- The health department permit is not posted in public view. (1 penalty point)
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) Class has been taken, waiting on certificate. (1 penalty point)
- Critical: The person in charge is unable to demonstrate knowledge of required cooking temperatures and times for meat, poultry, eggs and fish. (3 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the reach-in cooler. (6 penalty points)
- Critical: Written procedures for using time as a public health control are not available. (6 penalty points)
- Various surfaces are lined with foil. (1 penalty point)
- Shelves in the walk-in cooler are dirty. (1 penalty point)
- Brick floor under tandoor are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The ceilings and light covers are dirty in various areas. Small areas of walls are dirty in various areas. Small areas of the floor is dirty in various areas. (1 penalty point)
3 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: There are live cockroaches in the establishment. We inspected the booths and the ceiling tiles. Dead cockroaches have been removed. The health hazard has been removed. (3 penalty points)
- Nonfunctional equipment is stored in the kitchen. (1 penalty point)
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11/20/2015 | Followup | 74 | Permit re-instated |
- The health department permit is not posted in public view. (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: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. The person in charge is unable to demonstrate knowledge of required cooking temperatures and times for meat, poultry, eggs and fish. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and maintaining the food establishment in a clean condition and in good repair. (3 penalty points)
3 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. Utensils being held in pot of water. (1 penalty point)
2 occurences.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Potentially hazardous food 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)
- Critical: Cooked chicken being held at 45°F in the walk in cooler. Cooked eggplant at 49 degrees F in a reach-in Cooked tofu being held at 47 F in make table Rice Pudding is being held out of temperature control at 50°F on ice at buffet table. (6 penalty points)
4 occurences.
- Critical: Potentially hazardous 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: Food is being stored in non-food grade containers. Food is being held in plastic shopping bags. Equipment that is meant for single use is being washed and reused. (6 penalty points)
2 occurences.
- Non-food contact surfaces of equipment are made of unsealed wood. Cardboard is being used as shelf liner. Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
3 occurences.
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- The food thermometer is not accurate to within 2°F. (1 penalty point)
- Critical: The walk in cooler is unable to hold potentially hazardous foods at or below 41°F. The reach-in is unable to hold potentially hazardous food at or below 41°F. There is insufficient refrigeration capacity to hold all potentially hazardous foods at or below 41° F. The make table is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
3 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Can opener is dirty Ice machine is dirty (1 penalty point)
- Fan covers cooler are dirty. Shelves are dirty through out. Handles of reach in encrusted Non-food contact surfaces of various equipment are dirty. (1 penalty point)
4 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
- The floor is dirty in various areas. The floor is dirty beneath cooking equipment. Walls are dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Critical: There are several live cockroaches in the establishment in food containers, above food equipment, and on floors and walls. (3 penalty points)
- The permit is suspended because there are imminent health hazardoes present. (1 penalty point)
- Critical: This establishment is closed because there are several live cockroaches throughout the establishment. The establishment is also closed because it does not have the ability to keep potentially hazardous foods at or below 41 degrees F. They are also improperly cooling foods in too deep of containers and not rapidly cooling within a total of 6 hours. (100 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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11/16/2015 | Routine | 0 | Permit Suspension |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper rapid cooling methods and parameters for potentially hazardous foods. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and maintaining the food establishment in a clean condition and in good repair. The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- The ice scoop is stored on a dirty surface (top of ice bin) . Utensils are stored in standing water. In-use utensils are stored with handles in contact with food. In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
4 occurences.
- Food in the reach-in cooler is not covered to prevent contamination. Food on the storage shelf is not covered to prevent contamination. Food is being stored on the floor. (1 penalty point)
3 occurences.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Cooked Iamb is being held out of temperature control at 68°F on a counter. (Recommend discard) Various cooked meats and cut tomatoes are being held at 72°F in the make table. (recommend discard) (6 penalty points)
2 occurences.
- Critical: Yellow del is being held at 112°F on the grill. (6 penalty points)
- 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: (Grocery sacks) Food is being stored in non-food grade containers. (containers inside large containers) Food is being stored in non-food grade containers. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. Single service items are stored on the floor. (1 penalty point)
2 occurences.
- Non-food contact surfaces of equipment are made of unsealed wood. Cardboard is being used as shelf liner. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The make table (facing the back grill)is unable to hold potentially hazardous food at or below 41°F. The walk in cooler is unable to hold potentially hazardous foods at or below 41°F. (3 penalty points)
2 occurences.
- 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)
- Chest freezer is repaired with tape. Gaskets are damaged on a refrigerator unit. Wire shelves in reach-in are damaged (1 penalty point)
3 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
Corrected on site.
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
Corrected on site.
- (holding spices) Single-use items are being re-used. (1 penalty point)
- Critical: Surfaces are unclean around the soda dispenser nozzles. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
2 occurences.
- Reach-in cooler handles and gaskets are dirty. Exterior surfaces of food containers are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: Handsink is blocked with a table holding the fryer baskets. (3 penalty points)
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
4 occurences.
- Critical: A container of sanitizer is not labeled. (6 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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10/29/2014 | Routine | 21 | |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: An employee did not change gloves between dirty and clean tasks. (6 penalty points)
- Food in the reach-in cooler is not covered to prevent contamination. Food in the storage room is not covered to prevent contamination. A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
3 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)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Various surfaces are lined with foil. Cardboard is being used as shelf liner. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Equipment is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- Freezer repaired with tape (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Employee washed gloved hands at 3 compartment sink- (1 penalty point)
- Various Shelving is dirty. Non-food contact surfaces of various equipment are dirty. Exterior surfaces of cooking equipment are dirty. Reach-in cooler handles are dirty. (1 penalty point)
4 occurences.
- Critical: The hand sink is blocked. (3 penalty points)
- The light bulb inside the refrigerator is not shielded or shatterproof. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Employee personal belongings are not separated from food Storage area. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- The floor is dirty in various areas. The floor is dirty beneath cooking equipment. Walls are dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
3 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Nonfunctional equipment is stored in the kitchen. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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1/31/2013 | Routine | 55 | Advise & Educate |
- Critical: Uncovered employees personal beverages are not separated from food preparation areas. (3 penalty points)
- 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)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the storage room is not covered to prevent contamination. Raw meat is stored above other foods in the freezer. (1 penalty point)
- Critical: Cooked chicken is being held at 45°F in the walk in cooler. (6 penalty points)
- 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)
- Various surfaces are lined with foil. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Equipment is repaired with tape. The condensor unit in the walk-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: The interior of the ice bin is unclean. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Exterior surfaces of cooking equipment are dirty. Non-food contact surfaces of various equipment are dirty. Reach-in cooler handles are dirty. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
- The entrance lacks "No Smoking" signage. (1 penalty point)
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1/17/2012 | Routine | 48 | Advise & Educate |
- Flour out of original container is not albeled with common name. (1 penalty point)
- Boxes of food are stored on the floor of the walk-ins. (1 penalty point)
- Critical: PHF held more than 24 hours is not date marked. (6 penalty points)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Not all buckets holding food are food grade. (1 penalty point)
- CO2 tanks are not all restrained. (1 penalty point)
- Drainboard is no longer sealed ot the wall. (1 penalty point)
- Can opener blade is in disrepair. (1 penalty point)
- Shelves are rusting in walk-in. (1 penalty point)
- Cutting boards are becoming scored. (1 penalty point)
- Inside of the microwave is dirty. (3 penalty points)
- Outsides of various pieces of equipment are not clean. (1 penalty point)
- Critical: Handsink is blocked with cart of dirty dishes. (3 penalty points)
Corrected on site.
- Various areas of floors, walls, and ceilings are dirty. (1 penalty point)
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2/14/2011 | Routine | 77 | Advise & Educate |
- CO2 tanks are not secured to the wall. (1 penalty point)
- Toliet room is lacking covered trash can. (1 penalty point)
- The hand sink in the back does not have soap. (3 penalty points)
- The brick under tandoori oven is not smooth and easily cleanable. (1 penalty point)
- The coving is cement that is not smooth and easily cleanable. (1 penalty point)
- Chemicals are stored next to clean dishes. (3 penalty points)
- The front door does not have a non-smoking sign. (1 penalty point)
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1/12/2010 | Routine | 89 | Conditional Approval |
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