- Critical: Employees are eating in food preparation areas. (3 penalty points)
Corrected on site.
- 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.
- Domestic style refrigerator is not durable for commercial use. Domestic style chest freezer is not durable for commercial use. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. Door and handles of walk-in meat refrigerator are dirty. There is an accumulation of grease droplets on the fire suppression system above stove. (1 penalty point)
3 occurences.
- Critical: There is no hand sink convenient and accessible to the front food preparation and display area. (6 penalty points)
- Critical: Access to hand sink is being blocked with dirty dishes. (3 penalty points)
Corrected on site.
- There is a gap at the bottom of the exterior door. (1 penalty point)
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11/17/2015 | Routine | 76 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Critical: Whole pig is being covered with black trash bag that is not food grade. (6 penalty points)
- Cardboard is being used as shelf liner. (1 penalty point)
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Access to hand sink is being blocked by equipment. (3 penalty points)
Corrected on site.
- Three compartment sink is leaking and has been repaired with plastic bag. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
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3/2/2015 | Routine | 70 | Advise & Educate |
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
Corrected on site.
- Critical: Shrimp spring roll is being held out of temperature control at 75°F on a counter. (6 penalty points)
Corrected on site.
- Critical: Cooked tofu is being held at 78°F in the make table. (6 penalty points)
Corrected on site.
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no hand sink convenient and accessible to the food preparation area. (6 penalty points)
- Critical: Hand sink is blocked with other equipment. (3 penalty points)
Corrected on site.
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Critical: There are numerous flies present in the facility. (3 penalty points)
- Critical: Large fly strip is being used over kitchen preparation area. (6 penalty points)
|
8/4/2014 | Routine | 57 | Advise & Educate |
- Not all food employees have a current food handler card available for viewing. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLCoHD. (1 penalty point)
- Critical: The person in charge is unable to demonstrate knowledge of correct procedures for cleaning and sanitizing utensils and food contact surfaces. (3 penalty points)
- Critical: Raw meat is stored next to 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: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (noodles, cooked vegetables, cooked meats) (3 penalty points)
- Cardboard is being used as shelf liner under the microwave. Various surfaces are lined with foil. (1 penalty point)
2 occurences.
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
Corrected on site.
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Critical: The sanitation of dishes is not being performed. (6 penalty points)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Light bulbs are burned out in the walk-in cooler. Light bulbs are burned out in the ventilation hood. (1 penalty point)
2 occurences.
- The floor is dirty beneath cooking equipment. (1 penalty point)
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2/4/2014 | Routine | 65 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
- 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. Bowls are used for ice scoops and are stored inside Ice machine (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- There is a container of food stored in the mop sink. (1 penalty point)
- Various shelves are lined with paper (1 penalty point)
- The lid on the true refrigerator is in disrepair. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The establishments lacks no smoking signs at all of its entrances. (1 penalty point)
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3/15/2011 | Routine | 79 | Advise & Educate |
- Critical: Raw eggs are stored next to vegetables at small reach in. (6 penalty points)
- Critical: Fresh spring rolls are held at room temperature at 48 degrees F. (6 penalty points)
- Towells are used to line prepartion tables. (1 penalty point)
- Surfaces by door handle at walk in are dirty. (1 penalty point)
- Single use paper towells are missing at hand washing station next to ice machine. (3 penalty points)
- Soap is missing at hand washing station next to ice machine and at second hand washing station. (1 penalty point)
|
3/2/2010 | Routine | 82 | Advise & Educate |
- Critical: An employee drink is stored on top of a preparation counter. (6 penalty points)
- Critical: Rice dishes are stored at room temperature - 128 degrees. (6 penalty points)
- Cardboard and towels are used to line surfaces. (1 penalty point)
|
5/7/2009 | Routine | 87 | Advise & Educate |
- Food items are stored on the floor. (1 penalty point)
- Thawing methods are incorrect for raw chicken (thawed in standing water). (1 penalty point)
- Critical: The chicken at steam table is at 120 degrees. (6 penalty points)
- Straws are not individually wrapped or protected from contamination. (1 penalty point)
|
1/16/2009 | Followup | 91 | Advise & Educate |
- Critical: Employee drink is stored above the ice table and throughout kitchen. An employee drink is stored in the ice machine. (6 penalty points)
2 occurences.
- Critical: Eggs are stored above other food. (6 penalty points)
- Critical: Food containers are not date marked. (6 penalty points)
- Critical: Time control is not monitored with lables or time control sheets. (6 penalty points)
- There are no probe thermometers available. (1 penalty point)
- Critical: The hand washing sink next to chest freezer is obstructed. (3 penalty points)
- Soap is not available at the hand washing station. (3 penalty points)
- Critical: A chemical container is stored next to single use items. (6 penalty points)
|
12/5/2008 | Routine | 63 | Advise & Educate |
- Critical: An employee drink is stored on top of a food prep table. (6 penalty points)
- Critical: Chicken is stored above the vegetables in the walk-in cooler. (6 penalty points)
- Critical: Eggs are stored above other foods in the west walk-in cooler. (6 penalty points)
- A wet towel is stored on top of a prep table. (1 penalty point)
- Food items (pork) are stored on the floor in the walk-in cooler. (1 penalty point)
- Critical: Temperatures at the main steam table are under the required temperatures (fish is holding at 120 degrees F, rice is holding at 116 degrees F and noodles are holding at 116 degrees F). (6 penalty points)
- Critical: Time control is not monitored (rice dishes are stored at room temperature, 78 degrees F). (6 penalty points)
- Straws are not individually wrapped or protected from contamination. Single service items are stored unprotected from contamination. (2 penalty points)
2 occurences.
- Cardboard is used to line food storage shelves. (1 penalty point)
- There is a gap between the east walk-in and the east wall. (1 penalty point)
- Critical: The interior of a microwave oven is unclean. (6 penalty points)
- Critical: The handwashing sink is obstructed. (3 penalty points)
- There is no soap available at the handwashing station. (3 penalty points)
- There are no hand drying provisions at the handwashing station. (3 penalty points)
- The wall behind the chest freezer is not smooth and easily cleanable. (1 penalty point)
- The floor sink under the three compartment sink is unclean. (1 penalty point)
- The handwashing sink across from the rotisserie is unclean. (3 penalty points)
- A chemical container is stored above a food prep area. (3 penalty points)
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10/23/2008 | Routine | 41 | Advise & Educate |
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