China Wok Restaurant, 1594 W South Jordan Pkwy, South Jordan, UT 84095 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- Rice scoops are stored in standing water. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
2 occurences.
- Food in the walk-in cooler is not covered to prevent contamination. A container of food (eggs) are being stored on the floor in the walk in cooler. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Cooked chicken is being held out of temperature control at 52°F on a counter. Cooked rice is being held out of temperature control at 54°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)
- White powder containers are not labeled. (1 penalty point)
Corrected on site.
- Critical: Food is being stored in non-food grade containers (grocery bags). Cardboard is being used as a shelf liner under rice. (COS) (6 penalty points)
2 occurences.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Reach-in cooler gaskets are dirty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
1/5/2016 | Routine | 70 | Advise & Educate |
- Critical: Food safety manager certification is expired. (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. Rice scoops are stored in standing water. (1 penalty point)
Corrected on site.
2 occurences.
- Food (broccoli) is being stored on the floor, in the walk-in cooler. (1 penalty point)
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)
- A beverage style cooler is being used to hold potentially hazardous foods (chicken). Domestic style freezer is not durable for commercial use. (1 penalty point)
Corrected on site.
2 occurences.
- Various floor surfaces are damaged. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
Corrected on site.
|
2/11/2015 | Followup | 81 | Advise & Educate |
- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Employee food is not separated from food served to patrons, on preparation counters. (3 penalty points)
Corrected on site.
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. (3 penalty points)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in the walk-in cooler. Raw scallops are stored above ready to eat sauces in a reach-in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Rice scoops are stored in standing water. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Opened soy sauce containers are stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food is being cooled at room temperature. Potentially hazardous food is being cooled in covered containers. (3 penalty points)
2 occurences.
- Critical: Cooked pork ribs are being held out of temperature control at 93°F on a counter. Fried chicken is being held out of temperature control at 66°F in the dry storage room. Raw shelled eggs are being held out of temperature control at 66°F on a storage room. (6 penalty points)
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: Food is being stored in non-food (grocery sacks) grade containers. (6 penalty points)
- A beverage style cooler is used to store potentially hazardous foods (cooked chicken). Domestic style freezer is not durable for commercial use. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
Corrected on site.
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
2 occurences.
- Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
3 occurences.
- Various floor surfaces are damaged. (1 penalty point)
- Walls are dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
- Food litter is discarded outside the premises not in an approved container (on the lawn). (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
- Critical: Windex is stored next to bananas in the front service area. (6 penalty points)
- Critical: A food container is being used to store poisonous or (sanitizer) toxic materials. (6 penalty points)
Corrected on site.
|
2/4/2015 | Routine | 22 | Advise & Educate |
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
Corrected on site.
- Refrigerator designed for bottled beverages is being used to store food. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
|
4/3/2014 | Routine | 90 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw chicken is stored above ready to eat foods in the walk-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 in the dry storage room. Food in the chest freezer is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Raw chicken is being held at 43°F in the walk in cooler. (6 penalty points)
Corrected on site.
- Critical: Food is being stored in non-food grade containers. (grocery bags & wrapped in paper menus) (6 penalty points)
- The Coca-Cola refrigerator, intended for beverages only, is holding cooked chicken. The white chest freezer is not commercial grade. (1 penalty point)
2 occurences.
- Equipment is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- The 3-compartment sink faucet is leaking. The drain pipe beneath the 3-compartment sink is supported by a rock and a piece of wood. (1 penalty point)
2 occurences.
- Not all lights are shielded or shatterproof above the prep area. (1 penalty point)
- There is a gap at the top of the exterior door. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. A container of sanitizer is not labeled. (6 penalty points)
2 occurences.
|
11/7/2013 | Routine | 61 | Advise & Educate |
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