Ichiban Sushi & Asian Cuisine, 109 W 9000 S, Sandy, UT 84070 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
Corrected on site.
- Critical: Seafood is stored below beef. Ready-to-eat food is stored below seafood. (6 penalty points)
Corrected on site.
- Food containers in the wok area are not labeled. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. In-use knives are stored in an unclean location between pieces of equipment. In-use utensils are stored with handles in contact with food. (1 penalty point)
3 occurences.
- Critical: Cooking utensils are stored in a box with used tools (e.g. hammer). (6 penalty points)
Corrected on site.
- Critical: There is no written agreement or statement from the fish supplier stipulating that fish are aquacultured and fed parasite-free feed. (3 penalty points)
- Critical: Salmon is at 45 in sushi area. Garlic and oil are at room temperature in the wok area. (6 penalty points)
2 occurences.
- Critical: A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
2 occurences.
- A shelf is lined with a garbage bag. (1 penalty point)
- The vent hood fire system is dirty. (1 penalty point)
- A service sink was used for rinsing off a utensil. (1 penalty point)
- Critical: A handsink is used for other purposes. (3 penalty points)
- Insect control devices are installed above a food storage area. (1 penalty point)
- The back door is broken. It does not close all the way, and the screen is broken. (1 penalty point)
- Freezer floor is dirty. (1 penalty point)
- Critical: Open bait stations are being used. (6 penalty points)
|
1/7/2015 | Routine | 48 | |
- The weather stripping sweep on the back door is no longer effective. The screen on the exterior door is not tight fitting. There is a large gap above the door. (1 penalty point)
2 occurences.
- The screen mesh on the back screen door is torn in one place and not sealed to the door in another. (1 penalty point)
- Floor areas behind shelves and under the sushi bar are dirty. (1 penalty point)
- Mouse droppings were seen in various floor/corner locations. (1 penalty point)
- Critical: Open bait stations are being used. Bait stations must be contained in a covered, tamper-resistant bait station. (6 penalty points)
|
10/22/2014 | Critical Item | 90 | |
- There is no certifed or registered food safety manager. (1 penalty point)
- Bowls are being used as scoops. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
Corrected on site.
- The interior of the microwave is unclean. (1 penalty point)
Corrected on site.
- There is a gap at the top of the exterior door. (1 penalty point)
|
7/25/2014 | Followup | 90 | Permit re-instated |
- Critical: Employees personal beverages are not separated from food preparation areas. Employees are eating in food preparation areas. (3 penalty points)
2 occurences.
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and control of cross contamination. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and maintaining the food establishment in a clean condition and in good repair. (3 penalty points)
3 occurences.
- Critical: Raw shell eggs and fish are stored above ready-to-eat food in a cooler. (6 penalty points)
- Food containers with white powders in dry storage room are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. (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 walk in freezer. (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)
- Critical: Eggs are being held out on a table at room temperature. Meat and cooked noodles ane being held at 45 degrees in the make table. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items (straws) are stored on the floor. Single service items are not covered or inverted to prevent contamination. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The walk in cooler is unable to hold potentially hazardous foods at or below 41°F. The make table is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
2 occurences.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Bowls are being used as scoops. (1 penalty point)
2 occurences.
- Critical: Knives and peelers are unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Handsinks in prep area and by coffee maker ane being used for other purposes. (3 penalty points)
2 occurences.
- Leaky faucets on 3 compartment sinks. Drain clogged by handsink. Drain clogged in walk-in refrigerator. (1 penalty point)
3 occurences.
- The back door is propped open. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
- Walls and cieling are dirty in various areas. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: Fly strips are hung above clean dishes. (6 penalty points)
- Critical: Due to lack of refrigeration/ cold holding capacity as well as other facilities, practice, and knowledge violations, this facility is closed for operation. (100 penalty points)
|
7/23/2014 | Routine | 0 | Permit Suspension |
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