- The health department permit is not posted in public view. (1 penalty point)
- Critical: An employee washed hands at the 3 compartment sink. (3 penalty points)
Corrected on site.
- Critical: PIC was unable to demostate knowledge of proper hand washing. (3 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (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: Potentially hazardous food is being cooled at room temperature (PIC moved to an ice bath and then moved to walk-in). (3 penalty points)
Corrected on site.
- Critical: Fried rice is being held at 123°F in the steam table. Cooked pork is being held at 87°F in the steam table. (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 (plastic grocery bags). (6 penalty points)
- Cardboard is being used as shelf liner. (1 penalty point)
- The condenser unit in the walk-in cooler is leaking. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. Reach-in cooler handles are dirty. (1 penalty point)
2 occurences.
- Linens are not being laundered as they accumulate soil residue. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Floor sinks are dirty. (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)
Corrected on site.
- Critical: A bottle of pesticide is being stored in kitchen (only a licensed pest control service may apply pesticides in a food establishment). (6 penalty points)
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12/1/2015 | Routine | 39 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager, training will be completed within 30 days. (1 penalty point)
- Critical: Employees are eating in food preparation areas. (3 penalty points)
Corrected on site.
- Cardboard is being used as a shelf liner in walk-in cooler. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
- Shelving in walk-in cooler is dirty. (1 penalty point)
- Critical: Potato slicer is dirty. (6 penalty points)
Corrected on site.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- The toilet room doors are not self-closing. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- Critical: Toxic materials that are not used for food establishment operations are stored in the food establishment. (3 penalty points)
Corrected on site.
- The entrance lacks "No Smoking" signage. (1 penalty point)
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1/5/2015 | Routine | 63 | Advise & Educate |
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- Critical: Coked chickenis being held out of temperature control at 66°F on a counter. (6 penalty points)
- Critical: Various items are being held between 100-120°F in the steam table. (6 penalty points)
- Various surfaces are lined with foil. Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- The racks in the walk in are unclean. (1 penalty point)
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1/28/2014 | Routine | 80 | Advise & Educate |
- Critical: Raw meat is being stored above cabbage in the walk-in. (6 penalty points)
- Food is being stored on the floor. (1 penalty point)
- Critical: Potentially hazardous food held over 24 hours are not date marked. (6 penalty points)
- Critical: Clean utensils are being stored in an unclean container. (6 penalty points)
- (1) Shelves on walls and above the 3-compartment sink are not clean. (2) The exterior of the dry ingredient containers are not clean. (3) The toilets are stained. (3 penalty points)
3 occurences.
- The dumpster lid is left open. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- The back door is propped open. (1 penalty point)
- There are no towels at the handsink. (3 penalty points)
- (1) Walls and floors around and under the stoves are not clean. (2) The walls throughout the facility are not clean. (3) The exterior of the walk-in is not clean. (4) The floor sinks are not clean. (3 penalty points)
4 occurences.
- The hood baffles are not clean. (1 penalty point)
- There are mice droppings on shelves. (1 penalty point)
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10/21/2010 | Routine | 67 | Advise & Educate |
- The permit to operate is not posted for public view. (1 penalty point)
- Critical: A personal drink is stored on the prep table. (6 penalty points)
- There is a child in the kitchen. (3 penalty points)
- Critical: Raw sirloin is stored on top of cooked turkey in the freezer. (6 penalty points)
- Food is being stored on the floor in the storage area. (1 penalty point)
- Single service containers are not inverted. (1 penalty point)
- Lights are burned out in the hood. (1 penalty point)
- Critical: The potatoe slicer is not clean. (6 penalty points)
- The dry ingredient containers are not clean on the exterior. (1 penalty point)
- The faucet leaks on the 3 compartment sink. (1 penalty point)
- The toilet room doors are not self closing. (1 penalty point)
- There are no towels at the hand sink. (3 penalty points)
- There is no soap at the hand sink. (3 penalty points)
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11/6/2009 | Routine | 66 | Advise & Educate |
- Critical: Ready to eat food is stored with raw meat in the freezer. (6 penalty points)
- Critical: Potentially hazardous food held over 24 hours are not date marked. (6 penalty points)
- Plastic bins are being used to store food in that is not approved food equipment. (1 penalty point)
- The plastic forks and spoons are not presented to avoid contamination of the mouthpieces. (1 penalty point)
Corrected on site.
- Critical: (1) The meat slicer is dirty. (2) The ice machine has calcium/lime deposits on the interior. (12 penalty points)
2 occurences.
- (1) The exterior of the flour bins are not clean. (2) The reach-in gaskets are dirty. (2 penalty points)
2 occurences.
- The back door is left ajar. (1 penalty point)
- (1) The baffles are dirty above the wok. (2) The wall is dirty by the hand sink. (3) The floor sink is dirty under the 3 compartment sink. (3 penalty points)
3 occurences.
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2/26/2009 | Routine | 68 | Advise & Educate |
- Critical: Raw eggs are stored above ready to eat food. (6 penalty points)
- There is no covered waste receptacle in the employee's toilet room for sanitary items. (1 penalty point)
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5/19/2008 | Followup | 93 | Approved |
Restaurant representatives - add corrected or new information about Great Sandwich Chinese Food, 2126 S 3200 W, West Valley City, UT 84119 »