Sushi Ya, 177 W 12300 S, Draper, UT 84020 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- Temporary food handler certificates are expired and food employees lack a current food handler permit(1). (1 penalty point)
- Critical: Red snapper is misrepresented on the menu by use of tilapia in its place. (6 penalty points)
- Utensils are stored in standing water. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cooked Tempura shrimp is being held out of temperature control at 56°F on a counter. Raw shrimp is being held out of temperature control at 60°F on a counter. (6 penalty points)
2 occurences.
- Critical: The paper menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- Critical: Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- The back door is propped open. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- A pack of cigarettes was on a food preperation table. (1 penalty point)
Corrected on site.
- Critical: Chemical spray bottle is not labeled with degreaser. (6 penalty points)
|
11/18/2015 | Routine | 62 | Advise & Educate |
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Critical: The front hand washing sink is being used as a ware washing sink. (3 penalty points)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
5/28/2015 | Followup | 84 | Advise & Educate |
- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employee food is stored above food served to the public in the walk-in cooler. (3 penalty points)
Corrected on site.
- Critical: Raw pork is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use knives are stored in an unclean location between pieces of equipment. Rice scoops are stored in standing water. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
3 occurences.
- Critical: Various fish is being held at 44°F in a reach in cooler (sushi case). (6 penalty points)
- Critical: Food is being stored in non-food grade containers (grocery bags). (6 penalty points)
- Domestic style freezer is not durable for commercial use. A beverage style cooler is being used to store potentially hazardous foods (lettuce). (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: A whisk is stored on an unclean location. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The interior of the ice machine is dirty. (6 penalty points)
3 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Exterior surfaces of cooking equipment are dirty. Shelving in the kitchen is dirty to sight and touch. Reach-in cooler gaskets are dirty. Reach-in cooler handles are dirty. Non-food contact surfaces of various equipment (reach-in coolers) are dirty. (1 penalty point)
5 occurences.
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- The hand sink is dirty to sight and touch. Walls are dirty in various areas. Floor sinks are dirty. (1 penalty point)
3 occurences.
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Critical: A container of sanitizer is not labeled. (6 penalty points)
- Critical: A food container is being used to store poisonous or toxic materials (sanitizer). (6 penalty points)
|
5/21/2015 | Routine | 43 | Advise & Educate |
- Critical: Raw meat (shrimp) is stored above ready-to-eat foods (avocado) in the walk-in cooler. There is no separation between preparation areas used for raw or cooked sushi. (6 penalty points)
Corrected on site.
2 occurences.
- Powdered food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. In-use knives are stored in an unclean location between pieces of equipment. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
3 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cooling records for potentially hazardous foods are not maintained. (6 penalty points)
- Critical: Cooked rice is being held out of temperature control at 73°F on a 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)
- A rag is used to cover the rice container. Cardboard is being used as shelf liner. Non-food contact surfaces of equipment (blocks suspending freezers) are made of unsealed wood. Cardboard boxes are used to store food in the walk-in cooler. (1 penalty point)
4 occurences.
- A beverage style refrigerator is used to store solid and potentially hazardous foods. Domestic style refrigerator is not durable for commercial use. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- Single-use containers are being re-used. (1 penalty point)
- Critical: Reach-in cooler handles throughout the kitchen are dirty to sight and touch. (6 penalty points)
- Non-food contact surfaces of various equipment are dirty. (1 penalty point)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Critical: A glove is stored in the front hand sink. (3 penalty points)
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
- Critical: A scented Clorox bleach is being used as a sanitizer. (6 penalty points)
|
11/3/2014 | Routine | 42 | Advise & Educate |
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