Kim Long Oriental Market, 3450 S Redwood Rd, West Valley City, UT 84119 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Wire shelving in meat walk-in is rusted and is no longer a smooth easily cleanable surface. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. Reach-in cooler gaskets are dirty. (1 penalty point)
3 occurences.
- Critical: Wet wiping cloth is being stored in hand sink. (3 penalty points)
Corrected on site.
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Critical: There is no hot water at the hand sink (hot water valve turned off, PIC turned on). (6 penalty points)
Corrected on site.
- Not all lights are shielded or shatterproof. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- Wall is damaged behind banh mi sandwich preparation table. Wall is damaged near three compartment sink. (1 penalty point)
2 occurences.
- The wall is dirty with grease buildup around hood. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
12/15/2015 | Routine | 79 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
Corrected on site.
- Newspaper is being used as shelf liner. Various surfaces are lined with foil. (1 penalty point)
2 occurences.
- Fan covers in small walk-in cooler are rusted and no longer an easily cleanable surface. Gaskets are damaged on walk-in refrigerator door. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Handle of walk-in cooler is dirty. (6 penalty points)
- Sprayer above food preparation sink is dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- Critical: Access to a hand sink is blocked with boxes. (3 penalty points)
Corrected on site.
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- There is insufficient light intensity in the small walk-in cooler. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
2 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
|
2/4/2015 | Routine | 72 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- Various walls are damaged. (1 penalty point)
- There is build up of dust on the ceiling inside walk-in refrigerator. (1 penalty point)
|
4/23/2014 | Routine | 93 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- (1) Food safety manager certification is expired. (2) The certified manager is not registered with SLVHD. (1 penalty point)
- (1) The self service containers do not have lids to prevent from potential contamination. (2) There is boxes of food stored on the floor in the meat walk-in. (3) Shelves are not 6 inches from the floor to faciitate cleaning. (1 penalty point)
3 occurences.
- Critical: The roast pork is holding temperature of 126 degrees F. in the hot display case. (6 penalty points)
- Critical: Meat sandwiches and rice in banana leaf are being held at room temperature. (6 penalty points)
- Critical: There are no thermometers in the meat display cases. (3 penalty points)
- The bottom of the walk-in is in poor repair. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
- The lights are not shielded in the roasting oven area. (1 penalty point)
- The light is less than 10 foot candles of the light in the walk-ins. (1 penalty point)
2 occurences.
|
1/18/2012 | Routine | 76 | Advise & Educate |
- Critical: Personal drinks are stored with single service items. (6 penalty points)
- Critical: Vegetables are stored on top of raw meat in the walk-in. (6 penalty points)
- (1) Food is being stored on the floor in the walk-in and by the roaster. (2) Food for service is not covered. (2 penalty points)
2 occurences.
- Raw fish is being stored in boxes in the aisle and are not protected from possible contamination. (1 penalty point)
- Critical: (1) The duck is holding temperature of 95° F. under the heat lamps. (2) The onion broth is hot holding at a temperature of 75° F. on the stove. Note: The broth has exceeded the time limit and the Health Department recommended discarding this product. (12 penalty points)
2 occurences.
- Critical: The banana cakes with rice is sitting at room temperature at 81° F. on the counter for sale. (6 penalty points)
- The siopao and sticky rice are not labeled with the ingredients. (1 penalty point)
- Critical: The mixer is not clean. (6 penalty points)
- (1) The ceiling vent is not clean. (2) The floor in the meat market and under the big roaster is not clean. (2 penalty points)
2 occurences.
- An unapproved pesticide is being used. (3 penalty points)
|
6/24/2009 | Routine | 55 | Advise & Educate |
- THE EXTERIOR DOORS DO NOT PROVIDE A TIGHT FIT. (1 penalty point)
|
6/11/2008 | Followup | 99 | Approved |
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