Hogi Yogi Teriyaki Stix @ Henry Day, 4091 W 3500 S, West Valley City, UT 84120 - inspection findings and violations

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Business Info

Restaurant name: HOGI YOGI TERIYAKI STIX @ HENRY DAY
Address: 4091 W 3500 S, West Valley City, UT 84120
Phone: (801) 973-7030
Restaurant type: Restaurants: non-plated
Risk level: Risk Level 2
Total inspections: 6
Last inspection: 11/6/2015
Score
85
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Restaurant representatives - add corrected or new information about Hogi Yogi Teriyaki Stix @ Henry Day, 4091 W 3500 S, West Valley City, UT 84120 »


Inspection findings

Inspection date

Type

Score

Action taken
  • Critical: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
  • The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
  • Critical: The knives are not being stored on a clean surface. (6 penalty points)
    Corrected on site.
  • The edge of the wood cabinet above the mop sink under the soda machine is not smooth and easily cleanable. The bare wood behind the ice cream machine is not smooth and easily cleanable. The ceiling above the service area is not smooth, non-absorbent and easily cleanable. (1 penalty point)
    3 occurences.
  • The floor is not clean under the equipment next to the coving. (1 penalty point)
 11/6/2015Routine85Advise & Educate
  • There is no certifed or registered food safety manager. (1 penalty point)
  • Critical: Employees personal beverages are not separated from food preparation areas, and single service items. (3 penalty points)
  • Single service items are stored on the floor. (1 penalty point)
  • Cabinetry, by the soda machine, is not smooth, easily cleanable and non-absorbent. (1 penalty point)
  • Critical: Food contact surfaces of food containers are cracked. (3 penalty points)
 3/4/2014Routine91Advise & Educate
  • Critical: An employee did not wash hands before putting on gloves. (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)
  • Critical: Pulled turkey is being held at 44°F in the make table. (6 penalty points)
    Corrected on site.
  • Critical: Brown rice is being held between 115-140°F in a rice cooker. (6 penalty points)
    Corrected on site.
  • Critical: Flour and rice is being stored in non-food grade containers. (6 penalty points)
 2/28/2013Routine74Advise & Educate
  • Single service items are not stored to prevent contamination. (1 penalty point)
  • The interior of the microwave is unclean. (3 penalty points)
  • Not sealed where conduit enters the ceiling. (1 penalty point)
  • Ceiling air vents are dusty. (1 penalty point)
 8/8/2011Routine94Advise & Educate
  • Critical: Raw eggs are stored next to other ready to eat items. (6 penalty points)
  • A food container is not labeled. (1 penalty point)
  • Single service items are stored on the floor. (1 penalty point)
  • Critical: The inside surfaces of the microwave oven are unclean. (6 penalty points)
 5/6/2010Routine86Advise & Educate
  • Critical: An employee drink stored on a preparation table. (6 penalty points)
  • Critical: A food cotainer is not date marked. (6 penalty points)
  • Straws are not individally wrapped or protected from contamination. (1 penalty point)
    Corrected on site.
  • Single use plates are unprotected from contamination. (1 penalty point)
  • The CO2 tanks are not restrained. (1 penalty point)
    Corrected on site.
 10/28/2008Routine85Advise & Educate

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