Red Maple Chinese Restaurant, 2882 W 4700 S, Taylorsville, UT 84129 - inspection findings and violations
- All Cities
- UT small cities
- UT smaller cities
- Utah
- Salt Lake County, UT Restaurants
Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- Critical: Raw meat is stored above ready-to-eat foods in the reach-in cooler. (6 penalty points)
Corrected on site.
- In-use utensils are stored with handles in contact with food. Utensils 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.
- Critical: Food is being stored in non-food grade containers (sterilite plastic containers holding dried tea). (6 penalty points)
- Duct tape is being used on eletrical lines on floor. (1 penalty point)
- 7 up refrigerator designed for bottled drinks is being used to store temperature controlled foods. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Rice cooker handle is damaged. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Reach-in cooler handles are dirty. (1 penalty point)
- Critical: A dish scrub brush is being stored in the hand sink. (3 penalty points)
Corrected on site.
- The faucet is leaking on the food preparation sink. (1 penalty point)
- 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.
- The floor is dirty beneath cooking equipment. Floor sinks are dirty. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Critical: A food container is being used to store poisonous or toxic materials (soy sauce buckets are being used to hold sanitizer). (6 penalty points)
Corrected on site.
|
6/18/2015 | Routine | 57 | Advise & Educate |
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Bucket of soy sauce in the kitchen is not covered to prevent contamination. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
2 occurences.
- Bowls and other containers are stacked on top of food in a reach-in cooler. (1 penalty point)
Corrected on site.
- Critical: A non-food grade spray bottle was being used for culinary water (operator discarded spray bottle and is now using a food grade spray bottle). (6 penalty points)
Corrected on site.
- Clean equipment is stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong (operator adjusted concentration to correct levels). (6 penalty points)
Corrected on site.
- Siracha bottle is being reused for cooking oil (operator discarded container). (1 penalty point)
Corrected on site.
- Critical: Fish scale scraper is dirty and is being stored next to clean utensils (utensil was cleaned, sent through dishwasher). (6 penalty points)
Corrected on site.
- Reach-in cooler handles are dirty (operator cleaned handles during inspection) . (1 penalty point)
Corrected on site.
- Critical: Employee was using a hand sink to fill container with water. (3 penalty points)
Corrected on site.
|
3/18/2015 | Followup | 73 | Permit re-instated |
- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: 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: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: An employee washed hands at the 3 compartment sink. (3 penalty points)
Corrected on site.
- Critical: Employees personal beverages are not separated from food preparation areas. an employee was smoking in the food preparation area. (3 penalty points)
2 occurences.
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. The person in charge is unable to demonstrate knowledge of required cooking temperatures and times for meat, poultry, eggs and fish. (6 penalty points)
2 occurences.
- Food employees are not using hair restraints. (1 penalty point)
- Critical: An employee scooped cooked chicken with bare hands. (6 penalty points)
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Various containters of white powder substance are not labled with common name name of the food. (1 penalty point)
- Rice scoops are stored in standing water. Bowls are used for food scoops and are stored inside food containers. In-use knives are stored in an unclean location between pieces of equipment. (3 penalty points)
3 occurences.
- A wiping cloth is being stored on top of cooked noodles. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. Food is being stored on the floor in the walk in freezer. Food in the walk-in cooler is not covered to prevent contamination. Food is being stored on the floor. A bucket of red sauce is being mixed on the floor. (3 penalty points)
4 occurences.
- Critical: Frozen pastry dough in packaging is stored inside tub of ice cream. In-use garbage can is being used as a storage table for meat. (12 penalty points)
2 occurences.
- Boxes of shrimp are thawing on the coutner at room temperature. (1 penalty point)
- Critical: Potentially hazardous food is being cooled at room temperature. Potentially hazardous food is being cooled in deep containers. (6 penalty points)
2 occurences.
- Critical: Cut cabbage on the counter is measuring 53 degrees F Meat on the counter is measuring 49 degrees F Raw chicken on the counter is measuring 53 degrees F Raw bean sprouts are stored on counter at 53 degrees F Raw chicken feet are stored on the counter at 88 degrees F (30 penalty points)
5 occurences.
- Critical: Breaded cooked chicken on counter measured 100 degrees F (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: Food is being stored in nonfood grade containers. Bean sprouts are being stored in a cardboard box. Noodles are being stored in a red nonfood grade plastic basket. Wonton wrappers are being stored in a plastic grocery bag. (18 penalty points)
3 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean dishes are being stored in dirty bus tubs. (1 penalty point)
- Cardboard is being used as shelf liner and in the air vent. (2 penalty points)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. Dirty and clean dishes are stored on the floor in various areas of the kitchen. (1 penalty point)
- The handwashing sink in the middle prep area is not sealed to the wall. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. The condenser unit in the walk-in freezer is leaking and creating ice build up. The ice machine is in disrepair. Front panel is missing. (3 penalty points)
3 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer solution is not set up on the cook line. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. Shelves in the walk-in cooler are unclean to sight and touch. The meat slicer is unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Surfaces of the stand mixer above the bowl are dirty. Shelves throughout the kitchen are unclean to sight and touch. Interior surfaces of a reach in cooler are unclean. The dough roller is not clean. (18 penalty points)
8 occurences.
- The ceiling of the microwave is unclean. (1 penalty point)
- Exterior surfaces of food containers are dirty. Reach-in cooler handles are dirty. Fan covers in the walk-in cooler are dirty. (3 penalty points)
3 occurences.
- Critical: Dishes are not being sanitized after cleaning. An employee rinsed utensil used to fry chicken without washing with soap or sanitizing. Handle of utensil was in direct contact with raw chicken. (6 penalty points)
- Critical: The dim sum cooker does not have a back flow prevention device and is connected to the food prep sink that does not have back flow prevention. (6 penalty points)
- Critical: The handwashing sink in dishwashing area is blocked with dirty dishes. (3 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Critical: There is no soap at all hand sinks in the establishment. (3 penalty points)
- Critical: There is no hand drying provision at all hand sinks int he establishment. (3 penalty points)
- The handsink in the dishwashing area lacks hand washing signage. (1 penalty point)
- Employee personal items are being stored through out the kitchen in various food preparation areas. (1 penalty point)
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. (3 penalty points)
3 occurences.
- The mop is not hung to air dry. (1 penalty point)
- The handwashing sink in the fry area is dirty to sight and touch. (1 penalty point)
- Nonfunctional equipment is stored on the premises. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: Various chemicals such as WD40 are being stored next to and above food. (3 penalty points)
- Critical: Establishment closed for imminent health hazard. (100 penalty points)
|
3/16/2015 | Routine | 0 | Permit Suspension |
- Critical: Raw meat is stored above ready-to-eat foods in the reach-in cooler. Raw shell eggs are stored above ready-to-eat food in the walk-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)
Corrected on site.
- In-use utensils are stored with handles in contact with food. Utensils 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.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
Corrected on site.
- Critical: Food is being stored in non-food grade containers (reused cardboard box). (6 penalty points)
Corrected on site.
- Cardboard is being used as shelf liner. (1 penalty point)
- A bottled beverage style refrigerator is being used to store potentially hazardous food. Domestic style freezer is not durable for commercial use. (1 penalty point)
2 occurences.
- Ice machine is missing cover panel. There is a gap in the screens in vent hood. (1 penalty point)
Corrected on site.
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: A spray hose was left attached to mop sink. (6 penalty points)
Corrected on site.
- Critical: Food equipment is being stored in the hand sink. (3 penalty points)
Corrected on site.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
1/20/2015 | Routine | 67 | Advise & Educate |
- Critical: Employees are eating in food preparation areas. (3 penalty points)
Corrected on site.
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
|
4/28/2014 | Routine | 93 | Advise & Educate |
Recently added reviews
| Name |
City |
Users' Rating |
| MCDONALDS #11855 | Taylorsville, UT | |
| REAMS SNACK BAR #6 | Taylorsville, UT |
|
| SUBWAY | Taylorsville, UT |
|
| BENNION LEARNING CENTER | Taylorsville, UT |
|
| CASCADES AT RIVERWALK | Midvale, UT |
|
| SUB ZERO ICE CREAM SANDY | Sandy, UT | |
| SODEXO @ EMC | Draper, UT |
|
| ATHENA BEANS | Sandy, UT |
|
| ZEPHYR GRILL | Ogden, UT |
|
| LUCKY BUFFET RESTAURANT | Riverdale, UT |
|
Restaurants in neighborhood
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
- All Cities
- UT small cities
- UT smaller cities
- Utah
- Salt Lake County, UT Restaurants
Restaurant representatives - add corrected or new information about Red Maple Chinese Restaurant, 2882 W 4700 S, Taylorsville, UT 84129 »