| No violation noted during this evaluation. | 1/15/2015 | Followup | 100 | Advise & Educate |
- Critical: Not all potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are date-marked. (3 penalty points)
- The mixer is being stored on the floor. (1 penalty point)
- A wood .block used to suspend piping behind the ice machine is unsealed. Cardboard is being used as shelf liner. (1 penalty point)
2 occurences.
- A beverage cooler is being used to store hazardous foods (milk and cream). (1 penalty point)
- The warewashing drain board fixture is not sealed to the adjacent wall. (1 penalty point)
- The employee restroom door is in disrepair. (1 penalty point)
- Single-use buckets are being re-used. (1 penalty point)
- Reach-in cooler handles are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- The drainpipe beneath the ware washing machine is leaking. (1 penalty point)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Various floor surfaces are damaged, beneath cooking equipment (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
|
12/23/2014 | Followup | 85 | Advise & Educate |
- Critical: There is no designated person in charge. (6 penalty points)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. Raw shell eggs are stored above ready-to-eat food in a cooler. Raw meat is being stored above ready-to eat foods on the line cooler. (6 penalty points)
Corrected on site.
3 occurences.
- 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.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: Bean sprouts are being held out of temperature control at 60°F on a counter. Cooked rice noodles are being held out of temperature control at 48°F on a counter. (6 penalty points)
Corrected on site.
2 occurences.
- 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: Written procedures for using time as a public health control are not available. (6 penalty points)
- Critical: Food is being stored in grocery bags. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. Single service items are stored on the floor. (1 penalty point)
Corrected on site.
2 occurences.
- Paper towels are being stored on the toilet in the employee toilet room. (1 penalty point)
- Cardboard is being used as shelf liner. Non-food contact surfaces of equipment are made of unsealed wood. Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
3 occurences.
- A beverage cooler is being used to hold potentially hazardous foods. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- There are no filters in the ventilation hood. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. The interior of the reach-in cooler and freezers are dirty. Reach-in cooler handles and gaskets are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
4 occurences.
- Critical: The hand sink is being blocked by food equipment. (3 penalty points)
- Critical: The ice machine is draining onto the floor. (6 penalty points)
- Critical: There is no hot water at the hand sink. (3 penalty points)
- Exposed structure ventilation ducting below the ceiling is not smooth and easily cleanable. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- The floor is damaged underneath cooking equipment. The wall is damaged around the ice machine. The wall is damaged around the warewash area. Various ceiling surfaces are damaged. (1 penalty point)
4 occurences.
- The floor is dirty beneath cooking equipment. Floor sinks are dirty. Walls are dirty in various areas. (1 penalty point)
3 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Nonfunctional equipment is stored in the kitchen. (1 penalty point)
- Employee mouth wash is being stored at the hand sink and the 3 compartment sink. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: Chemicals are stored above food equipment. (6 penalty points)
- Critical: Toxic materials that are not used for food establishment operations are stored in the food establishment. (Gasoline) (3 penalty points)
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
- Critical: This establishment was closed for an imminent health hazard due to excessive critical violations and lack of a person in charge. (100 penalty points)
|
12/18/2014 | Routine | 0 | Permit Suspension |
- 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)
- Rice scoops 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)
- Food in the storage room is not covered to prevent contamination. (1 penalty point)
- Critical: Raw shelledeggs is being held at 50 °F in the make table. Cooked noodles is being held out of temperature control at 61 °F on a counter. Bean sprouts are being held out of temperature control at 49 °F on a counter. (6 penalty points)
3 occurences.
- 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)
- Cardboard is being used as shelf liner. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The underside of the shelf above a preparation table is unclean. The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The meat slicer is unclean to sight and touch. The canopener is unclean to sight and touch. (6 penalty points)
5 occurences.
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Personal belongings stored above food prep area. (1 penalty point)
- Critical: A chemical spray bottle is stored above a food preparation area. (6 penalty points)
|
1/7/2014 | Routine | 61 | Advise & Educate |
- The facility lacks a current approval letter from SLVHD for in-house food handler training. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Written procedures for using time as a public health control are not available. (6 penalty points)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
10/22/2012 | Followup | 84 | Advise & Educate |
- The facility lacks a current approval letter from SLVHD for in-house food handler training. (1 penalty point)
- There is no certifed or registered food safety manager. (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)
- 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.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Raw meat is stored above other foods in the reach in. (1 penalty point)
- Critical: Garlic and oil mix is being held out of temperature control at 70 °F on a counter. Recomend discard Raw beef is being held at 48 °F in the make table. Shrimp rolls are being held out of temperature control at 72°F on a counter. Recomend discard. (6 penalty points)
3 occurences.
- 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: Rotten lemon stored with other foodon make table. (6 penalty points)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Inside of reach in is unclean. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Cookware is stored dirty. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
- Critical: There is no hot water at the hand sink. (6 penalty points)
- Toilet room door in kitchen does not self close. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
10/19/2012 | Routine | 51 | Advise & Educate |
Restaurant representatives - add corrected or new information about Pho 33, 7640 S State St, Midvale, UT 84047 »