- 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 are eating in food preparation areas. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
2 occurences.
- Critical: Containers are being stacked on top of each with bottom in contact with food. (6 penalty points)
Corrected on site.
- Critical: Raw eggs are being held at 48°F in a reach in cooler. Cooked chicken is being held at 79°F in a reach in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Mung bean sprouts are being held in a cardboard box that is not food grade. (6 penalty points)
Corrected on site.
- Wire shelves in walk-in are rusted (1 penalty point)
2 occurences.
- Shelves in the walk-in cooler are dirty. (1 penalty point)
- Critical: A hose with sprayer was left attached and under pressure at the mop sink (constant water pressure over time can cause the atmospheric vacuum breaker to fail). (6 penalty points)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- The wall is dirty in the walk-in cooler. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
- Critical: Glass cleaner being stored in close proximity to soda BIBs under a display counter. (6 penalty points)
Corrected on site.
|
5/26/2015 | Routine | 50 | Advise & Educate |
- E-Food Handler Training is not recognized by Salt Lake County Health Department. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Raw eggs are being stored over vegetables in the walk-in. (6 penalty points)
Corrected on site.
- The food is not covered in the Delfield. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
Corrected on site.
- Critical: Condiments and sprouts are being stored in cardboard boxes. (6 penalty points)
- The hoods are not completed sealed to the wall. (1 penalty point)
- The baffles are not in the hood. There is pooled water in the bottom of the Delfield reach-in. The gaskets on the Delfield are in poor repair. There is a light burned out in the hood. (1 penalty point)
4 occurences.
- Critical: Utensils are being stored behind the chemical container. (6 penalty points)
Corrected on site.
- Critical: There are shut-off valves located downstream from the backflow prevention device. (6 penalty points)
- Critical: A dish and utensil is stored in the handwash sink. (3 penalty points)
- Critical: The faucet leaks on the mop sink. The faucet leaks on the prep sink. (6 penalty points)
2 occurences.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
|
9/24/2014 | Routine | 58 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Chicken is being held at 113°F in the steam table. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
- A pipe for the wok faucet is leaking. The faucet is leaking on the hand sink. The 2-compartment sink faucet is leaking. (1 penalty point)
3 occurences.
|
9/30/2013 | Routine | 82 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Four severely dented cans of are stored with useable food products in the walk in coloer. (3 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: BBQ Pork is being held at 104°F in the steam table. (6 penalty points)
Corrected on site.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Filters missing in the grill hood. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. (1 penalty point)
- The faucet is leaking on the hand sink. The faucet is leaking on the food preparation sink. (1 penalty point)
2 occurences.
- Wall surfaces to the right of the 3 compartment sink are damaged. (1 penalty point)
- Floor sinks under the woks are dirty and does not allow water to drain. (1 penalty point)
|
4/1/2013 | Routine | 76 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw chicken is stored above ready to eat foods in the cold table. (6 penalty points)
Corrected on site.
- 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)
- Critical: Meat dumplings are being held at 125 °F in the steam table. (6 penalty points)
Corrected on site.
- Critical: Cleaning items are stored in the hand sink (3 penalty points)
- There is a dual valve installed below a noncontinuous vacuum breaker valve. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- Areas of the floor are missing grout. Various walls are damaged. (1 penalty point)
|
9/30/2011 | Routine | 78 | Advise & Educate |
- Critical: An employee drink is being stored on top of a preparation table (6 penalty points)
- The floor sink is unclean under the three compartment sink (1 penalty point)
|
4/15/2010 | Routine | 93 | Advise & Educate |
- Critical: Eggs are stored at room temperature (48 degrees F). (6 penalty points)
- Critical: Chicken at the walk in cooler is at 44 degrees F. (6 penalty points)
- Critical: The hand washing sink is obstructed. (3 penalty points)
- There are no hand drying provisions at back hand sink. (3 penalty points)
- The floor under Wok is unclean. (1 penalty point)
|
11/18/2009 | Routine | 81 | Advise & Educate |
- Handles from scoop are touching white cooked rice. (1 penalty point)
- Critical: Eggs are stored at room temperature. (6 penalty points)
- Kitchen equipment is stored on the floor. (1 penalty point)
- The reach in door handle is unclean. (1 penalty point)
- Some sections of wall are not smooth or easily cleanable. (1 penalty point)
- The mop is stored unable to air dry. (1 penalty point)
|
2/11/2009 | Routine | 89 | Advise & Educate |
- Critical: Raw chicken is stored above raw beef at reach-in freezer. (6 penalty points)
- Handle from scoop in rice bin is touching the rice. (1 penalty point)
- Wet towels are being stored on preparation counters. (1 penalty point)
- Critical: Some food containers at walk-in cooler are not date marked. (6 penalty points)
- Single service items are stored uprotected from contamination. Single use items are being stored on the floor at front service area. (2 penalty points)
2 occurences.
- The hand washing station is no longer attached to the wall. As well as the three compartment sink. (1 penalty point)
- Critical: The shelves at walk-in cooler are unclean. (6 penalty points)
- The floor under various units is unclean. (1 penalty point)
|
2/11/2008 | Routine | 76 | Advise & Educate |
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