- 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)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
Corrected on site.
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
Corrected on site.
- Critical: Raw sushi preparation is not separated from non-raw sushi preparation. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: An employee did not change gloves between dirty and clean tasks. (6 penalty points)
Corrected on site.
- Food is being stored in the splash zone of the hand sink. (1 penalty point)
Corrected on site.
- Critical: Cooked elk loin is being held at 45°F in the make table. (6 penalty points)
Corrected on site.
- Critical: The hand sink is being blocked by food preparation. The hand sink is being used to rinse we wiping cloths. (3 penalty points)
|
5/20/2015 | Routine | 64 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw sushi preparation is not separated from cooked sushi preparation. (6 penalty points)
- 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)
- Reach-in cooler handles and gaskets are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- Critical: The hand sink is being used for other purposes. (3 penalty points)
|
1/20/2015 | Routine | 83 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
Corrected on site.
- Critical: Pot stickers are being held at 43°F on the grill. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice bin is dirty. (6 penalty points)
|
8/12/2014 | Routine | 83 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- 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)
- Spare Ribs are stored in a box. (1 penalty point)
- The faucet at the 3 compartment sink is leaking. The handles on some reach-in refrigerator units are damaged. (1 penalty point)
2 occurences.
- Critical: The interior of the ice bin is dirty. (6 penalty points)
- Critical: A Y valve is present below the backflow prevention device. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
|
10/7/2013 | Routine | 76 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Handles are damaged on reach in coolers in sushi bar area. Shelves on the cook line and in a fridge are corroded. (1 penalty point)
2 occurences.
- Critical: Surfaces are unclean around the soda holster. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- The mop sink faucet is equipped with a Y. connector. (1 penalty point)
- The ceiling above the upstairs bar is not finished. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Various floor surfaces are damaged in the server area. (1 penalty point)
- There is food debris between electrical conduit and a wall in the kitchen. (1 penalty point)
|
4/18/2013 | Routine | 85 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Raw meat is stored next to ready to eat food in the reach in. (1 penalty point)
Corrected on site.
- Breading and sauce is stored under plumbing lines for hand sink. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The underside of the shelf above a preparation table is unclean. (6 penalty points)
2 occurences.
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
10/15/2012 | Routine | 87 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employees are eating in food preparation areas. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Utensils are stored in standing water. In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The interior of the microwave is unclean. (1 penalty point)
- Various walls are damaged. (1 penalty point)
|
6/6/2012 | Routine | 91 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employee food is stored above restaurant food in the True reach-in. (3 penalty points)
- Rice scoops are stored in standing water. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- The ice machine is in disrepair - it is missing the condenser cover. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The caulking on the dranboard of the dish machine is growing mold. Fan covers in the walk-in freezer are dirty. (1 penalty point)
2 occurences.
- Critical: Chemicals are stored next to food. (6 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
11/30/2011 | Routine | 79 | Advise & Educate |
- Critical: An employee washed hands with gloves on. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet rags are stored on top of sushi rice. (1 penalty point)
- Food (tempura batter, soda syrup boxes, sesame seeds) is being stored on the floor. (1 penalty point)
- 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. (3 penalty points)
- Critical: Raw tuna is being held at 50°F in a display cooler close to the door. Raw tuna is being held at 49°F in the display case cooler away from the door. (6 penalty points)
- Knives are stored in between equipment. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The chemical dishwasher is not sanatizing. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
3/8/2011 | Routine | 72 | |
- A plastic cup is used to scoop bulk food, stored in the food. (1 penalty point)
Corrected on site.
- Parasite destruction documentations are not available for inspector's review. (3 penalty points)
- Gaskets on the ice maker and reach in cooler are broken. (1 penalty point)
- A cam light above the wait station is not finished, smooth. (1 penalty point)
|
2/9/2010 | Routine | 94 | Advise & Educate |
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