- Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- Critical: Manager is registered to take the class. 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)
- Critical: Cut leafy greens is being held at 51 °F in a reach in cooler. Raw fish is being held at 51 °F in a reach in cooler. (6 penalty points)
- Various surfaces are lined with foil. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
2 occurences.
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- inside of reach in is disintegrating. west A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
2 occurences.
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- Dumpster lids are left open. (1 penalty point)
- Various walls are damaged behind 3 comp sink. Walls behind grill are disintegrating (1 penalty point)
2 occurences.
- The floor is dirty beneath cooking equipment. (1 penalty point)
- The floor/wall juncture lacks coving … (1 penalty point)
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2/1/2016 | Followup | 74 | Advise & Educate |
- Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: An employee did not wash hands before putting on gloves. An employee did not wash hands between clean and dirty tasks. (6 penalty points)
2 occurences.
- Critical: Employee cut lemons on same cutting board as raw sushi was prepaired. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Potentially hazardous food is thawing in standing water. (1 penalty point)
- Critical: raw salmon is being held at 45°F in a reach in cooler. sprouts are being held at 53 °F on counter. (6 penalty points)
2 occurences.
- Critical: cooked bamboo is being held at 92°F in the make table. sushi rice is being held at 100°F in a warmer.PIc claims that they have pH modified lab testing unable to verify on site (6 penalty points)
2 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)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Various surfaces are lined with foil. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
2 occurences.
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. The 3-compartment sink is not sealed to the adjacent wall. The hand sink is not sealed to the adjacent wall. (1 penalty point)
3 occurences.
- inside of reach in is disintigrating. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F.front line east A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. front line west (1 penalty point)
3 occurences.
- Critical: The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Shelves throughout the kitchen are unclean to sight and touch. Interior surfaces of a reach in cooler are unclean. (6 penalty points)
4 occurences.
- Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. Exterior surfaces of food containers are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
4 occurences.
- Critical: storeing dishes in hand sink thawing shrimp in hand sink. (3 penalty points)
2 occurences.
- Dumpster lids are left open. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. Restrooms lack hand washing signage. (1 penalty point)
2 occurences.
- wall and floors behind grill line are disintegrating. Various floor surfaces are damaged. Various walls are damaged. ceiling tiles are missing Various ceiling surfaces are damaged. (1 penalty point)
5 occurences.
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. Floor sinks are dirty. The floor is dirty beneath cooking equipment. (1 penalty point)
5 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
- Employee personal Items sored throughout kitchen on various food contact surfaces. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: Chemicals are stored above food equipment. and food. (6 penalty points)
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
1/14/2016 | Routine | 4 | Advise & Educate |
| No violation noted during this evaluation. | 12/17/2014 | Followup | 100 | Advise & Educate |
- Critical: The hand sink in the kitchen is permanently blocked by ware washing sinks and drain boards. (6 penalty points)
|
12/9/2014 | Followup | 94 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Food containers (oil) are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The beverage cooler handle is repaired with a cloth and tape. Cabinetry is not smooth, easily cleanable and non-absorbent, surrounding the hand sink. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Ventilation hood covers are not tight fitted. Covers for a refrigerator are missing. (1 penalty point)
2 occurences.
- Critical: There is no measurable sanitizer in the wiping cloth at the sushi area. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
2 occurences.
- Critical: The hand sink in the kitchen is permanently blocked. (6 penalty points)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Ceiling tiles are being repaired with tape. The wall in the service area is made of card stock. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent, above the sushi bar area. (1 penalty point)
3 occurences.
- Various ceiling surfaces are damaged. Various walls are damaged. Various floor surfaces are damaged. There are various holes in the walls throughout the facility. (1 penalty point)
4 occurences.
- The floor is dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
2 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
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12/3/2014 | Followup | 62 | Advise & Educate |
- Records of food handler trainings are not verified on site. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: There is no designated person in charge. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw fish is stored above ready to eat food in a reach-in cooler. Raw meat is stored above ready-to-eat foods (lettuce) in the sushi reach-in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- 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. Rice scoops are stored in standing water. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Not able to verify if shellstock tags and parasite destruction documents are held on site. (3 penalty points)
2 occurences.
- Critical: Cooked rice is being held out of temperature control at 95°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: Ramen was discarded on site due to employee bare hand contact. (6 penalty points)
Corrected on site.
- Critical: Food (sea weed) is being stored in non-food grade containers (pencil case). (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service boxes are not covered or inverted to prevent contamination. (1 penalty point)
- Unwrapped single service items for customer self service are not presented to prevent contamination of lip surfaces by customers. (1 penalty point)
- linens are being used as shelf liner. Wet linens are being used to cover shellstock. (1 penalty point)
2 occurences.
- Domestic style refrigerator is not durable for commercial use. A beverage style refrigerator is being used to hold potentially hazardous foods. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Condenser covers are missing on refrigeration units. Hood vent covers are not tight fitted. The beverage cooler handle is being repaired with a cloth and tape. (1 penalty point)
3 occurences.
- Critical: The interior of the ice machine is unclean. The interior of the ice bin is dirty. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
3 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Critical: There is no hand sink convenient and accessible to the food preparation area. (6 penalty points)
- The hand sink material is not smooth, durable, and non-absorbent. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent, above the microwave. Various wall surfaces in the service station are not smooth, durable, easily cleanable and non-absorbent (card stock). (1 penalty point)
3 occurences.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Walls are damages surrounding the hand sink. There are holes in the walls throughout the facility. Floors are damages throughout the kitchen. The ceiling is in disrepair above the hand sink. The ceiling is being repaired with tape. Wall corners are in disrepair. (1 penalty point)
6 occurences.
- The floor is dirty beneath cooking equipment. The floor is dirty beneath ware washing areas. Walls are dusty throughout the facility. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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11/24/2014 | Routine | 7 | |
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