- 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: Expired chili and green beans were discarded on site. (6 penalty points)
Corrected on site.
- Critical: The 3 compartment sink is not indirectly drained. (6 penalty points)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
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8/31/2015 | Followup | 79 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Striped bass which is not from an approved source is stored on site. (6 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Raw beef is being stored on the floor. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Potentially hazardous food is being cooled at room temperature. Potentially hazardous food is being cooled in covered containers, in the walk-in. (3 penalty points)
2 occurences.
- Critical: Cooked chicken is being held out of temperature control at 64°F on a counter. Ribs are being held at 47°F in the walk in cooler. (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 (mayonnaise, dressings) which is expired is stored on site. (6 penalty points)
- Critical: Striped bass and lamb head were discarded on site. (6 penalty points)
- Critical: Food is being stored in non-food grade containers (bags). (6 penalty points)
- The laundering area is not separate from the food preparation area. (1 penalty point)
- A walk-in freezer is not maintained to hold potentially hazardous food at or below 32. A section in the walk-in cooler is not maintained to hold potentially hazardous food at or below 41°F. Ventilation hood filters are missing. (1 penalty point)
3 occurences.
- Shelves in the kitchen and storage areas are dirty. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
Corrected on site.
- The hot and cold faucets are switched. The mop sink drain is not draining. (1 penalty point)
2 occurences.
- Critical: The 3 compartment sink is not indirectly drained. (6 penalty points)
- The dumpster area is not maintained clean. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Insect control devices are installed above food preparation areas. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- The floor is dirty in the walk-in freezer. The floor is dirty in the walk-in cooler. The floor is dirty beneath cooking equipment. (1 penalty point)
3 occurences.
- A lawn mower is stored in a food preparation area. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
- Employees are smoking in the employee restroom. (1 penalty point)
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8/25/2015 | Critical Item | 23 | 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. Rice scoop is stored in standing water. (1 penalty point)
2 occurences.
- As meat is being cut it is put into a container on the floor. Food is being stored on the floor in the walk in freezer. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
3 occurences.
- Critical: Food is stored in non food grade bags and containers. (6 penalty points)
- Wooden shelves are constructed of unsealed wood. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: Clean knives are stored in a dirty knife holder. The meat slicer is unclean to sight and touch. The underside of the shelf above a preparation table is unclean. The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
5 occurences.
- Fan covers in the walk-in cooler and freezer are dirty. (1 penalty point)
- Critical: Access to the hand sink is blocked. (3 penalty points)
- Mop sink floor sink is clogged. (1 penalty point)
- Critical: The 3 compartment sink and 2 compartment sink are not indirectly drained. (6 penalty points)
- Critical: The water heater was set on"pilot" and was not properly heating the water. (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Light intensity in the warewashing area is 4 foot candles. (1 penalty point)
- FRP is separating fron the wall. The ceiling is damaged above the prep line and warewashing area. (1 penalty point)
2 occurences.
- The floor under cooking equipment is dirty. The floor under the walk in shelves is dirty. (1 penalty point)
2 occurences.
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
- Critical: A fly strip is hung above the food prep equipment. (6 penalty points)
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8/20/2015 | Critical Item | 58 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: All food that is not cooling must be covered in the pepsi reach in. Raw meat is stored above ready-to-eat foods in the reach-in cooler. Uncovered meat is stored in contact with the interior icy surfaces of a standing freezer. Non commicerally packaged raw meat is stored in contact with non comercially packaged cooked meat. (6 penalty points)
4 occurences.
- Bowls are used for food scoops and are stored inside food containers. Rice scoops are stored in standing water. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Potentially hazardous food is thawing in standing water. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. Cabinetry is not smooth, easily cleanable and non-absorbent. The wood shelves in the walk in are not smooth, easily cleanable and non-absorbent. (1 penalty point)
3 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Non-portable equipment (residential freezer) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- The shelves in the pepsi reach in are showing signs of corrosion. The pepsi reach in is being used to store non bottled and non packaged foods. Gaskets are damaged on the ice machine. (1 penalty point)
3 occurences.
- Critical: Shelves throughout the kitchen are unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Shelves in the walk-in cooler are unclean to sight and touch. The underside of the shelf above a preparation table is unclean. The interior of the ice machine is unclean. (6 penalty points)
5 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Exterior surfaces of food containers are dirty. Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. Exterior surfaces of cooking equipment are dirty. There is an accumulation of food debris under the grill. Fan covers in the walk-in cooler are dirty. (1 penalty point)
6 occurences.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
Corrected on site.
- Critical: The hand sink is blocked. (3 penalty points)
Corrected on site.
- Critical: The 3 compartment sink is not indirectly drained. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Insect control devices are installed above food preparation areas. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. Light intensity is less than 20 foot candles in the warewashing area. (1 penalty point)
2 occurences.
- Various ceiling surfaces are damaged. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- Walls are dirty in various areas. The floor is dirty in various areas. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
- The floor/wall juncture lacks coving in the walk in cooler. (1 penalty point)
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4/14/2015 | Routine | 50 | Advise & Educate |
- Critical: Raw chicken is stored above ready to eat foods in the pepsi cooler. (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: Food is being stored in non-food grade containers. (6 penalty points)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Shelves are dirty in the walk in cooler. (1 penalty point)
|
6/10/2014 | Followup | 78 | Advise & Educate |
- Critical: Employees personal food is not separated from food preparation areas. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. The ice scoop is stored on top of the ice machine which is dirty. (1 penalty point)
2 occurences.
- Food in the reach-in freezer is not covered to prevent contamination. A container of food is being stored on the floor. Food in the walk-in cooler is not covered to prevent contamination. Food is being stored on the floor in the walk in freezer. (1 penalty point)
4 occurences.
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Raw eggs are being held out of temperature control at 92 °F on a counter. (6 penalty points)
Corrected on site.
- Critical: Tempura chicken is being held out of temperature control at 72 °F on a counter. (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: Food is being stored in non-food grade containers. (6 penalty points)
- The pepsi reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- The interior of the Pepsi reach in is unclean. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The meat slicer is unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Surfaces are unclean around the soda dispenser nozzles. The interior of the ice machine is unclean. (6 penalty points)
5 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- The bell on the cook line has a thick accumulation of grease on it. Reach-in cooler handles are dirty. Exterior surfaces of cooking equipment are dirty. Fan covers in the walk-in cooler are dirty. Exterior surfaces of food containers are dirty. (1 penalty point)
5 occurences.
- Critical: Kitchen hand sink water temperature does not reach 100°F within 30 seconds. Customer estroom hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
2 occurences.
- Critical: There is no hand sink convenient and accessible to the warewash area. (6 penalty points)
- Critical: The hand sink is blocked. (3 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- Light bulbs are not shielded or shatter resistant above food preparation areas. (1 penalty point)
- Employee restrooms lack hand washing signage. (1 penalty point)
- A waste receptacle is not provided at the employee restroom handwashing sink. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
- Shelves are dirty in various areas. The floor is dirty in various areas. The floor is dirty beneath cooking equipment. The ceiling is dirty in the walk in. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Critical: The mop sink is blocked. They are dumping mop water in a floor sink. (3 penalty points)
- The mop is not hung to air dry. (1 penalty point)
- Nonfunctional equipment is stored in the kitchen. Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
2 occurences.
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6/3/2014 | Routine | 23 | Advise & Educate |
- The certified manager is not registered with SLVHD. Food safety manager certification is expired. (1 penalty point)
- In use utensils are stored in standing water. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
2 occurences.
- A container of food is being stored on the floor. Food in the pepsi reach-in cooler is not covered to prevent contamination. (1 penalty point)
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)
- Clean glassware is stored in the mop sink. (1 penalty point)
Corrected on site.
- Non-food contact surfaces of equipment are made of unsealed wood pallets. Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Non-portable equipment (pepsi reach-in and standing freezer) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Critical: Shelves in the pepsi reach-in cooler are unclean to sight and touch. Interior surfaces of the pepsi reach in cooler are unclean. (6 penalty points)
2 occurences.
- Exterior surfaces of cooking equipment are dirty. There is an accumulation of food debris under the grill. (1 penalty point)
2 occurences.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
- Critical: The 3 compartment culinary sink is not indirectly drained. (6 penalty points)
- Dumpster lids are left open. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Light bulbs are not shielded or shatter resistant above the warewash area. (1 penalty point)
- There is no hand drying provision at the hand sink. (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
Corrected on site.
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- Conduit and utility lines are exposed next to the walls and ceiling. (1 penalty point)
- The floor of the walk in cooler is not sealed, it is no loger smooth and easily cleanable. Various ceiling surfaces are damaged. Various floor surfaces are damaged. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
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11/1/2012 | Routine | 58 | Advise & Educate |
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Beef is being held out of temperature control at 58 °F on a counter. (6 penalty points)
- A food shelf in the Walk in is made with unsealed wood. (1 penalty point)
- Food equipment is not ANSI accredited or equivalent (commercial grade). (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The underside of the shelf above the steam table is unclean. (6 penalty points)
2 occurences.
- The table opposite the wok is extremely dirty. (1 penalty point)
- Critical: There is no hand sink convenient and accessible to the food preparation area. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Various ceiling surfaces are extremely damaged. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
5/10/2011 | Followup | 55 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- Utensils are stored in standing water. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
2 occurences.
- Food in the freezer that do not have lids have containers stored on them. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Cooked chicken is being held out of temperature control at 66 °F on a counter. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- The inside door of the freezer hag extremely chipped paint. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Upright freezer is not ANSI accredited or equivalent (commercial grade). (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The underside of the shelf above a Steam table is unclean. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (3 penalty points)
- The shelves across from the grill are extremely dirty. Shelves in the walking are extremely rusty. The stands with soy sauce in the walking have large mold colonies. The buckets containing soy sauce have mold growing on them. Fan covers in the walk-in cooler are dirty. (1 penalty point)
4 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. Acoustic tiles are used in the ice/soda area of the kitchen. (1 penalty point)
3 occurences.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- There is no hand towels at the kitchen hand sink. (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Various ceiling surfaces are extremely damaged. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
- Critical: A bird cage with two parakeets are stored in the kitchen. (3 penalty points)
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4/28/2011 | Routine | 56 | Advise & Educate |
- Critical: The manager touched ready to eat bamboo shoots with his bare hands (6 penalty points)
- Critical: Raw eggs are stored above ready to eat foods (6 penalty points)
- Critical: Ready to eat foods held 24 hours in the refrigerator are not date marked. (6 penalty points)
- Dishes are stacked and stored wet. (1 penalty point)
- Dishes are stored under a leaking roof and are stained with rusty water. (1 penalty point)
- CO2 tanks are not secured. (1 penalty point)
- Food equipment is not sealed to the wall or other equipment or spaced to allow cleaning. (1 penalty point)
- Critical: Dishes and knives are stored dirty (6 penalty points)
- Critical: Food and equipment such as stoves and microwaves are not clean to sight and touch (6 penalty points)
- There is no hot water at the kitchen hand wash sink. (1 penalty point)
- A toxic chemical container marked Roundup is stored in the dishwashing area (3 penalty points)
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4/27/2010 | Routine | 62 | Advise & Educate |
Restaurant representatives - add corrected or new information about Yum Yum Kitchen, 23 E 2100 S, Salt Lake City, UT 84115 »