- Critical: When to Wash (6 penalty points)
Employee drinks from uncovered beverage container and then scoops ice
- Critical: Eating, Drinking, or Using Tobacco (6 penalty points)
Employee is drinking from an uncovered beverage container in prep area
- Containers Identified with Common Name (1 penalty point)
Working containers of white powdered food are not labeled with common
- In-Use Utensils-Between-Use Storage (1 penalty point)
Ice scoop handle is touching ice and rice scoop handle is touching ric
- Nonfood-contact Surfaces (1 penalty point)
Areas of cabinetry are not smooth and non-absorbent.
- Fixed Equipment-Spacing or Sealing (1 penalty point)
One of hoods is not sealed to adjacent immovable surfaces.
- Good Repair and Proper Adjustment (1 penalty point)
Front cover is missing from fryer.
- Nonfood-Contact Surfaces-Cleaning (1 penalty point)
Non-food contact surfaces of various equipment are not clean.
- Equipment, Utensils, Linens, and Single-Service and Si (1 penalty point)
Unwrapped clean containers are not covered/inverted.
- Using a Handwashing Facility (3 penalty points)
Packaged food is in handsink.
- Floors, Walls, and Ceilings-Utility Lines (1 penalty point)
Drain line is on floor.
- Light Bulbs-Protective Shielding (1 penalty point)
Light bulbs are not all shielded above prep area.
- Hand Drying Provision (3 penalty points)
Hand drying provision is not at handsink in employee toilet room.
- Handwashing Signage (1 penalty point)
Handwash sign is not at handsink.
- Lighting-Intensity (1 penalty point)
Less than 20 foot candles of light are measured in warewash area and l
- Repairing-Physical Facilities (1 penalty point)
Areas of wall and ceiling are not maintained to be smooth and non-abso
- Cleaning-Frequency and Restrictions (1 penalty point)
Areas of floor, wall and ceiling are not clean.
- Responsibilities of the Permit Holder (1 penalty point)
Food Establishment permit is not in view of customers.
- Food Safety Manager Certification (1 penalty point)
Unable to show a certified manager is registered with SLVHD.
- Critical: Cold Holding (6 penalty points)
Raw chicken and beef measure 46-47 F in cold drawers.
|
12/30/2010 | Routine | 61 |
- Critical: When to Wash (6 penalty points)
Employee took money then started cooking without washing hands.
- Critical: Eating, Drinking, or Using Tobacco (6 penalty points)
An open employee beverage is stored on the preparation table.
- Containers Identified with Common Name (1 penalty point)
The oil container is not labled.
- In-Use Utensils-Between-Use Storage (1 penalty point)
The scoop in the rice does not have a handle.
- Wiping Cloths-Use Limitation (1 penalty point)
There is no measurable amount of sanitizer in the wet wiping cloth sto
- Critical: Date Marking (6 penalty points)
The noodles held longer than 24-hours are not date marked.
- Restraining Pressurized Containers (1 penalty point)
The fire extinguisher is not secured to the wall.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (3 penalty points)
The inside of the drawer holding the chicken is dirty.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (3 penalty points)
The inside of the ice bin is dirty.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (3 penalty points)
The slicer is dirty to sight and touch.
- Rinsing Procedures (1 penalty point)
Dishes are not being rinsed before they are sanitized.
- Lighting-Intensity (1 penalty point)
The walkin light intensity is less than 10-foot candles.
- Cleaning-Frequency and Restrictions (1 penalty point)
The floor in the freezer is dirty.
- Cleaning-Frequency and Restrictions (1 penalty point)
The floor drain is dirty.
- Storage-Separation-Poisonous or Toxic Materials Non-cr (3 penalty points)
The WD-40 is stored next to th preparation sink.
- Critical: Cold Holding (6 penalty points)
The california roll is measuring 45 F.
|
12/01/2009 | Routine | 56 |
- Critical: Eating, Drinking, or Using Tobacco (6 penalty points)
Employee drinks are being stored on the prep table.
- Critical: Separation, Packaging, Segregation (6 penalty points)
The beef is being stored above broccoli.
- Containers Identified with Common Name (1 penalty point)
The common name on food bin is lacking.
- In-Use Utensils-Between-Use Storage (1 penalty point)
In various locations the scoop handle is touching the product.
- Gloves-Use Limitation (1 penalty point)
Employee wearing gloves touched raw chicken and then touched clean dis
- Critical: Date Marking (6 penalty points)
The wontons are being held at 70 F.
- Restraining Pressurized Containers (1 penalty point)
The fire extinguisher is not secured to the wall.
- Good Repair and Proper Adjustment (1 penalty point)
The egg roll machine is being repaired by duct tape.
- Good Repair and Proper Adjustment (1 penalty point)
The seal on the freezer door is in disrepair.
- Critical: Manual and Mechanical Warewashing Equipment-Chemical S (6 penalty points)
The sanitizer is too weak in the 3-compartment sink.
- Using a Handwashing Facility (3 penalty points)
A plastic bag is being stored in the handwash sink.
- Lighting-Intensity (1 penalty point)
The light inteensity is too low above the back cook area less than 30
- Food Safety Manager Certification (1 penalty point)
The servsafe manager expired.
|
02/24/2009 | Routine | 65 |
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