- Not all food employees have a current food handler card. E-food handlers is not approved source. (1 penalty point)
- Food employees are not using hair restraints. (1 penalty point)
Corrected on site.
- Critical: No clear seperation between cooked and raw sushi utensils. (6 penalty points)
- 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. (1 penalty point)
2 occurences.
- Critical: Records of freezing time and temperature for raw or undercooked fish served in ready-to-eat form are not being retained at the food establishment for at least 90 days. 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)
2 occurences.
- Potentially hazardous food is thawing in standing water. (1 penalty point)
Corrected on site.
- Critical: Tempura shrimp is being held at 125°F in a warmer. (6 penalty points)
- Linen cloths are being cered as a shelf liner. (1 penalty point)
Corrected on site.
- Domestic style chest frezer is not durable for commercial use. (1 penalty point)
- Filters in the exhaust hood are not tight fitting. A chest freeze handle has been repaired using duct tape. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in the warewash machine is too weak. (6 penalty points)
- Reach-in cooler handles are dirty. (1 penalty point)
- Exposed structure ventilation ducting below the ceiling is not smooth and easily cleanable. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- There are small holes in the wall at the 2nd Sushi bar. The floor in the sushi bar is no longer smooth, nonabsorbent or easily cleanable. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: Toxic materials that are not used for food establishment operations are stored in the food establishment. (3 penalty points)
Corrected on site.
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2/2/2015 | Routine | 61 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
Corrected on site.
- Food employees are not using hair restraints. (1 penalty point)
- Critical: Raw fish is stored above cooked crab meat in a reach-in cooler and walk-in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Food squeeze bottles are not labeled. (1 penalty point)
- A wisker utensil is stored in standing water. (1 penalty point)
Corrected on site.
- Critical: Tempura is being held at 110 °F under a heat lamp. (6 penalty points)
Corrected on site.
- Drink cooler is missing a thermometer. (1 penalty point)
- There is no cleanable ceiling surface above sushi bars. (1 penalty point)
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4/25/2014 | Routine | 77 | Advise & Educate |
- Critical: An open employee beverage container is stored on a table in the kitchen. (3 penalty points)
Corrected on site.
- Food employees are not using hair restraints. (1 penalty point)
- Critical: Raw product is stored over cooked product in the walk-in cooler. There is no dedicated cutting board and knives for non-raw sushi product. (6 penalty points)
Corrected on site.
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. Sanitizer concentration is too low. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Tofu is being held at 50 °F on ice on a table. (6 penalty points)
Corrected on site.
- Critical: Sushi roll in the make table is not date-marked. (3 penalty points)
Corrected on site.
- Cutting board is 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. (6 penalty points)
Corrected on site.
- Critical: A dirty container is stored with the clean equipment rack. (6 penalty points)
Corrected on site.
- The entrance lacks "No Smoking" signage. (1 penalty point)
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12/27/2012 | Routine | 66 | Advise & Educate |
- Food employees are not using hair restraints. (1 penalty point)
- Critical: Raw seafood is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. Utensils are stored in room temperature water or ice water. (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)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- There is no cleanable ceiling surface above the sushi stations. Holes are not sealed in the mop room. (1 penalty point)
2 occurences.
- Cove base beneath washing table is damaged. (1 penalty point)
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1/6/2012 | Routine | 76 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Raw seafood is stored above cooked foods in the walk-in cooler. (6 penalty points)
- Utensils are stored in standing water. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor in the storage room. (1 penalty point)
- Critical: Tempura roll is being held at 112 °F in a warmer. (6 penalty points)
- The interior of the microwave is unclean. (3 penalty points)
- Exterior surfaces of food containers are dirty. Reach-in cooler handles are dirty. (1 penalty point)
2 occurences.
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2/17/2011 | Routine | 73 | Advise & Educate |
- The facility lacks a current approval letter from SLVHD for in-house food handler training. (1 penalty point)
- 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)
- A container of food is being stored on the floor. Raw meat is stored above other foods in the freezer. (1 penalty point)
Corrected on site.
2 occurences.
- 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: The sushi rice is measuring at 110 There is no record of the PH available. (6 penalty points)
- Critical: Various Fishis being held at 48 °F in a front fish cooler. Salmon is being held at 50 °F in a reach in Victory fridge. (6 penalty points)
2 occurences.
- Critical: Potentially hazardous and ready to eat foods are not date-marked in the walk-in cooler. (6 penalty points)
- The back door is propped open. (1 penalty point)
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6/8/2010 | Routine | 74 | Advise & Educate |
- Critical: Raw food (eggs and shrimp) are stored above ready to eat food. (6 penalty points)
- A container of cooking oil is not labeled. (1 penalty point)
- The handle of the rice paddle is in contact with rice. (1 penalty point)
- An in-use utensil is stored in standing water. (1 penalty point)
- Wet wipe clothes are stored in water without sanitizer. (1 penalty point)
- Food is stored on the floor in the walk in and storage area. (1 penalty point)
- Dirty dishes are stored beside food and single service items. (3 penalty points)
- Food is thawing in standing water. (1 penalty point)
- Critical: Potentially hazardous foods in the victory cooler are being held at 46-50° F. (6 penalty points)
- Knives are stored in contact with markers. (1 penalty point)
- A CO2 tank is not secured to the wall. (1 penalty point)
- The Frigidaire chest freezer is not easily movable. (1 penalty point)
- The Victory cooler is not able to hold potentially hazardous foods at or below 41° F. (1 penalty point)
- Critical: The microwave is unclean. (6 penalty points)
- A handle on the Frigidaire freezer is dirty. (1 penalty point)
- Critical: A hand sink is blocked. (3 penalty points)
- The ceiling in the storage area is not smooth, nonabsorbent and easily cleanable. (1 penalty point)
- There are less than 20 footcandles of light in the sushi prep area and warewash area. Light in the walk in is less than 10 footcandles. (2 penalty points)
2 occurences.
- There is a large hole in the wall by the CO2 tanks. The floor under the hood is damaged. (2 penalty points)
2 occurences.
- There is a dusty duct above the sushi prep area. (1 penalty point)
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1/12/2009 | Routine | 59 | Advise & Educate |
Restaurant representatives - add corrected or new information about Simply Sushi, 7117 S Redwood Rd, West Jordan, UT 84084 »