- Critical: Eating, Drinking, or Using Tobacco (6 penalty points)
Unlidded employee drinks are on a prep table.
- Food in Contact with Water or Ice (1 penalty point)
Cans and bottles are stored in culinary ice at the soda pop dispenser.
- Food Storage (1 penalty point)
Food is stored unprotected in a chest freezer.
- Critical: Date Marking (6 penalty points)
Food removed from original packaging, portioned or prepared, and held
- Critical: Characteristics (3 penalty points)
Unable to verify if large plastic bags used for food storage are food
- Nonfood-contact Surfaces (3 penalty points)
Unsealed wood is used in various areas.
Soiled terry cloths are used
- Equipment and Utensils (1 penalty point)
Unable to verify if various freezers are ANSI accredited units.
- Temperature Measuring Devices (1 penalty point)
Unable to verify an ambient air thermometer inside of the walkin.
- Good Repair and Proper Adjustment (2 penalty points)
Various chest freezer interiors are badly damaged with exposed insulat
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (18 penalty points)
The interiors and exteriors of various cabinets and drawers are dirty.
- Nonfood-Contact Surfaces-Cleaning (1 penalty point)
Dirty utensils are stored in a dirty bin. PIC states that they are no
- Equipment, Utensils, Linens, and Single-Service and Si (1 penalty point)
Clean saucers are not covered or inverted.
- Prohibitions-Storage of Clean Items (1 penalty point)
Napkins are stored under the handsink drainpipe.
- Handwashing Sink-Installation (1 penalty point)
There is no hot water at the mongolian grill area handsink.
- Covering Receptacles (1 penalty point)
The dumpster lids are open.
- Surface Characteristics-Indoor Areas (1 penalty point)
The cement floor is not finished or sealed to be smooth, durable, non-
- Floor and Wall Junctures-Coved and Enclosed or Sealed (1 penalty point)
Cove base is missing at various equipment and wall/floor junctures.
- Light Bulbs-Protective Shielding (1 penalty point)
Various light bulbs and tubes are not shielded or shatterproof.
- Outer Openings-Protected (1 penalty point)
The exterior door does not provide a tight fit along the bottom.
- Handwashing Signage (1 penalty point)
There are no handwash reminder signs at various handsinks.
- Lighting-Intensity (1 penalty point)
There is less than 20-foot candles of light at the 3-compartment sink
- Employee Accomodations-Designated Areas (1 penalty point)
An employee sweater is stored on a bag of rice.
- Cleaning-Frequency and Restrictions (1 penalty point)
The floor drain is encrusted in the mongolian grill area.
- Drying Mops (1 penalty point)
The mop is stored in dirty water unable to air dry.
- Critical: Controlling Pests (3 penalty points)
Live insects are present.
- Maintaining Premises-Unnecessary Items and Litter (1 penalty point)
There is a lot of clutter which impedes cleaning.
- Other Personal Care Items-Storage (1 penalty point)
A toothbrush and bandaids are stored adjacent to and above food equipm
- Responsibilities of the Permit Holder (1 penalty point)
The current SLVHD operating permit is not posted for public view.
- Food Handler Training (1 penalty point)
Unable to verify a food handler card.
- Food Safety Manager Certification (1 penalty point)
Unable to verify a registered manager permit.
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11/01/2010 | Routine | 36 |
- Critical: Demonstration of Knowledge (6 penalty points)
The manager cannot demonstrate adequate knowledge of food safety such
- Critical: Safe, Unadulturated, and Honestly Presented (6 penalty points)
Egg rolls that were out of temperature at 60, 17 and 93 deg F and held
- Critical: Preventing Contamination from Hands (6 penalty points)
Ice for human consumption is touched with employee's hands.
- Exterior Ice-Prohibited Ingredient (1 penalty point)
Ice, used as a coolant, is prohibited from being used as a food.
- Food in Contact with Water or Ice (1 penalty point)
Food packages such as beer and soda bottles are stored in ice for huma
- Critical: Reheating for Hot Holding (6 penalty points)
Reheating of foods is not occurring within 2 hours of beginning the pr
- Critical: Cooling (6 penalty points)
Rapid cooling is not used to meet the required time frame of 2 hours t
- Critical: Date Marking (6 penalty points)
Potentially hazardous RTE foods are not date marked when held over 24
- Critical: Discarding Contaminated Foods (3 penalty points)
Potentially unsafe egg rolls were not discarded after 4 hours.
Destro
- Critical: Food Contact Surfaces (3 penalty points)
There are raw wood edges on a kitchen counter top.
- Restraining Pressurized Containers (1 penalty point)
CO 2 tanks are not secured.
- Good Repair and Proper Adjustment (1 penalty point)
The walk in refrigerator door does not close and the gasket is damaged
- Critical: Equipment Food-Contact Surfaces and Utensils-Cleaning (6 penalty points)
The mongolian BBQ grill is not cleaned frequently enough to prevent ex
- Critical: Cold Holding (6 penalty points)
Bean sprouts are not being held at 41 deg F or below.
- Critical: Cold Holding (6 penalty points)
Egg rolls made at 8 am are 93 deg F and are not 41 deg F or below at 3
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12/24/2009 | Routine | 36 |
- Critical: Demonstration of Knowledge (6 penalty points)
The manager lacks the knowledge required to maintain a clean restaura
- Critical: Eating, Drinking, or Using Tobacco (6 penalty points)
(1) There is an open personal beverage stored in the ice bin under the
- Critical: Preventing Contamination from Hands (6 penalty points)
A bowl with no handle was used to scoop ingredients from a storage con
- Containers Identified with Common Name (1 penalty point)
Containers are not labeled with the common name of the food.
- Critical: Food Contact with Soiled Items (6 penalty points)
Foods such as meat were in contact with a soiled meat slicer.
- Wiping Cloths-Use Limitation (1 penalty point)
Wiping cloths are not stored in sanitizer
- Food Storage (2 penalty points)
(1) Various foods are stored in no container at all.
(2) Food is stor
- Critical: Date Marking (6 penalty points)
There is no date marking on ready to eat foods held over 24 hours.
- Critical: Characteristics (6 penalty points)
(1) Unapproved, not NSF, containers are used to store foods
(2) Unpac
- Good Repair and Proper Adjustment (3 penalty points)
(1) The kitchen filters on the hood are encrusted with grease.
(2) Th
- Critical: Manual and Mechanical Warewashing Equipment-Chemical S (6 penalty points)
There is no sanitizer in the wiping cloth bucket.
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (6 penalty points)
Dirty utensils are not washed before reusing.
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (18 penalty points)
(1) The 3 compartment sink is very dirty.
(2) Non food contact surfac
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (6 penalty points)
The customer service counter in the Mongolian BBQ area is encrusted wi
- Equipment Food-Contact Surfaces and Utensils-Cleaning (3 penalty points)
Food contact surfaces are not cleaned frequently enough or protected f
- Nonfood-Contact Surfaces-Cleaning (1 penalty point)
Non food contact surfaces are not cleaned frequently enough to prevent
- Critical: Before Use After Cleaning (6 penalty points)
Dirty utensils are not sanitized after rinsing and before reusing.
- Equipment, Utensils, Linens, and Single-Service and Si (2 penalty points)
(1)The buffet plates are stored on dirty linen cloths.
(2) Single ser
- Kitchenware and Tableware (1 penalty point)
Forks and knives are not stored with the handles going in one directi
- Outer Openings-Protected (2 penalty points)
The rear and side doors are not sealed tightly.
- Cleaning-Frequency and Restrictions (3 penalty points)
(1) The floors are very dirty in the kitchen and BBQ areas.
(2) The w
- Cleaning Ventilation Systems-Nuisance and Discharge Pr (1 penalty point)
The hood grease trough is extremely dirty.
- Maintaining and Using Handwashing Facilities (9 penalty points)
Three handwash sinks are encrusted with grease and dirt.
- Storage-Separation-Poisonous or Toxic Materials Non-cr (3 penalty points)
Toxic personal items and cleaning chemicals are stored above food and
- Food Handler Training (1 penalty point)
There are no employees with valid food handler cards present at the ti
- Food Safety Manager Certification (1 penalty point)
There is no registered, certified manager at this restaurant.
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07/06/2009 | Routine | 0 |
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