El Dorado Seafood, 1906 W 3500 S, West Valley City, UT 84119 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- Critical: Shellstock tags are not being kept for at least 90 days (operator will not serve oysters until shellstock tags are available). (3 penalty points)
- Critical: There is no written agreement or statement from the fish supplier stipulating that shrimp have been frozen and stored at temperatures required to achieve parasite destruction (operator will not serve raw shrimp until verification of parasite destruction letter is received). (3 penalty points)
|
4/23/2015 | Followup | 94 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
Corrected on site.
- Critical: Employees are eating in food preparation areas. (3 penalty points)
- Critical: Shellstock tags are not being kept for at least 90 days. (3 penalty points)
- Critical: Raw fish is being stored above ready to eat foods in a reach Raw meat is stored above ready-to-eat foods in the reach-in cooler. (6 penalty points)
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- 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. (1 penalty point)
- Critical: Raw fish that is served in ready-to-eat form has not been frozen and stored at a temperature sufficient to achieve parasite destruction. (6 penalty points)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Cooked octopus is being held out of temperature control at 59°F on a counter. Cooked shrimp is being held at 51°F in the make table. (6 penalty points)
2 occurences.
- Critical: -Molcajetes are being used without a metal liner. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Utensils are not stored to protect lip surfaces. (1 penalty point)
Corrected on site.
- Various surfaces are lined with foil. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Wire shelves in a reach-in are rusted no longer smooth, easily cleanable, and non-abosrbent. (1 penalty point)
- Bottom of reach-in refrigerator is dirty. (1 penalty point)
- Critical: Food containers are not cleaned at a frequency necessary to preclude accumulation of soil. (6 penalty points)
- Critical: Hand sink is being used as dump sink. (3 penalty points)
Corrected on site.
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- The mop is not hung to air dry. (1 penalty point)
- Employee persdonal items are being stored on top of food. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: Chemicals are stored above food equipment. (6 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
4/17/2015 | Routine | 22 | Advise & Educate |
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