- Critical: A container of sanitizer is not labeled. (6 penalty points)
Corrected on site.
- Critical: Toxic materials that are not used for food establishment operations are stored in the food establishment. (3 penalty points)
Corrected on site.
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3/19/2015 | Followup | 91 | 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: An employee washed hands at the 3 compartment sink. (3 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Employees are handling ready to eat foods (salads) with bare hands. (6 penalty points)
- Critical: Raw salmon is stored above cream cheese in a reach-in cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- A linen is stored in contact with rice. (1 penalty point)
Corrected on site.
- Critical: Immitation crab is being held at 46-50°F in a reach in cooler. (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: Salad which was prepared with bare hands was discarded on site. (6 penalty points)
- Critical: A chemical spray bottle is used to store water for food preparation. Food (fried onions) is being stored in non-food grade containers. (6 penalty points)
2 occurences.
- Clean equipment is stored in a location subject to splash contamination from a sink. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. Linens are used as a liner. (1 penalty point)
2 occurences.
- Domestic style freezer s not durable for commercial use. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Shelving is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- A reach-in cooler compressor panel is missing. A reach-in cooler handle is in disrepair. Food storage bins are in disrepair. The cover to the ice bin is in disrepair. (1 penalty point)
4 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Food containers holding sea weed are dirty to sight and touch. Surfaces above the oven top are dirty. The interior of the ice machine is unclean. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
4 occurences.
- Non-food contact surfaces of various equipment are dirty. Reach-in cooler handles are dirty. (1 penalty point)
2 occurences.
- Critical: The rear hand sink is blocked. A sponge and linen is stored at the hand sink in the sushi area. (3 penalty points)
Corrected on site.
2 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent (sushi area). (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food equipment, and utensils. (6 penalty points)
Corrected on site.
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3/10/2015 | Routine | 26 | Advise & Educate |
- Critical: Raw fish 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.
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
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8/18/2014 | Followup | 93 | Permit re-instated |
- The facility lacks a current approval letter from SLCoHD for in-house food handler training. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. The person in charge is unable to demonstrate knowledge of correct procedures for cleaning and sanitizing utensils and food contact surfaces. (3 penalty points)
2 occurences.
- Critical: The person in charge is not ensuring that persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas. (3 penalty points)
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use knives are stored in an unclean location between pieces of equipment. Utensils are stored in standing water. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
3 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Critical: There is no written agreement or statement from the fish supplier stipulating that fish have been frozen and stored at temperatures required to achieve parasite destruction. (3 penalty points)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
Corrected on site.
- Critical: Rice is being held at 114°F in a warmer. Rice is being held at 129°F in a warmer. (6 penalty points)
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)
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Single use containers are being reused to store food. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- Critical: The handsink in the kitchen is blocked. Raw fish is being stored in the sushi preparation area. (3 penalty points)
2 occurences.
- Critical: There is no hot water at the hand sink. (6 penalty points)
- The toilet room doors are not self-closing. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Ceiling air vents are dusty. (1 penalty point)
- Employee personal items are being stored with food equipment, (1 penalty point)
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8/15/2014 | Routine | 35 | Advise & Educate |
- Critical: There is no written agreement or statement from the fish supplier stipulating that fish have been frozen and stored at temperatures required to achieve parasite destruction. (3 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: A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. (6 penalty points)
- Critical: The temperature at the handsink was at 82 F after 30 seconds. (3 penalty points)
- Critical: The temperature of the water of at the 3 compartment sink was at 94 F when first checked. The water continued to run on the 3 compartment sink the water temperature then lowered to 86 F. The water at the handsink was at 94 F inicially, the last time the water was checked it was at 82 F. (3 penalty points)
- Critical: The water temperature at the 3 compartment sink was at 86 F and the water temperature at the handsink was at 82 F. (100 penalty points)
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8/15/2014 | Followup | 0 | Permit Suspension |
Restaurant representatives - add corrected or new information about Itto Sushi, 856 E Fort Union Blvd, Midvale, UT 84047 »