- Food handler training documentation is not up-to-date. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- A rice scoop is stored in standing water. (1 penalty point)
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. Various surfaces are lined with foil. Spray foam is being used to seal a countertop to the wall. (1 penalty point)
3 occurences.
- Domestic style freezers are not durable for commercial use. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The handsink in the cooking area is not sealed to the wall. (1 penalty point)
- A freezer handle is repaired with chop sticks. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: The ice machine is rusty inside. (6 penalty points)
- Non-food contact surfaces of equipment are dirty in the cooking area. (1 penalty point)
- The interior of the microwave is unclean. (1 penalty point)
- A fan is dirty in the cooking area. (1 penalty point)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- The cieling is torn by the chest freezer. (1 penalty point)
- The ceiling is dirty in the cooking area. The floor is dirty underneath cooking equipment. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
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12/4/2014 | Routine | 65 | |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: There is no written agreement or statement from the fish supplier stipulating that fish have been frozen and stored at temperatures required to achieve parasite destruction. (3 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. Spray foam isbeing usedto seal equipment tothe wall in the kitchen. (1 penalty point)
2 occurences.
- Two of the freezers in the kitchen are not commercial grade. (1 penalty point)
- The warewash machine is not pumping sanitizer. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- The mop is not hung to air dry. (1 penalty point)
- Critical: A chemical spray bottle is stored above a food preparation area. (6 penalty points)
Corrected on site.
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5/1/2013 | Routine | 68 | Advise & Educate |
- The certified manager is not registered with SLVHD. Food safety manager certification is expired. (1 penalty point)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Invoices from fish orders are not available to view by Health Department. (3 penalty points)
- Critical: Sushi rice held below 135° F does not have proof of lab testing to ensure a pH below 4.6. (6 penalty points)
- Critical: Menu items that are served raw or undercooked are not asterisked on the menu. (3 penalty points)
- Foil used to line shelves is not replaced every day. (1 penalty point)
- Exterior surfaces of food containers are dirty. (1 penalty point)
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8/22/2011 | Routine | 78 | Advise & Educate |
- A wet wiping cloth is stored on top of the preparation table. (1 penalty point)
Corrected on site.
- The CO2 tank is not secured. (1 penalty point)
Corrected on site.
- Critical: Inside the microwave is encrusted with food debris. (6 penalty points)
Corrected on site.
- Some reach-in handles are encrusted with food debris. (1 penalty point)
- Critical: The kitchen hand sink is used to wash vegetable. (3 penalty points)
Corrected on site.
- Ceilings, walls, and floors through out the kitchen are dusty or dirty. (3 penalty points)
3 occurences.
- The mop is not properly stored to let it air dry. (1 penalty point)
Corrected on site.
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3/2/2010 | Routine | 84 | Advise & Educate |
| No violation noted during this evaluation. | 11/10/2008 | Followup | 100 | Advise & Educate |
- Serv Safe Certificate is not registered with the health department. (1 penalty point)
- Critical: Employees do not wash hands when changing tasks. (6 penalty points)
- Employees do not wear proper hair restraint. (1 penalty point)
- The person in charge does not perform the duties necassary to ensure food safety such as preventing bare hand contact with ready to eat food and ensuring that sushi comes from an approved source. (3 penalty points)
- Critical: Sushi chef touches ready to eat food with bare hands. (6 penalty points)
- The ice scoop is stored on the bottom of a dirty overturned, 5 gallon bucket. (1 penalty point)
- Sanitizer strength in the wiping cloth bucket is less than 100 ppm Quaternary ammonium compound. Wet wiping cloths are not stored in sanitizer. (2 penalty points)
2 occurences.
- There are no tongs provided for lemons and limes (1 penalty point)
- Critical: Ther is no laboratory letter or written recipe avalable for acidified sushi rice. (6 penalty points)
- The person in charge keeps no recordsfor the source or parasite destruction in sushi fish. (3 penalty points)
- Critical: There is no consumer advisory for raw fish menu items indicated on the sushi menu. (6 penalty points)
- Plates are not stored inverted to protect them from contamination. (1 penalty point)
- Clean and dirty food equipment are stored together. (2 penalty points)
2 occurences.
- Aluminum foil is used as a non food contact surface in various places in the kitchen. (1 penalty point)
- Various shelves are not smooth and cleanable. (1 penalty point)
- Various surfaces have gaps and cracks and are not smooth and cleanable. (1 penalty point)
- There is no data plate on the automatic dishwasher. (1 penalty point)
- A co2 tank is not attached to the wall. (1 penalty point)
- The beverage dump sink is rusty. (1 penalty point)
- There is deep corrosion and rust in the hot wells. (1 penalty point)
- There is a chipped and flaking painted shelf under the black microwave. Many shelves in the kitchen are chipped and flaking and need repair. (2 penalty points)
2 occurences.
- The cutting boards have deep scratches and cuts and are very stained and are not smooth and cleanable. (1 penalty point)
- Critical: Glass ware is stored on a very dirty shelf. (6 penalty points)
- Dirty equipment is stored with clean equipment on a shelf in the kitchen. The 2 microwave ovens are very dirty. (9 penalty points)
3 occurences.
- The toaster oven is very dirty. (3 penalty points)
- The shelves in the kitchen holding single serve take out containers are very dirty. (1 penalty point)
- There are raw wood shelves in the beverage area. Raw wood is used on various surfaces throughout the restaurant. (2 penalty points)
2 occurences.
- Critical: Thawing of food is done in the hand wash sink in the sushi bar. (3 penalty points)
- The wall behind the dishwasher is very dirty. Underneath and behind the stoves is very dirty. (2 penalty points)
2 occurences.
- The kitchen floor is very dirty. There are raw, unsealed concrete bricks under the grill ni the sushi bar. (2 penalty points)
2 occurences.
- Critical: The wiping cloth bucket is not labeled with sanitizer common name. (6 penalty points)
- Critical: Toxic air freshener is stored between the Coke sidpenser and the hand wash sink. (6 penalty points)
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11/5/2008 | Routine | 11 | Advise & Educate |
Restaurant representatives - add corrected or new information about Mizumi Restaurant, 8391 S 700 E, Sandy, UT 84070 »