- 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 utensils are stored with handles in contact with food. (1 penalty point)
2 occurences.
- A bucket of food is stored under the hand sink drain line. (1 penalty point)
- Critical: Immitation crab is holding at 54 F in the top of the make table. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood, above the ware washing machine. (1 penalty point)
- Domestic style freezers not durable for commercial use. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Filters in the vent hood are damaged. Gaskets are damaged on a refrigerator unit. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. The interior of the ice bin is dirty. (6 penalty points)
2 occurences.
- . Reach-in cooler gaskets are dirty. (1 penalty point)
- Critical: Rice is dumped in the front hand sink. (3 penalty points)
- The spray hose by the dish machine is leaking. (1 penalty point)
- Critical: Not all compartments of the 3 compartment sink are indirectly drained. (6 penalty points)
- Ceiling tiles in the back are not smooth, durable, easily cleanable, and non-absorbent. (1 penalty point)
- Lights above the 3 compartment sink are not all shielded. Light covers are damaged. (1 penalty point)
2 occurences.
- Employee food is stored with and above establishment food. (1 penalty point)
Corrected on site.
- The floor under the fryers is damaged. There are holes and cracks in the walls throughout the kitchen. (1 penalty point)
2 occurences.
- The mops are not hung to air dry. (1 penalty point)
|
1/22/2016 | Routine | 58 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a 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 standing water. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Paper towels are in contact with food in a reach-in cooler. (1 penalty point)
- Critical: Single use gloves are being re-used. (6 penalty points)
Corrected on site.
- Potentially hazardous food (beef) is thawing at room temperature. (1 penalty point)
- Critical: Cream cheese is being held at 50°F in the make table. (6 penalty points)
- Critical: Tempera shrimp is being held out of temperature control at 78°F on a counter. (6 penalty points)
Corrected on site.
- Critical: Tempura shrimp was discarded on site due to being out of temperature control. (6 penalty points)
Corrected on site.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Food containers are being repaired with tape. Non-food contact surfaces of equipment are made of unsealed wood, above the ware washing machine. Cardboard is being used as shelf liner. (1 penalty point)
3 occurences.
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. There are gaps in the ventilation hood. (1 penalty point)
2 occurences.
- Single-use items are being re-used. (1 penalty point)
- Reach-in cooler handles are dirty. Wire shelves are unclean in the ware washing area. (1 penalty point)
2 occurences.
- Critical: The mop sink is not fitted with a correct faucet with an atmospheric breaker valve. (6 penalty points)
- Critical: A scrubber pad is kept near the hand sink. (3 penalty points)
Corrected on site.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof, end caps are missing. (1 penalty point)
- Various walls are damaged. Various ceiling tiles are damaged. (1 penalty point)
2 occurences.
- Floor sinks are dirty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A chemical spray bottle is not correctly labeled with the common name. (6 penalty points)
|
2/26/2015 | Routine | 34 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: There isno seperation between raw and cooked sushi cutting boards. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. (1 penalty point)
- Critical: Gloves are being reused. (6 penalty points)
Corrected on site.
- Food is being stored on the floor. (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)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
Corrected on site.
- Critical: Sushi rice is being held out of temperature control at 88°F on a counter. (6 penalty points)
- Tape is being used to repair the 3 compartment sink. (1 penalty point)
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The sliding doors to the display cooler are in poor repair. (1 penalty point)
- Single-use items 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)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: The handsink is being used for other purposes. (3 penalty points)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
|
6/17/2014 | Routine | 49 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Carpet stored in contact with food. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Food is being stored on the floor. Raw meat is stored above other foods in the reach in cooler. (1 penalty point)
2 occurences.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Written procedures for using time as a public health control are not available. (6 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Interior surfaces of a reach in cooler are unclean. (6 penalty points)
2 occurences.
- Critical: The hand sink is blocked. (3 penalty points)
- The floor is dirty in various areas. Walls are dirty in various areas. The ceiling is dirty in various areas. Shelves are dirty in sushi perpetration area. (1 penalty point)
4 occurences.
|
10/22/2012 | Routine | 73 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
2 occurences.
- A wet cloth is stored on the sushi rice. (1 penalty point)
- Shrimp and a cutting board are stored next to the hanclsink. (1 penalty point)
- 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: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (3 penalty points)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
- Critical: The interior of the ice bin is unclean. The interior of the ice machine is uncleanand is growing pink mold. (6 penalty points)
2 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
3/8/2011 | Routine | 64 | |
- The wet wiping cloth is stored on top of the counter. (1 penalty point)
Corrected on site.
- Aluminum foil is used to cover equipment surfaces. (1 penalty point)
Corrected on site.
- A single-use plastic cup is holding the tofu inside the reach-in unit. (1 penalty point)
Corrected on site.
|
10/27/2009 | Routine | 97 | Advise & Educate |
- The bag of uncooked rice is stored on the floor inside the dry storage room. (1 penalty point)
Corrected on site.
- The condenser cover for the reach-in unit is in disrepair. (1 penalty point)
- There are some holes in the wall near the TV and the clock. Some hood waffles are missing. (2 penalty points)
2 occurences.
|
8/5/2009 | Routine | 96 | Advise & Educate |
Restaurant representatives - add corrected or new information about Nagoya Sushi Restaurant Llc, 1086 E Fort Union Blvd, Midvale, UT 84047 »