Hon Hong Asian Cuisine, 3640 S Highland Dr, Salt Lake City, UT 84106 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- Critical: Used toilet paper is being discarded in the trash bin. (6 penalty points)
Corrected on site.
- Critical: Prepared food (cooked chicken) while closed was discarded on site. (6 penalty points)
- A beverage style cooler is used in the kitchen. Domestic style freezer is not durable for commercial use. (1 penalty point)
Corrected on site.
2 occurences.
- The food thermometer is not accurate to within 2°F. (1 penalty point)
Corrected on site.
- The 3-compartment sink is not properly sealed to the adjacent wall. (1 penalty point)
- Critical: The hand washing sink near the cookline is leaking from the drain pipe. (6 penalty points)
Corrected on site.
- The dumpster area is not maintained clean. (1 penalty point)
- A floor tile is missing. (1 penalty point)
- Items that are unnecessary to the operation (domestic style equipment) of the food establishment are stored on the outside of the premises. (1 penalty point)
|
12/8/2015 | Followup | 76 | Permit re-instated |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: The person in charge is unable to demonstrate knowledge of correct procedures for cleaning and sanitizing utensils and food contact surfaces. The person in charge is unable to demonstrate knowledge of required cooking temperatures and times for meat, poultry, eggs and fish. (3 penalty points)
2 occurences.
- Critical: The person in charge is not ensuring that the permit application is up to date. (3 penalty points)
- Critical: Employees are handling ready to eat foods (chips) with bare hands. (6 penalty points)
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use knives are stored in an unclean location between pieces of equipment. Rice scoops are stored in standing water. (1 penalty point)
2 occurences.
- Food is direct contact with linens. (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: Raw shrimp is being prepared next to cooked peking duck. (6 penalty points)
- Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points)
Corrected on site.
- Critical: Cut cabbage is being held at 55°F in the make table. (6 penalty points)
- Critical: Cooked chicken is being held out of temperature control at 81°F on a counter. Egg rolls are being held out of temperature control at 66°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: Egg rolls at room temperature are discarded. (6 penalty points)
- Critical: Food is being stored in grocery bags. (6 penalty points)
- Clean equipment is stored on the floor. (1 penalty point)
Corrected on site.
- Domestic style refrigerator is not durable for commercial use. Beverage coolers are being used to cold hold potentially hazardous foods. (1 penalty point)
3 occurences.
- The food thermometer is not accurate to within 2°F. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- 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: The canopener is unclean to sight and touch. The meat slicer is unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
Corrected on site.
3 occurences.
- Exterior surfaces of cooking equipment are dirty. Reach-in cooler handles and gaskets are dirty. (1 penalty point)
2 occurences.
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Critical: The floor drain is not draining in the food preparation area. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- The back door is propped open. There is a gap at the bottom of the exterior door. (1 penalty point)
2 occurences.
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Coving is damaged in the warewash area. Areas of the floor are missing grout. Various ceiling surfaces are damaged. (1 penalty point)
3 occurences.
- The floor is dirty beneath cooking equipment. Floor sinks are dirty. Walls are dirty in various areas. (1 penalty point)
3 occurences.
- The hand sink is not maintained in a clean condition. (1 penalty point)
- Critical: There are live cockroaches in the establishment. There is standing water in the ware wash area contributing to cockroach harborage. There are signs of rodents in the kitchen area along with numerous mouse droppings behind the flour storage. (3 penalty points)
3 occurences.
- Dead cockroaches have not been removed from the premises. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
- Critical: The owner of the establishment was applying Raid to live cockroaches during the inspection. (6 penalty points)
- Critical: This establishment is being closed as an imminent health hazard due to blocked floor sink drainage, pest control/harborage conditions, and numerous critical violations. (100 penalty points)
|
12/3/2015 | Routine | 0 | Permit Suspension |
- 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 reach-in cooler•. Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- 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)
2 occurences.
- Food on the storage shelf is not covered to prevent contamination. (1 penalty point)
- Critical: (Make tables and walk-in cooler) 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)
2 occurences.
- Critical: Containers that are meant for single use are being re-used to hold other foods, aluminum cans. Food is being stored in non-food grade containers. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. Clean equipment is stored on the floor. (COS) (1 penalty point)
2 occurences.
- (near clean cups ) Non-food contact surfaces of equipment are made of unsealed wood. Various surfaces are lined with linens (under rice cookers). (COS) (1 penalty point)
2 occurences.
- (Propane tanks) Pressurized cylinders are not secured. (CO2 tanks)Pressurized cylinders are not secured. (1 penalty point)
2 occurences.
- (front) The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Reach-in cooler handles are broken and repaired with tape. Baffleds are missing from above the wok grill. (1 penalty point)
2 occurences.
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Exterior surfaces of cooking equipment are dirty. Reach-in cooler handles are dirty. Wire shelves in throughout are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
4 occurences.
- Critical: Handsink is being used to fill water pitcher and water pitcher is stored in hand sink. (3 penalty points)
- The faucet is leaking on the hand sink. (front area) The faucet is leaking on the hand sink. (in middle of kitchen.) (1 penalty point)
2 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
- Critical: (front hand sink) There is no soap at the hand sink. (3 penalty points)
- Critical: (service area) There is no hand drying provision at the hand sink. (3 penalty points)
- Light intensity in the dry storage is less than 10 foot candles. (1 penalty point)
- Areas of the floor are missing grout. ((By hand sink on cook line) Various walls are damaged. (1 penalty point)
2 occurences.
- Floor sinks-throughout are dirty. (soda box area and by cook line) Walls are dirty in various areas The floor is dirty beneath cooking equipment. The floor is dirty beneath dish machine. (1 penalty point)
4 occurences.
- Nonfunctional equipment is stored in the kitchen. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
- Critical: A container previously used to store poisonous or toxic materials is being used to store food. (6 penalty points)
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
|
10/13/2014 | Routine | 35 | |
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