Korea House, 145 E 1300 S, Salt Lake City, UT 84115 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- Critical: Employees are eating in food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Trout from an unapproved source is stored in the facility. (6 penalty points)
Corrected on site.
- Critical: Raw meat is stored above ready-to-eat foods (kimchi) in the walk-in cooler. Raw meat and shelled eggs are stored above ready-to-eat foods in a reach-in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: An employee re-used gloves after washing them. (6 penalty points)
Corrected on site.
- Onions are being stored on the floor. (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)
- Clean equipment is stored in a location subject to splash contamination from a sink. (1 penalty point)
- Cardboard is being used as a floor liner in the walk-in coolers. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
Corrected on site.
- Critical: A hand washing sink is being used as a dump sink. (3 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent in the eastern storage room. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Employee belongings are stored on food preparation surfaces. (1 penalty point)
- Critical: A food container is being used to store poisonous or toxic materials (sanitizer). (6 penalty points)
|
1/7/2016 | Routine | 49 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employees are eating in food preparation areas. (3 penalty points)
- Food is being stored on the floor. Food is being stored on the floor in the walk in freezer. A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
3 occurences.
- Critical: Cooked potatoes are being held out of temperature control at 50 °F on a counter. (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: The interior of the ice machine is unclean. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
1/30/2015 | Routine | 74 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food in the reach-in cooler is not covered to prevent contamination. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Employee personal items are stored next to food equipment. (1 penalty point)
|
2/6/2014 | Routine | 77 | Advise & Educate |
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