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
Corrected on site.
- Shelving in the walk-in cooler is dirty. (1 penalty point)
Corrected on site.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
Corrected on site.
|
6/29/2015 | Followup | 80 | Permit re-instated |
- 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: An employee did not wash hands between clean and dirty tasks. An employee did not wash hands before putting on gloves. (6 penalty points)
2 occurences.
- Critical: Employee food is being stored over other food in the walk-in. Employees personal beverages are not separated from food preparation areas. Employees are eating in food preparation areas. (3 penalty points)
3 occurences.
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. The person in charge is unable to demonstrate knowledge of correct procedures for cleaning and sanitizing utensils and food contact surfaces. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and maintaining the food establishment in a clean condition and in good repair. (3 penalty points)
4 occurences.
- Critical: The person in charge is not ensuring that employees are properly trained in food safety as it relates to their assigned duties. The person in charge is not ensuring that employees are properly cooking potentially hazardous food through daily oversight of the employees' routine monitoring of the cooking temperatures using appropriate temperature measuring devices. (3 penalty points)
2 occurences.
- Critical: Various fresh fruits are contaminated with duck blood. (6 penalty points)
- Critical: In the walk-in raw chicken is stored above raw beef. In the walk-in raw shrimp was stored above soy sauce containers. In the walk-in raw beef was stored above produce. In the walk-in watermelon was stored in a tray of duck blood. Raw shell eggs are stored above ready-to-eat food in a cooler. Raw chicken is stored above ready to eat foods in the cooler. (6 penalty points)
Corrected on site.
6 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Fresh produce is not being washed before serving. The watermelon that was being stored in the duck blood. (1 penalty point)
- Utensils are stored in standing water. Bowls are used for food scoops and are stored inside food containers. In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
Corrected on site.
3 occurences.
- Wiping cloths are being used to cover food in the walk-in. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: The watermelon that was stored in the duck blood was moved onto a box of fruit and jalapenos. Dishes are being rinsed in the three compartment sink, while food is being prepared. (6 penalty points)
2 occurences.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Raw seed sprouts are measuring 56 degrees on the drain board. Cut cabbage on the counter is measuring 70 degrees. The ducks are measuring 80 degrees are being hung at room temperature. The partially cooked pork belly is measuring 79 degrees and being hung at room temperature. The cut up pork being stored at room temperature is measuring 54 degrees. The garlic oil mixture being stored at room temperature is measuring 80 degrees. In the front area make-top sprouts are measuring 53 degrees. (6 penalty points)
7 occurences.
- Critical: Cooked duck in the front is measuring 100 degrees. The cooked rice is measuring 73 degrees. (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)
- Critical: Various foods liked cooked rice and cut leafy greens are being stored on the counter at room temperature for longer than 4 hours. (6 penalty points)
Corrected on site.
- Critical: Food is being stored in grocery bags. Food is being stored in non-food grade containers. Spice/tea bag restraint is made out of metal wire that is rusty. (6 penalty points)
3 occurences.
- Single service items are not stored to prevent contamination. (1 penalty point)
- Cardboard is being used as a shelf liner, and as a ceiling panel. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
2 occurences.
- A beverage cooler is being used to hold potentially hazardous foods. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Shelves throughout the kitchen are unclean to sight and touch. Interior surfaces of the ventilation hood are unclean. Interior surfaces of a reach in cooler are unclean. Surfaces of the stand mixer above the bowl are dirty. The interior of the ice machine is unclean. (6 penalty points)
5 occurences.
- Various vents are dirty. Exterior surfaces of food containers are dirty. Exterior surfaces of cooking equipment are dirty. Reach-in cooler gaskets are dirty. Non-food contact surfaces of various equipment are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
6 occurences.
- Critical: A cutting board used to cut raw meat was not washed, rinsed, and sanitized before use. (6 penalty points)
- Dirty linens are being stored on counter tops. (1 penalty point)
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Critical: Noodles are being stored in the handwashing sink. (3 penalty points)
Corrected on site.
- The handsink is leaking. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Critical: There is no soap at each hand sink used by employees. (3 penalty points)
Corrected on site.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
- There is duck blood pooling on the walk-in cooler floor. The ceiling is dirty in various areas. The floor is dirty in various areas. The floor sink beneath the 3-compartment sink is dirty. Walls are dirty in various areas. (1 penalty point)
4 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
- Various personal items are being stored throughout the establishment. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
- Critical: This establishment is closed for an Imminent Health Hazrard. (100 penalty points)
|
6/25/2015 | Critical Item | 0 | Permit Suspension |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Potentially hazardous food is thawing in standing water. (1 penalty point)
Corrected on site.
- Critical: Sprouts are being held out of temperature control at 46 °F on a counter. (6 penalty points)
- Critical: Cooked duck is being held out of temperature control at 85°F on display. (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)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. (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)
- The interior of the microwave is unclean. (1 penalty point)
- Critical: The hand sink is being used as a dump sink. (3 penalty points)
- Ceiling air vents are dusty. (1 penalty point)
|
2/26/2015 | Routine | 59 | Advise & Educate |
- Critical: Employees are eating in food preparation areas. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
2 occurences.
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. Raw pork is stored above ready to eat foods in the reach-in cooler. Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
3 occurences.
- In-use knives are stored in an unclean location between pieces of equipment. Rice scoops are stored in standing water. The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
Corrected on site.
3 occurences.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled at room temperature. (3 penalty points)
2 occurences.
- Critical: Sprouts are being held out of temperature control at 69 °F on a counter. (6 penalty points)
- Critical: Cooked duck is being held at 125°F on the grill. (6 penalty points)
- Critical: food is Stored in contact with a dish towel that is not food grade (6 penalty points)
- Cardboard is being used as shelf liner. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- Light bulbs are not shielded or shatter resistant above food preparation areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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6/13/2014 | Routine | 40 | Advise & Educate |
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Potentially hazardous food is thawing in standing water. (1 penalty point)
Corrected on site.
- 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)
Corrected on site.
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
2 occurences.
- Critical: A container of sanitizer is not labeled. (6 penalty points)
Corrected on site.
|
10/30/2013 | Followup | 84 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Rice scoops are stored in standing water. In-use knives are stored in an unclean location between pieces of equipment. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
3 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. Food is being stored on the floor in the walk in freezer. (1 penalty point)
2 occurences.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in covered containers. Potentially hazardous food is being cooled at room temperature. (3 penalty points)
2 occurences.
- Critical: Cut cabbage is being held out of temperature control at 58°F on a counter. Raw pork is drying in the kitchen and is being held out of temperature control at 58 °F on a hook. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Cooked duck is being held at 78 °F in the display case. (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)
- Critical: Potentially hazardous food, dring pork and cooked duck, is not marked or otherwise identified to indicate the time when the food was removed from temperature control. Written procedures for using time as a public health control are not available. (6 penalty points)
- Critical: Food is stored in non food grade containers. (6 penalty points)
Corrected on site.
- Clean equipment is stored on the floor. (1 penalty point)
- dean equipment is stored in the mop sink. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
2 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
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10/11/2013 | Routine | 35 | Advise & Educate |
Restaurant representatives - add corrected or new information about Chinatown Buffet, 3370 S State St, Salt Lake City, UT 84115 »