- 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.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Chicken is being held at 107°F in a warmer. (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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Paper towel is being used as shelf liner. Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Spray hose is being repaired with plastic wrap. (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)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Handsink is being used for other purposes. (3 penalty points)
Corrected on site.
- The faucet is leaking on the hand sink. The 3-compartment sink faucet is leaking. (1 penalty point)
2 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Floor sinks are dirty. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
Corrected on site.
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1/21/2016 | Routine | 61 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Utensils are stored in standing water. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (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)
- Food preparation surfaces are being lined with linens. Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: Hand washing sinks are being used for other purposes. (3 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Floor sinks are dirty. (1 penalty point)
- Employee personal items are stored with food equipment. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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1/14/2015 | Routine | 69 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (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)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
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1/9/2014 | Routine | 88 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (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)
- Critical: A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
3 occurences.
- The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- The entrance lacks "No Smoking" signage. (1 penalty point)
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4/29/2013 | Routine | 74 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Raw shrimp is being held at 56 f in the make table. (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)
- No temperature measuring device available (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Floor is damaged in walk in cooler. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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10/15/2012 | Routine | 82 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employee beverage is stored above food. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (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)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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12/14/2011 | Routine | 83 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- An employee washed hands at the prep sink. (3 penalty points)
- Critical: Employee food is stored above customer food in the walk in cooler. (6 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
2 occurences.
- Utensils are stored in standing water. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Single service items are not stored to prevent contamination. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- Critical: Dishes are not being sanitized after cleaning. (6 penalty points)
- Hand sink water temperature does not reach 100°F within 30 seconds. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
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1/25/2011 | Routine | 62 | Advise & Educate |
- The SLVHD permit is not posted for public view. (1 penalty point)
Corrected on site.
- A box of beef sirloin is stored on the floor inside the walk-in cooler. (1 penalty point)
Corrected on site.
- Critical: The shelves inside the walk-in cooler are rusted and not easily cleanable. (3 penalty points)
- The empty CO2 tank by the office is not secured. (1 penalty point)
Corrected on site.
- The food sink is not sealed to the wall. (1 penalty point)
- A single-use plastic spoon is used to scoop green onion from the cold table. (1 penalty point)
Corrected on site.
- The floor tile by the mop sink is in disrepair. (1 penalty point)
- The floor under various equipments is dirty. (1 penalty point)
- The No Smoking sign is not posted in the front door. (1 penalty point)
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3/8/2010 | Routine | 89 | Advise & Educate |
- The food preparation sink is used to wash hands. (3 penalty points)
- The spoon handle is in contact with the tofu inside the cold table. (1 penalty point)
Corrected on site.
- Aluminum foil is used to cover the surrounding area around the grill. (1 penalty point)
- Clean containers are stored wet. (1 penalty point)
- The dry storage shelves are not smooth or easily cleanable. (1 penalty point)
- A CO2 tank is not secured. (1 penalty point)
- The food preparation sink is not sealed to the wall. (1 penalty point)
- The single service plastic spoon is reused to serve tofu in the cold table. (1 penalty point)
Corrected on site.
- There is a gap at the bottom of the back door. (1 penalty point)
- Critical: The degreaser bottle is not labeled. (6 penalty points)
Corrected on site.
|
8/31/2009 | Routine | 83 | Advise & Educate |
- Some food handler cards are expired. (1 penalty point)
- The Food Safety Manager Certificate is expired. (1 penalty point)
- The single serve spoon is in contact with ready to eat food in the cold table. (1 penalty point)
- Critical: In-use utensils are stored in 77° F water by the hot hold unit. (6 penalty points)
- The CO2 tank by the back door is not secured. (1 penalty point)
- There is a space between the walk-in cooler and the wall. (1 penalty point)
- The gasket door for the reach-in refrigerator is damaged or in disrepair. (1 penalty point)
- There is an open gap in the bottom door to the outside dumpster. (1 penalty point)
- There are holes in the floor, wall, and ceiling around the kitchen area (the cabinet door by the soda fountain, ceiling above the walk-in cooler, and wall near preparation line). (3 penalty points)
3 occurences.
- The floor by the garbage can under the soda fountain is dirty. The ceiling above the kitchen is dirty. (2 penalty points)
2 occurences.
- The ceiling vent above the front line is dirty. (1 penalty point)
- Coving is missing in various location (wall next and under the hand sink, near the hot hold, and around the three compartment sink. (3 penalty points)
3 occurences.
- Critical: The chemical spray bottle is not labeled. (6 penalty points)
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1/9/2009 | Routine | 72 | Advise & Educate |
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