- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Canned food is dented and damaged. (3 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored next to ready-to-eat food (corn). (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- 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)
- Wet wiping cloths are not stored in sanitizer solution. Wet wiping cloth left on prep are for raw meat. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Duck is thawing in standing water. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: The cooked noodles on the garbage can were measuring 92 degrees. Raw shrimp were measuring 64 degrees. Cooked mushrooms were measuring 57 degrees. Cut cabbage (napa) was measuring 53 degrees. (6 penalty points)
4 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: Written procedures for using time as a public health control are not available. Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Various surfaces are lined with foil. (1 penalty point)
- Critical: There is insufficient refrigeration capacity to hold all potentially hazardous foods at or below 41° F. (3 penalty points)
Corrected on site.
- The reach-in cooler is being reqpired with duct tape. (1 penalty point)
- The blade of the can opener is dirty to sight and touch. (1 penalty point)
- Critical: Various shelves are dirty. The interior of the ice machine is unclean. The meat slicer is unclean to sight and touch. (6 penalty points)
3 occurences.
- The light shields were dusty and dirty. 'Handle to the microwave is unclean. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- There is no mop sink in the facility. (1 penalty point)
- There is no designated area for employees to store employee beverages. (1 penalty point)
- Various floor surfaces are in disrepair. Various ceiling surfaces are damaged. Various walls are damaged. A prep table is being repaired with bowls and small dishes. (1 penalty point)
4 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
- Nonfunctional equipment is stored on the premises. (1 penalty point)
- Critical: Chemical spray bottles are not labeled. (6 penalty points)
Corrected on site.
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10/21/2015 | Routine | 31 | Advise & Educate |
- 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)
- Rice scoops are stored in standing water. (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: Cut cabbage is being held out of temperature control at 58°F on a counter. (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. (3 penalty points)
- Critical: Food is being stored in non-food grade containers. Tea leaves on second floor is stored in non-food grade plastic container. (6 penalty points)
2 occurences.
- Exhaust hood filter is missing. (1 penalty point)
- Critical: Main kitchen handsink is blocked with items. Basement handsink is being used for other purposes other than hand washing. (3 penalty points)
2 occurences.
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Exhaust hood lights are missing covers. (1 penalty point)
- Basement toilet door is propped open. (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)
|
3/6/2015 | Routine | 71 | Advise & Educate |
- Critical: Dishwasher is not washing hands before handling clean dishes after handling soiled dishes. (6 penalty points)
Corrected on site.
- Critical: Raw meat is stored above wonton wraps in a reach-in 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.
- Bowl is used for food scoops and is stored inside food container. Rice and other food scoops are stored in standing water. (1 penalty point)
Corrected on site.
2 occurences.
- Containers of food are being stored on the floor. Food on racks in the basement storage and walk-in cooler are not covered. (1 penalty point)
Corrected on site.
3 occurences.
- Critical: Cut cabbage is being held out of temperature control at 70 °F on a counter. Cooked white rice is being held out of temperature control at 70 °F on a counter. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Some food in the reach-in cooler and walk-in cooler are not date-marked. (3 penalty points)
2 occurences.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Critical: Hand washing sink is being used for other purposes other than hand washing. (3 penalty points)
- Employee drinks are stored with customer drinks in the drink cooler. (1 penalty point)
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8/27/2014 | Routine | 66 | Advise & Educate |
- Bowls of food are stacked on top of uncovered food. (1 penalty point)
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. (3 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Various surfaces are lined with cloth towels. (1 penalty point)
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. Note: A new hose has been ordered. (6 penalty points)
- The floor under the dish machine is unsealed concrete. Areas of the floor are missing grout. Note: will call with date it will be repaired. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
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12/6/2013 | Followup | 81 | Permit re-instated |
- Unable to document that the certified food safety manager is registered with SLCoHD. (1 penalty point)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
- Critical: A raw shrimp package is stored above ready-to-eat food in the reach-in cooler. (6 penalty points)
- 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)
- Bowls of food are Stacked on-top of uncovered food. In various locations food is being stored on top of garbage cans (COS) Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
3 occurences.
- Containers of sauce stored in mechanical room. (1 penalty point)
- Potentially hazardous food (meat) is thawing at room temperature in the basement. (1 penalty point)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Potentially hazardous food (chicken) is being cooled in deep covered containers. (3 penalty points)
- Critical: Chicken is being held out of temperature control at 63°F on a counter. Cooked noodles are being held out of temperature control at 50°F on a counter. Bean sprouts/napa cabbage/cabbage are being held out of temperature control at 50°F on a counter. Box of cooked chicken is being held at 49°F in a reach in cooler. (6 penalty points)
4 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)
- Plastic container holding food in reach-in is not food grade. Plastic bags being used to hold cooked mushrooms and other foods spray bottle being used to hold vinegar (1 penalty point)
3 occurences.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Clean equipment is stored on the floor. Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
2 occurences.
- Food equipment is stored in a mechanical room. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. Various surfaces are lined with cloth towels. (1 penalty point)
2 occurences.
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Critical: The interior of the ice machine is unclean. The meat BBQ is unclean to sight and touch. The canopener is unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. Shelves in the walk-in cooler are unclean to sight and touch. Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
6 occurences.
- the mop sink is encrusted with food. Exterior surfaces of food containers are dirty. Reach-in cooler handles are dirty. Fan covers in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
5 occurences.
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- Critical: Hand sink blocked with items from stand mixer. (3 penalty points)
Corrected on site.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent in basement kitchen. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- An Employee wallet is stored on top of single use items. (1 penalty point)
- The floor under the dish machine is concrete. Areas of the floor are missing grout. Various walls are damaged. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. The floor is dirty beneath cooking equipment. The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
4 occurences.
- Saw stored on shelf in contact with food in basement. (1 penalty point)
Corrected on site.
- Critical: TheFood establishment is being closed because there are severalrepeat critical violations. They are also being closedbecause of temperature abuse thoughout thefacility. (100 penalty points)
|
12/4/2013 | Followup | 0 | Permit Suspension |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Various locations. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: The person in charge is unable to demonstrate knowledge of required cooking temperatures and times for meat, poultry, eggs and fish. (3 penalty points)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
Corrected on site.
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
Corrected on site.
- Bowls of food are stacked on-top of uncovred food. In various locations food is being stored on-top of garbage cans. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
3 occurences.
- Critical: An employee was using a thermometer to measure food temperatures. The employee checked raw chicken and did not sanitize the thermometer before checking the raw fish. A fly swatter is being stored on a food preparation counter. (6 penalty points)
Corrected on site.
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 covered speed racks. (3 penalty points)
- Critical: Raw seed sprouts stored on the counter are measuring 45 degrees. cooked noodles on the coutner are measuring 50 degrees. (6 penalty points)
2 occurences.
- Critical: The cooked rice on the counter is measuirng 73 degrees. Note: The Person in Charge discareded the rice. (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. (3 penalty points)
- Critical: Moldy rotten food was being stored in the walk-in. Note: The Person in Charge discarded the food. (6 penalty points)
Corrected on site.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Clean equipment is stored on the floor. Clean equipment is not covered or inverted to prevent contamination. Single service items are not stored to prevent contamination. (1 penalty point)
3 occurences.
- Food equipment is stored in a mechanical room. (1 penalty point)
- A table leg is being repaired with a bowl. Various surfaces are lined with cloth towels. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
Corrected on site.
3 occurences.
- Various food containers are not commerical grade. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- Critical: The meat BBQ is unclean to sight and touch. Shelves in the walk-in cooler are unclean to sight and touch. The interior of the ice machine is unclean. The canopener is unclean to sight and touch. The meat slicer is unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
7 occurences.
- Critical: Utensils are not cleaned at a frequency necessary to preclude accumulation of soil. (6 penalty points)
- The mop sink is encrusted with food. Exterior surfaces of food containers are dirty. Reach-in cooler handles are dirty. Fan covers in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. There is an accumulation of food debris under the grill. (1 penalty point)
6 occurences.
- Critical: The hand sink is blocked. A box of produce is stored on-top of the handwashing sink. (3 penalty points)
Corrected on site.
- Critical: The spray nozzle falls below the flood rim. (6 penalty points)
- Light bulbs are not shielded or shatter resistant above food preparation areas. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- The ceiling tiles in the downstairs kitchen is not smooth and easily cleansable. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- An employee wallet and keys were stored ontop of single use items. (1 penalty point)
Corrected on site.
- The floor under the dish machine is concrete. Areas of the floor are missing grout. Various walls are damaged. (1 penalty point)
3 occurences.
- 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.
- The mop is not hung to air dry. (1 penalty point)
- Maintenance equipment, flash light, is stored in contact with clean equipment. (1 penalty point)
Corrected on site.
- Critical: The sanitizer bucket was not labeled with the common name. (6 penalty points)
- Critical: Hydrogen Peroxide used to sanitize dishes. Windex was used in the sanitizer bucket instead sanitizer. (6 penalty points)
Corrected on site.
2 occurences.
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10/30/2013 | Routine | 0 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and control of cross contamination. (3 penalty points)
- Critical: Raw chicken is touching vegetables in the make table. Raw shrimp is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
2 occurences.
- Critical: Bowls and boxes are stored on top of food. (6 penalty points)
- 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)
- Bins of food are stored in a mechanical room. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- 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)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
3 occurences.
|
2/27/2013 | Followup | 72 | Advise & Educate |
- Critical: The person in charge is unable to demonstrate knowledge of required cooking temperatures and times for meat, poultry, eggs and fish. (3 penalty points)
- Critical: Raw chicken was present in the finger of the prep table. Raw shell eggs are stored above ready-to-eat food in a cooler. Raw beef is stored above other raw meats with lower required cooking temperatures. Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
4 occurences.
- Critical: A PVC pipe was inserted into meat thawing in the prep sink. (6 penalty points)
Corrected on site.
- 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 in the walk in cooler. (1 penalty point)
- Bins of food are stored in a mechanical room. (1 penalty point)
- Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Numerous items are being held out of temperature control at 54 °F on a counter. (6 penalty points)
2 occurences.
- Critical: Cooked egg roll stuffing is being held out of temperature control at 106 °F in a pan. (6 penalty points)
- Critical: Food is being stored in non-food grade bags. (6 penalty points)
- Various surfaces are lined with foil. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Dumpster lids are left open. (1 penalty point)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. Various ceiling 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.
- A screen is ripped. (1 penalty point)
- There is no hand drying provision at the hand sink upstairs. (3 penalty points)
- Restrooms lack hand washing signage. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
- A ir vents are dusty. (1 penalty point)
|
2/15/2013 | Routine | 45 | Advise & Educate |
- The facility lacks a current approval letter from SLVHD for in-house food handler training. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor. Food in the walk-in freezer cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Clean equipment is stored on the floor. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
2 occurences.
- The Kenmore freezers are not durable for commercial use. (1 penalty point)
- The ceiling of the walk in freezer contains water damage and not easily cleanable. (1 penalty point)
- The ceiling of the walk in is unclean with mold. Exterior surfaces of reach in cooler are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
3 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
- There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Various floor surfaces are damaged. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- Walls are dirty in various areas. The floor is dirty in various areas. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
|
6/6/2012 | Routine | 57 | Advise & Educate |
- The facility lacks a current approval letter from SLVHD for in-house food handler training. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. In-use utensils are stored with handles in contact with food. (1 penalty point)
2 occurences.
- Containers of food is being stored on the floor. (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. (6 penalty points)
- Various surfaces are lined with foil. Non-food contact surfaces of equipment are made of unsealed wood. Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
3 occurences.
- Food equipment is not ANSI accredited or equivalent (commercial grade). (1 penalty point)
- the hand Sink is improperly installed to the cabinet. (1 penalty point)
- Equipment is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- Critical: The underside of the shelf above a preparation table is unclean. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Reach-in cooler handles are dirty. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. Various floor of the walk in cooler surfaces are not smooth, durable, easily cleanable and non-absorbent. Various ceiling surfaces downstairs in the bread making area are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
3 occurences.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The wall is damaged near the warewashing machine. (1 penalty point)
- The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
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8/26/2011 | Routine | 63 | Advise & Educate |
Restaurant representatives - add corrected or new information about Ho Ho Gourmet, 1504 S State St, Salt Lake City, UT 84115 »