- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- In-use knives are stored in an unclean location between pieces of equipment. In-use utensils are stored with handles in contact with food. (1 penalty point)
2 occurences.
- 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)
2 occurences.
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: Garlic and oil mixture is being stored at 56*F in a make table. Pho broth is being held at 49°F in the walk in cooler. (6 penalty points)
2 occurences.
- Critical: Food is being stored in non-food grade containers (sterlite containers are not food grade). (6 penalty points)
- Dishes are being stored in the splash zone of the hand sink. Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
2 occurences.
- Plastic garbage bag is being used as a shield for standup mixer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
- Fire suppression lines are dirty above wok cooking area. (1 penalty point)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- The mens toilet room doors are not self-closing. (1 penalty point)
- The back door is propped open. (1 penalty point)
Corrected on site.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Wall is dirty next to fryer. Floor is dirty beneath fryer. Floor sinks are dirty. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Employee purse is being stored on food equipment. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
6/1/2015 | Routine | 54 | Advise & Educate |
| No violation noted during this evaluation. | 4/3/2015 | Critical Item | 100 | Advise & Educate |
- Not all food employees have a valid food handler card. (1 penalty point)
- Utensils are stored in standing water. In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Cooked meat is being held at 43°F in the make table. (6 penalty points)
- Critical: Pho broth is being held out of temperature control at 94°F on a counter. (6 penalty points)
Corrected on site.
- Critical: Plastic grocery bags are being used to store food. (6 penalty points)
- Pressurized cylinders are not secured. (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 wiping cloth. (6 penalty points)
Corrected on site.
- Critical: Soda wand nozzle is dirty. The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
2 occurences.
- Reach-in cooler handles are dirty. Fan covers in the walk-in freezer are dirty. (1 penalty point)
2 occurences.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Various ceiling surfaces are damaged. Various walls are damaged. (1 penalty point)
2 occurences.
- Shelving in walk-in cooler is dirty. Walls are dirty in various areas. Floor sinks are dirty. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Employee cell phone is being stored on a food prep table. (1 penalty point)
Corrected on site.
|
1/2/2015 | Routine | 53 | Advise & Educate |
- Critical: Raw meat is stored above ready-to-eat foods in the walk-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.
- Linen cloths are being used under pans. (1 penalty point)
- Critical: Potentially hazardous food is being cooled at room temperature. Potentially hazardous food is being cooled in deep containers. (3 penalty points)
2 occurences.
- Critical: Shrimp is being held at 53 °F in the make table. Cooked tapioca is being held out of temperature control at 83°F on a counter. (6 penalty points)
2 occurences.
- Critical: Broth is being held at 83F on the counter. (6 penalty points)
- Vent hood has an accumulation of grease droplets. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: Surfaces are unclean around the soda dispenser and holster. The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
2 occurences.
- The back door is propped open. (1 penalty point)
- -FRP wall is burned near cook top. Various floor surfaces are damaged. Wall hole is covered with cardboard and tape. (1 penalty point)
3 occurences.
- Fan covers in walk-in cooler have an accumulation of dust. Walls are dirty in various areas. Floor sinks are dirty. (1 penalty point)
3 occurences.
|
6/19/2014 | Routine | 66 | Advise & Educate |
- Various food handlers cards are expired. Various food handlers cards are not from an approved locations. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Raw chicken is stored on the freezer floor. Food is not covered to protect from contamination. Thai tea is stored on the floor. (1 penalty point)
Corrected on site.
3 occurences.
- Critical: A bug zapper is stored above clean dishes. (6 penalty points)
- Critical: The sprouts are measuring 59 degrees. Two diffrent locations. Cooked tapioca balls are measuring 67 degrees. (6 penalty points)
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)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Various surfaces are lined with cloth towels. Clean dishes are stored in dirty cardboard boxes. (1 penalty point)
2 occurences.
- The hood is very dirty and dripping grease. (1 penalty point)
- Critical: No thermometer to test the dishwasher. There is no sanitizer test kit available. (3 penalty points)
2 occurences.
- Baffles are missing in the hood. (1 penalty point)
- Critical: Shelves throughout the kitchen are unclean to sight and touch. The lid of the ice machine is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The canopener is unclean to sight and touch. Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
5 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: There is no air gap or back flow prevention at the hand sink. (6 penalty points)
- Various shelves have exposed wood. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- The restroom is not equipped with mechanical ventilation. (1 penalty point)
- The FRP by the grill is burnt and in disrepair. Various floor surfaces are damaged. Various ceiling surfaces are damaged. (1 penalty point)
3 occurences.
- Walls are dirty in various areas. The floor is dirty in various areas. (1 penalty point)
2 occurences.
- Personal care items are stored on a shelf next to dry storage. (1 penalty point)
Corrected on site.
|
1/28/2014 | Routine | 38 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
Corrected on site.
- Critical: The employee's personal drink is stored next to clean equipment. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Scoops are stored in standing water. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
Corrected on site.
- Critical: The cut watermelon is not date-marked. (3 penalty points)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Critical: A container of sanitizer is not labeled. (6 penalty points)
Corrected on site.
|
10/7/2011 | Routine | 82 | Advise & Educate |
- The certified manager is not registered with the Health Department. (1 penalty point)
- Critical: An employee is changing gloves without washing hands. (6 penalty points)
- There is a cot on the premises. (3 penalty points)
- Critical: (1) The is raw eggs stored over ready to eat food. (2) There is raw pork stored next to ready to eat food. (12 penalty points)
2 occurences.
- (1) Cups are being used as a scoop in the dry ingredients. (2) Scoops are stored in standing water at room temperature. (2 penalty points)
2 occurences.
- Wiping cloths are not stored in sanitizer. (1 penalty point)
- (1) Food is being stored on the floor in the kitchen and in the walk-in. (2) Food is not covered after cooling is complete in the walk-in. (3) Dry ingredients are not protected from possible contamination. (3 penalty points)
3 occurences.
- Critical: The broth exceeded the cooling parameters. Note: The broth was discarded. (6 penalty points)
- Food is being cooled in deep containers. (3 penalty points)
- Critical: Potentially hazardous food held over 24 hours are not being date marked. (6 penalty points)
- (1) The backflow preventer on the mop sink is in poor repair. (2) The faucet and the drain on the 3 compartment sink is leaking. (2 penalty points)
2 occurences.
- There are no handwashing signs at the handsink in the front area and the handsink in the men's toilet room. (1 penalty point)
- The wall is scorched next to the fryer. (1 penalty point)
- A ceiling tile is missing in the kitchen. (1 penalty point)
- The floor is not clean under the fryer. (1 penalty point)
- Critical: A fly strip is located above food. (6 penalty points)
Corrected on site.
|
2/18/2011 | Routine | 45 | Advise & Educate |
- The certified manager's training certificate has expired. (1 penalty point)
- Containers of syrup are not labeled. (1 penalty point)
- Utensils are stored in standing water. (1 penalty point)
- Boxes of food are stored on the floor in the storage area. (1 penalty point)
- Critical: (1) The beans are holding temp. of 68° F. after being left out on the counter overnight at room temperature. (2) The garlic and oil is holding temp. of 64° F. after being left out overnight. (3) The roasted onion and potatoes are 60° F. after being left out overnight. (4) Egg rolls are holding temperature of 54° F. after being left out overnight. Note: The above food was discarded. (24 penalty points)
4 occurences.
- Critical: The nooodles are holding temperature of 47° F. in the make table. (6 penalty points)
- Food is being stored in plastic grocery bags. (1 penalty point)
- The dishware is not inverted or protected from potential contamination. (1 penalty point)
- A light is burned out in the hood. (1 penalty point)
- Critical: Soda nozzles are not sanitizer every 24 hours. (6 penalty points)
- The hood is not clean. (1 penalty point)
- There is no handwashing sign in the men's toilet room. (1 penalty point)
- Baffles are missing in the hood. (1 penalty point)
|
3/5/2010 | Routine | 54 | Advise & Educate |
- Critical: Uncovered employee beverage is on prep table. (6 penalty points)
- Critical: Cartons of raw shelled eggs are above produce in reach-in. (6 penalty points)
- In use food scoop is stored in standing water at room temperature. (1 penalty point)
- Containers of food are on floor of walk-in. (1 penalty point)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Hand sink and culinary sink are not sealed to adjacent immovable surfaces. (1 penalty point)
- Non-portable beverage Air reach-in is not elevated 6 inches above floor or sealed to floor. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Wall areas are not all smooth and easily cleanable. (1 penalty point)
- Womens's toilet room door is not self closing. (1 penalty point)
- Hand drying towels are not at hand sink in warewash room. (3 penalty points)
- Areas of floor are chipped and not smooth. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
|
8/5/2009 | Routine | 75 | Advise & Educate |
- The certified manager's certificate has expired. (1 penalty point)
- Critical: Raw chicken is stored on tope of vegetables in the walk-in. (6 penalty points)
- Sccopes are being held in standing water at room temperature. (1 penalty point)
- (1) Fruit is stored on the floor. (2) Food is stored on the floor in the walk-ins. (2 penalty points)
2 occurences.
- Critical: (1) The sprouts are holding temperature of 50° F. in water on the counter. (2) The noodles are holding temperature of 45° F. on the make table. (12 penalty points)
2 occurences.
- Critical: Potentially hazardous food held over 24 hours are not being date marked. (6 penalty points)
- Food is stored in grocery bags. (1 penalty point)
- Critical: A pan is being stored in the hand wash sink. (3 penalty points)
Corrected on site.
- There are no towels at the hand sink. (3 penalty points)
- Personal items are being stored above food. (1 penalty point)
|
1/13/2009 | Routine | 64 | Advise & Educate |
Restaurant representatives - add corrected or new information about Gossip Tapioca Drinks, 1629 W 3500 S, West Valley City, UT 84119 »