- 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.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points)
Corrected on site.
- Critical: Raw pork is being held at 50°F in the make table. (6 penalty points)
- Critical: Cooked chicken is being held out of temperature control at 110°F on a counter. Cooked shrimp is being held out of temperature control at 89°F on a counter. (6 penalty points)
2 occurences.
- Critical: Raw meat is being stored in plastic grocery bags that are not food grade in the walk-in freezer. (6 penalty points)
Corrected on site.
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- Shelving in a reach-in cooler is rusted. There is a gap in the hood screens above fryer. Shelving in walk-in cooler is rusted. (1 penalty point)
3 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Fire suppression system has a build up of grease with grease droplets. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Floor surface is damaged in the walk-in freezer. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
- The floor is dirty beneath cooking equipment. The floor is dirty in the walk-in cooler below wire shelving. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
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7/9/2015 | Routine | 61 | Advise & Educate |
- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Cooked pork is being held at 51°F in the make table. (6 penalty points)
- Critical: Brown rice is being held out of temperature control at 109°F on a counter. Battered chicken is being held out of temperature control at 113°F on a counter. (6 penalty points)
2 occurences.
- Shelving in walk-in refrigerator is rusted and is no longer an easily cleanable surface. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Floor surfaces are damaged in walk-in refrigerator. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
- The ceiling is dirty in walk-in cooler near fans. (1 penalty point)
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3/23/2015 | Routine | 69 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: There is raw chicken being stored above raw beef in the walkin. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Scoops are being stored in contact with the food in cracker meal.The flour scoop is being stored in contact with the flour. (1 penalty point)
2 occurences.
- Critical: The bean sprouts are holding at 49 F. Ice was added. Cut cabbage was holding at 57 in a bucket at room temperature. Ice was added. (6 penalty points)
2 occurences.
- The shelf that is holding the potatoes is made of wood, it is not sealed and it is damaged.The shelf that is holding clean equipment is rusty. (1 penalty point)
2 occurences.
- Critical: Nonfood grade containers are being used in the walkin. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- There are cutting boards being stored on the floor. There is clean equipment being stored under drainage boards, where dirty dishes are being stored. (1 penalty point)
2 occurences.
- The hood baffles are not in place.The gaskets on the reachin are in disrepair. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
Corrected on site.
- Plastic spoons are being used to scoop food in the reachin. (1 penalty point)
Corrected on site.
- Critical: The shelves in the walkin are dirty. The mixer has dried blood on it.The back side of the shelf is dirty and the food is dripping above food that is ready to serve. There is grease dripping on the exhaust system in the hood area. Clean equipment and utensils are being stored in dirty container. (6 penalty points)
Corrected on site.
5 occurences.
- The outside of large food containers are dirty. The storage rack for the cans is dirty. (1 penalty point)
- The light shields are missing end caps. (1 penalty point)
- There is a gap in the floor in the walkin.The wall behind the 3 compartment sink is damaged.There are holes in the walls around electrical outlet and plumbing fixtures. The ceiling is damaged above the service line. (1 penalty point)
5 occurences.
- The wall by the 3 compartment sink is dirty. The whole back wall is dirty. (1 penalty point)
2 occurences.
- The coving along the back wall is damaged. The coving in the back area is missing. (1 penalty point)
2 occurences.
- Critical: Old chemical containers are being used to store food. (6 penalty points)
Corrected on site.
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10/14/2014 | Routine | 56 | |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Employees are handling culinary icd with bare hands. (6 penalty points)
- A container of shredded carrots in water in the walk-in cooler is not covered to prevent contamination. A container of food is being stored on the floor. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Ground pork is 57F in a make table. Shredded cabbage is being held out of temperature at 75F on counter. Fried shrimp is being held out of temperature control at 93°F on a counter. (6 penalty points)
3 occurences.
- Non-food grade container is being used to store bean sprouts. (1 penalty point)
- There is a gap in the hood above cook top. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Critical: A dirty strainer is being stored in the hand sink. (3 penalty points)
Corrected on site.
- Ceiling is damaged above soda bibs. (1 penalty point)
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6/4/2014 | Routine | 67 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food containers are not labeled. (1 penalty point)
- Food is not covered after cooling is complete. Containers of food is not covered in the walk-in. Condiments lack lids. Boxes of food is stored on the floor. (1 penalty point)
4 occurences.
- Critical: Two containers of cooked pork are holding temperature of 47 and 52 degrees F. in the make table. The sprouts are holding temperature of 52 degrees F. at room temperature. (6 penalty points)
3 occurences.
- Critical: The cooked shrimp is holding temperature of 78 degrees F. on the counter. (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: The green plastic bin is not durable food equipment. Food is being stored in cracked and damaged containers. (6 penalty points)
2 occurences.
- Gaskets on the make tables are in poor repair. The llid is damaged on the large flour bin. The condensers have ice build up in the walk-ins. (1 penalty point)
3 occurences.
- The condenser cover in the walk-in is not clean. Shelves are not clean through-out. (1 penalty point)
2 occurences.
- The water heater is leaking water onto the floor. (1 penalty point)
- Critical: The faucets leak on the 3 compartment sink. The water heater is leaking onto the floor. (6 penalty points)
2 occurences.
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Painted shelves are no longer smooth, non-absorbent and easily cleanable. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
2 occurences.
- The wall is damaged under the 3-compartment sink. The ceiling is damaged over by the ice machine. (1 penalty point)
2 occurences.
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1/14/2014 | Routine | 60 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Raw fish is stored above ready-to-eat foods in the reach-in cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: The steam rice is being held at 130 °F. (6 penalty points)
Corrected on site.
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- The mop sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The interior of the ice container beneath the soda dispenser is unclean. (6 penalty points)
Corrected on site.
2 occurences.
- Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Areas of the floor are missing grout. (1 penalty point)
- Employee personal items are not stored separately from food and equipment. (1 penalty point)
Corrected on site.
- Critical: Sanitizer containers are not labeled. (6 penalty points)
Corrected on site.
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10/4/2011 | Routine | 67 | Advise & Educate |
- Critical: An employee changed gloves without washing hands during food preparation. (6 penalty points)
- Critical: There are several dented cans in the food storage area. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Raw hamburger is being stored next to ready to eat food. (6 penalty points)
Corrected on site.
- Food is not being covered and protected after cooling in the walk-in. (1 penalty point)
2 occurences.
- Meat is thawing at room temperature in the 3-compartment sink. (1 penalty point)
Corrected on site.
- Critical: (1) The bean sprouts are holding temperature of 60 degrees F. (2) The cooked chicken is holding temperature of 70 degrees F. (3) The chestnuts and the canned peppers are holding temperature of 62 degrees F. (4) The milk and shrimp are holding temperature of 46 degrees F. in the refrigerator. (6 penalty points)
6 occurences.
- (1) The gasket on the reach-in is in poor repair. (2) The small refrigerator is not holding potentially hazardous food at a safe and accurate temperature. (1 penalty point)
2 occurences.
- Critical: The sanitizer is too strong on the warewashing machine. (6 penalty points)
- (1) The shelves in the walk-in are not clean. (2) The glass shelves above the cola machine are not clean. (1 penalty point)
2 occurences.
- (1) There is tile damage in the kitchen. (2) The wall is damaged in the men's toilet room. (1 penalty point)
2 occurences.
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4/1/2011 | Routine | 65 | Advise & Educate |
- The dishwasher does not have a food handler card. (1 penalty point)
- The manager in charge has failed to ensure that handwashing by employees is monitored and they are trained. (1 penalty point)
- Critical: Employee is handling dirty dishes and then clean dishes without washing hands. (6 penalty points)
- Critical: A personal drink is stored by the coffee machine. (6 penalty points)
- One employee is not wearing adequate hair control. (1 penalty point)
Corrected on site.
- A food container is not labeled. (1 penalty point)
- The sanitizer cloth is not stored in the sanitizer bucket. (1 penalty point)
- There is food stored on the floor in the walk-in freezer. (1 penalty point)
- The shrimp is not being thawed with running water. (1 penalty point)
- The cooked vegetables are being cooled in a deep container. (3 penalty points)
- Critical: The tofu and the beef on the prep table are holding temperature of 48° F. (6 penalty points)
- The cookie box is being used to store equipment. (1 penalty point)
- The stainless utensils are not presented to avoid potential contamination of the mouthpieces. (1 penalty point)
- Celery is stored in a Rubbermaid garbage can. (1 penalty point)
- There is bare wood on the mixed that is not smooth and easily cleanable. (1 penalty point)
- The light is burned out by the oven. (1 penalty point)
- Critical: Clean glasses are being stored on a dirty shelf. (6 penalty points)
- The shelf in the walk-in is not clean. (3 penalty points)
- The bottom shelf on the prep table is not clean. (1 penalty point)
- (1) There are shut off valves located downstream from the backflow preventer. (2) The mop sink does not drain. (3) The 3 compartment sink faucet is repaired with Saran Wrap. (3 penalty points)
3 occurences.
- There is no covered waste receptacle in the employee women's toilet room. (1 penalty point)
- There are no handwash reminder signs at the back handsink and at the fish handsink. (1 penalty point)
- There is less than 10 foot candles of light in the walk-in. (1 penalty point)
- The drain pipe from the walk-in condenser is laying along with floor impeding cleaning. (1 penalty point)
- (1) The floor and coving are damaged in the employee's restroom. (2) The wall is damaged behind the ice machine. (1 penalty point)
- (1) The floor behind the water heater is not clean. (2) The ceiling is not clean. (3) The floor is dirty in the corner by the ice machine. (3 penalty points)
3 occurences.
- The stove hood is not clean. (1 penalty point)
- There are unnecessary equipment in the storage area. (1 penalty point)
- Critical: The sanitizer bucket is not labeled. (6 penalty points)
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5/21/2010 | Routine | 38 | Advise & Educate |
- Critical: There are several dented cans in the storage area. (6 penalty points)
- A small container of flour is stored on the floor. (1 penalty point)
- Critical: The pork and beef is holding temperature of 45-47° F. in the prep table. (6 penalty points)
- Critical: The sanitizer is too strong at the warewasher. (6 penalty points)
- The toilet room doors are not self-closing. (1 penalty point)
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3/31/2010 | Routine | 80 | Advise & Educate |
- Critical: Raw chicken is stored over fish in the walk-in freezer. (6 penalty points)
Corrected on site.
- The spoon is left in the condiment container. (1 penalty point)
Corrected on site.
- The rice is not covered in the walk-in after cooling. (1 penalty point)
- Critical: The soup held over 24 hours is not date marked in the walk-in. (6 penalty points)
Corrected on site.
- Critical: The sanitizer on the warewasher is too strong. (6 penalty points)
- Critical: The can opener is not clean. (6 penalty points)
Corrected on site.
- The drain pipe leaks under the cola dispenser. (1 penalty point)
- There is no covered waste receptacle in the women's toilet room for sanitary items. (1 penalty point)
- There is a gap under the back door that will allow the entrance of pests. (1 penalty point)
- Drain lines are not elevated 4 inches from the floor behind the ice machine. (1 penalty point)
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1/27/2010 | Routine | 70 | Advise & Educate |
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