- Not all food handlers can document training. (1 penalty point)
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- In-use knives are stored in a dirty space of equipment. (1 penalty point)
- Container of food is on floor of walk-in freezer. (1 penalty point)
- CO2 tank is not restrained. (1 penalty point)
- 'Unpackaged food is stored in a glass door reach-in listed for the storage of packaged or bottled products. Underside of lid above ice at ice machine has a crevice that is difficult to clean. Vinyl has chipped from wire shelving in reach-ins. (1 penalty point)
3 occurences.
- Cutting boards are scored. (1 penalty point)
- Critical: Chlorine test paper shows no measurable chlorine in final rinse of chlorine sanitization ware wash machine. (6 penalty points)
- Critical: Interior surfaces of ice bin at ice machine are not clean. (6 penalty points)
- Interior surfaces of reach-in are not clean. (1 penalty point)
2 occurences.
- Critical: Scrubbing pads are stored in hand sink. (3 penalty points)
Corrected on site.
- Space between wall of walk-in and wall of building is not sealed to be easily cleanable. (1 penalty point)
- Less than 20 foot candles of light are measured in warewash area and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of ceiling are torn/broken. (1 penalty point)
- Critical: Bottles of Soap, glass cleaner and lysol are stored above a single compartment food prep sink. (3 penalty points)
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3/2/2015 | Routine | 71 | Advise & Educate |
- Unable to show a certified manager is registered with SLCoHealth Dept. (1 penalty point)
- Critical: Cook coughs into his hand and then dons new gloves without washing hands. (6 penalty points)
- In-use knives are stored in a narrow metal slot that is not clean. (1 penalty point)
- Bag of onions and boxes of food are stored on floor. (1 penalty point)
- Critical: Meat and egg rolls cooked here and held here for more than 24 hours are not marked with date of cook/prep/consume by date. (3 penalty points)
- Non-portable equipment (ice machne, prep table with ice bin, wok grill) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Crevices around the underside edges of lid above ice at ice machine are not smooth and probably exist due to missing seal. (1 penalty point)
- Critical: Less than 10 PPM chlorine are measured in final sanitization rinse water of chemical sanitization ware wash machine. (6 penalty points)
- Critical: Underside of lid above ice at ice bin is not clean. (6 penalty points)
- Metal slot at prep table used to store knives is not clean. Exterior of ice machine is not clean. (1 penalty point)
2 occurences.
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Ceiling tile is missing above ice machine. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
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5/2/2014 | Routine | 70 | Advise & Educate |
- Critical: Person in charge alllows refrigerator repairr person to scoop culinary ice in a cup which lacks a handle. (3 penalty points)
- In-use food scoops are stored in water measuring 122 F. (1 penalty point)
- Critical: Cooked and cooled rice measures 50 F in walk-in.l (6 penalty points)
- Critical: Large quantities of cooked meat and cooked shrimp, cooked here, frozen here and held here for more than 24 hous are not marked with date of prep/cook. (3 penalty points)
- Non-portable equipment is not all spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (cabinet in service area) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Critical: Interior surfaces of ice bin of ice machine are not clean. (6 penalty points)
- Valve is installed downstream of a non-contiuous pressure vacuum breaker valve at mop sink. (1 penalty point)
- Rear door to the ouside is propped open without screen protection. (1 penalty point)
- Less than 20 foot candles of light are measured in warewash area and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of wall and ceiling are not repaired to be smooth and non-absorbent. (1 penalty point)
- Areas of wall are not clean. (1 penalty point)
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7/25/2013 | Routine | 74 | Advise & Educate |
- Bag of food is on floor of walk-in freezer. (1 penalty point)
- Non-portable equipment (wok grill, service cabinet, hoods, stove) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Critical: Interior surfaces of ice bin are not clean. (6 penalty points)
- Areas of ceiling are not repaired to be smooth and easily cleanable. (1 penalty point)
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10/24/2012 | Routine | 91 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Dumpster lids are left open. (1 penalty point)
- There is no hand drying provision in the employee handsink. (3 penalty points)
Corrected on site.
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1/20/2012 | Routine | 90 | Advise & Educate |
- Manager is not registered with S L Valley Health Department. (1 penalty point)
- Cook does not wear hair control . (1 penalty point)
- Rice scoops and spoons are stored in water that is at room temperature and has bits of rice in it. (1 penalty point)
- Pressurized CO-2 canisters are not secured with chains. (1 penalty point)
- There is a plumbing leak under the 3-compartment sink. (1 penalty point)
- Dumpster lid is propped open. (1 penalty point)
- A coving tile near the mop sink is loose. (1 penalty point)
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2/8/2011 | Routine | 93 | Advise & Educate |
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