- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Rice scoops are stored in standing water. In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
2 occurences.
- 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: There is no written agreement or statement from the fish supplier stipulating that fish have been frozen and stored at temperatures required to achieve parasite destruction. (3 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)
Corrected on site.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
Corrected on site.
- Critical: The backflow preventer is no longer functional. (6 penalty points)
- Critical: A bucket of sanitizer was filled at a handsink. (3 penalty points)
|
7/31/2015 | Routine | 68 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
Corrected on site.
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
Corrected on site.
- Critical: Eggs are being stored above vegetables in a reach or cooler. (6 penalty points)
Corrected on site.
- A tray of salmon is being stored beneath the hand sink. A container of food is being stored on the floor. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Written procedures for using time as a public health control are not available. (6 penalty points)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Critical: Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
Corrected on site.
- The interior of the microwave is unclean. (1 penalty point)
Corrected on site.
- Critical: A tray of salmon was being stored on a handsink. (3 penalty points)
Corrected on site.
- Ceiling air vents are dusty. (1 penalty point)
|
9/4/2014 | Routine | 65 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Raw shell eggs are stored above vegetables in a reach-in cooler. Raw seafood is stored above vegetables in the make table. (6 penalty points)
Corrected on site.
2 occurences.
- Food bin is unlabeled. (1 penalty point)
Corrected on site.
- Utensils are stored in standing water. (1 penalty point)
Corrected on site.
- Food bucket is stored on the floor. (1 penalty point)
Corrected on site.
- Potentially hazardous food is thawing in standing water. (1 penalty point)
Corrected on site.
- Dishwasher thermometer is not working. (1 penalty point)
- Critical: Rice scoop is stored on unclean surface. Top interior of the ice machine is dirty. (6 penalty points)
Corrected on site.
2 occurences.
- Bottom side of ice bin lid is unclean. (1 penalty point)
Corrected on site.
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. (6 penalty points)
|
11/15/2013 | Routine | 75 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employee is eating on a prep table. (3 penalty points)
Corrected on site.
- Food employee is not using hair restraint. (1 penalty point)
- Critical: The same cutting board is used for raw and non-raw rolls. (6 penalty points)
Corrected on site.
- Oil containers are stored on the floor. (1 penalty point)
Corrected on site.
- Crabs are thawing in a bucket outside the sink. (1 penalty point)
Corrected on site.
- Critical: Cooked food or ready-to-eat food held over night is not date-marked. (3 penalty points)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The top interior of the ice machine is unclean. Soda dispenser spigot diffuser is unclean. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse.The machine was incornectly set. (6 penalty points)
Corrected on site.
- An employee drink is stored on the make table. (1 penalty point)
Corrected on site.
|
12/13/2012 | Routine | 70 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: An employee washed hands at the food prep sink. (3 penalty points)
Corrected on site.
- 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)
Corrected on site.
- Critical: There is no written agreement or statement from the fish supplier stipulating that all the fish have been frozen and stored at temperatures required to achieve parasite destruction. (3 penalty points)
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)
- 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)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- The warewasher table is not sealed to the adjacent wall. (1 penalty point)
- Critical: The top interior of the ice machine is unclean. (6 penalty points)
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. (6 penalty points)
- The ceiling is dirty in various areas. (1 penalty point)
|
12/12/2011 | Routine | 65 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Raw fish is stored above ready-to-eat foods in the Reach in cooler. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Various seafood is being held at 46-47 °F in the Sushi case. (6 penalty points)
Corrected on site.
- Various surfaces are lined with foil. (1 penalty point)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
|
10/11/2010 | Routine | 83 | Approved |
- Certified food safety manager certificate is not available on location for inspection. (1 penalty point)
- Critical: Personal drinks are stored on a shelf by food service items. (6 penalty points)
Corrected on site.
- A bowl is used to portion food in the food bin.A wipe cloth is stored with sushi rice in a warmer.Rice scoops are stored in standing water. (3 penalty points)
Corrected on site.
3 occurences.
- Dishes are stored uncovered on shelves. (1 penalty point)
Corrected on site.
- Critical: A ladle is stored unclean.The interior of the ice bin is dirty. (12 penalty points)
Corrected on site.
2 occurences.
|
11/16/2009 | Routine | 77 | Advise & Educate |
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