Chabaar, 87 W 7200 S, Midvale, UT 84047 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
| No violation noted during this evaluation. | 6/3/2015 | Followup | 100 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- A container of food is being stored on the floor. (1 penalty point)
- Critical: Cooked rice is being held at 56°F in make table #1. Cooked potatoes are being held at 52°F in make table #2. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Cooked noodles are being stored in a grocery bag. (6 penalty points)
Corrected on site.
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Various surfaces are lined with foil. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The warewash table is not sealed to the wall. (1 penalty point)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. The cover to the compressor is missing on the make table cooler. (1 penalty point)
2 occurences.
- Single-use items are being re-used. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Exterior surfaces of food containers are dirty. (1 penalty point)
- The 3-compartment sink faucet is leaking. The 3-compartment sink floor drain is slow draining. (1 penalty point)
2 occurences.
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- The floor is dirty below the warewashing area. (1 penalty point)
- Critical: There are live cockroaches in the establishment. (3 penalty points)
- Critical: Toxic materials that are not used for food establishment operations are stored in the food establishment. (3 penalty points)
Corrected on site.
|
6/1/2015 | Routine | 54 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees are eating in food preparation areas. (3 penalty points)
- Utensils are stored in standing water. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Bean sprouts are being held out of temperature control at 72°F on a counter. Tofu is being held at 49°F in make table #1. Cooked potatoes are being held at 46°F in make table #2. (6 penalty points)
Corrected on site.
3 occurences.
- Critical: Grape leaves are being stored in a trash bag. (6 penalty points)
Corrected on site.
- Cardboard is being used as shelf liner. (1 penalty point)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. A light is burnt out over the grill area. (1 penalty point)
2 occurences.
- Single-use items are being re-used. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
3 occurences.
- Reach-in cooler handles are dirty. (1 penalty point)
- Critical: Miscellaneous items are being stored at the hand sink. (3 penalty points)
Corrected on site.
- The floor surfaces around the soda dispensing area are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Critical: There are numerous flies present in the facility. (3 penalty points)
- Employee cell phones are being stored in food preparation areas. (1 penalty point)
|
9/3/2014 | Routine | 59 | |
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
3 occurences.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: . The cream is holding at 47^F in the reachin. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Cups are being stored underwater lines. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. Gap in the baffles. (1 penalty point)
2 occurences.
- _Shelf holding equipment is dirty. (1 penalty point)
|
5/9/2013 | Routine | 87 | Advise & Educate |
- 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. (1 penalty point)
- Linens are stored in contact with food. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor. Food in the storage room is not covered to prevent contamination. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Tofu is being held at 46 °F in a reach in 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)
Corrected on site.
- The Sterilite container holding rice is not food grade. (1 penalty point)
- Newspaper is being used as shelf liner. (1 penalty point)
Corrected on site.
- Cooling drawers are repaired with tape. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
Corrected on site.
|
2/2/2012 | Routine | 78 | Advise & Educate |
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