- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw chicken is being stored above whole muscle beef in the walk in cooler. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor. Food in the reach-in freezer is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
Corrected on site.
- Critical: A container of bean sprouts is being held at 50°F in the make table. (6 penalty points)
Corrected on site.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- - Pressurized cylinders are not secured. (1 penalty point)
- The filters in the stove exhaust hood arenot tight fitting. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- Critical: A dirty food service bowl is being stored in a handsink (3 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- The back door is propped open. (1 penalty point)
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
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8/27/2015 | Routine | 53 | Advise & Educate |
- Critical: An employee washed hands at the 3 compartment sink. (3 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- A flour bin is not labeled. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Critical: Shrimp is at 44 degrees in the make table. Garlic, oil, and water is at 58 in the wok area. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Knives are stored in the splash area of a handsink. (1 penalty point)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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11/18/2014 | Routine | 61 | Advise & Educate |
- Food is being stored on the floor. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
Corrected on site.
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- The floors, walls,and ceiling are not cleanable, non-absorbent, and durable around the soda bib area. (1 penalty point)
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1/28/2014 | Followup | 94 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils 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 is being stored in the splash zone of the sink. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Breaded chicken is being prepared on the floor. (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)
- Non-food contact surfaces of equipment are made of unsealed wood. Cardboard is being used as a floor liner. (1 penalty point)
2 occurences.
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Single-use items are being re-used. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Exterior surfaces of food containers are dirty. (1 penalty point)
- Critical: The handsink is being blocked by a bowl. (3 penalty points)
Corrected on site.
- The floors, walls, and ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent where the soda bibs are located. (1 penalty point)
- The back door is propped open. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- The ceiling is dirty in various areas. The floor is dirty in various areas. (1 penalty point)
2 occurences.
- Personal items are being stored on on a food preparation surface. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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1/21/2014 | Routine | 47 | Advise & Educate |
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
3 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)
- Clean equipment is not covered or inverted to prevent contamination. Single service items are stored on the floor. (1 penalty point)
Corrected on site.
2 occurences.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
- Exposed structure ventilation ducting in the downstairs storage is not smooth and easily cleanable. (1 penalty point)
- There is a gap at the top of the exterior door. (1 penalty point)
- There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
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9/24/2012 | Routine | 78 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- In use knives are stored in the splash zone of the hand sink. Rice scoops are stored in standing water. (1 penalty point)
- A container of cut raw broccoli is stored on the floor. A bag of uncooked rice is stored on the floor. Cooled, cooked chicken is stored uncovered. Carrots are stored on the floor. Cooked pasta is stored on the floor in the walk-in. (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)
- The freezers in the basement are not commercial grade. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The grease buildup on the hood vent is dripping and at a risk of contaminating food. (6 penalty points)
- The exterior surfaces of freezers are dirty. (1 penalty point)
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- An exterior door is not tight fitting. (1 penalty point)
- The floor is dirty in various areas. The floor under the grill is dirty with a large accumulation of grease and food debris. The wall next to the grill is dirty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- A cell phone is stored on an in-use cutting board. (1 penalty point)
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2/13/2012 | Routine | 67 | Advise & Educate |
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Food is being stored on the floor. (1 penalty point)
- Critical: Rice on counter measures 54°F. Note: PIC Discarded. (6 penalty points)
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. (6 penalty points)
- Pipe iS leaking and causing pooled water in basement. Faucet iS leakiig at food prep sink. (1 penalty point)
2 occurences.
- Critical: cold Water does not work at the hand Sink. (3 penalty points)
Corrected on site.
- 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)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Carpeting is installed on stairs. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
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3/24/2011 | Followup | 61 | Advise & Educate |
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Kitchen is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- . The faucet is leaking on the food preparation sink. (1 penalty point)
- Critical: Walkin cooling system water drained into the bucket not into the sewer. (3 penalty points)
- Light bulbs are not shielded or shatter resistant above food preparation areas. (1 penalty point)
- Stairs covering, backdoor tiles are in disrepair. There are a few piece of broken tiles in the kitchen. (1 penalty point)
- Carpeting is installed in stairway. (1 penalty point)
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2/1/2011 | Followup | 84 | |
- 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: Person in charge is unable to demonstrate proper knowledge of cooling methods or food safety. (6 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the reach-in cooler. (6 penalty points)
- In-use utensils are stored with handles in contact with food. Rice scoops are stored in standing water. (1 penalty point)
2 occurences.
- Staplers and staples are stored above food. (1 penalty point)
- Food is not covered to prevent contamination. (1 penalty point)
- Raw meat was rinsed in the mop sink. (3 penalty points)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Cooked chickenis being held out of temperature control at 55 °F on a counter. (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. (6 penalty points)
- Single service items are stored on the floor. Single service items are not stored to prevent contamination. Shoes are stored above single use items. Clean equipment is stored under dirty cups and plates. (1 penalty point)
4 occurences.
- Single service items are stored beneath sewer lines. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. Cardboard is being used as shelf liner. (1 penalty point)
2 occurences.
- Freezers in the basement are not commercial grade. (1 penalty point)
- The probe thermometer is not accurate by 6 degrees F. (1 penalty point)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. The condenser in the walk in is in disrepair. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The vent hood is dirty. (3 penalty points)
- Reach-in cooler gaskets are dirty. (1 penalty point)
- Critical: There is no hand sink convenient and accessible to the food preparation area. (6 penalty points)
- The faucet is leaking on the hand sink. (1 penalty point)
- The dumpster area is not maintained clean. (1 penalty point)
- 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.
- Single service items are stored in an open to 'structuralizing (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- There is no soap at the hand sink. (3 penalty points)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
- There is insufficient light intensity in the basement storage and in the kitchen. (1 penalty point)
- Items unnecessary for operation of the restaurant are cluttering the restaurant. (1 penalty point)
- Carpeting is installed in a food storage area. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
- Critical: Chemicals are stored next to food equipment. (6 penalty points)
Corrected on site.
|
1/27/2011 | Followup | 15 | |
- Unable to verify all food employees have a current food handler card. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Raw eggs are stored next to and above ready to eat foods in the walk in cooler. (3 penalty points)
- Lemon bowl is stored on culinary ice. (1 penalty point)
- 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. Utensils are stored in standing water. (1 penalty point)
3 occurences.
- A wet cloth is stored on top of cooked chicken. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A bag of rice is being stored on the floor. Raw meat is stored above other foods in the freezer. A container of food is being stored on the floor in the walk in cooler. Food in the kitchen is not covered to prevent contamination. (1 penalty point)
4 occurences.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods are not date-marked in the walk-in cooler. (6 penalty points)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Sponges are being used in the warewash process in the restaurant. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- Shelving is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- The condenser pipe in the walk in cooler is repaired with tape and is draining into a bucket. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: The interior of the large ice machine is unclean. The interior of the small ice machine is unclean. (6 penalty points)
2 occurences.
- shelving in the walk in cooler is dirty. (3 penalty points)
- The interior of the microwave is unclean. (3 penalty points)
- Reach-in freezer handles are dirty. (1 penalty point)
- The faucet is leaking on the hand sink. The faucet is leaking on the mop sink. (1 penalty point)
2 occurences.
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Single service items are stored in a room with open to structure ceiling. (1 penalty point)
- There is no soap at the hand sink. (3 penalty points)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
- Floors in the dry storage area are not smooth, non-absorbent, and easily cleanable. (1 penalty point)
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (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)
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1/24/2011 | Routine | 13 | Advise & Educate |
Restaurant representatives - add corrected or new information about Fortune Cuisine, 652 E Union Square St, Sandy, UT 84070 »