Fried Rice Express, 358 S 700 E, Salt Lake City, UT 84102 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- 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)
- The under sides and exterior surfaces of various equipment are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: A pot is stored in the back hand sink. (3 penalty points)
- The 3 compartment sink drain is repaired with a plastic bag. (1 penalty point)
- Critical: There is no cold water at the front hand sink. (3 penalty points)
- The protective plast is still on some stainless steel panels and is now peeling off. (1 penalty point)
- There is food on the floor under the back storage shelves and vaious pieces of equipment. Various walls in th kitchen are dirty. (1 penalty point)
2 occurences.
- The pipe around the soda lines is not sealed to prevent the entrance and harborage of pests. (1 penalty point)
|
10/30/2015 | Routine | 88 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Food in the storage room is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Reach-in cooler handles are dirty. Exterior surfaces of food containers are dirty. (1 penalty point)
2 occurences.
- There is an accumulation of grease and food debris under the cook line. (1 penalty point)
|
1/8/2015 | Routine | 86 | Advise & Educate |
- Not all food employees have a current food handler card from an approved source. (1 penalty point)
- Critical: Employees are eating in food preparation areas. (3 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- There is an employee purse on food storage shelves. (1 penalty point)
|
5/27/2014 | Routine | 91 | Advise & Educate |
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