- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: Employees are drinking in food preparation areas. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces.(drainboard of the dish machine) (1 penalty point)
- Handles are damaged on a refrigerator unit. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Fan covers in the reach in cooler are dirty. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Critical: There is no soap at each hand sink used by employees. (3 penalty points)
- Various walls are damaged. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
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12/4/2015 | Followup | 75 | Advise & Educate |
- Critical: Employees personal food is not separated from food preparation areas. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. In-use utensils are stored with handles in contact with food. (1 penalty point)
- Food in the kitchen is not covered to prevent contamination. (1 penalty point)
- Critical: There is no written agreement or statement from the fish supplier stipulating that fish have been frozen and stored at temperatures required to achieve parasite destruction. There is no written agreement or statement from the fish supplier stipulating that fish are aquacultured and fed parasite-free feed. (3 penalty points)
- Critical: Cooked ginger root is being held out of temperature control at 77°F on a counter. Tofu is being held at 48°F in the small make table. (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: Food is being stored in non-food grade containers. (grocery bags) (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The make table is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (Drainboard of the dish machine) (1 penalty point)
- Gaskets and handles are damaged on a refrigerator unit. Vent covers are missing from hood above dishmachine. (1 penalty point)
2 occurences.
- Critical: Interior surfaces of the ventilation hood are unclean. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- Critical: Handsink is blocked with electrical cords. (3 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Critical: There is no soap at the back hand sink. (3 penalty points)
Corrected on site.
- Critical: There is no hand drying provision at the back hand sink. (3 penalty points)
Corrected on site.
- Restrooms lack hand washing signage. (1 penalty point)
- Various walls are damaged. Various ceiling tiles are missing in upstairs loft storage area. (1 penalty point)
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: Chemicals are stored with food. (6 penalty points)
- The raw fish portion of the establishment is closed because there are no letters from the fish provider stating that the raw fish has gone through parasite destruction or was farm raised and served parasite free food. The PIC will fax the parasite destruction letters to Corinne Nelson at 385-468-3846. Once the letters have been verified to be accurate Corinne will contact the PIC stating they may resume the serving of the raw fish. (1 penalty point)
- Critical: The raw fish portion of the establishment is closed because there are no letters from the fish provider stating that the raw fish has gone through parasite destruction or was farm raised and served parasite free food. The PIC will fax the parasite destruction letters to Corinne Nelson at 385-468-3846. Once the letters have been verified to be accurate Corinne will contact the PIC stating they may resume the serving of the raw fish. (100 penalty points)
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11/24/2015 | Routine | 0 | |
- Not all food employees have a current food handler card. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLCoHD. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use knives are stored on a unclean locatio, dirty shelves. Rice scoops are stored in standing water. (Metal containers in rice) Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
3 occurences.
- Linens are being used on top of sushi rice. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Records of invoices 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)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Edame (soy beans) is being held at 97 °F in a warmer. (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: (Were not keeping records for sushi rice, temp 96° F in front and 98° in back) 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.
- Critical: (Grocery bags) Food is being stored in non-food grade containers. (6 penalty points)
- (Upper space) Single service items are stored on the floor. (1 penalty point)
- Various surfaces are lined with foil. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- There are gaps in the hood filters. Gaskets are damaged on a refrigerator unit. Metal shelves are damaged (1 penalty point)
3 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Hot water at the three compartment sink does not reach 110° F, measured 103° F. (3 penalty points)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Shelves under sushi caseare dirty. Exterior surfaces of food containers are dirty. Reach-in cooler handles and gaskets are dirty. (1 penalty point)
3 occurences.
- Critical: Pipes are repaired with plastic wrap. (6 penalty points)
- Critical: Sharpening stone is stored in the front hand sink. (3 penalty points)
Corrected on site.
- Critical: (Hot water is not available through the mixing valve) Hot and cold water are not provided at plumbing fixtures where required. (3 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Critical: •(warewash area) There is no soap at the hand sink. (3 penalty points)
- Critical: (Warewash area) There is no hand drying provision at the hand sink. (3 penalty points)
- (Sink in warewash area) A handwash sign is not at each handsink used by employees. (1 penalty point)
- Holes are not sealed around piping. (Holes) Various walls are damaged. (Tiles missing) Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
- The floor is dirty beneath cooking equipment. The ceiling is dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: (In kitchen) Chemicals are stored with food and food equipment. (In upper storage area) Chemicals are stored next to food. (6 penalty points)
2 occurences.
|
10/29/2014 | Routine | 15 | |
| No violation noted during this evaluation. | 10/29/2014 | Followup | 100 | |
- Not all food employees have a current food handler card. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Making sushi with his bare hands Which is a ready-to-eat food. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Sushi Rice out of temperature control measures 88 degrees F. Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Terry cloth towel being used to cover sushi rice. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Dumpster lids are left open. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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1/8/2013 | Routine | 64 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. Employees are drinking in food preparation areas. (6 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Shrimp is being held at 48°F in the make table. (6 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- A make table cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: There is no hand sink convenient and accessible to the food preparation area in the back food prep area. (6 penalty points)
- The faucet is leaking on the mop sink. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. There is insufficient light intensity in the food prep area. … (1 penalty point)
- Various walls are damaged. (1 penalty point)
- The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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8/17/2011 | Routine | 54 | Advise & Educate |
- Unable to show a certified manager is registered with SLVhD. (1 penalty point)
- Critical: Raw fish is stored above produce in reach-in. (6 penalty points)
- Records are ot provided to document that non-exempt fish, served raw/ undercooked, have been frozen to a temperature and for a period of time to destroy parasites. (3 penalty points)
- Toilet room doors are ot self-closing. (1 penalty point)
- Entry doors to the outside are propped open. (1 penalty point)
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6/15/2010 | Routine | 88 | Advise & Educate |
- Unable to verify certified manager is registered with SLVHD. (1 penalty point)
- Chicken (raw) is stored adjacent and above shrimp (raw) in teh freezer. (1 penalty point)
- REcords of parasite destruction are not available and maintained on site. (3 penalty points)
- Critical: Sushi rice in the rice cooker measures 108 degrees F. Note: PIC will write up a serve discard for teh sushi rice. (6 penalty points)
- Hot water at teh front hand sink does noot reach 100 degrees F within 30 seconds. (1 penalty point)
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10/27/2009 | Routine | 88 | Advise & Educate |
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