- Critical: An old soy sauce bucklet is being used as a sanitizer bucket. (6 penalty points)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
|
7/8/2015 | Followup | 88 | Advise & Educate |
- Critical: An old soy sauce bucklet is being used as a sanitizer bucket. (6 penalty points)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
|
7/8/2015 | Followup | 88 | Advise & Educate |
- Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- Critical: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. Rice scoops are stored in standing water. (1 penalty point)
2 occurences.
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: A large container of macaroni salad has not been date marked. (3 penalty points)
- Critical: A soy sauce bucket is being used to store sanitizer. (6 penalty points)
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The handle of the meat slicer has been repaired using cardboard. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. Interior surfaces of the ventilation hood are unclean. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
3 occurences.
- Fan covers in the walk-in cooler 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: The atmospheric pressure breaker on the mop sink is no longer functional. (6 penalty points)
- Various floor surfaces are damaged. (1 penalty point)
|
7/1/2015 | Routine | 50 | Advise & Educate |
| No violation noted during this evaluation. | 7/1/2015 | Routine | 100 | Advise & Educate |
- Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- Critical: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. Rice scoops are stored in standing water. (1 penalty point)
2 occurences.
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: A large container of macaroni salad has not been date marked. (3 penalty points)
- Critical: A soy sauce bucket is being used to store sanitizer. (6 penalty points)
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The handle of the meat slicer has been repaired using cardboard. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. Interior surfaces of the ventilation hood are unclean. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
3 occurences.
- Fan covers in the walk-in cooler 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: The atmospheric pressure breaker on the mop sink is no longer functional. (6 penalty points)
- Various floor surfaces are damaged. (1 penalty point)
|
7/1/2015 | Routine | 50 | Advise & Educate |
| No violation noted during this evaluation. | 7/1/2015 | Routine | 100 | Advise & Educate |
- Unable to confirm that all employees have a Current food handlers certification. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Rice scoops are stored in standing water. (1 penalty point)
- 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 in the walk in cooler. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
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 measurable sanitizer in the wiping left outof solution. (6 penalty points)
- Critical: The canopener blade is unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
Corrected on site.
2 occurences.
- The exterior surfaces of cooking equipment are unclean. Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
8/4/2014 | Routine | 68 | Advise & Educate |
- Unable to confirm that all employees have a Current food handlers certification. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Rice scoops are stored in standing water. (1 penalty point)
- 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 in the walk in cooler. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
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 measurable sanitizer in the wiping left outof solution. (6 penalty points)
- Critical: The canopener blade is unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
Corrected on site.
2 occurences.
- The exterior surfaces of cooking equipment are unclean. Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
8/4/2014 | Routine | 68 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: An employee washed hands at the 3 compartment sink. (3 penalty points)
Corrected on site.
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored over packaged butter in the walk-in cooler. (6 penalty points)
Corrected on site.
- Sanitizer bucket is too strong at over 200 ppm. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Potentially hazardous food is not being reheated to at least 165°F before being placed in a hot holding unit. (6 penalty points)
Corrected on site.
- Critical: Raw shell eggs are being left out at room temperature on a table. (6 penalty points)
Corrected on site.
- Critical: Cooked food is not date-marked. (3 penalty points)
- Pressurized cylinder is not secured. (1 penalty point)
- Paper towel dispenser at hand sink is empty. Freezer light is not working. There are gaps between filters in the exhaust hood. (1 penalty point)
3 occurences.
- Critical: Surfaces are unclean around and inside the soda dispenser nozzles. (6 penalty points)
- Walk-in cooler rack is dirty. (1 penalty point)
- Interior walk-in cooler is unclean. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
10/29/2013 | Routine | 54 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: An employee washed hands at the 3 compartment sink. (3 penalty points)
Corrected on site.
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored over packaged butter in the walk-in cooler. (6 penalty points)
Corrected on site.
- Sanitizer bucket is too strong at over 200 ppm. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Potentially hazardous food is not being reheated to at least 165°F before being placed in a hot holding unit. (6 penalty points)
Corrected on site.
- Critical: Raw shell eggs are being left out at room temperature on a table. (6 penalty points)
Corrected on site.
- Critical: Cooked food is not date-marked. (3 penalty points)
- Pressurized cylinder is not secured. (1 penalty point)
- Paper towel dispenser at hand sink is empty. Freezer light is not working. There are gaps between filters in the exhaust hood. (1 penalty point)
3 occurences.
- Critical: Surfaces are unclean around and inside the soda dispenser nozzles. (6 penalty points)
- Walk-in cooler rack is dirty. (1 penalty point)
- Interior walk-in cooler is unclean. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
10/29/2013 | Routine | 54 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: An open food handler beverage is stored on the prep table. (3 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready to eat food in the walk-in cooler. (6 penalty points)
Corrected on site.
- Rice scoops and other cooking utensils are stored in standing water. (1 penalty point)
- A sanitizer bucket is too strong and another bucket is too weak. (1 penalty point)
- Critical: Spam musubi is held out of temperature control on a table. (6 penalty points)
Corrected on site.
- Critical: Cooked food in the walk-in cooler is not date-marked. (3 penalty points)
- Compressed CO2 cylinder is not restrained. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- There is a gap between filters in the exhaust hood. (1 penalty point)
- Critical: Soda dispenser spigot diffuser is unclean. (6 penalty points)
- The cooking equipment are dirty. (1 penalty point)
- Make table doors and interior are dirty. Walk-in cooler racks are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The restroom lacks a covered waste receptacle. (1 penalty point)
- Walk-in freezer light is not working. (1 penalty point)
- Wall tile in the restroom is missing. (1 penalty point)
- The floors around the fryer and grill is dirty. (1 penalty point)
- Critical: Sanitizer bucket is not labeled. (6 penalty points)
|
12/4/2012 | Routine | 53 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: An open food handler beverage is stored on the prep table. (3 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready to eat food in the walk-in cooler. (6 penalty points)
Corrected on site.
- Rice scoops and other cooking utensils are stored in standing water. (1 penalty point)
- A sanitizer bucket is too strong and another bucket is too weak. (1 penalty point)
- Critical: Spam musubi is held out of temperature control on a table. (6 penalty points)
Corrected on site.
- Critical: Cooked food in the walk-in cooler is not date-marked. (3 penalty points)
- Compressed CO2 cylinder is not restrained. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- There is a gap between filters in the exhaust hood. (1 penalty point)
- Critical: Soda dispenser spigot diffuser is unclean. (6 penalty points)
- The cooking equipment are dirty. (1 penalty point)
- Make table doors and interior are dirty. Walk-in cooler racks are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The restroom lacks a covered waste receptacle. (1 penalty point)
- Walk-in freezer light is not working. (1 penalty point)
- Wall tile in the restroom is missing. (1 penalty point)
- The floors around the fryer and grill is dirty. (1 penalty point)
- Critical: Sanitizer bucket is not labeled. (6 penalty points)
|
12/4/2012 | Routine | 53 | Advise & Educate |
- Unable to verify food handler training. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Unwrapped single service items for customer self service are not presented to prevent contamination of lip surfaces by customers. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The cover for the waste container in the women's restroom is stored on the floor. (1 penalty point)
Corrected on site.
- The back door is propped open. (1 penalty point)
Corrected on site.
- Paper towel dispensers in both hand sinks are out of paper towel. (3 penalty points)
- Wall tiles in the women's restroom are delaminating. (1 penalty point)
- The floor is dirty in the walk-in cooler. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
12/28/2011 | Routine | 67 | Advise & Educate |
- Unable to verify food handler training. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Unwrapped single service items for customer self service are not presented to prevent contamination of lip surfaces by customers. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The cover for the waste container in the women's restroom is stored on the floor. (1 penalty point)
Corrected on site.
- The back door is propped open. (1 penalty point)
Corrected on site.
- Paper towel dispensers in both hand sinks are out of paper towel. (3 penalty points)
- Wall tiles in the women's restroom are delaminating. (1 penalty point)
- The floor is dirty in the walk-in cooler. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
12/28/2011 | Routine | 67 | Advise & Educate |
Restaurant representatives - add corrected or new information about Tiki Hawaiian Kitchen, 7098 S Redwood Rd, West Jordan, UT 84084 »