- Critical: Employee food and beverages are not seperated from food storage in the reach-in cooler. (3 penalty points)
Corrected on site.
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
Corrected on site.
- Critical: Toxic materials that are not used for food establishment operations are stored in the food establishment. (3 penalty points)
Corrected on site.
|
2/2/2015 | Followup | 88 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. Employees are eating in food preparation areas. (3 penalty points)
Corrected on site.
2 occurences.
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Cooked sushi preparation is not separated from raw sushi preparation. (6 penalty points)
- In-use knives are being stored in a cardboard box. Utensils are stored in standing water. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: An employee eashed hands with gloves on in order to reuse the gloves. (6 penalty points)
Corrected on site.
- Various foods in the kitchen are left uncovered to prevent contamination. Food in the walk-in cooler is not covered to prevent contamination. Food is being stored in the splash zone of the sink. (1 penalty point)
3 occurences.
- Critical: Tempura shrimp is being held at 113°F in a warmer. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. Food is being stored in grocery bags. (6 penalty points)
2 occurences.
- Cardboard and linens are being used as shelf liners. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- There is no clothes washer in the facility to wash wet wiping cloths. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- The ventilation hood filters are gapped. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Reach-in cooler handles and gaskets are dirty. (1 penalty point)
- Critical: Tlhe floor drain is overflowing. (6 penalty points)
Corrected on site.
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Insect control devices are installed above food preparation areas. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- Floor sinks are dirty. The floor is dirty beneath cooking equipment. (1 penalty point)
- Critical: A chemical container is not labeled. (6 penalty points)
Corrected on site.
- Critical: Toxic materials that are not used for food establishment operations are stored in the food establishment. (3 penalty points)
|
1/26/2015 | Routine | 24 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: The person in charge is not ensuring that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. (3 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Critical: The handle of the spoon is dirty. (6 penalty points)
|
5/6/2014 | Followup | 82 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. An employee did not wash hands between clean and dirty tasks. (6 penalty points)
2 occurences.
- Critical: An employee washed hands at the 3 compartment sink. (3 penalty points)
- Critical: An employees bowl of soup is being stored on a food preparation surface. An employee is drinking in a food preparation area. Employee foods are being stored above foods for service. (3 penalty points)
3 occurences.
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. The person in charge is unable to demonstrate knowledge of correct procedures for cleaning and sanitizing utensils and food contact surfaces. (3 penalty points)
2 occurences.
- Critical: The person in charge is not ensuring that employees are properly trained in food safety as it relates to their assigned duties. (3 penalty points)
- Critical: Raw cutting surfaces are being intermingled with ready to eat cutting surfaces at the sushi bar. Raw fish is being stored above cooked shrimp. (6 penalty points)
2 occurences.
- In-use utensils are stored with handles in contact with food. A clean knife is being stored in a cardboard sheath. (1 penalty point)
Corrected on site.
2 occurences.
- Food containers are being stored above uncovered food in the make table cooler. Fod is not being covered in the reach-in cooler. (1 penalty point)
Corrected on site.
- Critical: A wet rag is in contact with sushi rice. Cut vegetables are being stored in paper bags. (6 penalty points)
2 occurences.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
Corrected on site.
- Critical: Cut tofu is being held at 50°F in a reach in cooler. Sushi rolls are being held at 45 °F in a reach in cooler. (6 penalty points)
Corrected on site.
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)
2 occurences.
- Various surfaces are lined with foil. Variius surfaces are lined with linens. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
3 occurences.
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- Single-use items are being re-used. (1 penalty point)
2 occurences.
- Critical: The handles of scoops stored in food containers are dirty. (6 penalty points)
- The bottom of the reach-in cooler is dirty. (1 penalty point)
- Critical: Dishes are not being sanitized after cleaning. (6 penalty points)
- Critical: The handsink is blocked. A sponge is being stored at the handsink. Dishes are being washed at the handsink. (3 penalty points)
Corrected on site.
3 occurences.
- The drop ceiling in the kitchen is leaking. (1 penalty point)
- The floor drain is dirty. (1 penalty point)
- A employee coat is being stored on top of clean linens. (1 penalty point)
|
4/28/2014 | Followup | 25 | Advise & Educate |
- Critical: Employees are eating in food preparation areas. (3 penalty points)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. Raw salmon is stored above ready-to-eat foods in the reach-in cooler. Raw and ready to eat cutting surfaces are not separated. (6 penalty points)
Corrected on site.
3 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)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Food is being mixed on the floor. (6 penalty points)
Corrected on site.
- Critical: Shredded cabbage is being held out of temperature control at 54°F on a counter. (6 penalty points)
Corrected on site.
- Critical: Tempura vegetables are being held at 120°F in a warmer. (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)
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Critical: Foods of animal origin that may be served undercooked to order are not asterisked to a written consumer advisory. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. Food is being stored in grocery bags. Fresh fried wontons are being stored in a cardboard box. (6 penalty points)
3 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
- Cardboard is being used as shelf liner. Plastic is being taped to the wall in the drink service area. (1 penalty point)
- Critical: Single-use food containers are being reused. (6 penalty points)
- A power drill is being used to mix food. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Filters in the ventilation hood are gapped. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
Corrected on site.
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Critical: Dishes are not being sanitized after cleaning. (6 penalty points)
- Critical: A spray nozzle is being left on a hose and there is no backflow prevention device at the water source. A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
2 occurences.
- Dumpster lids are left open. (1 penalty point)
- A ceiling tile is not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Critical: Hand soap is installed at a sink that isnot a handwash sink. (3 penalty points)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- The entrance lacks "No Smoking" signage. Employees are smoking less than 25 from entrances. (1 penalty point)
|
4/21/2014 | Routine | 2 | Advise & Educate |
- 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.
- Utensils are stored in standing water. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor. (1 penalty point)
- Critical: Pot stickers are being held at 60°F in a reach in cooler. (6 penalty points)
- Critical: Cooked vegatables are being held out of temperature control at 68 °F on a counter. (6 penalty points)
Corrected on site.
- Critical: Written procedures for using time as a public health control are not available. (6 penalty points)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
|
3/26/2013 | Followup | 68 | Advise & Educate |
- Critical: Raw shrimp is stored above ready-to-eat foods in the reach-in cooler. Package of raw chicken is stored in contact with ready-to-eat food in the walk-in cooler. (6 penalty points)
2 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. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. Food in the storage room is not covered to prevent contamination. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
3 occurences.
- 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)
Corrected on site.
- Critical: Raw shelled eggs are being held out of temperature control at 61°F on a counter. Garlic in oil is being held out of temperature control at 70 °F on a counter. (6 penalty points)
2 occurences.
- Critical: Cooked zuchini is being held out of temperature control at 69°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)
- Critical: Potentially hazardous food, cooked tempura shrimp and sushi rice, is not marked or otherwise identified to indicate the time when the food was removed from temperature control. Written procedures for using time as a public health control are not available. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is stored on a dirty pipe. (1 penalty point)
- Food is being stored in non food grade containers. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
- There is no hand drying provision in the employee restroom. (3 penalty points)
Corrected on site.
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2/25/2013 | Routine | 48 | Advise & Educate |
Restaurant representatives - add corrected or new information about Yi Sushi Bistro, 6957 S State St, Midvale, UT 84047 »