- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Utensils are stored in standing water. (1 penalty point)
Corrected on site.
- Critical: Cut tomato is being held at 65°F in the make table. (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent (above refrigerator). (1 penalty point)
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- Metal wire shelves in reach-in refrigerator are rusted (1 penalty point)
3 occurences.
- Critical: The interior of the ice bin is dirty. (6 penalty points)
- Shelves in the reach-in cooler are dirty. Exterior surfaces of food containers are dirty. (1 penalty point)
2 occurences.
- The 3-compartment sink faucet is leaking. (1 penalty point)
|
12/16/2015 | Routine | 76 | 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: Raw shell eggs are stored above ready-to-eat food in a reach-in cooler. (6 penalty points)
Corrected on site.
- Utensils are stored in 80*F water (water needs to be 135*F or higher). (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cut tomato is being held at 58°F in the make table. Raw chicken is being held at 47 °F in a reach in cooler. (6 penalty points)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
2/11/2015 | Routine | 82 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Raw chicken is being held at 48°F on the grill. (6 penalty points)
- Critical: Lamb is being held at 112°F on the grill. (6 penalty points)
Corrected on site.
- Fan covers in the reach-in cooler are dirty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
4/29/2014 | Routine | 85 | Advise & Educate |
- There is insufficient light intensity in the grill area. Lights are burned out. (1 penalty point)
|
12/19/2012 | Followup | 99 | Permit re-instated |
- Critical: Person in charge does not demonstrate knowledge of proper dishwashing procedures. (3 penalty points)
- Critical: The raw chicken is being stored above ready to eat food in the refrigerator. (6 penalty points)
- The water container is not labeled. (1 penalty point)
- Chicken is thawing at room temperature. (1 penalty point)
- Critical: The is no sanitizer in use. (6 penalty points)
- Critical: Proper dishwashing, rinsing and sanitizing procedures are not being followed. (6 penalty points)
- There is no mop sink in the facility. Note: There is a mop sink available in the hall by the restrooms. (1 penalty point)
- Critical: The faucet on the 3-compartment sink does not reach all three sinks to enable wash, rinse and sanitizing of utensils and dishware. (6 penalty points)
- The wall is damaged under the hand sink. (1 penalty point)
- Critical: The faciity will be closed as an imminent health hazard until the 3-compartment sink and faucet is repaired. (100 penalty points)
|
12/13/2012 | Followup | 0 | Permit Suspension |
- Employee lacks a food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employee does not demonstrate knowledge of proper dishwashing procedures. (3 penalty points)
- Critical: Raw chicken is being stored above ready to eat food. (6 penalty points)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The stoppers are missing from the 3-compartment sink. (1 penalty point)
- Critical: There is no sanitizer in use. (6 penalty points)
- There is no mop sink. Note: There is a mop sink available in the hall. (1 penalty point)
- The wall is damaged under the hand sink and above the 3-compartment sink. (1 penalty point)
|
12/13/2012 | Followup | 77 | Permit re-instated |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: The raw eggs and raw chicken are being stored above ready to eat food. (6 penalty points)
- The water container is not labeled. (1 penalty point)
- The faucet on the 3-compartment sink does not reach all 3 sinks. (1 penalty point)
- Critical: The ice machine ice catcher is not clean. Clean utensils are being stored above dirty bucket. (6 penalty points)
2 occurences.
- The shelf above the rice cookers is not clean. The bottom of the freezer is not clean. (1 penalty point)
2 occurences.
- Critical: Proper dishwashing procedures (wash, rinse and sanitize) are not be followed. (6 penalty points)
- There is no hand drying provision at the hand sink. (3 penalty points)
|
12/6/2012 | Routine | 74 | Advise & Educate |
- A food container is not labeled. (1 penalty point)
- A wet towel is stored on top of a prep table. (1 penalty point)
- Improper thawing methods are observed. (1 penalty point)
- Some kitchen equipment is stored unprotected from contamination. (1 penalty point)
- Card board is used to line food prep surfaces. (1 penalty point)
- Critical: The blade at can opener is unclean. (6 penalty points)
- The mop is stored unable to air dry. (1 penalty point)
- Surfaces around the soda dispensing spigots are unclean. (1 penalty point)
- There is no paper towels available at hand washing station. (3 penalty points)
- Some areas of the wall are no longer smooth or easily cleanable. (1 penalty point)
- The floor sink under the 3 compartment sink is unclean. (1 penalty point)
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3/29/2010 | Routine | 82 | Advise & Educate |
- Critical: Raw beef is stored above ready to eat food items (6 penalty points)
Corrected on site.
- Some food containers are unlabeled (1 penalty point)
- The ice machine has a leak (1 penalty point)
- The wall under the 3 compartment sink is in disrepair (1 penalty point)
|
9/1/2009 | Routine | 91 | Advise & Educate |
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