- Critical: There is no 3 compartment sink in the facility. (3 penalty points)
- Critical: A hand washing sink is blocked. (3 penalty points)
Corrected on site.
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1/19/2016 | Followup | 94 | Advise & Educate |
- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employees personal foods are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Linens are stored in contact with food. (1 penalty point)
- Food is not covered to prevent contamination. Food is being stored on the floor. (1 penalty point)
2 occurences.
- Potentially hazardous food is thawing (tripe) at room temperature. (1 penalty point)
- Critical: Vegetable soup is being held out of temperature control at 52°F on a counter. Sprouts are being held out of temperature control at 44°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: Ready to eat foods are stored in cardboard boxes. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. Cardboard is being used as shelf liner. (1 penalty point)
2 occurences.
- Critical: There is no 3 compartment sink in the facility. (3 penalty points)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- Critical: The meat slicer is unclean to sight and touch. The interior of the ice machine is unclean. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
3 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. (1 penalty point)
2 occurences.
- The floor is dirty in the walk-in cooler. (1 penalty point)
- Employee belongings are stored with single service items. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
- Critical: Pesticide spray is being stored in the facility. (6 penalty points)
- Critical: A food container is being used to store poisonous or toxic materials (degreaser). (6 penalty points)
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1/11/2016 | Routine | 37 | Advise & Educate |
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Cut leafy greens are being held at 54°F in the make table. (6 penalty points)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
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7/15/2015 | Followup | 91 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Employees are handling ready to eat foods (produce) with bare hands. (6 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food on top of a cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. Food in the walk-in freezer is not covered to prevent contamination. Food in the walk-in cooler is not covered to prevent contamination. Food in the storage room is not covered to prevent contamination. (1 penalty point)
4 occurences.
- Critical: A drink lid is stored with consumer ice in the ice bin. (6 penalty points)
Corrected on site.
- Potentially hazardous food (chicken) is thawing at room temperature. (1 penalty point)
- Critical: Curt leafy greens are being held out of temperature control at 67°F on a counter. Raw shelled eggs are being held out of temperature control at 78°F on a counter. Cooked meats are being held at 74°F in a reach in cooler. (6 penalty points)
Corrected on site.
3 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: Various foods were discarded on site due to being out of temperature control, and handled with employee bare hands. (6 penalty points)
- Critical: Food is being stored in non-food grade containers (grocery bags). Onions are stored in a non-food grade container. (6 penalty points)
2 occurences.
- Cardboard is being used as shelf liner. Various surfaces are lined with foil. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- There is a gap in the ventilation hood filters. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Non-food contact surfaces of various equipment are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Floor sinks are dirty. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Maintenance tools and equipment (lawn mower, grinders, fans) are not stored to prevent contamination of food or food equipment. (1 penalty point)
- Items that are unnecessary (exercise equipment, lawn mower, grinder) to the operation of the food establishment are stored on the premises. (1 penalty point)
- Employee belongings are stored with food preparation utensils. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: Open container of detergent is stored with cooking oil. (6 penalty points)
Corrected on site.
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7/7/2015 | Routine | 23 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees are eating in food preparation areas. (3 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- A container of food is being stored on the floor. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Cut leafy greens are being held at 55 °F in the make table. Sprouts are being held out of temperature control at 47 °F on a counter. (6 penalty points)
2 occurences.
- Cardboard is being used as shelf liner. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: A raw chicken is Stored in the warewashing area. (6 penalty points)
Corrected on site.
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8/22/2014 | Routine | 74 | Advise & Educate |
- The vegetable slicer is hanging in the garbage can. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Critical: Sprouts are being held out of temperature control at 55°F on a counter. Garlic in oil is being held out of temperature control at 76 °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)
- Cardboard is being used as shelf liner. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Shelves are dirty in te walk in. The floor is dirty in various areas. (1 penalty point)
2 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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4/26/2013 | Followup | 79 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and control of cross contamination. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and maintaining the food establishment in a clean condition and in good repair. The person in charge is unable to demonstrate knowledge of correct procedures for cleaning and sanitizing utensils and food contact surfaces. (3 penalty points)
3 occurences.
- Critical: Raw shell eggs are stored above ready-to-eat food in a 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)
- Food is being stored on the floor in the walk in freezer. Food in the storage room is not covered to prevent contamination. Food is being stored on the floor beneath the hand sink. (1 penalty point)
3 occurences.
- Critical: Sprouts are being held out of temperature control at 55 °F on a counter. (6 penalty points)
- Critical: Cooked rice is being held out of temperature control at 122°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)
- Dirty equipment is in the trash can with food debri, the equipment was not meant to be thrown out. Clean equipment is stored on the floor. (1 penalty point)
2 occurences.
- Dishes are stored in direct contact with the water heater. food equipment is stored on the floor. (1 penalty point)
2 occurences.
- Cardboard is being used as shelf liner. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. The handle is broken on the front reach in. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The cold holding drawers are unclean and food is stored in direct contact. Shelves throughout the kitchen are unclean to sight and touch. The vegetable slicer is stored in contact with a garbage can. (6 penalty points)
3 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Shelves are dirty through out the kitchen (1 penalty point)
- Critical: there are mouse droppings in the kitchen (3 penalty points)
- Maintenance tools are stored where they can contaminate food and food equipment. (1 penalty point)
- Nonfunctional equipment is stored on the premises. Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
2 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: A fire extinguisher is stored above food. (6 penalty points)
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4/17/2013 | Followup | 40 | Advise & Educate |
- The facility lacks a current approval letter from SLVHD for in-house food handler training. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
2 occurences.
- 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. In use utensils are stored unclean. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
3 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: An employee did not change gloves between dirty and clean tasks. (6 penalty points)
- A container of food is being stored on the floor. Food is being stored on the floor in the walk in freezer. Food in the storage room is not covered to prevent contamination. Food in the walk-in cooler is not covered to prevent contamination. A container of food is being stored on the floor in the walk in cooler. Employee personal items are stored indirect contact with food. (1 penalty point)
6 occurences.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Raw chicken is being held out of temperature control at 50°F in a container on the floor. (6 penalty points)
- Critical: cooked beef is being held at 105 °F on the grill. (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: Food is being stored in garbage bags and single use grocery bags. Food is being stored in non-food grade containers. (6 penalty points)
3 occurences.
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Dishes are stored on the floor behind a door next to the water heater. Dishes are stored in the mop sink. Food equipment is stored on the floor. (1 penalty point)
3 occurences.
- Styrofoam is being used as shelf liner. Cardboard is being used as shelf liner. (1 penalty point)
2 occurences.
- The container on the floor holding the raw chicken is damaged and not NSF approved. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- The handle is broken on the front reach in unit. Gaskets are damaged on a refrigerator unit. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The handle of a spatula is in disrepair and is no longer smooth or easily cleanable. (1 penalty point)
- Critical: The cold holding drawers are unclean and food is stored in direct contact. The vegetable slicer is stored not protected from contamination and unclean. Surfaces of the stand mixer above the bowl are dirty. The meat slicer is unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Shelves in the walk in are unclean to sight and touch. The interior of the ice bin is unclean. (6 penalty points)
7 occurences.
- The interior of the microwave is unclean. The extrior surfaces of cooking equipment is unclean. (1 penalty point)
2 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- The floor is dirty in various areas. The floor is dirty beneath cooking equipment. The shelves are dirty through out the establishment . Walls are dirty in various areas. The ceiling is dirty in various areas. The floor is dirty in the walk-in cooler. (1 penalty point)
6 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Critical: There is meat thawing in the warewashing sink. The mop is being cleaned off in a food prep Sink (3 penalty points)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Maintenance tools are stored where they can contaminate food and food equipment. (1 penalty point)
- Nonfunctional equipment is stored on the premises. Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
- Employee personal items are Stored above a food prep area. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: Chemicals are stored above food. Chemicals are stored above food equipment (6 penalty points)
3 occurences.
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4/16/2013 | Routine | 23 | Advise & Educate |
- .Food handlers using alternative training are unable to show SLVHD letter approving alternative food handler training. (1 penalty point)
- Critical: Raw shelled eggs are stored above ready to eat food in walk-in refrigerator. Pan of raw chicken is stored ontop of wrapped meat in pan in walk-in.freezer. Containers of bulk foods are open and not stored covered in dry store room. (6 penalty points)
3 occurences.
- Bowls used as food scoops are stored in food without a handle above food.. (1 penalty point)
- Bags of food are on floor (1 penalty point)
Corrected on site.
- Critical: Beef cooked here and held here in freezer for more than 24 hours is not marked with date of prep/cooking. (3 penalty points)
- Clean food containers are not all stored covered / inverted. (1 penalty point)
- Cardboard remnants cover shelves of food carts. (1 penalty point)
- An insufficient supply of drainboards, racks, shelves or tables is provided to accomodate all of the soiled kitchenware stored on floor. (1 penalty point)
- Critical: Fly swatter is stored in handsink. (3 penalty points)
Corrected on site.
- A.reas of floor, wall and ceiling are not clean. (1 penalty point)
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10/2/2012 | Routine | 81 | Advise & Educate |
- Unable to document that all employees have food handler training. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Food in the storage room is not covered to prevent contamination. A container of food is being stored on the floor. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- A meat mallet is on the ground. (1 penalty point)
- Cardboard is being used as shelf liner. (1 penalty point)
- The outside surfaces of the prep table are unclean. Reach-in cooler gaskets are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- There is no screen in the vent above the water heater. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
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9/29/2011 | Routine | 75 | Advise & Educate |
Restaurant representatives - add corrected or new information about Asia Palace, 1446 S State St, Salt Lake City, UT 84115 »