- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (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. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the reach-in is not covered to prevent contamination. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Bean sprouts are being kept at 58F on the 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)
- Clean equipment is not covered or inverted to prevent contamination. A clean tray is being stored on the floor. (1 penalty point)
2 occurences.
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Exterior surfaces of food containers are dirty. Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. Shelves in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. Reach-in cooler handles and gaskets are dirty. There is an accumulation of food debris under the grill. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
8 occurences.
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent behind the cooking grill. (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)
3 occurences.
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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4/9/2015 | Routine | 54 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- 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 being stored on the floor. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Beans sprouts are being held at room temperature. (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)
- Cooking filters are unclean. (1 penalty point)
- Wall behind the cooking grill is unclean. (1 penalty point)
- Critical: A medication bottle is stored next to food items. (6 penalty points)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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6/12/2014 | Routine | 72 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw chicken is stored above ready to eat foods in the walk-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. 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)
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)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Equipment is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- There are exposed metal shards on the blade of the can opener. (1 penalty point)
- Cooking filters are filled with grease deposits. (1 penalty point)
- Tile is damaged under the coking hood. (1 penalty point)
- The back door is propped open. (1 penalty point)
- The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
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5/24/2013 | Routine | 72 | 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 in the True refrigerator. (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. 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)
- Critical: Food is being stored in non-food grade plastic grocery bags. (6 penalty points)
- The hand sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- There are metal shards on the blade of the canopener. (1 penalty point)
- Cooking filters under hood are filled with grease deposits. (1 penalty point)
- Critical: The blade of the canopener is unclean to sight and touch. (6 penalty points)
- Critical: A spray nozzle is attached to the garden hose of the mop sink. (6 penalty points)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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3/21/2012 | Routine | 63 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- Food in the reach-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked in the reach-in cooler. (6 penalty points)
- Critical: Food is being stored in trash bags in the reach-in cooler. (3 penalty points)
- Hot oil filters are unclean. (1 penalty point)
- Gaskets are damaged on a reach- in cooler. (1 penalty point)
- Various floor and wall surfaces are damaged. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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6/20/2011 | Routine | 79 | Advise & Educate |
- Not all employees have food handler cards. (1 penalty point)
- In-use utensils are stored in standing water at 74F. (1 penalty point)
- Damp wiping cloths are stored on top of and under cutting boards. (1 penalty point)
- Food is stored uncovered in various refrigeration units. (1 penalty point)
- Critical: Cans of Bamboo Shoots, Baby Corn and waterchestnuts are held on the counter out of temperature control at 47F - 56F. (6 penalty points)
- Critical: Food removed from original packaging, portioned or prepared, and held over 24 hours are not date marked in the True. (6 penalty points)
- The door gasket is damaged on the cold table/reachin. Various plasticware are damaged and are no longer smooth and easily cleanable. (2 penalty points)
2 occurences.
- Critical: The can opener blade is encrusted. (6 penalty points)
- Critical: A chemical spray bottle is not labeled. (6 penalty points)
Corrected on site.
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8/3/2010 | Routine | 70 | Advise & Educate |
- Critical: Two raw shell eggs are stored on top of a bag of tomatoes. (6 penalty points)
Corrected on site.
- Bins of flour are stored unprotected overnight. (1 penalty point)
- Critical: A raw shell egg is stored in the reachin at 72 F. Raw pork dated 10-15-09 is at 51 F., raw chicken dated 10-17-09 is at 48 F., and raw shrimp is at 43 F in the cook reachin. Various canned vegetable are held out of temperature on the counter at 48 F - 78 F. (18 penalty points)
3 occurences.
- Unable to verify if various bulk containers are constructed of approved food grade plastics. (1 penalty point)
- The cook reachin is not capable of holding the internal temperature of potentially hazardous foods at 41 F or less. (1 penalty point)
- The can opener holster is dirty. The exteriors of bulk containers are dirty. (2 penalty points)
2 occurences.
- There are no paper towels in the employee toilet room. (3 penalty points)
Corrected on site.
- Critical: A chemical spray bottle is not labeled. (6 penalty points)
Corrected on site.
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10/19/2009 | Routine | 62 | Advise & Educate |
- Unable to verify food handler cards. (1 penalty point)
- The ServSafe is not registered with SLVHD. (1 penalty point)
- Compressed gas tanks are not secured. (1 penalty point)
- Critical: Clean ware are stored in a dirty bin. (6 penalty points)
- Cove base is in disrepair under the 3-compartment sink. (1 penalty point)
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12/8/2008 | Routine | 90 | Advise & Educate |
- Not all employees have food handler cards. (1 penalty point)
- Critical: A bin of raw chicken is stored adjacent to a bin of raw shrimp and above sauce containers in the True (6 penalty points)
- In-use utensils are stored in standing water at 65 F. (1 penalty point)
- Damp wiping cloths without measurable sanitizer are stored in various areas. (1 penalty point)
- Critical: Unable to verify if raped cooling met required time frames for fried chicken stored on a rack. (6 penalty points)
Corrected on site.
- Critical: An open can of waterchestnuts is stored on a table at 65 F. A bin of raw beef is stored on a table at 53 F. (12 penalty points)
2 occurences.
- Critical: A pan of noodles prepared on Saturday are not date marked. (6 penalty points)
- Critical: Non-food grade plastic is used for bulk containers. (3 penalty points)
- Critical: Cleanware are stored in a dirty bin. (6 penalty points)
- The exteriors of various bulk containers are dirty. (1 penalty point)
- Critical: A bottle of Ibuprofen is stored adjacent to and above food equipment. (6 penalty points)
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12/8/2008 | Routine | 51 | Advise & Educate |
- There is less than 50-foot candles of light intensity available under the hood. (1 penalty point)
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9/15/2008 | Followup | 99 | Approved |
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