- Food employee is not using hair restraint. (1 penalty point)
- Critical: A food employee is cutting sushi with bare hands. (6 penalty points)
Corrected on site.
- Food is stored in the mechanical room with paint cans. (1 penalty point)
- Critical: Written procedures for using time as a public health control are not available. (6 penalty points)
- Wood shelving is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Critical: There is no soap at the bar hand sink. (3 penalty points)
- Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
2 occurences.
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5/29/2015 | Followup | 81 | 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)
- Food employees are not using hair restraints. (1 penalty point)
- Critical: Bar employees are handling drink lemons with bare hands. (6 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Food containers are being stored on the floor. (1 penalty point)
Corrected on site.
- Food is stored in the mechanical room with paint cans. (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. (3 penalty points)
- Critical: Sushi rice is not marked or otherwise identified to indicate the time when the food was removed from temperature control. Written procedures for using time as a public health control are not available. (6 penalty points)
- Critical: A consumer advisory is not provided in the printed menu for animal foods that may be served raw. (6 penalty points)
- Wood shelving is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Soda gun holster is unclean. (1 penalty point)
- 3-comp sink drain pipe is leaking. (1 penalty point)
- Critical: Back hand sink does not drain freely. Bar hand sink hot water handle is in disrepair. (6 penalty points)
2 occurences.
- Critical: There is no soap at each hand sink used by employees. (3 penalty points)
Corrected on site.
- Various floor and wall surfaces are damaged. (1 penalty point)
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5/14/2015 | Routine | 51 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Unable to locate Servsafe certificate. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Knife is stored in standing water. (1 penalty point)
Corrected on site.
- Food is stored in the mechanical room with HVAC system and paint cans. (1 penalty point)
- Critical: Bean sprouts and cut lettuce are being held at 47 °F in the make table. (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: Sushi rice is not time-marked. Written procedures for using time as a public health control are not available. (6 penalty points)
Corrected on site.
- Critical: Menu is missing asterisk referencing which items are served with raw fish. (6 penalty points)
- Wood shelf above 3-comp sink is not sealed. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: Surfaces are unclean inside the soda gun nozzles. (6 penalty points)
- Critical: Items are stored in hand washing sinks. (3 penalty points)
Corrected on site.
- Drain pipe beneath 3-comp sink is leaking. (1 penalty point)
- Light bulbs are not shielded in exhaust hood and beer cooler. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- There is a gap at the bottom of the back exterior door. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
3 occurences.
- Critical: Soap squeeze bottles are not labeled. (6 penalty points)
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9/18/2014 | Routine | 47 | Advise & Educate |
- Critical: There is not active management of food service employees. (3 penalty points)
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6/18/2013 | Followup | 97 | Advise & Educate |
- Unable to view the certified manager certificate. (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)
- In-use utensils are stored with handles in contact with food. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
2 occurences.
- 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. Records of freezing time and temperature for raw or undercooked fish served in ready-to-eat form are not being retained at the food establishment for at least 90 days. (3 penalty points)
2 occurences.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Raw hamburger is being held at 50 °F in a reach in cooler. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Various surfaces are lined with foil. Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: The make table is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- The interior of the microwave is unclean. (1 penalty point)
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- The mop sink is plugged up. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Exposed structure ventilation ducting below the ceiling is not smooth and easily cleanable. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- An employee purse is stored with food. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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6/17/2013 | Routine | 50 | Advise & Educate |
- Unable to document that employees have food handler cards. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures in the reach in cooler. (6 penalty points)
- Critical: A bowl of tuna sashimi measured 55° F in the prep table. (6 penalty points)
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent in the sushi bar area. A piece of damaged unsealed wood is used to level the broiler. (1 penalty point)
2 occurences.
- Gaskets are damaged on a refrigerator unit. The inside of the doors of prep table in the kitchen are rusted. (1 penalty point)
2 occurences.
- Critical: A large accumulation of grease is present above pots and pans next to the grill. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing and blocked in the bar area. (3 penalty points)
- Critical: The 3 compartment sink is not indirectly drained. (6 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent in the sushi bar. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. The expanding foam around the mop sink is not smooth, durable, and easily cleanable. (1 penalty point)
3 occurences.
- Restrooms lack hand washing signage. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning under the 3 compartment sink in the bar area. (1 penalty point)
- Various floor surfaces are damaged in the bar and sushi bar areas. (1 penalty point)
- The caulking around the hand sink of the sushi bar contains an accumulation of mold. The ceiling is dirty in various areas of the kitchen. (1 penalty point)
2 occurences.
- Not all floor/wall junctures are coved and sealed properly in the sushi bar area. (1 penalty point)
- Critical: A cockroach was observed walking across a food preparation surface. (3 penalty points)
- Critical: Raid is stored above beverage sink in the bar area. (6 penalty points)
Corrected on site.
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2/17/2012 | Routine | 48 | Advise & Educate |
- Critical: An employee in the sushi prep area did not wash their hands before putting on gloves to work with foods. (6 penalty points)
- Critical: Observed employee drink on cutting board in sushi prep area. (6 penalty points)
Corrected on site.
- Critical: Observed food service worker in sushi prep area handle ready to eat food (sushi rice)with their bare hand. (6 penalty points)
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. Written procedures for using time as a public health control are not available. (6 penalty points)
- Critical: Consumer advisory lacks the dislosure portion for items served raw. (3 penalty points)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Observed dishes in bar being incorrectly washed. The food service worker washed, sanitized, then rinsed the glassware. The food service worker only allowed the glassware to be immersed in the sanitizer solution for a second. (1 penalty point)
- Critical: Wipe cloths are stored in the hand sink in the sushi prep area. Also observed employee rinsing wipe cloth in the hand sink in the sushi prep area. (3 penalty points)
- Wall in sushi prep area is not smooth and easily cleanable, (1 penalty point)
- A ceiling tile in the kitchen area is missing. (1 penalty point)
- Utility lines in the bar area are not installed above the floor to facilitate cleaning. (1 penalty point)
- Flooring in sushi prep area and in bar area noted in disrepair. (1 penalty point)
- Some of the caulking in the kitchen area noted moldy. Floor sink behind ice machine noted excessively soiled. (1 penalty point)
2 occurences.
- Some of the floor/wall junctures in the kitchen area lack coving. (1 penalty point)
- Observed mice droppings in the sushi prep area. (1 penalty point)
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2/22/2011 | Routine | 55 | Advise & Educate |
- Critical: Potentially hazardous food (sushi rice) is not marked or otherwise identified to indicate the time when the food was removed from temperature control. Written procedures for using time as a public health control are not available. (6 penalty points)
- Critical: Hand sink in sushi bar area has some scouring pads stored in it. (3 penalty points)
- Critical: Hot water at the bar hand sink does not turn on after turning the faucet handle to the on position. Water noted at 67* F. Also water constantly leaks from the faucet at the bar hand sink even when the cold water faucet handle is in the off position. (3 penalty points)
- Wall in sushi bar area is not finished to be smooth, easily cleanable, and non-absorbent. A couple of ceiling tiles in the kitchen noted missing. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- Flooring in bar and sushi bar aeas noted in disrepair. (1 penalty point)
- Some floor/wall junctures in the kitchen lack coving. (1 penalty point)
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9/3/2010 | Followup | 84 | Advise & Educate |
- The person in charge is not keeping a written procedure and discard times for sushi rice in which time as a control is being utilized as the public health control. Also the person in charge is not making sure that all fish served raw has been properly treated for parasite destruction or keeping records that show that fish have been properly treated for parasite destruction at least 90 days past the time in which the raw fish (sashimi) was sold. (3 penalty points)
- 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. There is no written agreement or statement from the fish supplier stipulating that fish are aquacultured and fed parasite-free feed. (3 penalty points)
- Critical: Tofu being held in a container on ice noted at 48*F. (6 penalty points)
- Critical: Potentially hazardous food( sushi rice) is not marked or otherwise identified to indicate the time when the food was removed from temperature control. Written procedures for using time as a public health control are not available. (6 penalty points)
- Critical: Hand sink in sushi bar area has several scouring pads stored in it. (3 penalty points)
- Critical: Hot water at the bar hand sink does not turn on after turning the faucet handle to the on position. (3 penalty points)
- Wall in sushi bar area is not finished to be smooth, easily cleanable, and non-absorbent. Some ceiling tiles in the kitchen noted missing. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- Flooring in bar and sushi bar areas noted in disrepair. (1 penalty point)
2 occurences.
- Some flooring beneathe equipment noted soiled. (1 penalty point)
- Some floor/wall junctures in the kitchen lack coving. (1 penalty point)
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8/20/2010 | Routine | 71 | Advise & Educate |
- Critical: Employee in kitchen failed to wash their hands prior to putting on a new pair of gloves. (6 penalty points)
- Critical: Miso soup in hot holding unit noted with an internal temperature of 124*F. (6 penalty points)
- Critical: Tofu in container on ice noted with an internal temperature of 48*F. Miso bean paste and bean sprouts in "NSF Standard 7" reach in fridge noted with an internal temperature of 46 and 52*F. (12 penalty points)
2 occurences.
- Ambient air temperature in "NSF Standard 7" reach in fridge noted at 46*F. (1 penalty point)
- Facility lacks chlorine test strips. (1 penalty point)
- Vent hood system is not working properly. (1 penalty point)
- Critical: Soda bar gun and holster noted soiled. (6 penalty points)
- Critical: The water at the 3 compartment sink spray gun does not shut off. Condensor drain lines and well where ice is held are draining/leaking water onto the bar floor. (6 penalty points)
2 occurences.
- Critical: Mop sink is full of water and not draining. (3 penalty points)
Corrected on site.
- Flooring in bar noted in disrepair. Flooring in sushi bar area noted in disrepair. (2 penalty points)
2 occurences.
- Observed slime mold on floor in bar by floor sink and mop sink. (1 penalty point)
- Observed some older mice droppings in the sushi bar area. (1 penalty point)
- Observed trash and debris in mop sink. (1 penalty point)
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3/16/2010 | Routine | 53 | Advise & Educate |
Restaurant representatives - add corrected or new information about O'shucks, 22 E 100 S, Salt Lake City, UT 84111 »