- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food (sushi salmon) in a cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Food (rice) is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Food is being stored in non-food grade containers (grocery bags). (6 penalty points)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: The hand sink in the drink service area is blocked by food equipment. (3 penalty points)
Corrected on site.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- The floor is dirty beneath cooking equipment. The wall is dirty beneath the ware washing area. (1 penalty point)
2 occurences.
|
4/14/2015 | Followup | 77 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. Employee food is stored above food served to the public, in the walk-in cooler. (3 penalty points)
Corrected on site.
2 occurences.
- Critical: Raw shell eggs are stored above ready-to-eat food (cooked rice) on a shelf. Raw meat (shrimp) is stored above ready-to-eat foods (sauces, butter, garlic) in a reach-in cooler. Raw fish and raw shelled eggs are stored above ready to eat foods in the front reach-in cooler. (6 penalty points)
Corrected on site.
3 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. In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
Corrected on site.
2 occurences.
- Napkins are stored in contact with food, in the sushi area. (1 penalty point)
Corrected on site.
- Food (raw meat) is being stored on the floor in the walk in freezer. Food (rice) is being stored on the floor. Food in the dry storage is not covered to prevent contamination. Food (carrots) is being stored on the floor in the walk in cooler. (1 penalty point)
Corrected on site.
4 occurences.
- Critical: Food is stored in the splash zone of the hand sink. (6 penalty points)
- Critical: There is no written agreement or statement from the fish supplier stipulating that fish (red snapper, octopus) have been frozen and stored at temperatures required to achieve parasite destruction. (3 penalty points)
Corrected on site.
- Potentially hazardous food (chicken, scallops) is thawing at room temperature. (1 penalty point)
Corrected on site.
- Critical: Raw shelled eggs are being held out of temperature control at 63°F on a shelf. Garlic and oil mixture is being held out of temperature control at 68°F on a counter. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Non-acidified rice is being held out of temperature control at 55°F on a counter. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- A cutting board is scored. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: Clean equipment is stored on the floor. Shelves in the walk-in cooler are dirty to sight and touch. (6 penalty points)
Corrected on site.
2 occurences.
- Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. Exterior surfaces of cooking equipment are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
4 occurences.
- Critical: Wood and sharpening stones are stored in the hand sink. (3 penalty points)
Corrected on site.
- Various ceiling surfaces where dry goods are stored are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- A waste receptacle is not provided at each handwashing sink. (1 penalty point)
- The ceiling is dirty in various areas. The floor is dirty beneath cooking equipment. Walls are dirty in various areas. Floor sinks are dirty. (1 penalty point)
4 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Numerous dead spiders and flies are not being removed from the premise. (1 penalty point)
- Critical: A home improvement style drill is being used to mix food. (6 penalty points)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
4/6/2015 | Routine | 22 | Advise & Educate |
- Critical: Garlic and oil mixture is being held out of temperature control. (6 penalty points)
Corrected on site.
- Critical: Some menu items that are served raw are not marked with an asterisk. (6 penalty points)
- Surfaces of fryers and other equipment are dirty to sight and touch. (1 penalty point)
|
12/5/2014 | Followup | 87 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. Raw beef is stored above other raw fish with lower required cooking temperatures. Raw sushi food preparation surfaces are not separate from cooked shush food preaparation surfaces. (6 penalty points)
Corrected on site.
3 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Culinary ice is being used to cold hold lemons. (6 penalty points)
Corrected on site.
- In-use knives are stored in an unclean location between pieces of equipment. In-use utensils are stored with handles in contact with food. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
3 occurences.
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: There is no written agreement or statement from the fish supplier stipulating that fish have been frozen and stored at temperatures required to achieve parasite destruction. (3 penalty points)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
Corrected on site.
- Critical: Garlic and oil mixture is being held out of temperature control at 54°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. (3 penalty points)
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. Cardboard is being used as shelf liner. Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
3 occurences.
- Potentially hazardous foods are being stored in a beverage cooler. Domestic style freezer is not durable for commercial use. (1 penalty point)
2 occurences.
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Metal strainers are damaged and in poor repair. A light has gone out in the ventilation hood. (1 penalty point)
2 occurences.
- 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)
- Single-use items are being re-used. (1 penalty point)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. Interior surfaces of the ventilation hood are unclean. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
3 occurences.
- Fan covers in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- Critical: The hand sink is being used for other purposes. (3 penalty points)
Corrected on site.
- The spray nozzle by the ware wash machine is leaking. (1 penalty point)
- Critical: There is no hot water at the hand sink next to the grill. (3 penalty points)
- Various ceiling surfaces in the back food storage area are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Lights in the back food storage area are not shielded or shatterproof. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
Corrected on site.
- Coving throughout the kitchen is damaged. The wall in the back food storage area is damaged. (1 penalty point)
2 occurences.
- Floor sinks are dirty. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A hand drill is being used to mix tempura batter. (6 penalty points)
- Personal care items are being stored with food equipment. (1 penalty point)
|
12/3/2014 | Routine | 17 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Canned and bottled beverages are being stored in culinary ice. (6 penalty points)
Corrected on site.
- 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.
- Critical: A large container used for rice is being stored in the mop sink. (6 penalty points)
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- The freezer in the sushi area is not commercial grade. (1 penalty point)
- Pressurized cylinders are not secured. (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)
- The ceiling air vent is missing a cover. (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)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
- The 3-compartment sink faucet is leaking. (1 penalty point)
- There is no soap at each hand sink used by employees. (3 penalty points)
Corrected on site.
- The floor is dirty in the walk-in cooler. (1 penalty point)
- Ceiling air vents are dusty. (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)
|
8/7/2013 | Routine | 34 | Advise & Educate |
- 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)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Sushi rice is being held out of temperature control at 92°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. (3 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Flashing in the kitchen is damaged and needs to be repaired. Wood shelves are damaged (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: The hand sink is blocked. (3 penalty points)
Corrected on site.
- There is no soap at the hand sink. (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
5/2/2013 | Routine | 61 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper cooling procedures for potentially hazardous foods. (3 penalty points)
- Critical: Raw shell eggs are stored adjacent to ready-to-eat food in a cooler. (6 penalty points)
- The ice scoop is stored with the handle in contact with culinary ice. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: A large rice container is being stored in the mop sink. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
Corrected on site.
- Critical: Raw eggs are being held at 69F. (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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Dirty utensils are being stored with clean utensils. (1 penalty point)
Corrected on site.
- 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)
- The light in the walk-in cooler is out. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Dishes are not being sanitized after cleaning. (6 penalty points)
Corrected on site.
- Critical: The hand sink is blocked. (3 penalty points)
Corrected on site.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
8/22/2012 | Routine | 46 | Advise & Educate |
| No violation noted during this evaluation. | 5/10/2012 | Followup | 100 | Permit re-instated |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees personal beverages and food are not separated from food preparation areas. (3 penalty points)
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. (3 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Clean utensils are stored with unclean utensils. (1 penalty point)
- 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 in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Raw shrimp was cooked to 130°F and did not meet cooking requirements. (6 penalty points)
- Critical: There is no written agreement or statement from the fish supplier (China Market) stipulating that fish have been frozen and stored at temperatures required to achieve parasite destruction. Records of freezing time and temperature for raw or undercooked fish served in ready-to-eat form are not being retained at the food establishment for at least 90 days. (6 penalty points)
2 occurences.
- 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 in covered containers. (3 penalty points)
- Critical: Potentially hazardous foods are being held at 48-50 °F in the walk in cooler. Pot stickers are being held at 61 °F in the make table. (12 penalty points)
2 occurences.
- Critical: Sushi rice being held out of temperature control at 108 °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. (3 penalty points)
- Critical: Foods of animal origin that may be served undercooked to order are not asterisked to a written consumer advisory. (6 penalty points)
- Cardboard is being used as shelf liner. (1 penalty point)
- A beverage refrigerator is being used to store potentially hazardous foods. (1 penalty point)
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
- The mop sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Critical: Food contact surfaces are dirty. (6 penalty points)
- Critical: The dish machine is not sanitizing. (6 penalty points)
Corrected on site.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The faucet is leaking on the hand sink. (1 penalty point)
- Critical: There is no hot water at the hand sink. (6 penalty points)
- The dumpster area is not maintained clean. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- There is no soap at the hand sink. (3 penalty points)
- Soap is provided at three sinks used for food preparation. (1 penalty point)
- The restroom ventilation is not working. (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)
- 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)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: The restaurant was closed due to imminent health hazard. (100 penalty points)
|
5/9/2012 | Routine | 0 | Permit Suspension |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: There is no written agreement or statement from the fish supplier stipulating that fish have been frozen and stored at temperatures required to achieve parasite destruction. (3 penalty points)
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: Raw shrimp on the drain board is out of temperature at 51 degrees F. (6 penalty points)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
- Critical: Utensils are stored dirty. Dirty dishes are stored on a food preparation surface. The inside of the waitress area ice machine is unclean. (6 penalty points)
3 occurences.
- Critical: The hand washing sink is being blocked by a cart. (3 penalty points)
- Employee drinks are stored next to clean utensils. (1 penalty point)
- There is a large hole in the floor tile of the waitress station. (1 penalty point)
|
1/27/2012 | Followup | 69 | Advise & Educate |
Restaurant representatives - add corrected or new information about Fuji Restaurant, 10649 S State St, Sandy, UT 84070 »