- Critical: A can of soda was being stored ion the ice bin. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (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. (3 penalty points)
- Old egg cartons are being used as a shelf liner. (1 penalty point)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- The grease filters in the stove exhaust hood are not tight fitting. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Various floor surfaces are damaged. (1 penalty point)
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10/26/2015 | Routine | 83 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- In use utensils are being stored on cardboard egg containers. (1 penalty point)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
Corrected on site.
- Critical: Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
- The back door is propped open. (1 penalty point)
- Several floor tiles in the kitchen are damaged. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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2/9/2015 | Routine | 86 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cooked food in the walk in cooler is not date marked. (3 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
Corrected on site.
- Single use to go items are being stored next to a hand sink that does not have a splashguard (1 penalty point)
- Cardboard is being used as shelf liner. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- An exterior door is not tight fitting. (1 penalty point)
- There are small holes in the wall by the hand sink. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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8/21/2014 | Routine | 67 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food employee is not using hair restraint. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
|
3/4/2014 | Followup | 89 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food employee is not using hair restraint. (1 penalty point)
- Critical: Breaded pork is being held out of temperature control at 52 °F on a counter. Cooked chicken is being held out of temperature control at 62°F on a counter. Cut cabbage is being held out of temperature control at 54 °F on a counter. Egg rolls are being held at 45 °F in the make table. (6 penalty points)
Corrected on site.
4 occurences.
- Critical: Cooked food in the walk-in cooler is not date-marked. (3 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
Corrected on site.
- Cardboard is being used as shelf liner. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Soap dispenser is in disrepair. (1 penalty point)
- Critical: Soda dispenser white diffuser is unclean. (6 penalty points)
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1/14/2014 | Routine | 72 | Advise & Educate |
- 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.
- Rice scoops are stored in standing water. (1 penalty point)
Corrected on site.
- Sanitizer bucket concentration is below 50 ppm. (1 penalty point)
Corrected on site.
- Critical: Cooked chicken by the wok is held out of temperature control. Breaded meat and rice is held out of temperature control on a table. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Cooked food in the walk-in cooler is not date-marked. (3 penalty points)
- Critical: Food is stored in plastic grocery bags. (6 penalty points)
- Ends of wood shelves are not painted. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Critical: Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
|
6/3/2013 | Routine | 71 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. An open container is stored on the prep table. (3 penalty points)
Corrected on site.
- Food storage container is not labeled. (1 penalty point)
- Rice scoops are stored in standing water. (1 penalty point)
- Sanitizer bucket concentration is too low. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor. (1 penalty point)
- Critical: Breaded meat and rice is being held at 90 °F on the table. (6 penalty points)
Corrected on site.
- Critical: Cooked food is not date-marked. (3 penalty points)
- Critical: Plastic grocery bags are used to store food. (6 penalty points)
- Non-food contact surface of equipment is made of unsealed wood. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Sponges are used to wash dishes. (1 penalty point)
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10/29/2012 | Routine | 75 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw shell eggs are stored above sauces in the walk-in cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. (1 penalty point)
- Food tray is stored on the floor. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
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)
- Pressurized cylinders are not secured. (1 penalty point)
- Sponges are used to clean dishware. (1 penalty point)
- Freezer light is not working. (1 penalty point)
- Critical: The top interior of the ice machine is unclean. (6 penalty points)
- Freezer interior floor is unclean. (1 penalty point)
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3/5/2012 | Routine | 77 | Advise & Educate |
- Critical: Employee drink is stored in a food prep area and is uncovered. (3 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in a walk-in cooler. Raw chicken stored above wontons in a reach-in freezer. (6 penalty points)
- In-use utensils are stored with handles in contact with food. Utensils are stored in standing water. (1 penalty point)
Corrected on site.
2 occurences.
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- 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)
|
9/20/2011 | Routine | 83 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Cooked chicken is being held out of temperature control at 51 °F on a counter. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods are not date-marked in the walk-in cooler. (6 penalty points)
- Cardboard is being used as shelf liner. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Reach-in cooler handles are dirty. (1 penalty point)
- Stand in walk in is made of unsealed wood. (1 penalty point)
- The back door is propped open. (1 penalty point)
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10/26/2010 | Routine | 78 | Advise & Educate |
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