- 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: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (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 and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
Corrected on site.
- Critical: Food is being stored in non-food grade plastic bags. (6 penalty points)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- The dishwasher sink is not sealed to the adjacent wall. (1 penalty point)
- A cutting board is scored. (1 penalty point)
- Bottom shelves in the reach-in freezer are dirty. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
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2/26/2015 | Routine | 70 | Advise & Educate |
- The Wandaly Noravong's food manager certificate is not registered with SLCoHD. (1 penalty point)
- Critical: Raw meat is stored above ready-to-eat foods in the reach-in cooler. (6 penalty points)
Corrected on site.
- A container of food is being stored on the floor. (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 plastic bags. (6 penalty points)
- A cutting board is scored. (1 penalty point)
- Fan covers in the reach-in and walk-in cooler are dirty. (1 penalty point)
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6/4/2014 | Routine | 81 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw shell eggs are stored next to vegetables in walk-in cooler. (6 penalty points)
Corrected on site.
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- Single service items are not stored to prevent contamination. (1 penalty point)
Corrected on site.
- Knife sharper is made of stone and unsealed wood. (1 penalty point)
|
5/1/2013 | Routine | 85 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in the walk-in cooler. (6 penalty points)
Corrected on site.
- A container of food is being stored on the floor. (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)
- Sponges are used to wash food equipment. (1 penalty point)
Corrected on site.
- Critical: Food container is not sanitized after washing. (6 penalty points)
Corrected on site.
- Employee clothes are stored on a food rack. (1 penalty point)
|
2/9/2012 | Routine | 75 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Critical: Raw beef is stored above vegetables in the walk-in cooler. Raw beef is stored next to cut ham and above cut vegetable in the reach-in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- 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.
- Containers of food are being stored on the floor in the walk in cooler. (1 penalty point)
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. (6 penalty points)
Corrected on site.
- Pressurized cylinder is not secured. (1 penalty point)
Corrected on site.
- Critical: The hand sink is blocked with waste container. (3 penalty points)
Corrected on site.
- Critical: Containers of sanitizers are not labeled. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Food containers are being used to store sanitizing solution. (6 penalty points)
Corrected on site.
2 occurences.
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2/9/2011 | Routine | 68 | Advise & Educate |
- (1) The hoods are not sealed to the wall in the back and on the sides. (2) The walk-in is not sealed to the wall on the east side. (3) The steam table and the warewasher table are not sealed to the wall. (4) The pass through shelf is not sealed to the wall. (3 penalty points)
4 occurences.
- (1) The rinse hose is leaking. (2) The turn-off valve on the toilet is leaking. (2 penalty points)
2 occurences.
- The pass through window shelf is not smooth, non-absorbent and easily cleanable. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- (1) There are small areas where pipes penetrate the wall and ceiling that are not sealed. (2) There is a gap on the back door that will allow the entrance of pests. (3) The pipe under the sink is not sealed in the men's toilet room and on the handsink. (3 penalty points)
3 occurences.
- The wall is not coved by the mop sink. (1 penalty point)
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1/22/2010 | Routine | 89 | Advise & Educate |
Restaurant representatives - add corrected or new information about Lucky Chen Chinese Cuisine, 5633 W 6200 S, West Valley City, UT 84118 »