Zaika Grill N Kebab, 3540 S State St, South Salt Lake, UT 84115 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
|
11/17/2015 | Followup | 94 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food storage areas. (3 penalty points)
Corrected on site.
- Critical: Goat meat from an unapproved source is being stored in the reach-in freezer. (6 penalty points)
Corrected on site.
- Critical: Raw meat is stored above ready-to-eat foods in the reach-in cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Food equipment are being washed in the mop sink. Food is being prepared in the three compartment sink at the same time dishes are being washed. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Cooked rice and beans are being held out of temperature control at 49°F on a counter. Cooked vegetables are 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: Goat meat was removed from the establishment in the presence of the inspector. (6 penalty points)
Corrected on site.
- Critical: Food is being stored in non-food grade containers in the freezer (garbage bags). (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- A reach-in cooler is leaking. A panel is missing to the reach-in cooler. (1 penalty point)
2 occurences.
- Critical: Shelves in the reach-in cooler are unclean to sight and touch. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Non-food contact surfaces of various equipment are dirty. Reach-in cooler handles and gaskets are dirty. Exterior surfaces of food containers are dirty. (1 penalty point)
3 occurences.
- Critical: The hand washing sink is blocked. (3 penalty points)
Corrected on site.
- Dumpster lids are left open. (1 penalty point)
Corrected on site.
- The back door is propped open. (1 penalty point)
Corrected on site.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- Critical: Open pest bait stations are used. (6 penalty points)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
- Critical: A food container is being used to store poisonous or toxic materials (detergent). (6 penalty points)
|
11/5/2015 | Routine | 17 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food in the reach-in cooler is not covered to prevent contamination. A cardboard box of raw chicken is being stored on the floor. (1 penalty point)
2 occurences.
- Potentially hazardous food is thawing at room temperature. (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)
- Plates are stored in the mop sink. A rice cooker is stored on the floor. (1 penalty point)
2 occurences.
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- The interior of the microwave is unclean. (1 penalty point)
- Exterior surfaces of food containers are dirty. Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. Exterior surfaces of cooking equipment are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
5 occurences.
- Critical: There is no soap at the hand sink. (3 penalty points)
- The floor is dirty in various areas. (1 penalty point)
|
10/28/2014 | Routine | 70 | |
- Critical: A raw meat package is stored in contact with with ready-to-eat food in the reach-in cooler. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (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. 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)
- Clean equipment is stored on the floor. (1 penalty point)
- Paper is being used as a back splash. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
2 occurences.
- Critical: Cookin equipment is stored dirty. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- There is no mop sink in the facility. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The floor is dirty in various areas. (1 penalty point)
- Critical: The pic told us that they dump their mop water in a toilet in Bad ass coffee. (3 penalty points)
- Nonfunctional equipment is stored in the kitchen. (1 penalty point)
|
10/3/2013 | Routine | 70 | Advise & Educate |
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