- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
2 occurences.
- Food is stored in the splash zone of the hand washing sink. (1 penalty point)
- Critical: cooked noodles are being held at 50 °F in a reach in cooler. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Critical: Handsink is blocked. (3 penalty points)
- Critical: There is no hot water at the hand sink. (6 penalty points)
Corrected on site.
- Various floor surfaces are damaged. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
|
12/16/2015 | Critical Item | 63 | Advise & Educate |
- 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 a cooler. (6 penalty points)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no hand drying provision at a hand sink. (3 penalty points)
Corrected on site.
|
9/16/2015 | Followup | 87 | Advise & Educate |
- 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)
- 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)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
Corrected on site.
- Critical: Employees personal beverages are not separated from food preparation areas. Employee fish heads were stored with food served to the public. (3 penalty points)
Corrected on site.
2 occurences.
- 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)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
Corrected on site.
- Critical: A raw fish package is stored in contact with ready-to-eat food (cucumber) in the walk-in cooler. Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
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. (1 penalty point)
- Critical: Food was being prepared at the same time dishes were being rinsed in the 3-compartment sink. (6 penalty points)
Corrected on site.
- Critical: Records of freezing time and temperature for raw or undercooked fish served in ready-to-eat form are not being retained at the food establishment for at least 90 days. (3 penalty points)
- Critical: Potentially hazardous food (cooked chicken) was not cooled to 41°F within 2 hours. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous food is being cooled at room temperature. Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled in covered containers. (3 penalty points)
3 occurences.
- Critical: Cooked chicken is being held out of temperature control at 103°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)
- Critical: Written procedures for using time as a public health control are not available. (6 penalty points)
- Critical: Ready to eat chicken was reconditioned on site. (6 penalty points)
- Clean equipment ( cutting board) is stored on the floor. (1 penalty point)
Corrected on site.
- Cardboard is being used as liners. Cloth drapes are used in the sushi area. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- The walk-in cooler is not maintained to hold potentially hazardous food at or below 41°F. Gaskets are damaged on a freezer unit. Ventilation hood filters are missing. (1 penalty point)
3 occurences.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Reach-in cooler gaskets are dirty. Non-food contact surfaces of various equipment are dirty. Drapes between the sushi area and kitchen are dirty. (1 penalty point)
3 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- The floor is dirty in various areas. The floor is dirty beneath cooking equipment. Walls are dirty in various areas, in the sushi area. (1 penalty point)
3 occurences.
- Critical: Windex and bleach are stored with spices in the sushi area. (6 penalty points)
Corrected on site.
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9/8/2015 | Routine | 3 | Advise & Educate |
- Critical: A food employee used the same single-use gloves to handle raw meat and then ready to eat food. (6 penalty points)
- A container of food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: A container of raw chicken was moved from the floor to direct contact with a cutting board. (6 penalty points)
Corrected on site.
- Critical: Sushi rice is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- The floor sink beneath the 3-compartment sink is dirty. The floor is dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
- An employees cell phone was stored on the cutting board. (1 penalty point)
Corrected on site.
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4/10/2015 | Critical Item | 76 | Advise & Educate |
- 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: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. Written procedures for using time as a public health control are not available. (6 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Plates that are damaged should not be used they are not smooth or easily cleanable. (1 penalty point)
- Interior surfaces of reach in units are dirty. (1 penalty point)
- Critical: There is no hand drying provision at the sushi hand sink. (3 penalty points)
Corrected on site.
|
10/29/2014 | Followup | 85 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: The person in charge is not ensuring that persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas. The person in charge is not ensuring that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing. (3 penalty points)
2 occurences.
- Critical: Raw shell eggs are stored next to ready-to-eat food in a cooler. (6 penalty points)
- In-use knives are stored in an unclean location . In-use knives are stored in an unclean location between pieces of equipment. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
3 occurences.
- Food is stored in the splash zone of the hand sink. (1 penalty point)
Corrected on site.
- Critical: Raw fish that is served in ready-to-eat form has not been frozen and stored at a temperature sufficient to achieve parasite destruction. (6 penalty points)
Corrected on site.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: Cooked rice is being held at 88°F in the steam table. Fried shrimp is being held out of temperature control at 70 °F on a counter. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Critical: The pits of the sushi rice has not been tested. (3 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. (1 penalty point)
2 occurences.
- Critical: The hand sink is blocked. (3 penalty points)
Corrected on site.
2 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Critical: There is no soap at each hand sink used by employees. (3 penalty points)
2 occurences.
- Various floor surfaces are damaged. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
- Critical: Chemicals are stored above food. (6 penalty points)
Corrected on site.
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
|
10/22/2014 | Routine | 25 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
2 occurences.
- Utensils are stored in standing water. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Raw chicken being held at 58 °F in the walk in cooler. Raw salmon is being held at 45°F in the sushi display casel. (6 penalty points)
2 occurences.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
|
9/24/2013 | Followup | 75 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and control of cross contamination. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. 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: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: A food employee used the same single-use gloves to handle raw sushi rolls and then cooked sushi rolls. A food employee put unused rice back in the rice warmer. (6 penalty points)
2 occurences.
- Food is being stored on the floor. Cooked rice in the warewashing area is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Raw fish that is served in ready-to-eat form has not been frozen and stored at a temperature sufficient to achieve parasite destruction. (6 penalty points)
Corrected on site.
- Critical: Cooked chicken is being held out of temperature control at 63 °F on a counter. Raw beef is being held at 65°F in the make table. Raw chicken is being held at 68 °F in the make table. Sushi roll is being held at 75°F in a reach in cooler. (6 penalty points)
4 occurences.
- Critical: Rice is being held out of temperature control at 65 °F on a counter. Sushi rice at thexsushi bar is being held at 115°F in a warmer. (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: Food is being stored in non-food grade containers. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- The rice warmer at the sushi bar is broken. Gaskets are damaged on a refrigerator unit. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Interior surfaces of a reach in cooler are unclean. The canopener is unclean to sight and touch. Shelves in the walk-in cooler are unclean to sight and touch. The interior of the ice bin is dirty. (6 penalty points)
3 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. The hand sink is blocked. (3 penalty points)
3 occurences.
- Critical: the faucet on the hand sink is broken. (6 penalty points)
- The light bulb inside the refrigerator is not shielded or shatterproof. (1 penalty point)
- There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- The floor sink beneath the hand sink is dirty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Listerine is stored on a shelf next to single use items. (1 penalty point)
- Critical: A container previously used to store poisonous or toxic materials is being used to store food. (6 penalty points)
Corrected on site.
|
9/16/2013 | Routine | 18 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. Employees are eating in food preparation areas. (3 penalty points)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cooked, breaded chicken is being held out of temperature control at 54°F on a counter. (6 penalty points)
- Critical: Potentially hazardous food, cooked sushi rice, is not marked or otherwise identified to indicate the time when the food was removed from temperature control. Written procedures for using time as a public health control are not available. (6 penalty points)
- Critical: A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. (6 penalty points)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
- Reach-in cooler handles are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
- Light bulbs are not shielded or shatter resistant above food preparation areas. (1 penalty point)
|
11/20/2012 | Followup | 72 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees are eating in food preparation areas. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (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)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A bag of potatoes is being stored on the floor. A container of food is being stored on the floor in the walk in cooler. Food in the storage room is not covered to prevent contamination. (1 penalty point)
3 occurences.
- Food is stored under an open condenser unit. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Raw salmon is being held at 47 °F in the display case. Cooked breaded chicken is being held at 52 °F in the walk in cooler. (6 penalty points)
2 occurences.
- Critical: Potentially hazardous food, sushi rice, is not marked or otherwise identified to indicate the time when the food was removed from temperature control. Written procedures for using time as a public health control are not available. (6 penalty points)
- Critical: A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are stored on the floor. Single service items are not stored to prevent contamination. (1 penalty point)
2 occurences.
- Food equipment is stored on the floor. (1 penalty point)
- There is a styrofoam container being used as a cooler to hold vegetables. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The condenser unit cover is missing at the coca cola machine. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F because it is being repaired with plastic wrap. (1 penalty point)
2 occurences.
- Critical: The canopener is unclean to sight and touch. Interior and exterior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The interior of the ice machine is unclean. (6 penalty points)
3 occurences.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: The hand sink is blocked. (3 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- There is no soap at the hand sink. (3 penalty points)
2 occurences.
- There is no hand drying provision at the hand sink. (3 penalty points)
2 occurences.
- The floor is dirty beneath cooking equipment. (1 penalty point)
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11/6/2012 | Routine | 28 | Advise & Educate |
Restaurant representatives - add corrected or new information about Ichiban Sushi And Asian Grill Inc, 3424 S State St, Salt Lake City, UT 84115 »