- Critical: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Cooked rice is being held out of temperature control at 44°F on a counter. Cooked vegetables are being held out of temperature control at 57°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)
Corrected on site.
- Critical: Food is being stored in non-food grade containers (sterilite). (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Domestic style refrigerator is not durable for commercial use. Domestic style freezers are not durable for commercial use. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Critical: A skewer rod is being stored on the floor. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
Corrected on site.
2 occurences.
- Portions surrounding the water heater are dirty to sight and touch. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
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4/14/2015 | Routine | 66 | Advise & Educate |
- 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)
2 occurences.
- Critical: Milk is being held at 49°F in the reach in cooler. (6 penalty points)
- Critical: Food (dough) is being stored in non-food grade containers, in the reach-in refrigerator. (6 penalty points)
- Clean equipment (skewers) is stored on the floor. Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
2 occurences.
- Cabinetry is not smooth, easily cleanable and non-absorbent, in the storage area. (1 penalty point)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth. (6 penalty points)
Corrected on site.
- The interior of the microwave is unclean. (1 penalty point)
- Reach-in freezer handles are dirty. Interior surfaces of the reach-in freezer are dirty. Exterior surfaces of the soda dispensing area are dirty. (1 penalty point)
3 occurences.
- Light bulbs are not shielded or shatter resistant above cooking equipment. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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10/21/2014 | Followup | 74 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: An employee washed their hands then dried their hands on their dirty apron. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: An employee was not wearing gloves when handling ready to eat foods (chopping onions). An employee washed dishes in the three compartment sink, then prepared food with the same gloves. (6 penalty points)
2 occurences.
- Food (raw chicken) is being stored on the floor. (1 penalty point)
- A container of cooked chicken is being stored on top of a trash container. (1 penalty point)
Corrected on site.
- Critical: Cooked chicken and paneer are being held at 48°F in a reach in cooler. (6 penalty points)
- Critical: Chicken was delivered to the facility partially frozen. (6 penalty points)
- Critical: Food (dough) is being stored in non-food grade containers, in the refrigerator. Food is being stored in non-food grade containers (sterilite), in the dry storage area. A non-food grade spray bottle is used for cooking oil. (6 penalty points)
3 occurences.
- Cleaned food equipment is being stored on top of a trash bin. (1 penalty point)
Corrected on site.
- Domestic style refrigerator and freezers are not durable for commercial use. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The reach-in refrigerator is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- Critical: Surfaces are unclean around the soda dispenser nozzles. Cleaned cookware (pizza cutter) is dirty to sight and touch. Tandoor Skewers are touching the floor surface between use. (6 penalty points)
3 occurences.
- Non-food contact surfaces of refrigerators and freezers are dirty. Non-food contact surfaces under the soda dispenser are dirty. (1 penalty point)
2 occurences.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Walls are dirty in various areas, behind the reach-in freezers. The floor is dirty beneath dry storage shelving. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Critical: Medicines (robitussin and insulin) belonging to employees are not stored to prevent the contamination of food, in the refrigerator. (6 penalty points)
Corrected on site.
- Critical: A chemical spray bottle (surface cleaner) is not labeled with the common name. (6 penalty points)
|
10/16/2014 | Routine | 35 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
4 occurences.
|
3/5/2014 | Followup | 99 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: The person in charge is unable to demonstrate knowledge of proper cooling methods and temperatures. The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. (3 penalty points)
4 occurences.
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled in covered containers. (3 penalty points)
2 occurences.
- Critical: Raw meats are being held at 64 degrees in the reach in cooler. Sauces are being held at 65 degrees. cooked rice is being held at room temperature at 62 degrees F. Cooked meats are being held in the refrigerator at 60 degrees. (6 penalty points)
Corrected on site.
4 occurences.
- Critical: Some wire shelves are not clean. (6 penalty points)
- some areas of the walls are not clean. (1 penalty point)
- Critical: Restaurant is closed for not having any working cold holding units. (100 penalty points)
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3/4/2014 | Followup | 0 | Permit Suspension |
- Unable to view food handler permits. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employee drinks do not have lids and straws and are stored on a food prep table. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Scoops are in contact with food. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Critical: Cooked chicken is being held in the reach in cooler at 45 degrees. Salad with cut tomatoes is being held at 60F. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Tandoori chicken is being held at 130 F on the Steam table. (6 penalty points)
Corrected on site.
- Critical: A linen is being used to roll out dough. Food is being stored in non-food grade containers. (6 penalty points)
- Pans are being stored on the floor. (1 penalty point)
- Paper is being used to line the bottom of shelf. (1 penalty point)
- • Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: A food scoop stored in a container is not clean. (6 penalty points)
- Critical: Food containers are not cleaned at a frequency necessary to preclude accumulation of soil. (6 penalty points)
- The freezer is dirty. Fan covers in the reach in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. (6 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The wall above the 3 compartment sink is dirty. The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
3 occurences.
- Critical: There are ants present in the facility. (3 penalty points)
|
2/18/2014 | Routine | 40 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Various lower shelves on food preparation shelves ane rusting and are no longer smooth and easily cleanable. (1 penalty point)
- Critical: Various utensils are stored unclean. The canopener is unclean to sight and touch. Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
3 occurences.
- Critical: Food containers are not cleaned at a frequency necessary to preclude accumulation of soil. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- The lower shelves on preparation tables are unclean to sight and touch. Fan covers in the fridge are dirty. The interior of the back refrigerator is unclean.) Exterior surfaces of cooking equipment are dirty. (1 penalty point)
4 occurences.
- Linens are soiled with food residue. (1 penalty point)
- The lights above the grill are not sheilded. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
|
12/11/2012 | Routine | 72 | Advise & Educate |
- Critical: Employee did not wash hands after returning to work. (6 penalty points)
- Critical: An employee washed hands at the 3 compartment sink. (3 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Critical: Cooked rice stored on a shelf is out of temperature at 49 degrees F. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Clean utensils are stored in between dirty equipment. Clean linens are stored on the floor. (1 penalty point)
2 occurences.
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Various shelving surfaces are dirty. (1 penalty point)
- Lights above the grill are not shielded or shatterproof. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
|
1/13/2012 | Routine | 63 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Cooked rice stored on a counter is out of temperature at 58 degrees F. Cooked chicken stored on the counter by the grill is out of temperature at 59 degrees F. Watermelon on the buffet line is holding out of temperature at 44 degrees F. (6 penalty points)
3 occurences.
- Critical: Food is being stored in non-food grade containers. (3 penalty points)
- Food equipment is being cloth dried after cleaning and sanitizing. (1 penalty point)
- Gaskets are damaged on a freezer unit. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- The inside of the two freezers are dirty. The inside of the Amana fridge is dirty. Wire racks inside the Green World fridge are dirty. (1 penalty point)
3 occurences.
- Not all lights are shielded or shatterproof above the grill. (1 penalty point)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
- Walls are dirty in various areas. (1 penalty point)
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7/12/2011 | Routine | 73 | Advise & Educate |
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- 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. (1 penalty point)
- Food in the fridge is not covered to prevent contamination. (1 penalty point)
- The interior of the microwave is unclean. (3 penalty points)
- Various FRP walls are dirty. (1 penalty point)
- There is no soap at the hand sink. (3 penalty points)
Corrected on site.
|
1/3/2011 | Routine | 84 | Advise & Educate |
Restaurant representatives - add corrected or new information about Aroma Fine Indian Cuisine, 715 E 12300 S, Draper, UT 84020 »