Tokyo Sushi, 9414 S Union Sq, Sandy, UT 84070 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- Critical: Raw fish is stored above ready-to-eat foods (sauces) in the front reach-in cooler. Raw meat (fish) is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- White powdered food containers are not labeled with the common name of the food. (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. (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The wire shelves in the walk-in cooler are rusty, and in disrepair. (1 penalty point)
- Non-food contact surfaces of various equipment are dirty. Reach-in cooler gaskets are dirty. (1 penalty point)
2 occurences.
- Various floor surfaces are damaged. There is a minor water leak from the ceiling in the basement area. (1 penalty point)
- Items that are unnecessary (home improvement tools) to the operation of the food establishment are stored on the premises in the basement. (1 penalty point)
|
4/9/2015 | Routine | 85 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. (1 penalty point)
- Critical: Some foods are not date marked. (3 penalty points)
- The bottom of the reach-in freezer is dirty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
|
10/14/2014 | Routine | 91 | |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: An employee did not change gloves between dirty and clean tasks. (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: Written procedures for using time as a public health control are not available. Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
2 occurences.
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Reach-in cooler handles are dirty. (1 penalty point)
- Exposed structure ventilation ducting below the ceiling is not smooth and easily cleanable. (1 penalty point)
|
10/21/2013 | Routine | 81 | Advise & Educate |
- Tape is covering the corners of cabinetry in the kitchen. (1 penalty point)
|
3/20/2013 | Followup | 99 | Approved |
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