- Critical: Employees are smoking just outside the back entrance. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
2 occurences.
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
Corrected on site.
- 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)
- Food on a shelf isn't covered to protect from potential contamination. (1 penalty point)
- Critical: A container of raw chicken breasts is leaking chicken juice on the floor in the walk in cooler. (6 penalty points)
Corrected on site.
- Critical: Cooked shrimp is being held at 43°F in the walk in cooler. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Floor tiles are missing (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
1/5/2016 | Routine | 68 | Advise & Educate |
- Linens are being used in direct contact with chopped vegetables and cooked fish. (1 penalty point)
- Critical: An unclean pan is being stored in direct contact with seafood. (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)
- The floor is dirty in various areas. (1 penalty point)
|
7/7/2015 | Followup | 89 | Advise & Educate |
- 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 management of hand washing. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and control of cross contamination. (3 penalty points)
2 occurences.
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. Raw fish is stored above ready to eat foods in a reach-in cooler. Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
3 occurences.
- In-use utensils are stored with handles in contact with food. Bowls are used for food scoops and are stored inside food containers. The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
Corrected on site.
3 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
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.
- Critical: A dirty pan is being stored in di/rect contact with green beans. There is standing water mixed with blood from different meats in the walk-in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Eggs are being held out of temperature control at 85°F on a counter. Bean sprouts are being held out of temperature control at 45°F on the buffet line. (6 penalty points)
Corrected on site.
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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- A hand drill is being used to mix foods. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- The spray nozzle in the warewash area is in disrepair. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
- Critical: Clean cutting boards are being stored in standing water. The interior of the ice machine is unclean. The food contact surface of the rice container is unclean. (6 penalty points)
Corrected on site.
3 occurences.
- Critical: There is a hose attached to a faucet that is not equipped with an atmospheric vacuum breaker. (6 penalty points)
- Critical: The hand sink in the dish area is being blocked. The hand sink in the mongolian grill area is being used for other purposes. (3 penalty points)
Corrected on site.
2 occurences.
- The floor is dirty in various areas. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
Corrected on site.
|
7/1/2015 | Routine | 42 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: The interior of an ice machine is unclean. (6 penalty points)
|
4/2/2015 | Followup | 91 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: An employee washed hands at the 3 compartment sink. (3 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Critical: Employees are handling the food contact surface of the cantaloupe scoop with bare hands during preparation. (6 penalty points)
- Critical: Raw chicken and raw shrimp are stored above ready to eat foods in a reach-in cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. Bowls are used for food scoops and are stored inside food containers. In-use utensils are stored with handles in contact with food. The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
Corrected on site.
4 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food (sauces) is being stored on the floor. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Cut cabbage is being held out of temperature control at 46°F on a counter. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods (cut melon, cooked meats) 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, in the walk-in freezer. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is stored in the furnace room. (1 penalty point)
- Utensils are not stored to protect lip surfaces. (1 penalty point)
Corrected on site.
- Various surfaces are lined with foil. The sushi cooler doors are being repaired with tape. (1 penalty point)
2 occurences.
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- Ventilation hood filters are missing. (1 penalty point)
- Critical: The interior of the dish machine is not being cleaned every 24 hours, with accumulation of debris. The canopener is unclean to sight and touch. Interior surfaces of the ventilation hood are unclean, in the front grilling area. The interior of a ice machine is unclean. (6 penalty points)
4 occurences.
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- A spray hose is leaking. A hand sink in the front service area is not functioning properly. (1 penalty point)
2 occurences.
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The back door is propped open. (1 penalty point)
Corrected on site.
- Various floor surfaces are damaged in the back furnace room, where clean food equipment is stored. (1 penalty point)
- Floor sinks are dirty. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
3/30/2015 | Critical Item | 25 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Employees are handling ready to eat foods (cooked pork ribs) with bare hands. (6 penalty points)
- Critical: Raw shrimp is stored above ready-to-eat foods in the walk-in cooler. Raw ground pork is stored about whole pork in the walk-in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- White powdered food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Utensils are stored in standing water. Rice scoops are stored in standing water. Bowls are used for food scoops and are stored inside food containers. In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
4 occurences.
- 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)
Corrected on site.
- Food (cooked ribs) is being stored on the floor. Food (mussels) in the walk-in cooler is not covered to prevent contamination. Food in the walk-in freezer is not covered to prevent contamination. (1 penalty point)
3 occurences.
- Critical: Potentially hazardous and ready to eat foods (tempura chicken) that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Unwrapped single service items for customer self service are not presented to prevent contamination of lip surfaces by customers. (1 penalty point)
- Cardboard is being used as a floor liner in the walk-in freezer. A sushi bar door is being repaired with tape. (1 penalty point)
2 occurences.
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- A non-food grade (open bearing design) drill, is used to mix sauces. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- A hand sink is not sealed to the adjacent wall. The ware washing drain boards are not sealed to the wall. (1 penalty point)
2 occurences.
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
Corrected on site.
- Critical: A- hand sink is being used to wash linens. (3 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent (exposed concrete). (1 penalty point)
- Employee mail is stored in a reach-in cooler with food products. (1 penalty point)
Corrected on site.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
- Critical: Cabbage are stored touching chemical buckets. (6 penalty points)
Corrected on site.
- Critical: A food container is being used to store poisonous or toxic materials (sanitizer). (6 penalty points)
Corrected on site.
|
3/3/2015 | Followup | 36 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- 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 (fish) with lower required cooking temperatures. Raw crab is stored above produce in the walk-in cooler. Raw shell eggs are stored above ready-to-eat food (cooked fish) in a cooler. (18 penalty points)
Corrected on site.
3 occurences.
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
Corrected on site.
- Food in the walk-in freezer is not covered to prevent contamination. Food (cabbage) is being stored on the floor, in the walk-in cooler. (2 penalty points)
Corrected on site.
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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- A cutting board is scored. (1 penalty point)
- Single-use siracha containers are being re-used. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. The meat grinder is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Critical: The hand sink in the drink service area is being used for other purposed. (3 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent (exposed concrete). (1 penalty point)
- Critical: A food container is being used to store poisonous or toxic materials (sanitizer). (6 penalty points)
|
1/30/2015 | Followup | 52 | Permit re-instated |
| No violation noted during this evaluation. | 1/30/2015 | Followup | 100 | Not Approved |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: An employee did not wash hands between clean and dirty tasks. An employee did not wash hands before putting on gloves. (12 penalty points)
2 occurences.
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and control of hand contact with ready-to-eat foods. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. (6 penalty points)
2 occurences.
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
Corrected on site.
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw chicken is being stored above fish in a walk in cooler. Raw beef is being stored in contact with cooked octopus. Raw chicken is being stored above cooked noodles in the walk-in cooler. (18 penalty points)
3 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A soda bib is being Stored on the floor. A container of shrimp in a read in forever is not covered to prevent from contamination. A container of food is being stored on the floor. (3 penalty points)
3 occurences.
- Critical: A meat slicer was not cleaned or sanitized between slicing raw chicken and then raw beef. Pans in the make table are double stacked so that the bottom of one pan is in direct contact with the food below. (12 penalty points)
2 occurences.
- Critical: There are no parasite destruction records on premises for sushi. (6 penalty points)
- Potentially hazardous food is thawing in standing water. (1 penalty point)
- Critical: cooked baby octopuses being cooled in deep pans and 50°f. Potentially hazardous food is being cooled in deep containers in a reach in cooler. (6 penalty points)
2 occurences.
- Critical: sushi on a cool plate is being held at 54° F. A container of cooked noodles is being held out of temperature control at 46°F on a counter. Imitation crab is being held out of temperature control at 60°F on a counter. Cut cabbage is being held out of temperature control at 48°F on a counter. (24 penalty points)
4 occurences.
- Critical: Sushi rice is being held in a rice warmer at 100° F. Cooked ribs are being held out of temperature control at 72°F on a counter. (12 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: Prepared broccoli is being held in a cardboard box on a food preparation surface. Food is being stored in non-food grade containers. (12 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean pans are being stored on the kitchen floor. Cutlery is not stored with the lip surface down to prevent from contamination. Utensils are being stored on unclean surfaces. (3 penalty points)
3 occurences.
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- A refrigeration unit has been repaired using blue tape. A spray hose has been repaired using plastic wrap. (2 penalty points)
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. Sanitizer concentration in wiping cloth container(s) is too strong. (12 penalty points)
2 occurences.
- A bottle of Sriracha 15 being re-used. An old single use plastic bottle is being re-used as a scoop. (2 penalty points)
2 occurences.
- Critical: Interior surfaces of a meat grinder are unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The canopener is unclean to sight and touch. (18 penalty points)
3 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Shelves of a reach in cooler are unclean. Reach-in cooler handles are dirty. (2 penalty points)
2 occurences.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
Corrected on site.
- Critical: A constant pressure Y valve has been installed downstream of an atmospheric pressure valve. (6 penalty points)
- Critical: A hand sink has a dish trolley tied to it and is blocking access to the sink. (3 penalty points)
- The faucet is leaking on the mop sink. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- Employee personal belongings are being stored inside of cooking equipment. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Floor drains are unclean. The floor is dirty in various areas. (2 penalty points)
2 occurences.
- Critical: Scouring pads are being stored at a hand sink. (3 penalty points)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: A can of WD 40 is being Stored in contact with dean utensils. (6 penalty points)
Corrected on site.
- Critical: Closure due to imminent health hazard. (100 penalty points)
|
1/29/2015 | Critical Item | 0 | Permit Suspension |
- Unable to show food handler training documentation. (1 penalty point)
- Critical: Employees personal beverages are not separated from clean dishes. (3 penalty points)
- An employee in the kitchen is not weaving a hair restraint. (1 penalty point)
- Critical: Raw chicken is stored above seafood in the walk-in cooler. (6 penalty points)
- A scoop is stored with the handle in contact with food. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. Food is being stored on the floor in the walk in cooler. Food is being stored on the floor in the walk in freezer. (1 penalty point)
3 occurences.
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: Tempura rolls are at 90 degrees by the grill. Cabbage is at 54 by the wok area. Cut melon at 54 by chocolate fountain. Eggs are held out of temperature throughout the kitchen. (6 penalty points)
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: 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)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Unwrapped single service items for customer self service are not presented to prevent contamination of lip surfaces by customers. (1 penalty point)
- A shelf is lined with plastic wrap. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: A tray of food is stacked on raw meat. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Critical: Handsinks are being used for other purposes. (3 penalty points)
- Dumpster lids are left open. (1 penalty point)
- A bowl stand is made of unsealed wood. (1 penalty point)
- An exterior door is propped open. There is a gap at the bottom of the exterior door. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
12/22/2014 | Routine | 45 | Advise & Educate |
Restaurant representatives - add corrected or new information about King Buffet, 5668 S Redwood Rd, Salt Lake City, UT 84123 »