- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw chicken is stored above other raw meats (beef) with lower required cooking temperatures. (6 penalty points)
Corrected on site.
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Sprouts are being held at 48°F in a reach in cooler. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Shelving is not installed at least 6 inches above the floor to facilitate cleaning in the walk-in. (1 penalty point)
- Critical: The interior of the knife holder is unclean. (6 penalty points)
- Critical: Food container, after being stored on the ground, was placed on a cutting surface and that surface was not sanitized before continued preperation. (6 penalty points)
- Critical: A backflow prevention device is not installed on a hose line. (6 penalty points)
- The door to the employee restroom is made of unsealed wood. (1 penalty point)
- Critical: A bottle of eye drops are stored above clean single use items. (6 penalty points)
Corrected on site.
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10/23/2015 | Routine | 56 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. Employee food is not separated from food served to the public. (3 penalty points)
Corrected on site.
2 occurences.
- Critical: Raw shrimp is stored above ready-to-eat vegetables in the reach-in cooler. (6 penalty points)
Corrected on site.
- White powdered 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)
Corrected on site.
- Food (fried chicken) is being stored on the floor. A container of food (raw chicken) is being stored on the floor in the walk in cooler. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Potentially hazardous food (cooked chicken) is being cooled in covered containers. (3 penalty points)
Corrected on site.
- Critical: Cooked Ham is being held out of temperature control at 68°F on a counter. (6 penalty points)
Corrected on site.
- Critical: Not all potentially hazardous (cooked chicken) and ready to eat foods that are prepared on-site and held for more than 24 hours are date-marked. (3 penalty points)
Corrected on site.
- Critical: Food (cooked meats) is being stored in non-food grade containers. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cardboard is being used as shelf liner. Various shelving is made of unsealed wood. Cabinetry is not smooth, easily cleanable and non-absorbent, in the front service area. (1 penalty point)
Corrected on site.
3 occurences.
- The employee restroom door is made of unsealed wood. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Various walls are damaged, and no longer sealed. Various floor tile surfaces are damaged. (1 penalty point)
2 occurences.
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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11/6/2014 | Routine | 62 | Advise & Educate |
- Critical: Not all employee drinks have lids and Straws. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
2 occurences.
- A bucket of batter is kept below the handwashing sink and is not covered to protect from contamination. (1 penalty point)
Corrected on site.
- Critical: Cooked rice was not cooled to 41°F within a total of 6 hours. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
Corrected on site.
- Critical: Cooked rice made the previous night was 47 degrees in the walk in cooler. (6 penalty points)
Corrected on site.
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The floor is dirty beneath cooking equipment. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
- Employee jackets and hats are stored on top of food product. (1 penalty point)
Corrected on site.
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1/28/2014 | Routine | 70 | Advise & Educate |
- Critical: Raw pork is stored below raw chicken. (6 penalty points)
Corrected on site.
- Food is being stored on the floor. Food in the storage room is not covered to prevent contamination. (1 penalty point)
Corrected on site.
2 occurences.
- Rice is stored in a non-food grade container. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. Cardboard is lining the wall by the grill. (1 penalty point)
2 occurences.
- The hand 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)
- Reach-in cooler gaskets are dirty. Fan covers in the walk-in cooler are dirty. Light covers above the grill are dirty with dust accumulation. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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10/31/2012 | Routine | 85 | Advise & Educate |
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- In-use utensils are stored with handles in contact with food. (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)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Wire shelving racks in the walk in fridge are beginning to rust making them no longer smooth, easily cleanable and non-absorbent. (1 penalty point)
- The 3-compartment sink is not sealed to the back wall. (1 penalty point)
- Wire shelving racks in various fridges are dirty. (1 penalty point)
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10/6/2011 | Routine | 81 | Advise & Educate |
- Critical: Raw meat is stored next to ready-to-eat foods in the small fridge. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (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)
Corrected on site.
- Critical: The cooked rice stored on a shelf is holding out of temperature at 109 degrees F. (6 penalty points)
- Critical: Stagnant water used to store the rice scoop is out of temperature at 69 degrees F. (6 penalty points)
- Clean equipment is stored on the floor. (1 penalty point)
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1/5/2011 | Routine | 78 | Advise & Educate |
- Various boxes of raw meats are stored on the floor. (1 penalty point)
- Critical: The cooked rice in the walk-in fridge is holding out of temperature at 46 degrees F. The cooked beef on the make line is holding out of temperature at 44 degrees F. (12 penalty points)
2 occurences.
- Critical: Various foods are stored in non-foodgrade containers. (3 penalty points)
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2/5/2010 | Followup | 84 | Advise & Educate |
- Critical: Raw shelled eggs are stored next to ready-to-eat foods in the walk-in fridge. (6 penalty points)
- Critical: The fried rice stored on the shelf is holding out of temperature at 97 degrees F. (6 penalty points)
- Critical: The raw chicken stored on the floor is holding out of temperature at 47 degrees F. The cooked chicken stored on the prep counter is holding out of temperature at 49 degrees F, 53 degrees F and 48 degrees F. The fried rice stored on the shelf is holding out to temperature at 48 degrees F. The raw shrimp in the walk in fridge is holding out of temperature at 44 degrees F. The ham cubes stored on the counter are out of temperature at 58 degrees F. (24 penalty points)
4 occurences.
- Critical: Various ready-to-eat foods in the walk-in fridge are not date marked with the time of preparation. (6 penalty points)
- Critical: Various raw and cooked foods in the walk in freezer and fridge are stored in non-foodgrade containers. (3 penalty points)
- Various clean dishware are stored/stacked wet. (1 penalty point)
- Critical: The chemical concentration for the wiping cloth bucket is too high, greater than 200 ppm. (6 penalty points)
Corrected on site.
- There are various holes in the walls and ceiling. (1 penalty point)
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1/21/2010 | Followup | 47 | Advise & Educate |
- Critical: Employee belongings are stored above and next to single use items and ready to eat foods. (6 penalty points)
- Critical: Emploee handled ready-to-eat foods with bare hands. (6 penalty points)
- Tubs of raw chicken are stored on the floor. Various cooking ingredients are stored on the floor. (2 penalty points)
2 occurences.
- Critical: Cooling is being done by storing food at room temperature. (6 penalty points)
- Critical: The fried chicken stored on the rack is out of temperature at 128 degrees F, 117 degrees F and 97 degrees F. The cooked rice stored on the shelf is out of temperature at 126 degrees F and 117 degrees F. (12 penalty points)
2 occurences.
- Critical: The raw chicken stored on the floor is out of temperature at 57 degrees F. (6 penalty points)
- Critical: Food is stored in non-foodgrade containers. Cardboard is used to line the wall of the cooking area. (6 penalty points)
2 occurences.
- Various clean dishware/containers are stored wet. (1 penalty point)
- Clean utensils are stored in dirty containers. Single use items are not stored to protect from contamination. (2 penalty points)
2 occurences.
- The back door is propped open without a screen. (1 penalty point)
- There are various holes in the walls and ceiling. Various areas of the floor are in disrepair. (2 penalty points)
2 occurences.
- The shelving units in the walk-in fridge, cooking area and storage areas are generally dirty with old food debris. (1 penalty point)
- Areas of the floor/wall juncture are missing coving. (1 penalty point)
- Critical: The chemical bottles are not properly labeled. (6 penalty points)
- Critical: Motor oil is stored in the kitchen. (6 penalty points)
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1/12/2010 | Routine | 36 | Advise & Educate |
- Critical: Eggs are stored above meat in the walk-in fridge. (6 penalty points)
- Various tubs of food are not labeled with the common name of the food. (1 penalty point)
- Various foods are being stored on the floor. Various food in the walk-in fridge are stored on the floor. Various food containers are not covered in the walk-in fridge. Various food containers are stored on the floor in the walk-in freezer. Various foods are stred unprotected from contamination in the freezer. (3 penalty points)
5 occurences.
- Critical: Various containers of food are not date marked. (6 penalty points)
- Food is being stored in grocery sacks in the freezer. Various non-food grade storage bins are being used to store ready to eat food. (2 penalty points)
2 occurences.
- Various utensils are being stored in between equipment. (1 penalty point)
- Cardboard is being used to support wok area. (1 penalty point)
- A non-ANSI certified fridge is being used to store food. (1 penalty point)
- Critical: The can opener has an accumulation of old food residue on it. Various shelving areas are dirty. Floors underneath equipment are dirty. (18 penalty points)
3 occurences.
- Critical: Handwash sink is being used to store dirty dishes. (3 penalty points)
- Employee items are stored among food on shelves. Employee items are stored amongst the food in the walk-in fridge. (1 penalty point)
2 occurences.
- There are various holes in the ceiling/walls/floors. (1 penalty point)
- Mops are stored unable to air dry. (1 penalty point)
- Lacking "NO SMOKING" sign on front door. (1 penalty point)
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4/2/2009 | Routine | 54 | Advise & Educate |
Restaurant representatives - add corrected or new information about Janbo Express, 1142 E Draper Pkwy, Draper, UT 84020 »