Koyo Restaurant, 2275 E 3300 S, Salt Lake County, UT 84109 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- Food safety manager certification is expired. (1 penalty point)
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: An employee bag of popcorn is not stored away tom the food preparation area. (3 penalty points)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- container of oil 15 not labeled. (1 penalty point)
- Critical: A serving tray is stored in a laundry basket. (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: Foods of animal origin that may be served undercooked to order are not asterisked to a written consumer advisory. (6 penalty points)
- Cardboard is used as a floor liner. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: Chemicals are stored above clean linens. (6 penalty points)
- Critical: A container previously used to store poisonous or toxic materials is being used to store food. (6 penalty points)
|
11/13/2014 | Routine | 38 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Raw fish is being stored above ready to eat food in the refrigerator. (6 penalty points)
Corrected on site.
- Critical: The inside of the utensil drawers are dirty. (6 penalty points)
- The outside of some food containers are unclean. The shelf below the food prep counter is dirty. (1 penalty point)
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. (6 penalty points)
- Employee items are being stored next to food equipment and food. (1 penalty point)
Corrected on site.
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
|
12/12/2013 | Routine | 73 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (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. (6 penalty points)
- Critical: foods of animal origin that may be under-looked to order are not asterisked on the menu. (3 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Re-using Single service containers meant to be thrown away. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. 0ver service line. (1 penalty point)
- Hand Sanitizer on counter not by hand sink. (3 penalty points)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
- Restrooms lack hand washing signage. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. The floor is dirty beneath equipment. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
3/15/2011 | Routine | 62 | Advise & Educate |
- There is no certified manager for the restaurant. (1 penalty point)
- The ice scoop is stored on a non food contact surface. (1 penalty point)
- The inspector cannot verify that the raw, fresh tuna species used by the restaurant for sushi is an exempt species. (3 penalty points)
- Critical: There is no asterisk related to raw foods listed on the menu. (6 penalty points)
- Critical: Ther is no consumer advisory on the menu. (6 penalty points)
- Clean dishes are not air dried before stacking. (1 penalty point)
- Utensils/dishes are stored right side up. (1 penalty point)
- Single serve tubs and packaging are being reused to hold food. All food containers must be NSF/ANSI approved. Supplier is Fendall. (1 penalty point)
- Critical: The ice machine is dirty. (6 penalty points)
- Critical: The shelf holding utensils in the beverage service area is dirty. (6 penalty points)
- Critical: The air vents above the food prep table are very dirty. (6 penalty points)
- The 3 compartment sink is outfitted with hand sanitizer. (3 penalty points)
- Paint is chipped and peeling on the wall above the open beverage ice bin. (1 penalty point)
|
11/18/2008 | Routine | 58 | Advise & Educate |
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