House Of Tibet, 145 E 1300 S, Salt Lake City, UT 84115 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- 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 and tobacco are not separated from food preparation areas. (3 penalty points)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Single service items located in furnace room. (1 penalty point)
- Critical: Vegi dumplings being held out of temperature control at 74 °F on a counter. (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)
- Tempura being kept in non food grade container. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Reach-in cooler handles and gaskets are dirty. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Various walls are damaged in the mop room. (1 penalty point)
- Walls are dirty in various areas behind the grill. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
11/18/2015 | Routine | 69 | Advise & Educate |
- 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)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food in the reach-in cooler is not covered to prevent contamination. (1 penalty point)
- 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)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Exterior surfaces of food containers are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
2 occurences.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Walls are dirty in various areas. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
2/6/2015 | Routine | 76 | Advise & Educate |
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Cooked rice is being held out of temperature control at 85 °F on a counter. (6 penalty points)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The potato peeler is unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
2 occurences.
- Light bulbs are not shielded or shatter resistant above food preparation areas. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
5/27/2014 | Routine | 76 | Advise & Educate |
- Critical: Diced tomatoes are being held at 48 °F in the make table. (6 penalty points)
- Critical: There is no quaternary sanitizer test kit available. (3 penalty points)
- Critical: The hand sink is blocked. (3 penalty points)
|
1/8/2013 | Routine | 88 | Approved |
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