- 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)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food in the storage room is not covered to prevent contamination. (1 penalty point)
- Critical: Mop sink is being used to rinse in prep dishes. (6 penalty points)
- Critical: Parasite destruction letters need to be updated with establishment information and the current year. (3 penalty points)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Cut tofu is being held out of temperature control at 63°F on a counter. (6 penalty points)
- Critical: Cooked chicken is being held out of temperature control at 100°F on a counter. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Clean equipment is stored in a location subject to splash contamination from a sink. Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
2 occurences.
- Non-food contact surfaces of equipment are made of unsealed wood. Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Metal shelves are damaged (1 penalty point)
2 occurences.
- Critical: The meat slicer is unclean to sight and touch. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
2 occurences.
- Shelves throughout the kitchen are dirty. Walk-in cooler handles and gaskets are dirty. Shelves in the reach-in cooler are dirty. Shelves in the walk-in cooler are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
5 occurences.
- Critical: There is no hand sink convenient and accessible to the warewash area. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- The ceiling is dirty in various areas. Floor sinks are dirty. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
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1/19/2016 | Routine | 41 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees are eating in food preparation areas. (3 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. Utensils are stored in standing water. In-use utensils are stored with handles in contact with food. (1 penalty point)
3 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 walk in cooler. (1 penalty point)
- Critical: clean equeptment and food prep surfaces are not protected from splash from mop sink (6 penalty points)
- Critical: Written procedures for using time as a public health control are not available. (6 penalty points)
- • Food equipment is stored on floor. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- three comparement sink used to dump and fill mop bucket. (1 penalty point)
- Critical: Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
3 occurences.
- Cloth divider is dirty. (walk in)Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
- Floor sinks are dirty. The floor is dirty in the walk-in cooler. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Rat seen on patio outside during inspection. Last pest control was on Feburary 24.2015. (1 penalty point)
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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3/24/2015 | Routine | 52 | Advise & Educate |
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent, in the front service area. Cabinetry is not smooth, easily cleanable and non-absorbent, in the dry storage area. (1 penalty point)
2 occurences.
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- Critical: Cleaned knives are dirty to sight and touch. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent, in the dry storage area. (1 penalty point)
- The floor is dirty in the dry storage area. (1 penalty point)
|
11/12/2014 | Followup | 88 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas, in the sushi area. (3 penalty points)
Corrected on site.
- Critical: Shellstock tags are not kept for 90 days on site. (3 penalty points)
- Critical: Raw shrimp is stored above raw beef in the walk-in cooler. Raw shell eggs are stored above ready-to-eat food (sprouts) in a cooler. (6 penalty points)
2 occurences.
- White powdered 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 (rice, sugar, flour). (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution, in the sushi area. (1 penalty point)
- Boxes of raw fish are being stored on the floor in the walk in cooler. Containers of food are uncovered in the walk-in cooler. (1 penalty point)
2 occurences.
- Critical: Written agreements or statements from the fish supplier stipulating that fish have been frozen and stored at temperatures required to achieve parasite destruction, is not kept for the current year. 2013 records are used. Records and invoices of fish purchased are not held on site for at least 90 days before consumption. (3 penalty points)
2 occurences.
- Critical: Potentially hazardous and ready to eat foods (cooked noodles and vegetables) that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Various surfaces are lined with foil. Cabinetry is not smooth, easily cleanable and non-absorbent, in the dry storage area. (1 penalty point)
2 occurences.
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer, in the front service area. (1 penalty point)
- The hand sink is not sealed to the adjacent wall, in the drink service area. (1 penalty point)
- Reach-in cooler gaskets are dirty. Fan covers in the walk-in cooler are dirty. Wire shelving in the dry storage area are dirty to sight and touch. (1 penalty point)
3 occurences.
- Critical: The hand sink in the sushi preparation area is being blocked by plastic wrap, The hand sink in the sushi area is being used for other purposes (cleaning). The hand sink in the drink service area is being used as a dump sink. (3 penalty points)
3 occurences.
- Employee personal belongings are stored touching utensils used by the public, in the front service area. (1 penalty point)
Corrected on site.
- The wall is damaged near the service window. The walls are damaged in the mop sink area. There are various holes in the walls throughout the facility. (1 penalty point)
3 occurences.
- The ceiling is dirty in various areas, in the drink service area. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name, near the ice bin. (6 penalty points)
- Critical: Windex is stored next to various sauces, in the sushi area. (6 penalty points)
- Critical: Hypochlorite is stored above rice in the dry storage area. (3 penalty points)
Corrected on site.
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11/4/2014 | Routine | 43 | Advise & Educate |
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- Critical: Various fish is being held at 43-45°F in a reach in sushi cooler. (6 penalty points)
- The refrigerator holding salads is holding at 45 degrees F. (1 penalty point)
|
5/23/2013 | Followup | 87 | Advise & Educate |
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: An employee washed hands at the 3 compartment sink. (3 penalty points)
- Critical: Employees personal beverages are not covered. (3 penalty points)
- Critical: Raw shrimp is stored on top of shredded carrots. (6 penalty points)
- Utensils are stored in standing water. Bowls are used for food scoops and are stored inside food containers. (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 walk in cooler. (1 penalty point)
- Critical: Raw Shrimp is being held out of temperature control at 62°F on a counter. Raw eggs are being held out of temperature control at 80°F on a counter. Various raw meats are being held at 44-45°F in a reach in cooler. Cooked egg omlette is being held out of temperature control at 81°F on a counter. Raw fish is being held at 47°F in a reach in sushi cooler. (6 penalty points)
5 occurences.
- Critical: Tempura shrimp is being held at 106°F in a warmer. (6 penalty points)
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The spray nozzel is leaking at the drain board. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
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5/13/2013 | Routine | 59 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Imitation drab is listed as "crab" on the menu. (1 penalty point)
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- There is flaking paint behind the shelves in the kitchen. (1 penalty point)
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1/24/2013 | Followup | 91 | Approved |
Restaurant representatives - add corrected or new information about Koyoto Japanese Restaurant, 1080 E 1300 S, Salt Lake City, UT 84105 »