| No violation noted during this evaluation. | 1/15/2016 | Critical Item | 100 | Advise & Educate |
- 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)
- Remider: The certified manager is not registered with SLCoHD. (1 penalty point)
- The ice scoop is stored with the handle in contact with culinary ice. Sushi utensils are stored in standing warm water (99 degrees F (1 penalty point)
Corrected on site.
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: A consumer advisory is not provided in the printed (specials and cash discount) menus for animal foods that may be served undercooked. The specials and cash discount menus lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- Critical: Shelves for storage of clean dishes are unclean to sight and touch. (6 penalty points)
Corrected on site.
- Ceiling surfaces above sushi bar are not smooth, durable, easily cleanable and non-absorbent (corrective action plan in progress). (1 penalty point)
|
11/18/2015 | Followup | 78 | Advise & Educate |
- 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)
- Reminder: The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas and clean equipment. (3 penalty points)
- Food containers are not labeled with the common name of the food (various sauces). (1 penalty point)
- The ice scoop is stored with the handle in contact with culinary ice. Utensils are stored in standing water. Rice scoops are stored in standing water. (1 penalty point)
2 occurences.
- A container of food is being stored on the floor (soda syrup boxes). Food (panko) is not covered to prevent contamination. (1 penalty point)
2 occurences.
- A bottle of siracha is being stored with its vending end in an uncleanable area of a shelving unit. (1 penalty point)
Corrected on site.
- Critical: Mussel shells are soaking in water and stored above uncovered panko. (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)
- Critical: Written procedures for using time as a public health control are not available. (6 penalty points)
- Red snapper is being misrepresented on the menu with a tilapia product being used in its place. (1 penalty point)
- Critical: A consumer advisory is not provided in the printed (special) menu for animal foods that may be served undercooked. Foods of animal origin that may be served undercooked to order are not asterisked to a written consumer advisory. (6 penalty points)
- Critical: Towels are being used a shelf liner. Towel is being used in direct contact with sushi rice. Sirachia containers are being reused. (6 penalty points)
3 occurences.
- Clean equipment is not covered or inverted to prevent contamination. Clean equipment is stored on the floor (clean rice cooker, clean cutting board). (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
- Thermometer in facility was not calibrated. (1 penalty point)
- Critical: The underside of the make table cover is unclean. Shelves for storage of clean dishes are unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
3 occurences.
- Critical: Mouthwash stored on paper towel holder adjacent to hand sink. Sponge is being stored on the handwashing sink in sushi bar. (3 penalty points)
2 occurences.
- A piece of saran-wrap is being used on the mop sink to hold the hose. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. Cceiling surfaces above sushi bar are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- There is a cot being stored in the kitchen (1 penalty point)
- Employee areas are mixed with food operation throughout facility (protein powders, drinks, etc.) (1 penalty point)
- Walls are dirty behind soda spigots. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Mouthwash is stored in kitchen next to handsink. (1 penalty point)
- Critical: A chemical spray bottle is stored above a food preparation area. (6 penalty points)
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
|
11/9/2015 | Routine | 15 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Tilapia fish is being served on the sushi menu as Red Snapper fish, which is not honestly presented. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous food (cooked rice) is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Single-use sauce containers are being re-used. (1 penalty point)
- Critical: The front sushi hand sink is being blocked by various food items. (3 penalty points)
Corrected on site.
- The wood behind the three-compartment sink is unsealed. (1 penalty point)
- Ceiling air return vents are dusty. (1 penalty point)
|
11/12/2014 | Followup | 78 | Advise & Educate |
- Critical: Clean dishware is dirty to sight and touch. (6 penalty points)
Corrected on site.
- Non-food contact shelving is dirty to sight and touch. (1 penalty point)
Corrected on site.
- The walls and ceilings above the reach-in freezer and cook line are dirty. (1 penalty point)
|
11/12/2014 | Critical Item | 92 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas in the kitchen. Employees personal beverages are not separated from sushi preparation areas. (3 penalty points)
Corrected on site.
2 occurences.
- Critical: Raw shell eggs and raw shrimp are stored above ready-to-eat food in a Everest reach-in cooler. Raw meat (fish and beef) is stored above ready-to-eat foods (noodles) in the reach-in cooler. Raw fish is stored above ready-to-eat foods in a third reach-in cooler. (6 penalty points)
Corrected on site.
3 occurences.
- Food containers in the sushi area are not labeled with the common name of the food. (1 penalty point)
- Rice scoops are stored in standing water. Utensils are stored in standing water, in the sushi area. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Single use gloves are being reused after removed from hands, to handle raw fish. (6 penalty points)
- A container of food (soy sauce) is being stored on the floor. Food in the reach-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: An employee shook food equipment in the waste receptacle to empty food debris, then put new onion rings into the equipment. (6 penalty points)
- Critical: Parasite destruction letters from the current year are not held on site. Records from 2011 are used. Invoices of raw fish are not held on site for at least 90 days before consumption. (3 penalty points)
2 occurences.
- Critical: Cooked rice is being held at 132°F in the rice steamer. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods (cole slaw, shrimp, cut leafy greens) that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Critical: Potentially hazardous food (cooked rice) is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Critical: Food is being stored in non-food grade containers and grocery bags, in the reach-in freezer. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Linens are being used as shelf liner. Cardboard is being used as shelf liner. (1 penalty point)
2 occurences.
- 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.
- Cutting boards are scratched and scored and no longer easily cleanable, in the sushi area. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth. (6 penalty points)
- Siracha containers are being re-used as soap containers. (1 penalty point)
- Critical: Surfaces are unclean around the soda dispenser nozzles. The interior of the ice bin is dirty. (6 penalty points)
2 occurences.
- Non-food contact surfaces of reach-in coolers are dirty. Interior surfaces of the make table reach-in cooler are dirty. (1 penalty point)
2 occurences.
- The 3-compartment sink faucet is leaking. (1 penalty point)
- The wedge of wood between the 3-compartment sink and the wall is made of unsealed wood. Plastic used to cover the floor sink is not durable and easily cleanable. (1 penalty point)
2 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
- Employee belongings are being stored on rice bins. (1 penalty point)
- There are numerous holes in the walls throughout the facility. The wall above the exterior door is in disrepair. (1 penalty point)
2 occurences.
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Items that are unnecessary (legos) to the operation of the food establishment are stored on the premises. (1 penalty point)
- Critical: Liquid plumber cleaning chemicals are stored next to raw onions. (3 penalty points)
Corrected on site.
|
11/6/2014 | Routine | 13 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. Employees are eating in food preparation areas. (3 penalty points)
Corrected on site.
2 occurences.
- Critical: Raw fish and meats are stored above ready to eat foods. (6 penalty points)
Corrected on site.
- Bottles of oil are not labeled with common name (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Critical: cooked rice is held at 121 degrees F. (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)
- Some food is being stored in grocery bags. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- A wire shelf is not 6 inches off the floor. (1 penalty point)
- The rice cooler is in disrepair and needs to be replaced. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Non-food contact surfaces of various equipment are dirty. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The back door is propped open. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
|
5/30/2013 | Routine | 51 | Advise & Educate |
- Critical: Raw chicken is stored with raw fish and above raw beef and ready to eat foods. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. (1 penalty point)
- A cloth is being used to cover rice (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. Drinks are not covered to protect from contamination. (1 penalty point)
- Critical: Cooked rice is being held at 130 degrees F. (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)
- Single service items are stored in an unfinished attic space. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The interior of the ice machine is unclean and the underside of a lid of an ice bin. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- An employees jacket is stored on boxes of food. (1 penalty point)
- The wall junction by the hand sink is not sealed. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: A fly strip is installed above a food preparation table. (6 penalty points)
|
10/25/2012 | Routine | 57 | Advise & Educate |
- Critical: Food is being stored in non-food grade containers. (3 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
|
6/10/2011 | Followup | 95 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food in the reach-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Sushi meat in the reach-in cooler is being held at 60-F. (6 penalty points)
- Critical: Written procedures for using time as a public health control are not available. (6 penalty points)
- Critical: Menu does not contain a consumer advisory. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Sponges are used to clean dirty dishes. (1 penalty point)
- Critical: There is no sanitizer solution in the wiping cloth bucket. (6 penalty points)
Corrected on site.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
- Various ceiling surfaces are damaged. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Nonfunctional equipment is stored in the kitchen. (1 penalty point)
|
5/26/2011 | Routine | 42 | Advise & Educate |
Restaurant representatives - add corrected or new information about Wasabi, 121 E 12300 S, Draper, UT 84020 »