- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
Corrected on site.
- 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 (grocery bags). (6 penalty points)
- Various surfaces are lined with foil. Tape is used to repair a duct. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Food containers are in disrepair. (1 penalty point)
- Critical: Clean equipment is being stored on the floor. The interior of the ice machine is unclean. (6 penalty points)
Corrected on site.
2 occurences.
- Reach-in cooler handles are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- Critical: The hand washing sink is being used for other purposes. (3 penalty points)
Corrected on site.
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- The hand sink is not maintained in a clean condition. (1 penalty point)
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12/14/2015 | Routine | 60 | Advise & Educate |
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
Corrected on site.
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- Critical: The mop is being stored in front of the hand sink. (3 penalty points)
Corrected on site.
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10/28/2014 | Followup | 90 | 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. A raw meat package is stored in contact with with ready-to-eat food in the walk-in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. (1 penalty point)
Corrected on site.
- Food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Unclean food containers are being stored in contact with food. (6 penalty points)
Corrected on site.
- Critical: Cut lefy greens and cooked meats are being held at 50-60°F in the make table. (6 penalty points)
Corrected on site.
- 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)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (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)
- Critical: Surfaces are unclean around the soda dispenser nozzles. Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
2 occurences.
- Critical: The interior of the microwave is unclean to the sight and touch. (6 penalty points)
- Reach-in cooler handles are dirty. The interior to the reach-in cooler is unclean to the sight and touch. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
3 occurences.
- Critical: The hand sink next to the grill is being used for other purposes. (3 penalty points)
- The floor surfaces in the basement under the ice machine and soda dispensing equipment are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The floors walls and ceiling are damaged in the basement area. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The hand sink is not maintained in a clean condition. (1 penalty point)
- Carpeting is installed in a food preparation area. (1 penalty point)
- Employee items are being stored with food equipment. (1 penalty point)
|
10/21/2014 | Routine | 50 | |
- Critical: Employees are eating in food preparation areas. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. Rice scoops are stored in standing water. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. Bags of flour/ starch are uncovered. (1 penalty point)
2 occurences.
- Critical: Cooked rice is being held out of temperature control at 58°F on a 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)
- Single service items are stored on the floor. (1 penalty point)
- the ice scoop is stored on a dirty surface (1 penalty point)
- Critical: The interior of the ice machine is unclean. Shelves throughout the kitchen are unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Interior surfaces of a reach in cooler are unclean. (6 penalty points)
4 occurences.
- Critical: Food containers are not cleaned at a frequency necessary to preclude accumulation of soil. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Reach-in cooler handles are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. The hand sink is blocked. (3 penalty points)
2 occurences.
- The floor is dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Employee personal belongings are stored with food equiptment. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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10/7/2013 | Routine | 61 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Rice scoops are stored in standing water. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. Food in the reach-in cooler is not covered to prevent contamination. (1 penalty point)
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)
- Single service items are stored on the floor. (1 penalty point)
- Critical: The exterior of the rice cooker has an accumulation of food debris and dirt build up. The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are unclean. Interior surfaces of a reach in cooler are unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
5 occurences.
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent in dry storage area. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent in dry storage area.. (1 penalty point)
2 occurences.
- Opening to crawl space is open. (1 penalty point)
- There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Employee personal care items are stored in basement with Ice machine and dry storage not separated. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- Walls are dirty in various areas. The ceiling is dirty in various areas. The floor is dirty beneath cooking equipment. The floor is dirty in food stora area. (1 penalty point)
3 occurences.
- The mop is not hung to air dry. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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11/6/2012 | Routine | 76 | Advise & Educate |
- Critical: Raw shell eggs are stored above carrots in a cooler. Package of raw chicken is stored in contact with batter in the walk-in cooler. (6 penalty points)
Corrected on site.
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
- Sponges are used to do dishes in the restaurant. (1 penalty point)
- Critical: The interior of the ice bin is unclean. (6 penalty points)
- Non-food contact surfaces of Traulsen freezer is dirty. (1 penalty point)
|
8/31/2011 | Followup | 85 | Advise & Educate |
- The facility lacks a current approval letter from SLVHD for in-house food handler training. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw chicken is stored above ready to eat foods in the cooler. Raw shell eggs are stored above ready-to-eat food in a cooler. A raw meat package is stored in contact with with ready-to-eat food in the cooler. (6 penalty points)
3 occurences.
- 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. In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
2 occurences.
- Food is being stored on the floor. Food is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Sauce is being held out of temperature control at 106 °F on a 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. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (3 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. Shelves in the cooler are dirty. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
Corrected on site.
- The back door is propped open. (1 penalty point)
Corrected on site.
- There is no soap at the hand sink. (3 penalty points)
- Walls are dirty in various areas. The floor is dirty beneath cooking equipment. The ceiling is dirty in various areas. The floor is dirty in various areas. (1 penalty point)
- Hood vent is extremely dirty. (1 penalty point)
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8/16/2011 | Routine | 63 | Advise & Educate |
- Critical: Raw products are stored above and next to ready-to-eat foods inside the Traulsen reach-in unit. (6 penalty points)
Corrected on site.
- Various boxes of foods are stored on the floor. (1 penalty point)
- Various each-in handles are encrusted with food debris. (1 penalty point)
- The floor under various units or equipments is unclean. (1 penalty point)
- The kitchen hand sink is not kept clean. (3 penalty points)
|
4/9/2010 | Routine | 88 | Advise & Educate |
- Critical: The raw pork is stored next to noodles and salad, and it is also above tomatoes and cabbage inside the Traulsen reach-in refrigerator. The raw chicken is stored above the raw beef, and both of them are stored above broccoli and cut cabbage inside the Traulsen reach-in refrigerator. (12 penalty points)
2 occurences.
- The frozen beef is stored above frozen shrimp inside the reach-in freezer. (1 penalty point)
- Critical: The hand sink next to the three compartment sink is blocked with food containers. (3 penalty points)
Corrected on site.
- There is no soap available at the hand sink next to the three compartment sink. (3 penalty points)
|
12/11/2008 | Routine | 81 | Advise & Educate |
Restaurant representatives - add corrected or new information about Royal South Sea Restaurant, 7444 S State St, Midvale, UT 84047 »