| No violation noted during this evaluation. | 4/2/2015 | Critical Item | 100 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Severely dented cans are stored with useable food products. (3 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)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: A dishware scrubber is stored on thawing shrimp. (6 penalty points)
- Single service containers are stored in a location subject to splash contamination from a sink. (1 penalty point)
- Cardboard is being used as shelf liner. Cabinetry is not smooth, easily cleanable and non-absorbent. Various surfaces are lined with foil. A wok handle is being repaired with a cloth. (1 penalty point)
4 occurences.
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- A panel is missing on the reach-in freezer. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent (exposed concrete). (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Employee items are stored on rice bags. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
12/17/2014 | Followup | 63 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
Corrected on site.
- Critical: Raw ground meat is stored above whole meat in a reach-in refrigerator. Raw shrimp is stored above ready to eat chicken in a reach-in refrigerator. (6 penalty points)
Corrected on site.
2 occurences.
- 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)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food is being stored on the floor, near the cooklline. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in deep covered containers. (3 penalty points)
- Critical: Cut leafy greens are being held out of temperature control at 48°F on a counter. Sprouts are being held out of temperature control at 46°F on a counter. Raw eggs are being held out of temperature control at 47°F on a counter. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous and ready to eat foods (cooked and raw meats) 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)
- Various surfaces are lined with foil. Cabinetry is not smooth, easily cleanable and non-absorbent, under the soda dispensing area. Card board is being used to repair air vents. The dish machine is repaired with plastic wrap. (1 penalty point)
4 occurences.
- Sinks lack sufficient drainboard space to accommodate all clean dishes. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. A panel is missing on a reach-in freezer. Reach-in cooler handles are in disrepair. Reach-in cooler wire racks are in disrepair. Food storage equipment is in disrepair. (1 penalty point)
5 occurences.
- Critical: There is no measurable sanitizer in a wiping cloth on the cookline. (6 penalty points)
Corrected on site.
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Surfaces surrounding the wok's are dirty to sight and touch. Surfaces are unclean around the soda dispenser nozzles. The meat slicer is unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. Reach-in cooler racks are dirty to sight and touch. The interior of the ice machine is unclean. Clean equipment is stored on dirty piping in the warewashing area. (6 penalty points)
8 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Non-food contact surfaces of various equipment on the cook line are dirty. Reach-in cooler gaskets are dirty. Reach-in cooler handles are dirty. Surfaces in the cabinet under the soda dispensers are dirty. Exterior surfaces of a rice cooker are dirty to sight and touch. (1 penalty point)
5 occurences.
- The faucet is leaking on a ware washing sink. (1 penalty point)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Exposed structure ventilation ducting below the ceiling is not smooth and easily cleanable. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent (unsealed masonry). Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent (exposed cement). Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent, near the cook line (exposed wood). (1 penalty point)
4 occurences.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Exposed utility lines and duct work above food preparation areas do not facilitate easy cleaning. (1 penalty point)
- Various walls are damaged surrounding the cook line and service areas. A wall is damaged near the water heater. (1 penalty point)
2 occurences.
- Walls are dirty in various areas. The ceiling is dirty in various areas above the cookline area, The floor is dirty beneath cooking equipment. The floor sink beneath the 3-compartment sink is dirty. (1 penalty point)
4 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
Corrected on site.
- Personal belongings are stored on food products in the dry storage room. (1 penalty point)
Corrected on site.
- Critical: A chemical spray bottle is not labeled. (6 penalty points)
- Critical: Chemicals are stored above food equipment (single service items). (6 penalty points)
Corrected on site.
|
12/9/2014 | Routine | 26 | 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)
- Critical: I An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. (3 penalty points)
- Critical: Raw eggs are strored next to ready to eat ham in the back reach in cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. 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)
3 occurences.
- 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: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled in covered containers. (3 penalty points)
Corrected on site.
2 occurences.
- Critical: Raw chicken in bin, being stored on floor at 55 degrees. Raw seed sprouts on shelf at 79 degrees. Raw cabbage on a shelf at 77 degrees. Cooked noodles in reach in cooler measuring 55 degrees. (6 penalty points)
4 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)
- A paper towel was used to cover cooked chicken in cooler. Mop sink is being repaired with cloth towel. The wok handle was wrapped with cloth towel. (1 penalty point)
3 occurences.
- Vinegar bottles are being used for multiple uses. (1 penalty point)
- The condenser unit in the walk-in cooler is leaking. (1 penalty point)
- Raw meat was being thawed in the three compartment sink. The sink was not sanitized before being used to wash dishes. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
- Critical: The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are unclean. Surfaces of the stand mixer above the bowl are dirty. Shelves throughout the kitchen are unclean to sight and touch. The interior of the ice bin is dirty.(The wait station). (6 penalty points)
5 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The faucet is leaking on the mop sink. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Employee personal hat was stored in dry storage area, above spagetti noodles. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Critical: There were live flies present. (3 penalty points)
- Carpeting is installed in a food storage area. (1 penalty point)
- Employee lip gloss and medicated eye drops strored with clean dishes. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. A container of sanitizer is not labeled. (6 penalty points)
2 occurences.
- Critical: A chemical spray bottle is stored above a food preparation area. (6 penalty points)
- Employee smoking within 5 feet of the entrance of building. (1 penalty point)
|
7/15/2013 | Routine | 25 | Advise & Educate |
- Thecurrent health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Employee is handling food and clean kitchenware with an un-gloved bloody finger. (6 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is not covered to prevent contamination. Food in the reach-in cooler is not all 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)
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. Written procedures for using time as a public health control are not available. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Single service items are not stored to prevent contamination. (1 penalty point)
Corrected on site.
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Various walls are damaged. Various floor surfaces are damaged. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
12/20/2011 | Routine | 65 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: An employee did not wash hands between clean and dirty tasks. (6 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)
- Rice scoops are stored in standing water. (1 penalty point)
- Linens are being used for other purposes than dry bread products. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor. Food in the storage room is not covered to prevent contamination. Raw meat is stored above other foods in the freezer. (1 penalty point)
3 occurences.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Chopped salad is being held out of temperature control at 59 degrees F on counter. Raw chicken is being held out of temperature control at 48 degrees f on a counter. (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. (6 penalty points)
- Non-food grade container is being used to store food. (1 penalty point)
- Single service items are not stored to prevent contamination. Single service items are stored in the splash zone of a hand sink. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. Various surfaces are lined with foil. (1 penalty point)
2 occurences.
- Sponges are being used to clean dishes. (1 penalty point)
- Mop sink is not sealed to the adjacent wall. (1 penalty point)
- Reach in cooler handles are broken. (1 penalty point)
- Critical: Knives are stored in an unclean area. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (3 penalty points)
- Shelves are dirty. Reach-in cooler handles are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- Employee jackets are stored in contact with and above food. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. Various ceiling surfaces are damaged. (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)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: Chemicals are stored above food. (6 penalty points)
- There is no "No smoking" sign at the front door. (1 penalty point)
|
3/19/2011 | Routine | 19 | Advise & Educate |
- Critical: containers of food are not covered in dry storage area. (6 penalty points)
- White posdered food stuffs out of original package are not labeled with common name. (1 penalty point)
- Scoop without handle is in contact with celery in the reach-in and in rice and flour. (1 penalty point)
- In use rice scoop is stored in standing water at room temperature. (1 penalty point)
- Buckets of batter are stored on teh floor of the dtorage area. (1 penalty point)
- Metal and wood table/shelving units are not smooth and easily cleanable. (1 penalty point)
- Ventiilation duct work in ceiling area above service counter is not smooth and easily cleanable and in warewash room. (1 penalty point)
- Light bulbs do not all have the end caps. (1 penalty point)
- toilet room door is not self-closing (men's) (1 penalty point)
- Areas of floor, wall, and ceiling are not maintained smooth and easily cleanable. (1 penalty point)
- Wall behind the meat slicer is dirty. (1 penalty point)
- No smoking sign is not at the entrances ot the establishment. (1 penalty point)
|
2/9/2010 | Routine | 83 | Advise & Educate |
- Cooked food being stored in grocery sacks. (1 penalty point)
- Dishes are nested dirty. (1 penalty point)
- Clean pans stored on dirty top of ice machine. (1 penalty point)
- Critical: Cooking utensils are stored dirty. (6 penalty points)
- Critical: Wok faucets are in poor repair/leaking. (6 penalty points)
|
1/9/2009 | Followup | 85 | Advise & Educate |
- Critical: Employees are not using soap when washing hands. (6 penalty points)
- Critical: An employee did not wash hands after drinking before returning to work. Dishwasher is not washing hands after handling dirty dishes and before handling clean dishes. (12 penalty points)
2 occurences.
- Critical: Personal drink is stored next to clean dishes. An employee was drinking in the preparation area. (6 penalty points)
2 occurences.
- Critical: Employee was observed coughing over exposed food. (6 penalty points)
- Critical: Man handled ready to eat food with barehands. (6 penalty points)
- Critical: Cook is not separating different types of raw animal food from each other during preparation. (6 penalty points)
- Food storage bins are not labeled. (1 penalty point)
- In use utensil is sotred in dirty, stagnant water at room temperature. Knives/utensils are stored between the preparation table and the wall. (1 penalty point)
- Wet wiping cloth was found in use without sanitizer. (1 penalty point)
- Crispy rice plates are stacked. The mopsink is being used for food preparation. (6 penalty points)
2 occurences.
- Unable to show compliance with code cooling requirements. (3 penalty points)
- Critical: Paper wrapped chicken was found at 125 Degrees F. (6 penalty points)
- Critical: Cooked beef was found at 46 Degress F on a countertop. Cooked noodles were found at 49 Degrees F on a countertop. Cooked chicken was found in bowl at 52 Degrees F, not held hot or cold. Raw shelled eggs held at 50 Degrees F. (24 penalty points)
4 occurences.
- Critical: Nonstick coatin on pan has been scratched off. Cooked food is being stored in grocery sacks. (6 penalty points)
2 occurences.
- Take out containers are not protected from handwash splash. Warewash area has exposed firberglass installation. Five gallon buckets are stored wet. Dishes are nested wet. (3 penalty points)
3 occurences.
- Pre-set tableware is not protected from contamination. (1 penalty point)
- Cardboard is being used as shelving. Bare wood used as shelf support. (2 penalty points)
2 occurences.
- Critical: Plastic storage bins are cracked. (3 penalty points)
- Dish machine is missing data plate. (1 penalty point)
- Rice cooker in warewash area has a broken handle. The two door back fridge light is inoperative. (2 penalty points)
2 occurences.
- Cutting boards are damaged, stained, not smooth or cleanable. (1 penalty point)
- Dishwasher rinsed hands in three compartment sink. (1 penalty point)
- The two door BeverageAire E-Series fridge theremometer is inoperative. (1 penalty point)
- Critical: Cooking utensils are stored dirty. Utensil storage bins are dirty. Can opener is dirty. The rear prep area drawer is wet and dirty. Food storage bins are dirty. Five gallon buckets are stored dirty. (18 penalty points)
5 occurences.
- Refrigerator door handles are dirty. (1 penalty point)
- Rear handsink drain is sloping uphill. (1 penalty point)
- Critical: Waitress station ice bin drains into a bucket. Three compartment sink drainline is sloping uphill (3 penalty points)
2 occurences.
- Critical: Mop sink faucet does not have backflow protection. (3 penalty points)
- Critical: Handsink is used for purposes other than handwashing. (3 penalty points)
- Critical: Wok faucets are in poor repair/leaking. Warewash spay handle is leaking. (12 penalty points)
2 occurences.
- Lightshields are damaged and missing end caps. (1 penalty point)
- Rear door has a quarter inch gap. (1 penalty point)
- Warewash area floor is not smooth, cleanable and non-absorbant. (1 penalty point)
- The warewash area has five footcandles of light. (1 penalty point)
- Ice machine drain is installed on the floor and obstructs cleaning. Three compartment sink drainline is sloping uphill. (1 penalty point)
- Wall penetrations are not sealed. Ceiling penetrations are not sealed. Store room floor is dirty. Carbinator cabinet is damaged. (1 penalty point)
- Ceiling air vent has dust debris build up next to it. Warewash floor is dirty. Carbonator cabinet is dirty. Dish storage shelf is dirty. (3 penalty points)
4 occurences.
- Unused/unnecessary equipment is stored outside. (1 penalty point)
- Critical: Clorox is being mixed with other chemicals in the sanitizer bucket. (6 penalty points)
|
12/18/2008 | Routine | 0 | Advise & Educate |
Restaurant representatives - add corrected or new information about Dragon Diner, 1331 E 3900 S, Salt Lake City, UT 84106 »