- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Rice scoops are stored in standing water. In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
Corrected on site.
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
Corrected on site.
- Food stored in storage shed with lawn equipment. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
Corrected on site.
- Critical: sprouts is being held out of temperature control at 54 °F on a counter. (6 penalty points)
Corrected on site.
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Surfaces of the stand mixer above the bowl are dirty. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The interior of the ice bin is dirty. (6 penalty points)
4 occurences.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
|
1/27/2016 | Followup | 65 | Advise & Educate |
- Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor in the reach in cooler. Food in the reach-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Food stored in storage shed outside with lawn equeptment. (1 penalty point)
- Algae is growing in walk in light sheild. (1 penalty point)
- Critical: Sprouts are being held out of temperature control at 56°F on a counter. Lettuce is being held at 49 °F in an ice bath. (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: Food is being stored in non-food grade containers. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. Clean equipment is stored in a location subject to splash contamination from a sink. (1 penalty point)
2 occurences.
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Food not stored from contamination from splash from hand sink. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The interior of the ice bin is dirty. The interior of the ice machine is unclean. Shelves in the walk-in cooler are unclean to sight and touch. The underside of the shelf above a preparation table is unclean. Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
7 occurences.
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Critical: All hand sinks were either blocked by equipment or used for outer porpoises. (3 penalty points)
3 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
Corrected on site.
- The floor is dirty in various areas. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
Corrected on site.
|
1/15/2016 | Followup | 46 | Advise & Educate |
- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (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)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: 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. The person in charge is unable to demonstrate adequate knowledge of proper cooling parameters for potentially hazardous foods. (3 penalty points)
2 occurences.
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- 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. In-use knives are stored in an unclean location between pieces of equipment. Ice scoop stored dirty on ice machine. (1 penalty point)
3 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. Food in the storage room is not covered to prevent contamination. A container of food is being stored on the floor. (1 penalty point)
3 occurences.
- Food stored in storage shed outside with lawn equipment. (1 penalty point)
- Algae is growing in walkin Lightsheild. (1 penalty point)
- 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.
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)
- Clean equipment is not covered or inverted to prevent contamination. Single service items are not stored to prevent contamination. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- . The condenser unit in the reach in freezers are leaking and creating ice build up. Gaskets are damaged on a refrigerator unit. The can opener blade is not sharp enough to prevent creation of metal fragments. The condenser unit in the reachin freezer is leaking and creating ice build up. (1 penalty point)
4 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. The canopener is unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Shelves throughout the kitchen are unclean to sight and touch. Interior surfaces of a reach in cooler are unclean. The interior of the ice bin is dirty. The interior of the ice machine is unclean. (6 penalty points)
7 occurences.
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Critical: Hand sink blocked by Equipment and trash can (3 penalty points)
- The faucet is leaking on the hand sink. (1 penalty point)
- Areas around backdoor are covered in unnessary items promoting Harborage. (1 penalty point)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Storage shed door is proped open. Celilng vent is no longer in good repaired. leaving a gap to roof There is a gap at the bottom of the exterior door. (1 penalty point)
3 occurences.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The floor is dirty in various areas. The ceiling is dirty in various areas. Floor sinks are dirty. Walls are dirty in various areas. (1 penalty point)
4 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Nonfunctional equipment is stored on the premises. (1 penalty point)
- Critical: Chemicals are stored above food. (6 penalty points)
- Facility is partially cooking chicken without proper haccp plan (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
11/18/2015 | Routine | 36 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Bean sprouts are being held out of temperature control at 51°F on a counter. Crispy spring rolls are being held at 45°F in the make table. Sliced tomatoes are being held out of temperature control at 62°F on a counter. (6 penalty points)
Corrected on site.
3 occurences.
- Critical: Bean sprouts held out of temperature were discarded. (6 penalty points)
- Critical: Crispy spring rolls are being held in grocery bags. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: The hand sink in the warewash area is blocked. (3 penalty points)
Corrected on site.
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
|
1/6/2015 | Critical Item | 67 | |
- Critical: Raw chicken is stored above sauces 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)
- Utensils are stored in ice. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
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: Food is being stored in non-food grade containers (grocery bags). (6 penalty points)
Corrected on site.
- Grease proof paper is being used as shelf liner. (1 penalty point)
- Single-use containers are being re-used. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
Corrected on site.
- An exterior door is not tight fitting. (1 penalty point)
- Employee belongings are kept over cleaned equipment. (1 penalty point)
Corrected on site.
- The floor sink is dirty beneath cooking equipment. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
|
11/20/2014 | Followup | 65 | Advise & Educate |
- Not all food employees have a current food handler card on site. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. Employee food is not separated from food served to the public, in the walk-in cooler. (3 penalty points)
Corrected on site.
2 occurences.
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Critical: Raw pork is stored above ready-to-eat foods in the beverage cooler. Raw beef is stored above sauces in the walk-in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- 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)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food (rice and soda packs) is being stored on the floor. (1 penalty point)
Corrected on site.
2 occurences.
- Food on the make line is not protected from splash from the hand sink. (1 penalty point)
- Critical: Sprouts are being held out of temperature control at 51°F on a counter. Tofu is being held at 50°F in a reach in cooler. Cut tomatoes are being held out of temperature control at 52°F on a counter. Raw shrimp is being held out of temperature control at 59°F on a counter. (6 penalty points)
Corrected on site.
4 occurences.
- Critical: Food is being stored in non-food grade containers. Egg rolls are being stored in grocery bags, in a reach-in refrigerator. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- An employee was handling the knife by the blade before using it to prepare food. (1 penalty point)
- Utensils are not stored to protect lip surfaces. (1 penalty point)
- Beverage style refrigerator is not durable for commercial use, for potentially hazardous foods. . (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The hand sink is not sealed to the adjacent wall, in the ware washing area. (1 penalty point)
- The ice machine lid is in disrepair. (1 penalty point)
- Critical: There is no measurable sanitizer in a wiping cloth. (6 penalty points)
- Single-use items are being re-used as scoops. (1 penalty point)
- The ventilation hood is soiled with grease. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Cleaned knives are dirty to sight and touch. Shelves in the walk-in are dirty to sight and touch. The meat slicer is unclean to sight and touch. (6 penalty points)
4 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Reach-in cooler handles are dirty. Fan covers in the walk-in cooler are dirty. The meat slicer handle is dirty. (1 penalty point)
3 occurences.
- Critical: Dishware is stored in the rear hand sink. (3 penalty points)
Corrected on site.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent, in the drink service area. Various wall surfaces in the bar area are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Not all lights are shielded or shatterproof, above the ice machine. Not all lights are shielded or shatterproof, above food preparation areas. (1 penalty point)
2 occurences.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Critical: There is no soap at the hand sink, near the fryer. (3 penalty points)
- Hand sinks in the ware washing area lack hand washing signage. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. 5 foot candles was measured. (1 penalty point)
- Employee belongings are kept on food storage shelving. (1 penalty point)
- There are various holes in the walls throughout the facility. The wall is in disrepair above the doorway near the bar. The walls surrounding the walk-in freezer are in disrepair. (1 penalty point)
3 occurences.
- The floor is dirty beneath cooking equipment. The ceiling is dirty in various areas. The floor sink is dirty beneath cooking equipment. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Nonfunctional equipment is stored in the kitchen. (1 penalty point)
|
11/13/2014 | Routine | 25 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Rice scoops are stored in ice water. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Raw meat is being stored on the floor. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Cut tomato is being held at 68 °F in rack above the make table. Cooked shrimp is being held at 60 °F in rack above the make table. Sprouts are being held at 69 F on the counter. Cut tomato is being held at 57F at the salad prep table. (6 penalty points)
4 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)
- Food being stored in grocery bags. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Various surfaces are lined with paper. (1 penalty point)
- True brand reach-in refrigerator not approved for storage of potentially hazardous foods. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Ice scoop is stored on unclean surface. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The toilet room doors are not self-closing. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- There is no soap at the hand sink. (3 penalty points)
- Hand sinks in the drink prep area lack hand washing signage. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: Chemicals are stored above food. (6 penalty points)
Corrected on site.
|
9/3/2013 | Followup | 49 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. Employees are drinking in food preparation areas. (3 penalty points)
2 occurences.
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Rice scoops 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. Food in the walk-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: Cooked meat is being held at 49 °F in the make table. Sprouts is being held out of temperature control at 70 °F on a counter. Cut tomatoes is being held at 70°F in the make table. (6 penalty points)
3 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: 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)
- Various surfaces are lined with paper. (1 penalty point)
- Tru reach in s not a commercially approved unit. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Ice scooped not stored to prevent contamination. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The meat slicer is unclean to sight and touch. The interior of the ice bin is dirty. (6 penalty points)
4 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The toilet room doors are not self-closing. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
8/22/2013 | Routine | 52 | Advise & Educate |
- In-use scoops in the rice are stored with handles in contact with food. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
|
2/16/2012 | Followup | 96 | Advise & Educate |
- In-use utensils are stored with handles in contact with food. Rice scoops are stored in standing water. (1 penalty point)
2 occurences.
- Food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: The shrimp and cut tomatoes are being held from 53-54 F on the make table. (6 penalty points)
- Critical: The cooked beef is being held at 73 F on the counter. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Critical: Employee is rinsing cloth in handsink. (3 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
|
2/9/2012 | Followup | 80 | Advise & Educate |
Restaurant representatives - add corrected or new information about Indochine Vietnamese Bistro, 230 S 1300 E, Salt Lake City, UT 84102 »