- Critical: An employee handled etamame with bare hands. (6 penalty points)
- Critical: Krab is holinhg at 45 F in a sushi line make table. Raw chicken, beef, and shrimp are holding at 50-56 F in a make table. (6 penalty points)
2 occurences.
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- A make table is not maintained to hold potentially hazardous food at or below 41°F. The filters in the vent hood are damaged. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Food is stored outside of the original sealed package in a room that is not finished to be smooth, durable, easily cleanable, and non absorbent. (1 penalty point)
- Light intensity in areas of the kitchen is 20-30 foot candles. (1 penalty point)
- There are floor tiles missing under the cook line. There are holes in the ceiling in the kitchen. Areas of the floor are missing grout. (1 penalty point)
3 occurences.
- The ceiling is dirty above the 3 compartment sink. (1 penalty point)
- Critical: Chemicals are stored above the 3 compartment sink and on food shelves. (6 penalty points)
Corrected on site.
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8/17/2015 | Routine | 69 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Raw chicken is being held at 56 °F in a reach in cooler. (6 penalty points)
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- A cooler in the back is not able to maintian a temperature below 41 F. (1 penalty point)
- Critical: Dirty dishes are stored with clean dishes. (6 penalty points)
Corrected on site.
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- The light intensity in the kitchen is 15-30 foot candles. (1 penalty point)
- Tiles are missing under the cook line. (1 penalty point)
- Ceiling air vents are dusty in the kitchen. (1 penalty point)
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11/26/2014 | Routine | 74 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Food in the reach-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Coked rice is being held at 113 °F in the steam table. (6 penalty points)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Critical: A make table is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- The counter by the dish machine is no longer sealed to the wall. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
4/7/2014 | Routine | 78 | 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: Raw fish is being held at 45 °F in a reach in sushi cooler. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
2 occurences.
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- Critical: Knives are stored in the hand sink. (3 penalty points)
- There are holes in the wall by the dish machine. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: Fly paper is hung above make table. (6 penalty points)
|
10/3/2013 | Routine | 60 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employee is chewing gum in the kitchen. (3 penalty points)
Corrected on site.
- Cardboard is used to lline a shelf in the kitchen. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- The filters are gapped in the vent hood. (1 penalty point)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- The ceiling is dirty in the kitchen. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Carpeting is installed in a food preparation area. (1 penalty point)
- Critical: Fly paper is hung over prep table. (6 penalty points)
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9/13/2012 | Routine | 82 | 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: The same surfaces and utinsils are used to cut both raw meats and vegetables. (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)
- there is a gap in the filters in the vent hood. (1 penalty point)
- Employee purse is hung in the kitchen. (1 penalty point)
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12/29/2011 | Routine | 85 | Advise & Educate |
- The certified manager is not registered with the SLVHD. (1 penalty point)
- In use utensils are stored in 69° F standing water at the sushi station. A scoop handle is stored in contact with dry ingredient. (2 penalty points)
Corrected on site.
2 occurences.
- Cloth towels are stored in contact with the sushi rice. (1 penalty point)
- Employee frozen yogurt is stored in the sushi station reach in freezer. (3 penalty points)
Corrected on site.
- Critical: Fried shrimp is held under the heat lamp at 118° F. (6 penalty points)
- Tape is used to repair a display case at sushi station 4. (1 penalty point)
- Critical: Aluminum foil is used to cover many shelves and kitchen surfaces and is soiled and is not durable to withstand cleaning and the foil is not changed frequently. (3 penalty points)
- Cutting boards are stored on the floor. (1 penalty point)
Corrected on site.
- Various reach in cooler door gaskets are damaged. (1 penalty point)
- The dish spray area adjacent to the dish machine is coming off the wall. (1 penalty point)
- The ceiling vents in the kitchen are dusty. (1 penalty point)
- Critical: Chemical spray bottles are stored adjacent to clean plates. (6 penalty points)
Corrected on site.
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3/3/2010 | Routine | 73 | Advise & Educate |
- Critical: An employee is handling and preparing a sushi roll with his bare hands. (6 penalty points)
- Could not verify documentation of parasite destruction. (3 penalty points)
- Critical: The consumer advisory on the menu lacks an asterisk to specific menu items. (6 penalty points)
- Tape is used on sushi station 4 door to hold the fan cover in place. (1 penalty point)
- The shelves for the toaster ovens are not smooth and easily cleanable. (1 penalty point)
- A rice cooker is damaged and has exposed insulation. (1 penalty point)
Corrected on site.
- A wall under sushi station two is dirty. (1 penalty point)
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2/3/2009 | Routine | 81 | Advise & Educate |
- The certified manager is not registered with the Salt Lake Valley Health Department. (1 penalty point)
- A cloth is nested on top of the sushi rice. (1 penalty point)
- Critical: Shrimp is held at 115 degrees Fahrenheit. (6 penalty points)
- Critical: The consumer advisory on the menu lacks an asterisk to specific menu items. (3 penalty points)
- Clean utensils are stored in a dirty bin. (1 penalty point)
- Various reach-in cooler door gaskets are damaged. The rim of a rice cooker is melted. (2 penalty points)
2 occurences.
- The bar paint is coming off the shelf above the ice bin. The floor under equipment in the hallway is dirty. (2 penalty points)
2 occurences.
- The floor under the bar is dirty. (1 penalty point)
- The hallway lacks coving. (1 penalty point)
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2/25/2008 | Routine | 82 | |
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