Sushi Yah, 2440 E Fort Union Blvd, Salt Lake City, UT 84121 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- Rice scoops is not stored in 135 degree water to prevent pathogen growth. (1 penalty point)
- Potatoes are being stored on the floor of the walk in fridge. (1 penalty point)
- Particle board is not sealed and easily cleanable by the ice machine. (1 penalty point)
- Critical: Cardboard is not an approved reusable item. (in between cutting board and food storage) (6 penalty points)
- Panda chop sticks are stored on the floor. Need to be elevated 6 in. (1 penalty point)
- The mop sink is not sealed to the adjacent wall. The wall needs to be sealed around the soda machine hoses. (1 penalty point)
- The lightbulbs under the fume hood and over the 3-compartment sink are not working. (1 penalty point)
- Critical: Caps on the soda dispensers were dirty and need to be cleaned more often. (6 penalty points)
- Reach-in cooler handles are dirty. Reach-in cooler handles and gaskets are dirty. Shelve under the pots and pans are dirty. Sides and edges of various equiptment are dirty. (1 penalty point)
- Light bulbs are not shielded or shatter resistant above the dishwash area. (1 penalty point)
- Light intensity is less than 20 foot candles in the warewashing area. (1 penalty point)
- The floor is dirty throughout. Walls are dirty throughout. The floor is dirty beneath the stove. Walls are dirty behind dishwasher. (1 penalty point)
- Hazardous Analysis Critical Control Point Plan for raw fish and pH modified rice. (1 penalty point)
|
5/29/2015 | Routine | 77 | Advise & Educate |
- Whet wiping cloths are on a work table instead of being stored in a bucket of sanitizer solution. (1 penalty point)
- Boxes of food are stored on the walk-in freezer floor, instead of at least 6 inches above floor level. (1 penalty point)
- Edge of mop sink is not sealed / caulked to the adjacent wall. (1 penalty point)
- Edge of walk-in door is damaged. (1 penalty point)
- White plastic containers and lids are dirty. These are the containers used to store rice and flour. (1 penalty point)
- Paraaticle board shelf is not smooth and easilyh cleaned. It must be sealed or painted. (1 penalty point)
- Wall and floor are splattered and dirty near the deep fryer. (1 penalty point)
- A wet mop is lying of the floor. It must be hung up for rapid air drying. (1 penalty point)
|
11/26/2014 | Followup | 92 | Advise & Educate |
- Some foodhandler cards are only temporary. Copies of the permanent plastic cards are required. (1 penalty point)
- The certified manager is not registered with SLCoHD. $15.00 fee must be paid (1 penalty point)
- Critical: Sushi cook is touching ready-to-eat raw salmon with bare fingertips, (6 penalty points)
- Wet wiping cloths are on a work table instead of being stored in a bucket of sanitizer solution. (1 penalty point)
- A bag of vegetables is being stored directly on the floor of the walk-in instead of being stored 6 inches above floor level. (1 penalty point)
- Critical: The sushi rice laboratory testing is 2 years old. A new document from the lab is needed. (3 penalty points)
- Particle board shelf is not smooth and easily cleaned. (1 penalty point)
- A box of single service take-out containers is stored on the floor. (1 penalty point)
- Pressurized gas cylinders are not secured. (1 penalty point)
- 1. 1-compartment prep sink back splash is not sealed to the wall. 2 - Dishwashing drainboard back splash is not sealed to the counter. (1 penalty point)
2 occurences.
- Lid on ice machine is broken and improperly repaired with duct tape. (1 penalty point)
- 1) Exterior of walk-in cooler door is grimy and dirty. 2) Think black mold is growing above the back splash on the wall in the ware washing room. (1 penalty point)
2 occurences.
- Critical: A "Y" connector with shut off valves is attached to the mop sink fauce. It must be removed. (6 penalty points)
- Critical: No hot water is flowing at the kitchen handsink (6 penalty points)
Corrected on site.
- Critical: The AVB , atmospheric vacuum breaker, is damaged on the mop sink faucet. It must be replaced by a plumber. (6 penalty points)
- Critical: There is no hand drying towels at the hand sink. (3 penalty points)
Corrected on site.
- Walk-in ceiling and fan guards near the ceiling are dirty. (1 penalty point)
- Critical: A bucket said to contain sanitizer is not labeled. (6 penalty points)
|
11/14/2014 | Routine | 53 | Advise & Educate |
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. The peson in charge is unable to describe the symptoms associated with the diseases that are transmissible through food. (3 penalty points)
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. Bowls are used for food scoops and are stored inside food containers. Rice scoops are stored in standing water. In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
4 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food is being stored on the floor. Food in the storage room is not covered to prevent contamination. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Records of freezing time and temperature for raw or undercooked fish served in ready-to-eat form are not being retained at the food establishment for at least 90 days. (3 penalty points)
- Critical: Tempura shrimp on the counter measures 95 degrees F. Cooke chrimp on teh counter measures 101 degrees F. (6 penalty points)
2 occurences.
- 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: A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- Critical: Invoice Stated yellowfin tuna while menu started yellowtail tuna (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
Corrected on site.
- Clean dishes are being towel-dried after cleaning and sanitizing. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. Single service items are stored in the splash zone of a hand sink. (1 penalty point)
- Cardboard is being used as shelf liner. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Exterior surfaces of cooking equipment are dirty. Reach-in cooler handles are dirty. Exterior surfaces of food containers are dirty. There is an accumulation of food debris under the grill. (1 penalty point)
4 occurences.
- There is no hand drying provision at the hand sink. (3 penalty points)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
Corrected on site.
- The floor is dirty in various areas. The ceiling is dirty in various areas. Floor sinks are dirty. Walls are dirty in various areas. (1 penalty point)
4 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Nonfunctional equipment is stored on the premises. (1 penalty point)
- A cigarette lighter is being stored on top of seaweed. (3 penalty points)
Corrected on site.
|
3/4/2013 | Routine | 33 | Advise & Educate |
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