Suehiro Japanese Restaurant, 6933 S 1300 E, Cottonwood Heights, UT 84047 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food Is being stored in the splash zone of the hand sink. (1 penalty point)
Corrected on site.
- Critical: There is no written agreement or statement from the fish supplier stipulating that fish have been frozen and stored at temperatures required to achieve parasite destruction. (3 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)
Corrected on site.
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Linens are being used as shelf liners. Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Domestic style freezers are not durable for commercial use. Domestic style refrigerator is not durable for commercial use. (1 penalty point)
2 occurences.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Shelving is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- Covers are missing over the compressors to the reach-in coolers. The interior of a reach-in cooler is in disrepair. (1 penalty point)
2 occurences.
- Single-use items are being re-used. (1 penalty point)
- Critical: Shelves throughout the kitchen are unclean to sight and touch. The interior of the ice bin is dirty. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
3 occurences.
- Exterior surfaces of food containers are dirty. (1 penalty point)
- Critical: Raw fish is being thawed in the hand sink. (3 penalty points)
Corrected on site.
- Various ceiling surfaces above the soda dispensing area are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
Corrected on site.
- Nonfunctional equipment is stored in the kitchen. (1 penalty point)
- Carpeting is installed in a food storage area. (1 penalty point)
|
3/16/2015 | Routine | 52 | 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: The person in charge is unable to demonstrate knowledge of correct procedures for cleaning and sanitizing utensils and food contact surfaces. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Utensils are being Stored between use in ice In-use utensils are stored with handles in contact with food. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
3 occurences.
- Linens were in contact with cut green onions (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of 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: A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. (6 penalty points)
- Single service items are stored on the floor. Clean equipment is stored on the floor. (1 penalty point)
2 occurences.
- Ceiling tile is missing Newspaper is being used as shelf liner. (1 penalty point)
2 occurences.
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Single-use items are being re-used. Siracha bottles are being reused (1 penalty point)
- Accumulation of grease is causing grease droplets below grease filters (1 penalty point)
- Exterior surfaces of food containers are dirty. (1 penalty point)
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The back door is propped open. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Carpeting is installed in a food storage area. (1 penalty point)
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
|
6/9/2014 | Routine | 43 | Advise & Educate |
- Critical: Raw chicken is stored above ready to eat foods in the reach-in cooler. (6 penalty points)
- Bowls are used for food scoops. (1 penalty point)
- Cloths used for raw animal foods not stored separately, including in separate sanitizing solution Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
2 occurences.
- Critical: A food employee used the same single-use gloves to handle raw meat and then ready to eat food. (6 penalty points)
- Food is stored in the splash zone of the hand sink at the sushi bar. A splash guard needs to be installed to protect the food from contamination. (1 penalty point)
- Critical: A sushi roll is being held out of temperature control at 62 °F on a counter. Raw salmon is being held at 46°F in the sushi display case. (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: Written procedures for using time as a public health control are not available. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- The can opener blade is not sharp enough to prevent the formation of metal fragments. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The exterior surfaces of various equipment is dirty. Clean equipment is stored on top of the ice machine. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. The interior of the ice bin is unclean. (6 penalty points)
2 occurences.
- The interior surfaces of the victory reach in are dirty. Reach-in cooler handles are dirty. (1 penalty point)
2 occurences.
- Critical: Thawing mussels in a hand sink. (3 penalty points)
- There is carpet in the storage room, which is not smooth or easily cleanable. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
- The ceiling is dirty in various areas. The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
- Critical: the bucket of sanitizer used for wiping clothes is not labeled . (6 penalty points)
- Critical: A container previously used to store food is being used to store chemicals . (6 penalty points)
|
4/26/2013 | Routine | 35 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Linen stored in contact with cooked rice. (1 penalty point)
- Critical: Utensils are stored unclean to sight and touch. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
10/10/2012 | Followup | 82 | Approved |
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