- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Rice scoops are stored in standing water. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
Corrected on site.
- Critical: Cut leafy greens are being held out of temperature control at 52°F on a counter. (6 penalty points)
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1/28/2016 | Critical Item | 83 | Approved |
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. A colander of noodles is in contact with empty egg cartons. (6 penalty points)
Corrected on site.
2 occurences.
- Utensils are stored in standing water. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor. (1 penalty point)
- Critical: Sprouts are being held out of temperature control at 54°F on a counter. (6 penalty points)
- The hand sink is not maintained in a clean condition. (1 penalty point)
Corrected on site.
|
10/28/2015 | Followup | 85 | Advise & Educate |
- Critical: Raw chicken is stored above ready to eat foods in the reach-in cooler. Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
2 occurences.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Linens are used in contact with cut vegetables and cooked rice. (1 penalty point)
- A container of food (soy sauce) is being stored on the floor. (1 penalty point)
- Critical: Non-foodgrade equipment being used to squeeze food. Food was discarded. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: Cut lettuce is being held out of temperature control at 67°F on a counter. (6 penalty points)
- Critical: Written procedures for using time as a public health control are not available. There is no record indicating beginning time and disposal time for time-controlled rice for sushi. (6 penalty points)
2 occurences.
- Critical: Food that was in contact with non foodgrade equipment was discarded. (6 penalty points)
- Critical: Food is being stored in non-food grade containers (grocery bags). Linens are being used in contact with cooked rice and vegetables. (6 penalty points)
2 occurences.
- Single-use items are being re-used as a scoop. Single service bowls (butter containers) are being reused. (1 penalty point)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
|
10/19/2015 | Routine | 55 | Advise & Educate |
- Critical: Raw chicken is stored above ready to eat foods (soy sauce) in the walk-in cooler. Raw salmon is stored above ready to eat food in the reach-in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- White powdered food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- In-use utensils are stored with handles in contact with food. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
2 occurences.
- Linens are being used to cover food containers. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food (beef) is being stored on the floor in the walk in freezer. Food (produce) in the walk-in cooler is not covered to prevent contamination. A container of food (soy sauce) is being stored on the floor, in the walk-in cooler. Food (sauces) is being stored on the floor in the dry storage area. (1 penalty point)
Corrected on site.
4 occurences.
- Critical: Records of freezing time and temperature for raw or undercooked fish served in ready-to-eat form are not being retained at the food establishment for at least 90 days. (3 penalty points)
Corrected on site.
- Critical: Sprouts are being held out of temperature control at 53°F on a counter. (6 penalty points)
Corrected on site.
- Critical: Not all ptentially hazardous food (cooked rice) is marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cardboard is being used as shelf liner, in the walk-in cooler. Non-food contact surfaces of equipment (shelving) are made of unsealed wood. (1 penalty point)
Corrected on site.
2 occurences.
- Single-use items are being re-used as food scoops. Single service bowls (butter containers) are being re-used. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Critical: The rear hand sink is being used as a dump sink. (3 penalty points)
|
10/14/2014 | Routine | 62 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw meats are stored in the wrong order and above ready to eat foods. (6 penalty points)
Corrected on site.
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- linens are used to cover boxes of vegetables. (1 penalty point)
- A container of food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled in covered containers. (3 penalty points)
Corrected on site.
- Critical: Cut greens are not being temperature control. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
Corrected on site.
- The floor is dirty in various areas. (1 penalty point)
|
4/4/2013 | Routine | 66 | Advise & Educate |
- Critical: The employee washing dishes did not wash his hands after handling dirty dishes before handling dean dishes. (6 penalty points)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Bowls are used for food scoops and are stored inside food containers. In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
2 occurences.
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: Raw shrimp in the make lire fridge is holding out of temperature at 60 degrees F. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Sponges are used to clean dishware at the three compartment sink. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Critical: A hand washing sink is being used to store dishes. (3 penalty points)
Corrected on site.
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Employee food and beverages are stored above food for costumers in the walk in fridge. (1 penalty point)
Corrected on site.
- Critical: Employee medications are stored above a food preparation area. (6 penalty points)
Corrected on site.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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12/27/2011 | Routine | 51 | Advise & Educate |
- Critical: An employee handled dirty dishes and did not wash hands before handling clean dishes. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
- Critical: Raw chicken is stored above ready to eat foods in the reach-in cooler. (6 penalty points)
- In-use utensils are stored with handles in contact with food. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor in the kitchen, walk-in fridge, and walk-in freezer. Food in the reach-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Potentially hazardous food is thawing at room temperature. (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. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (3 penalty points)
- Clean equipment is stored on the floor. (1 penalty point)
- Tin foil is lining the walls by the frying machine. A step area in the sushi bar area is made of bare wood. (1 penalty point)
2 occurences.
- Sponges are being used to clean dishware. (1 penalty point)
- Critical: The interior of the ice machine is unclean and growing pink mold. (6 penalty points)
- Critical: The hand washing sink is being blocked by containers of food. (3 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
- Employee medications are stored next to food. (1 penalty point)
Corrected on site.
|
3/14/2011 | Routine | 54 | Advise & Educate |
- Critical: Employee beverages are stored on preparation counters. (6 penalty points)
- Critical: The juices from the raw beef are contaminating the raw chicken below it. (6 penalty points)
- Critical: Sushi meat is stored in the ice maker bin. Raw shelled eggs are stored above and next to ready-to-eat foods. (12 penalty points)
2 occurences.
- Scoops to dry ingredients do not have handles. The scoop handle to the ice is in contact with the ice. Scoop handles to various dry ingredients are in contact with the food. (3 penalty points)
3 occurences.
- Wiping cloths are stored on preparation counters outside of sanitizer. (1 penalty point)
- Raw shrimp is stored on the floor. (1 penalty point)
- Various ingredients are stored on the floor. Food is stored on the floor in the walk in fridge and freezer. (2 penalty points)
2 occurences.
- Critical: The sushi rice is held at room temperature and there is no documentation for pH testing. (6 penalty points)
- Critical: The homemade salad dressing on the cold hold line is holding out of temperature at 54 degrees F. (6 penalty points)
- Critical: Not all foods are date marked in the walk-in fridge. (6 penalty points)
- Critical: Food is stored in grocery sacks in the walk-in fridge. (3 penalty points)
- Cleaned dishware are stored/stacked wet. (1 penalty point)
- In-use utensils are stored between equipment. In-use rice scoops are stored on a preparation counter. (2 penalty points)
2 occurences.
- Various areas of the floor are not properly sealed. (1 penalty point)
- There are various holes in the ceiling. (1 penalty point)
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6/14/2010 | Routine | 43 | Advise & Educate |
- Critical: Flats of raw shelled eggs are stored above and in contact with ready to eat foodin walk-in. (6 penalty points)
Corrected on site.
- In-use rice scoops are stored in standing water at room temperature. (1 penalty point)
- Cooked chicken is stored in cardboard boxes originally containing raw chicken. (3 penalty points)
Corrected on site.
- Critical: Cooked chicken in container at room temperature and cooked rice at 93F in rice cooker with electric power off, are out of temperature control and not identified with written time of service/discard. (6 penalty points)
- Critical: Food of animal origin that may be undercooked to customer order is not identified/asterisked to the written consumer advisory on menu (6 penalty points)
- Cloth towel is on top of cooked rice. (1 penalty point)
Corrected on site.
- Cardboard box remnants are used as floor mats and cardboard boxes are reused as food containers. (1 penalty point)
- Critical: Cooked chicken is placed in cardboard boxes that were not cleaned and sanitized after contact with raw chicken originally contained therein. (6 penalty points)
- Cloth drapery adjacent to prep and service area is not non-absorbent. (1 penalty point)
|
8/31/2009 | Routine | 69 | Advise & Educate |
Restaurant representatives - add corrected or new information about Water Moon Restaurant, 129 W 13800 S, Draper, UT 84020 »