Szechuan Garden, 1275 E 8600 S, Sandy, UT 84094 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- Critical: Employees are handling ready to eat foods (chicken) with bare hands. (6 penalty points)
- Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Cooked chicken is being held out of temperature control at 80°F on a counter. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
Corrected on site.
|
6/17/2015 | Followup | 79 | Advise & Educate |
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled in covered containers. (3 penalty points)
2 occurences.
- Critical: Garlic and oil mixture is being held out of temperature control at 74°F on a counter. Cooked chicken and cooked shrimp are being held at 53-63°F in the make table. (6 penalty points)
2 occurences.
- Critical: All cooked meats found out of temp[erature control are being dsicarded. (6 penalty points)
Corrected on site.
- Critical: Food is being stored in grocery bags. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- Various surfaces are lined with foil. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- The can opener blade is not sharp enough to prevent creation of metal fragments. The condenser unit in the walk-in cooler is leaking. (1 penalty point)
2 occurences.
- Single-use items are being re-used. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Surfaces of the stand mixer above the bowl are dirty. The meat slicer is unclean to sight and touch. (6 penalty points)
3 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Reach-in cooler handles and gaskets are dirty. Exterior surfaces of food containers are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- Critical: The hand sink on to cook line is being blocked. (3 penalty points)
- Critical: There is no hot water at the hand sink. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Walls are dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
- Employee personal items are being stored in food preparation areas. (1 penalty point)
- Critical: Toxic materials that are not used for food establishment operations are stored in the food establishment. (3 penalty points)
Corrected on site.
|
6/8/2015 | Routine | 43 | Advise & Educate |
- Critical: A can is dented on the sealing ring and not set in a separate location. (3 penalty points)
- Critical: Raw meat and eggs are stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Potentially hazardous food is thawing at room temperature instead of in the walk-in or under running water. (1 penalty point)
- Critical: The make table is at 46 degrees. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (12 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The floor is dirty underneath the fryer and stove. (1 penalty point)
|
10/28/2014 | Routine | 67 | Advise & Educate |
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