Restaurant name: SEN SUSHI TEA FACTORY
Address: 3390 S State St, South Salt Lake, UT 84115
Phone: (801) 809-3229
Restaurant type: Restaurants: plated
Risk level: Risk Level 4
Total inspections: 3
Last inspection: 9/14/2015
Food containers are not labeled with the common name of the food. (1 penalty point)
Utensils are stored in standing water. (1 penalty point)
Wet wiping cloths are not stored in sanitizer solution. (1 penalty point) Corrected on site.
Critical: Cooked pork ear is being held at 50°F in a reach in cooler (west). Cooked beef is being held at 47°F in a reach in cooler (east). (6 penalty points) 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)
Critical: Cooked shrimp was discarded on site. (6 penalty points) Corrected on site.
Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
Cardboard is being used as a floor liner. (1 penalty point)
The condenser unit in the walk-in cooler is leaking. (1 penalty point)
Critical: The interior of the ice machine is unclean. (6 penalty points)
A waste receptacle is not provided at each handwashing sink. (1 penalty point)
Critical: A container previously used to store poisonous or toxic materials (laundry cleaner) is being used to store food (shrimp). (6 penalty points) Corrected on site.
9/14/2015
Routine
66
Advise & Educate
Unable to document that the certified food safety manager is registered with SLCoHD. (1 penalty point)
Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. Raw shell eggs are stored above ready-to-eat food in a 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. Bowls are used for food scoops and are stored inside food containers. (1 penalty point) Corrected on site. 2 occurences.
Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Food in the display case is not protected from contamination. Food is being stored on the floor. Food is being stored on the floor in the walk in freezer. (1 penalty point) Corrected on site. 3 occurences.
Critical: Various potentially hazardous foods are being held out of temperature control at 59 °F in a display case. Garlic in oil is being held out of temperature control at 50°F on a counter. (6 penalty points) 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)
Critical: Food is being stored in non-food grade containers. (6 penalty points)
the filters are missing in the hood. (1 penalty point)
Critical: The interior of the ice bin is dirty. The meat slicer is unclean to sight and touch. (6 penalty points) 2 occurences.
Critical: The hand sink is being used for other purposes. (3 penalty points) 2 occurences.
Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
The floor is dirty beneath cooking equipment. (1 penalty point)
12/18/2014
Routine
59
Advise & Educate
The health department permit is not posted in public view. (1 penalty point)
Critical: Raw fish that is served in ready-to-eat form has not been frozen and stored at a temperature sufficient to achieve parasite destruction. (6 penalty points)
Critical: Potentially hazardous food (sushi rice) is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
The sushi rice needs to be tested to verify it has a pH of 4 or less. (3 penalty points)
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