- 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)
- In use utensils are stored in ice water. (1 penalty point)
Corrected on site.
- Critical: Raw shrimp is being held at 50 F on ice on the cook line. (6 penalty points)
Corrected on site.
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
Corrected on site.
- Critical: Soda machine nozzles are dirty. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Exterior surfaces of the make table are dirty. Shelves in the walk in are dirty and rusted and peeling. Reach-in cooler gaskets are dirty. (1 penalty point)
3 occurences.
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Areas of the floor are cracked and chipped. (1 penalty point)
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4/21/2015 | Routine | 75 | Advise & Educate |
- Temporary food handler certificates are expired and food employees lack a current food handler permit. Not all food employees have a current food handler card. (1 penalty point)
- An in use knife is stored in ice water. (1 penalty point)
- Various food containers are stored on the floor. Food in a reach-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. Written procedures for using time as a public health control are not available. (6 penalty points)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Gaskets on a reach in cooler are dirty. (1 penalty point)
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9/17/2014 | Routine | 83 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- In-use utensils are stored with handles in contact with food. 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.
- Critical: Tofu is being held at48 °F in ice. (6 penalty points)
- The 3-compartment sinks are not sealed to the adjacent wall. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. Reach-in cooler gaskets are dirty. (1 penalty point)
3 occurences.
- The faucet is leaking on the hand sink. (1 penalty point)
- There are holes in varoius walls. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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10/11/2013 | Routine | 83 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- 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)
- Critical: Raw shrimpis being held at 62 °F in the make table. (6 penalty points)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
- Fire sprinklers are dirty in the kitchen. (1 penalty point)
- Carpeting is installed in a food preparation area. (1 penalty point)
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9/26/2012 | Routine | 71 | Advise & Educate |
- Critical: Raw fish is stored above RTE krab. (6 penalty points)
Corrected on site.
- Rice utensils are stored in standing water. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Three compartment sink faucet is leaking. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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2/7/2012 | Routine | 83 | Advise & Educate |
- Food containers 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)
- 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)
- Critical: The interior of the ice bin is unclean. (6 penalty points)
- Critical: The mop sink back flow prevention device is leaking. (3 penalty points)
- The black ceiling tiles are not smooth and easily cleanable. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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4/8/2011 | Routine | 80 | Advise & Educate |
- Critical: Employee didn't use soap when washng hands. (6 penalty points)
- Critical: Employee food is being stored above food that is served to the public. (6 penalty points)
Corrected on site.
- Employee is washing hands with gloves on, then returned to work. (1 penalty point)
- Critical: The freezer used to perform parasite destruction on the salmon is measuring 17 F. Note: The freezer closest to the door (sw) is measuring -7 F. PIC will move the salmon to the cold freezer. (6 penalty points)
- A wet towel is stored on top of cooked rice. (1 penalty point)
- A sponge is stored at the service sink. (1 penalty point)
- Critical: The hand sink is being used for food prep. (3 penalty points)
- The 'Y' valve is connected on the mop sink faucet down stream from the back flow prevention device. (1 penalty point)
- The soap dispenser to the hand sink is in disrepair. (3 penalty points)
Corrected on site.
- A ceiling tile is missing in the freezer. (1 penalty point)
- The mops are not stored to air-dry. (1 penalty point)
- Critical: Chemical bottles are not labeled with their common names. (6 penalty points)
Corrected on site.
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10/15/2010 | Critical Item | 64 | Advise & Educate |
- Critical: Employee had bare hand contact with ready-to-eat food egg rolls. (6 penalty points)
- The oil is not labeled. (1 penalty point)
- The co2 tanks are not secure. (1 penalty point)
- The lid of the ice machine is dirty. (1 penalty point)
- Critical: The hand sink is blocked by a trash can. (3 penalty points)
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8/18/2010 | Routine | 88 | Advise & Educate |
- Unable to view servsafe manager. (1 penalty point)
- Critical: Open employee beverage is stored by clean plates and above the rice. (6 penalty points)
Corrected on site.
- Scoops without handles are stored in the rice. (1 penalty point)
- Grocery sack is used to store salmon in the freezer. (1 penalty point)
- Critical: There is no measurable amount of sanitizer in the low temperature dishmachine. (6 penalty points)
- Inside the ice machine is dirty. (3 penalty points)
- Critical: The hand sink is used to store a brush and drain stops. (3 penalty points)
Corrected on site.
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11/3/2009 | Routine | 79 | Advise & Educate |
Restaurant representatives - add corrected or new information about Simply Sushi, 180 W 400 S, Salt Lake City, UT 84101 »