Unpackaged, uncooked chicken is stored above meat in freezer. (1 penalty point) Corrected on site.
Clean kitchenware is not all stored covered/inverted. Single Service items are not all stored at least 6 inches above floor. (1 penalty point) 2 occurences.
Wooden blocks used to elevate equipment above floor are not all smooth and non absorbent. (1 penalty point)
Non-portable equipment(ice cream freezer) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
Critical: Can opener blade is not clean. (6 penalty points)
Critical: Hand sinks do not attain a minimum water temperature of 100 F within 30 seconds of actuationg flow of water. (3 penalty points) 5 occurences.
Light bulbs above prep/service areas are not all shielded and do not appear shatter resistant. (1 penalty point)
Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
Areas of wall covered with single use foil create wall surfaces that are not smooth and easily cleanable. (1 penalty point)
10/22/2015
Routine
84
Advise & Educate
The health department permit is not posted in public view. (1 penalty point)
Critical: Person in charge is eating and drinking from an uncovered beverage container in sushi prep area. (3 penalty points)
Critical: Container of uncooked chicken is stored above bag of carrots in reach-in. (6 penalty points) Corrected on site.
In-use food tong handle is touching food (chips) (1 penalty point) Corrected on site.
Critical: Raw shrimp measures 47F st cold table. Meat dumpling measures 45F at a second cold table. (6 penalty points) 2 occurences.
Critical: Foods of animal origin which may be served raw/undercooked to customer order are not disclosed/identified in writing and are not asterisked to a written consumer advisory. (6 penalty points)
Clean plates/bowls are not all covered inverted. Clean kitchenware on shelving next to hand sink is not protected from water splash related to water splash at hand sink. (1 penalty point)
Wood blocks used as legs for equipment are not all smooth. Particle board shelves in prep area are not smooth and non-absorbent. (1 penalty point) 2 occurences.
Non-portable equipment (glass door reach-in) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
Non-portable equipment (ice cream freezer, glass door reach-in) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
Cutting boards are scored. (1 penalty point)
Critical: Interior surfaces of Ice bin at ice machine are not clean. (6 penalty points)
Exterior end of cold table is not clean. (1 penalty point)
Valve at end of hose attached to mop sink water supply, is downstream of a non-continuous pressure vacuum breaker valve. (1 penalty point) Corrected on site.
Critical: Hand soap is not at hand sink. (3 penalty points) Corrected on site.
Critical: Hand drying Provision is not at hand sink next to cooking area. (3 penalty points) Corrected on site.
Less than 20 foot candles of light are measured in service area where glassware is stored and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
Areas of floor and wall are not clean. (1 penalty point)
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