- Reminder: The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Reach-in cooler handles are dirty. (1 penalty point)
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
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9/2/2015 | Followup | 95 | Advise & Educate |
- Critical: Raw shrimp is stored on top of raw cabbage in the reach in cooler. Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
2 occurences.
- White powder food containers at grill are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. Rice scoops are stored in standing water. (1 penalty point)
Corrected on site.
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Shrimp is being held at 46°F in the make table. (6 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)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The reach-in is unable to hold potentially hazardous food at or below 41°F (temperatures measured from 46-48 F) (3 penalty points)
Corrected on site.
- Critical: The canopener is unclean to sight and touch. Shelves throughout the kitchen are unclean to sight and touch. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
3 occurences.
- Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. (1 penalty point)
2 occurences.
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Critical: The warewashing handsink is blocked by a cart. (3 penalty points)
- Dumpster lids are left open. (1 penalty point)
- The dumpster area is not maintained clean. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink in the warewashing area. (3 penalty points)
- Walls are dirty in various areas. Floor sinks are dirty under 3-compartment sink. The floor is dirty beneath cooking equipment. (1 penalty point)
3 occurences.
- Employee wallet and keys stored toching clean mug. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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8/28/2015 | Routine | 57 | Advise & Educate |
- The knives are not stored to avoid contamination. (1 penalty point)
- The 3 compartment sink faucet is leaking. The spray hose in the dish wash area is leaking. (1 penalty point)
2 occurences.
- The walls in the ware wash area are dirty. The floorsink below the 3 compartment sink is dirty. (1 penalty point)
2 occurences.
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10/6/2014 | Followup | 97 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
2 occurences.
- Critical: Employee handled ready to eat food with bare hands after the food fell onto the counter and put it back on the plate to be served to customers. (6 penalty points)
- Critical: Raw shrimp is being stored above ready to eat pho (6 penalty points)
- Food along the prep line are not labeled. Food containers are not labeled with the common name of the food. (1 penalty point)
2 occurences.
- Bowls are being used as scoops. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the walkin is not covered. F-ood is being stored on the floor of the walkin.Food is being stored on the floor by the hand sink. (1 penalty point)
3 occurences.
- Green onions are being stored in contact with raw meat that is sealed. (1 penalty point)
- Critical: Rice is being stored in sealed bags in the walkin. The bags have condensation. (3 penalty points)
- Critical: Bean sprouts are holding at 63 F on the counter. The shrimp in the reachin is holding at 44 F. The spring rolls that have shrimp are holding at 72 F, they are being stored in a drawer at room temperature. (6 penalty points)
3 occurences.
- Critical: Curry chicken is not being date marked in the refrigerator. The food in the walkin is not being date marked. (3 penalty points)
2 occurences.
- Critical: A card board box covered in duct tape is being used to cover the blender when in use. There are containers used to store vegetables in the walkin that are not food grade, (6 penalty points)
2 occurences.
- Plates are not stored to avoid contamination. The knives are not stored to avoid contaminations they are being stored in shelving units. Pans are being stored on the floor. (1 penalty point)
3 occurences.
- The shelves are being lined with aluminum.The refrigerator shelves are being lined with plastic wrap. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- The hood baffles are missing in the hood area. (1 penalty point)
- The thermometer is not in good repair. (1 penalty point)
- Single-use items are being re-used. Single service cups are being used as scoops in the rice and flour. (1 penalty point)
2 occurences.
- Critical: The meat slicer is dirty.The interior of the ice machine is unclean. The carrot slicers is encrused with dried carrots. The inside of sugar container is dirty and other food containers. (6 penalty points)
4 occurences.
- The fan cover in the refrigerator is dirty. Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. The outside of food containers are dirty. (1 penalty point)
4 occurences.
- Critical: The hand sink is in the front and back are blocked. (3 penalty points)
2 occurences.
- The faucet is leaking on the hand sink. The 3-compartment sink faucet is leaking. The spray hose in the dish wash area is leaking. (1 penalty point)
3 occurences.
- The dumpster lid is left open. (1 penalty point)
- The area around the dumpster is surrounded by litter. (1 penalty point)
- There is a gap under the back door to the outside. (1 penalty point)
- Critical: The hand wash station in the back lacks soap. (3 penalty points)
- Employee items are being stored next to food equipment., (1 penalty point)
- There are holes in the walls by the meat slicer.The ceiling tile is damaged at the corner. There are holes in the walls in the dish wash area. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. The walls in the dish area are dirty. The floor sink under the three compartment sink is dirty. (1 penalty point)
5 occurences.
- Not all floor/wall junctures are coved and sealed, in the ware washing area. (1 penalty point)
- Critical: There is toilet bowl cleaner being stored above the refrigerator. (3 penalty points)
- Critical: Raid cockroach spray is being stored inside restaurant. (6 penalty points)
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10/1/2014 | Routine | 26 | Advise & Educate |
- Some containers of food are not covered in the walk in. (1 penalty point)
|
5/2/2013 | Followup | 99 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (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: Some foods are not being discarded after 7 days. (6 penalty points)
Corrected on site.
- Pots are stored on the floor. (1 penalty point)
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. The canopener is unclean to sight and touch. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
3 occurences.
- The exterior of cooking equipment is dirty to sight and touch. (1 penalty point)
- The bottom of the reach in freezer is dirty. Reach-in cooler handles are dirty. (1 penalty point)
2 occurences.
- Critical: The hand sink is blocked. (3 penalty points)
- There is no soap at the hand sink. (3 penalty points)
- There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The walls in the dishwashing room are dirty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The cold water is shut off on a handsink.The hand sink is not maintained in a clean condition. (1 penalty point)
2 occurences.
|
4/11/2013 | Routine | 59 | Advise & Educate |
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- containers of food in a cooler are not covered. (1 penalty point)
- Chicken is being thawed under 85 degree F running water. (1 penalty point)
- Critical: Raw chicken is being held at 50 degrees F in the walk-in. Raw egg product is out of temperature at 75 degrees F on a cart. (6 penalty points)
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. (3 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: The canopener is unclean to sight and touch. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
2 occurences.
- Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. shelves throughout the kitchen are dirty. (1 penalty point)
3 occurences.
- Critical: The hand sink is blocked. Hand sinks are being used for purposes other than hand washing. (3 penalty points)
2 occurences.
- The floor is dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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9/11/2012 | Routine | 72 | Advise & Educate |
| No violation noted during this evaluation. | 2/2/2012 | Followup | 100 | Approved |
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