- Food containers are not labeled with the common name of the food. (1 penalty point)
- Rice scoops are stored in standing water. (1 penalty point)
- Linens are being used to cover containers of cooked noodles. (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. (1 penalty point)
2 occurences.
- Critical: Tempura chicken is being held out of temperature control at 61°F on a counter. Fried rice is being held out of temperature control at 65°F on a counter. Bean sprouts are being held at 48°F in the make table. (6 penalty points)
Corrected on site.
3 occurences.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- A knife is being stored between two pieces of equipment with the blade in contact with unclean surfaces. (1 penalty point)
- A drinks cooler is being used to hold potentially hazardous foods at temperature. Domestic style refrigerator is not durable for commercial use. (1 penalty point)
2 occurences.
- A wiping cloth is being used to hold a reach in cooler compressor in place. The grease filters in one of the exhaust hoods are missing Cardboard boxes are being used to repair vents in the ceiling. (1 penalty point)
3 occurences.
- Critical: The interior of a reach in cooler is unclean around the compressor and the shelving. Shelves in the walk-in cooler are unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
3 occurences.
- Various ceiling surfaces are damaged. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: Two bottles of bug fooger are being stored in the kitchen. (3 penalty points)
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10/29/2015 | Routine | 64 | 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)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: A container of cooked noodles is being held out of temperature control at 49 °F on a counter. (6 penalty points)
- Critical: Chicken is being stored in grocery store style bags. (6 penalty points)
- A drinks cooler is being used to hold potentially hazardous foods at temperature. (1 penalty point)
- Ceiling air vents are shielded with cardboard boxes. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. The meat slicer is unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
3 occurences.
- The interior surfaces of the ventilation hood ave unclean. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: A hand sink is being used as a dump sink. (3 penalty points)
- An exterior door is not tight fitting. (1 penalty point)
- shelves in the walk in cooler are dirty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- A large snow plow blade is being stored on the premises. (1 penalty point)
- Critical: Toxic materials that are not used for food establishment operations are stored in the food establishment. (3 penalty points)
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2/24/2015 | Routine | 62 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- In-use utensils are stored with handles in contact with food. Rice scoops are stored in standing water. (1 penalty point)
2 occurences.
- Food in the walk-in cooler is not covered to prevent contamination. (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: Food is being stored in non-food grade containers. (6 penalty points)
- Critical: The canopener blade is unclean to sight and touch. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- The male restroom lack hand washing signage. (1 penalty point)
- Ceiling vents are shielded using cardboard boxes. (1 penalty point)
- There is insufficient light intensity in the walk in freezer. (1 penalty point)
- The ceiling in the dry storage area is damaged. (1 penalty point)
- Critical: A fly strip has been placed directly above a food preparation area. (6 penalty points)
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8/26/2014 | Routine | 70 | Advise & Educate |
- Critical: Employees personal beverage is not separated from food preparation area. (3 penalty points)
Corrected on site.
- Critical: Noodles and rice are being held out of temperature control on a counter. (6 penalty points)
Corrected on site.
- Critical: Various food in reach-in coolers and walk-in cooler are not date-marked. (3 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- There is a hole in the wall beneath the warewash machine table. (1 penalty point)
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3/17/2014 | Routine | 86 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw meat is stored above cooked vegetables in a reach-in cooler. Raw meat is stored above bucket sauce in the walk-in cooler. (6 penalty points)
Corrected on site.
- Critical: Diced cooked ham is being held out of temperature control at 55 °F on a counter. Breaded meat and bean sprouts are being held out of temperature control at 50 °F on a counter. (6 penalty points)
Corrected on site.
- Critical: Some cooked food held over a day is not date-marked. (3 penalty points)
- Critical: The meat slicer blade is unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
2 occurences.
- Critical: Fly tape is stored above food equipment. (6 penalty points)
Corrected on site.
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9/5/2013 | Followup | 70 | Advise & Educate |
- Critical: An employee did not wash hands after handling raw chicken and before preparing food. (6 penalty points)
Corrected on site.
- Critical: An employee rinsed hands at the 3 compartment sink after handling raw chicken. (3 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw meat is stored over soy sauce in the walk-in cooler and reach-in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Scoop handle is in contact with fried wontons. Bowl is used for food scoop and is stored inside rice container. Warmer for utensils is below 135° F. (1 penalty point)
Corrected on site.
3 occurences.
- Raw meat is thawing at room temperature in the 3-compartment sink. (1 penalty point)
Corrected on site.
- Critical: Egg rolls, breaded meat, and bean sprouts are being held out of temperature control at 50 °F on a counter. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Cooked food held over a day is not date-marked. (3 penalty points)
- Clean bowls are stored next to hand sink. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: The canopener blade is unclean to sight and touch. The meat slicer blade is unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
Corrected on site.
3 occurences.
- There are holes in the screen doors at the back. (1 penalty point)
- Critical: There are numerous flies in the kitchen. (3 penalty points)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
- Critical: Vacuum pump oil is stored with kitchen equipment. (6 penalty points)
Corrected on site.
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7/19/2013 | Routine | 46 | Advise & Educate |
- Critical: An open employee beverage is on the make table in the kitchen. (3 penalty points)
Corrected on site.
- Food employee is not using hair restraint. (1 penalty point)
- Critical: Raw meat is stored over sauces and tofu in a reach-in cooler. (6 penalty points)
Corrected on site.
- Scoop handle is in contact with fried wontons. (1 penalty point)
Corrected on site.
- Food in the walk-infreezer is not covered to prevent contamination. (1 penalty point)
- Critical: Cooked breaded food is held out of temperature control on a table at 55 degrees F. (6 penalty points)
Corrected on site.
- Critical: Cooked food held over a day is not date-marked. (3 penalty points)
- Unsealed wood is used as equiptment. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
Corrected on site.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The meat slicer blade is unclean to sight and touch. (6 penalty points)
- The brick wall behind the poultry oven is not sealed. (1 penalty point)
- The light bulb in a reach-in cooler is not shielded. (1 penalty point)
- The tile is missing and the wall is damaged at the dishwasher unit. (1 penalty point)
- Critical: Fly tape is stored above the 3-compartment sink. (6 penalty points)
Corrected on site.
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1/9/2013 | Routine | 61 | Advise & Educate |
- Critical: An employee washed hands at the wok cooking station. (3 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor in the walk-in cooler. Food is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Rice is being held out of temperature control at 55 °F on a counter. Bean sprouts are held out of temperature control on the table. (6 penalty points)
Corrected on site.
- 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: Food is being stored in non-food grade containers. (6 penalty points)
- Clean forks are not inverted to prevent contamination of lip contact surface. (1 penalty point)
- The table holding the meat slicer is dirty. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. The canopener blade is unclean to sight and touch. The soda dispenser diffuser is unclean. (6 penalty points)
Corrected on site.
3 occurences.
- The screen door in the kitchen is in disrepair. There are gaps in the screen door. (1 penalty point)
- The wall beneath ware washer is damaged. (1 penalty point)
- A lawnmower is stored in the kitchen. Non functional equipment is stored on the premises. (1 penalty point)
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4/25/2012 | Routine | 69 | Advise & Educate |
- Critical: Dented cans are stored with useable food products. (3 penalty points)
- Critical: Raw meats are stored above other non-raw food in the reach-in cooler and walk-in cooler. (6 penalty points)
- Food in the storage room is not covered to prevent contamination. A container of food is being stored on the floor in the walk-in cooler. Food in the walk-in freezer is not covered to prevent contamination. (1 penalty point)
3 occurences.
- Critical: Breaded meat is being held at 51 °F in a reach in drink cooler. Diced ham is being held at 48 °F in a reach in cooler below 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: Food is being stored in non-food grade containers. (6 penalty points)
- Clean forks are not inverted to prevent lip contact surfaces from contamination. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Area around soda dispenser nozzles is unclean. (1 penalty point)
- Cardboard is used over ceiling vents. (1 penalty point)
- A piece of tile baseboard is missing at the ware washer area exposing a hole. (1 penalty point)
- Nonfunctional equipment is stored in the kitchen. Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
- Critical: A bucket container of sanitizer is not labeled. (6 penalty points)
Corrected on site.
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11/2/2011 | Routine | 61 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw chicken 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. Utensils are stored in standing water. (1 penalty point)
2 occurences.
- A tea dispenser is stored on the ground in the walk in cooler. Food in the walk-in freezer is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous and ready to eat foods are not date-marked in the walk-in cooler. (6 penalty points)
- Baffles on ceiling vents are made from boxes. a Shelf is made of unsealed wood in the walk in cooler. (1 penalty point)
2 occurences.
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- the interior of the drawer at meat cutting station is dirty. (1 penalty point)
- Various ceiling surfaces are damaged. Floor tiles are missing under the wok. (1 penalty point)
- Items unneeded to operation of kitchen such as a home oven, gas cans, yard trimmer, etc are stored in the kitchen area. (1 penalty point)
- Critical: Chemicals are stored above food. (6 penalty points)
- Critical: Containers of Motor oil are stored in the kitchen. (6 penalty points)
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12/10/2010 | Routine | 63 | Advise & Educate |
Restaurant representatives - add corrected or new information about Red Lantern Restaurant, 1330 W 9000 S, West Jordan, UT 84088 »