- 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)
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Food is being stored on the floor in the walk in freezer. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Single service items are stored on the floor. (1 penalty point)
- The ramp leading to the walk in freezer is constructed of unsealed wood. (1 penalty point)
- The ice machine door is damaged exposing insulation. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
2 occurences.
- Reach-in cooler handles and doors are dirty. Non-food contact surfaces of various equipment are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- Critical: Various items are stored in the warewashing handsink. (3 penalty points)
- Critical: There is no soap at the warewashing hand sink. (3 penalty points)
Corrected on site.
- The floor sink by the soda fountain is dirty. (1 penalty point)
|
4/21/2015 | Routine | 74 | Advise & Educate |
- Critical: An employee rinsed his hands and then dried them on a cloth towel before handling food. (6 penalty points)
- Critical: An employee washed hands at a service sink. (3 penalty points)
- Food is stored in the hand sink splash zone. Food is being stored on the floor in the walk in freezer. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
3 occurences.
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- The ramp leading to the walk in freezer is constructed of unsealed wood. (1 penalty point)
- The vent hood is missing filters during operation. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- There is an accumulation of food debris under the fryer. (1 penalty point)
- Hand soap is provided at a service sink. (1 penalty point)
|
10/8/2014 | Routine | 78 | Advise & Educate |
- Food in the walk-in cooler is not covered to prevent contamination. Food is being stored on the floor in the walk in freezer. (1 penalty point)
2 occurences.
- The ramp in the back is made of exposed wood. (1 penalty point)
- Reach-in cooler handles are dirty. (1 penalty point)
|
1/15/2014 | Followup | 97 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: An employee rinsed his hands and then dried them on a cloth towel before handling food. (6 penalty points)
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. (3 penalty points)
- Food is being stored on the floor in the walk in cooler. Food is being stored on the floor in the walk in freezer. Food in the walk-in cooler and freezer is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Potentially hazardous food is thawing in standing water. (1 penalty point)
- Critical: Potentially hazardous food (soup) was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- The ramp to the walk in is made of unfinished wood. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Surfaces of the stand mixer above the bowl are dirty. The meat slicer is unclean to sight and touch. (6 penalty points)
3 occurences.
- Reach-in cooler handles and gaskets are dirty. Exterior surfaces of food containers are dirty. There is an accumulation of food debris under the grill. (1 penalty point)
3 occurences.
- Critical: Items are stored in a hand sink. (3 penalty points)
- Critical: There is no soap at each hand sink used by employees. (3 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- There are holes in the walls throughout the kitchen. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
|
12/11/2013 | Routine | 61 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- The ramp to the walk in is made of bare wood. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The wood platform in front of the cook line is dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The employee restroom lacks a covered waste receptacle. (1 penalty point)
- There is no soap at each hand sink used by employees. (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Carpeting is installed in a food preparation area. (1 penalty point)
|
11/8/2012 | Routine | 74 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw meat is stored above ready-to-eat foods in the reach in cooler. (6 penalty points)
- Food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The platform in front of the cook line is dirty. (1 penalty point)
- Cardboard is used to line the floor in front of the walk in freezer. (1 penalty point)
- Carpeted mats are in use in the kitchen. (1 penalty point)
|
1/24/2012 | Routine | 83 | Advise & Educate |
- A bowl is used as a scoop and is stored in the rice. (1 penalty point)
- Raw chicken is stored over raw meat in the freezer. (1 penalty point)
- The interior of the ice machine lid is cracked with exposed insulation. The reach in cooler door gasket is damaged. (1 penalty point)
2 occurences.
- The exterior of the flour bin and other dry spice containers are dirty. (1 penalty point)
- The employee restroom door is not self closing and is in the kitchen hall. (1 penalty point)
- The hood above the wok station is dirty. (1 penalty point)
|
12/16/2010 | Routine | 94 | Advise & Educate |
- A spray bottle is not labeled with the name of the food ingredient within. (1 penalty point)
- A bowl is used as a scoop and stored in the dry ingredient bin. (1 penalty point)
- The gasket on the ice machine door is damaged. (1 penalty point)
- Various shelves are dirty. (1 penalty point)
- The dumpster lids are open. (1 penalty point)
- The walk in cooler fan cover is dirty. The walk in freezer floor is dirty. (2 penalty points)
2 occurences.
|
4/29/2009 | Routine | 93 | Advise & Educate |
Restaurant representatives - add corrected or new information about Hong Kong Tea House & Rstrnt, 565 W 200 S, Salt Lake City, UT 84101 »