- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw pork is stored above ready-to-eat house sauce in a reach-in cooler. (6 penalty points)
Corrected on site.
- Food containers (white powders and oils/clear liquids) are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- 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. (1 penalty point)
2 occurences.
- Potentially hazardous food is thawing in standing water. Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Cooked shrimp is being held at 48 degrees F in a container in an ice bath. (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)
- The drainboards next to the warewashing machine are not sealed to the adjacent wall. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. (6 penalty points)
- Exterior surfaces of warewashing machine are dirty. Surfaces of cooking equipment in grill area are dirty. (1 penalty point)
- The faucet is leaking on the front hand sink. (1 penalty point)
- The is a large opening in the wall behind equipment in the bar making it not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
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9/17/2015 | Routine | 68 | Advise & Educate |
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: The front hand sink is being used as a dump sink. (3 penalty points)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent, in the drink storage area. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles, 10 foot candles was measured. (1 penalty point)
- Various walls are damaged, near the ice bin. (1 penalty point)
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1/28/2015 | Followup | 84 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in a reach-in cooler. Raw crab was stored above cooked crab in the reach-in cooler in the sushi area. (6 penalty points)
Corrected on site.
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. Utensils are stored in standing water. (1 penalty point)
2 occurences.
- Food (soda bibs) is being stored on the floor. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Glass ware adjacent to the hand washing sink in the bar area are subject to contamination. (6 penalty points)
- Critical: Food (pecans, oreos) is being stored in non-food grade containers. (6 penalty points)
- 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)
- Pressurized cylinders are not secured. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. The back side of the meat slicer is unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles. The interior of the ice machine is unclean. Surfaces surrounding the soda dispensing gun in the bar area are dirty. The ice machine in the bar area is dirty. (6 penalty points)
6 occurences.
- Wire shelves holding food equipment are dirty. Fan covers in the walk-in freezer are dirty. (1 penalty point)
2 occurences.
- Critical: The hand sink is being used as a dump sink. The drink service area hand sink is blocked by a sanitizer bucket. (3 penalty points)
2 occurences.
- The 3-compartment sink faucet is leaking. (1 penalty point)
- The ceiling above the drink storage is not smooth, easily cleanable, and non-absorbent. (1 penalty point)
- Critical: There is no soap at the rear hand sink. (3 penalty points)
- Critical: There is no hand drying provision at the rear hand sink. (3 penalty points)
- Hand washing soap is provided at a dump sink. (1 penalty point)
Corrected on site.
- A waste receptacle is not provided at the rear handwashing sink. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
- Critical: Toxic materials (herbicide) that are not used for food establishment operations are stored in the food establishment. (3 penalty points)
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1/20/2015 | Routine | 39 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 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. Utensils are stored in standing water. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: There is no written agreement or statement from the fish supplier stipulating that fish have been frozen and stored at temperatures required to achieve parasite destruction. (3 penalty points)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Salsa is being held at 46°F in the make table. Cooked rice is being held out of temperature control at 80°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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- A beverage cooler is being used to store potentially hazardous foods. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The interior of the ice bin is dirty. Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
3 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: The hand sink in the sushi bar area is blocked. The hand sink is being used for other purposes. (3 penalty points)
2 occurences.
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- The back door is propped open. (1 penalty point)
Corrected on site.
- Critical: Hand sanitizer is being stored away from the hand sink in the bar area. (3 penalty points)
- Various walls are damaged. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
- Critical: Chemicals are stored above food. (6 penalty points)
Corrected on site.
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9/4/2014 | Routine | 49 | Advise & Educate |
- Critical: A container of raw chicken is Stored on top of containers of cooked bacon and raw vegetables. (6 penalty points)
- Not all food storage containers are labeled with the. common name. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Some containers of food are not covered in a reach in cooler. Food is being stored on the floor in the walk in freezer. (1 penalty point)
2 occurences.
- Critical: Partially cooked chicken is being cooked in a deep and covered container. (3 penalty points)
Corrected on site.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- A wall is damaged. (1 penalty point)
- The ceiling vent above the warewashing machine is dusty. (1 penalty point)
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11/26/2013 | Routine | 73 | Advise & Educate |
Restaurant representatives - add corrected or new information about American Cuisine-Vuz Rstrnt, 12234 S Draper Gate Dr, Draper, UT 84020 »