- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food employees are not using hair restraints. (1 penalty point)
- Critical: Raw meat is stored above squeeze bottle sauces in a reach-in cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Rice scoop is stored in standing water. Warmer was not turned on. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food containers are stored on the floor in the kitchen. (1 penalty point)
- Critical: Date for start of freezing sushi fish was not marked on packages. 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)
- Raw meat is thawing at room temperature on a counter. (1 penalty point)
Corrected on site.
- Critical: Tofu is being held at 50 °F on a counter. Bean sprouts are being held out of temperature control at 65 °F on a counter. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Consumer advisory on menu does not denote which items are served raw. (6 penalty points)
- Critical: Flour is being stored in a non-food grade container. (6 penalty points)
- Cold holding unit lacks an internal ambient thermometer. Sushi cases in sushi bar are missing thermometers. (1 penalty point)
2 occurences.
- There is no irreversible temperature measuring device available for testing the final rinse temperature of the dish machine. (1 penalty point)
- Prep sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Glass washer sanitizer strength is too low below 50 ppm. (6 penalty points)
Corrected on site.
- Hot water faucet for hand sink is in disrepair. (1 penalty point)
- The back door is propped open. (1 penalty point)
Corrected on site.
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10/9/2014 | Routine | 53 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Utensils are stored in standing water. (1 penalty point)
- 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: Half and Half is being held out of temperature control at 44 °F the GE refridgerator. (6 penalty points)
- Critical: A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. (6 penalty points)
- The GE. white refridgerator is not durable for commercial use. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Non-portable equipment is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- The condenser in the walkin freezer is leaking. (1 penalty point)
- The microwave is unclean. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent the bar area. (1 penalty point)
- The back door is propped open. (1 penalty point)
- There is no soap at the bar hand sink. (3 penalty points)
- There is no hand drying provision at the the bar hand sink. (3 penalty points)
- Hand sinks in the bar lack hand washing signage. (1 penalty point)
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3/15/2013 | Routine | 53 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: An employee beverage is on a food preparation area. (3 penalty points)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- Critical: There no proof from supplier that the marlin is parasite free. (3 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent in the walk in cooler. . (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- There is no hand drying provision at the sushi bar hand sink. (3 penalty points)
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9/28/2011 | Routine | 79 | Advise & Educate |
- Critical: Chlorine sanitizer solution in a couple of buckets for wipe cloths is too weak. (6 penalty points)
- Critical: Small warewash machine in bar area is not properly dispensing the chlorine sanitizer. (6 penalty points)
|
5/10/2010 | Followup | 88 | Advise & Educate |
- Critical: Observed food service worker in sushi prep area handling ready to eat food with their bare hands. (6 penalty points)
- Critical: Chlorine sanitizer solution in bucket for wipe cloths is too weak. (6 penalty points)
- Drawer where clean utensils are stored noted soiled with food debris. (1 penalty point)
|
4/30/2010 | Routine | 87 | Advise & Educate |
- Critical: An open employee drink is stored in the back food prep room. (6 penalty points)
Corrected on site.
- Critical: Food service worker observed handling ready to eat food with their bare hands. (6 penalty points)
|
11/9/2009 | Routine | 88 | Advise & Educate |
Restaurant representatives - add corrected or new information about Sapa Sushi Bar & Grill, 722 S State St, Salt Lake City, UT 84111 »