- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- The ice scoop is stored with the handle in contact with culinary ice. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor in the walk in cooler. (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)
Corrected on site.
- Critical: Food is being stored in non-food grade plastic bag. (6 penalty points)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. (1 penalty point)
2 occurences.
- Walls are dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
Corrected on site.
- The entrance lacks "No Smoking" signage. (1 penalty point)
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1/29/2015 | Routine | 69 | Advise & Educate |
- The certified manager under ServSafe is not registered with SLCoHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- The ice scoop is stored with the handle in contact with culinary ice. Rice scoops are stored in standing water. (1 penalty point)
Corrected on site.
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
Corrected on site.
- Critical: Bean sprout is being held at 48 °F in the make table. (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)
Corrected on site.
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- The entrance lacks "No Smoking" signage. (1 penalty point)
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1/14/2014 | Routine | 71 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in walk-in cooler. (6 penalty points)
Corrected on site.
- Rice scoops are stored in standing water. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor in the walk in cooler. (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. (6 penalty points)
Corrected on site.
- Single-use items are being re-used. (1 penalty point)
Corrected on site.
- Dumpster lids are left open. (1 penalty point)
Corrected on site.
- The floor is dirty beneath cooking equipment. (1 penalty point)
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7/29/2011 | Routine | 81 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- A a stryofoam container is stored in the ice. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Raw meat is stored above other foods in the freezer. (1 penalty point)
- Rice is being cooled at room temperature. (3 penalty points)
- Critical: Riceis being held at 48 °F in the walk in cooler. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods are not date-marked in the walk-in cooler. (6 penalty points)
- Critical: chopped vegetables are being stored in non-food grade containers. (3 penalty points)
- The vent covers for the hood are missing. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Dumpster lids are left open. (1 penalty point)
- The back door is propped open. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Unneeded empty food cans are being Stored under the 3 compartment Sink. (1 penalty point)
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5/19/2010 | Routine | 54 | Advise & Educate |
- Critical: Employee food is stored over customer food. (6 penalty points)
- Critical: Raw meat is stored on the ground in the walk in. (6 penalty points)
- Containers of food are nested on top of other food on the cold table. (1 penalty point)
- Food is stored on the ground in the walk-in. (1 penalty point)
- Food being cooled in the walk-in is covered with plastic. (3 penalty points)
- The interior of the hood is greasy and dusty. (1 penalty point)
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2/24/2009 | Followup | 82 | Advise & Educate |
- Critical: Employee food is stored over customer food. (6 penalty points)
- Critical: Meat is stored above/next to ready to eat food. (6 penalty points)
- A food container is on contact with food ice. Containers of food are nested on top of food other food on the cold table. (2 penalty points)
2 occurences.
- Damp wipe clothes are stored on the counter. (1 penalty point)
- Food is being stored on the floor. A rice scoop is stored on standing water. (2 penalty points)
2 occurences.
- Food is stored on the ground in the walk in. (1 penalty point)
- Food being cooled in the walk in is being covered with plastic. (3 penalty points)
- Critical: Cooked chicken is stored in a shelf at 46° F. Open containers of canned vegetables are stored at 47° F. (12 penalty points)
2 occurences.
- Cooking equipment is stored on the floor. (1 penalty point)
- Cardboard in used to line a shelf. (1 penalty point)
- Food containers are being reused. (1 penalty point)
- Critical: A can opener is dirty. The shelf above the wok is dirty. (6 penalty points)
- A cart is very dirty. (1 penalty point)
- The interior of the hood is greasy and dusty. (1 penalty point)
- A shelf holding soda boxes is made of unsealed wood. (1 penalty point)
- The back door is propped open. (1 penalty point)
- There are no paper towels at the handsink. (3 penalty points)
- Employee clothing is stored on top of food equipment. (1 penalty point)
- Old food cans are stored under the 3 comp. sink. (1 penalty point)
- A cleaning bucket is stored on top of food equipment. (3 penalty points)
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2/12/2009 | Routine | 46 | Advise & Educate |
- Permit is not displayed in public view. (6 penalty points)
- Critical: Raw meat is stored above and beside ready to eat food in the walk in. (6 penalty points)
- Food containers are not labeled with a common name. (1 penalty point)
- A food container is stored in contact with food ice. (1 penalty point)
- An ice scoop handle is stored in contact with food ice in ice bin. A rice scoop is stored in standing water. A bowl is being used to portion food in food bins. (3 penalty points)
3 occurences.
- A linen towel is stored in contact with food. (1 penalty point)
- Damp wipe clothes are stored on the counter. (1 penalty point)
- Various foods are not stored 6 inches above the floor. Food is stored on the floor in the walk in. (2 penalty points)
2 occurences.
- Critical: Food being cooled in the walk in is being covered with plastic. (6 penalty points)
- Critical: Egg drop soup in the warmer is held at 115° F. (6 penalty points)
- Critical: Raw eggs are held out of temperature control at 54° F . (6 penalty points)
- Various foods are stored in old cardboard boxes and grocery bags in the freezer. (1 penalty point)
- Cooking equipment is stored on the floor. (1 penalty point)
- Equipment is being lined with cardboard and plastic. (1 penalty point)
- Interior of the dish machine is encrusted with lime. (1 penalty point)
- Single use tin cans are being reused for food storage. A dirty single service spoon is being used to scoop salt. (2 penalty points)
2 occurences.
- Critical: The can opener is dirty. Interior surfaces of the exhaust hood are greasy and dusty. (12 penalty points)
2 occurences.
- The shelf above the wok is dirty. (1 penalty point)
- The Handwash sink has no paper towels. (3 penalty points)
- The hand wash sign at hand sink is blocked. (1 penalty point)
- The shelf holding soda boxes is made of unsealed wood scraps. The wall behind the ware wash machine is dirty. Various floor sinks are dirty. (3 penalty points)
3 occurences.
- The intake vent is dusty. (1 penalty point)
- Personal clothing is stored next to food. (1 penalty point)
- Old food cans are stored under 3 comp. sink. (1 penalty point)
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10/29/2008 | Routine | 32 | Advise & Educate |
Restaurant representatives - add corrected or new information about Pearl Express, 3544 W 6200 S, Taylorsville, UT 84118 »