- 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: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: The interior of the ice bin is dirty. (6 penalty points)
- Critical: The back hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- The back hand sink drain line is leaking. (1 penalty point)
- A ceiling tile in the back room is damaged. There are holes in the wall by the mop sink. (1 penalty point)
2 occurences.
- The wall under the wok is dirty. The walls under the sinks are dirty. Floor sinks are dirty. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Coving tiles are no longer sealed to the floor and wall throughout the back room. (1 penalty point)
- Nonfunctional equipment is stored in the kitchen. (1 penalty point)
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1/25/2016 | Routine | 78 | Advise & Educate |
- Critical: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- The wall under the wok is dirty. The walls under the sinks are dirty. (1 penalty point)
- Coving tiles are no longer sealed to the floor and wall. (1 penalty point)
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7/9/2015 | Followup | 92 | 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: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. Reach-in cooler gaskets are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- There is no mop sink in the facility. (1 penalty point)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- There is a hole in the wall under the 2 compartment sink. Floor tiles by the 3 compartment sink are missing. (1 penalty point)
2 occurences.
- The wall under the wok is dirty. The walls under the sinks are dirty. (1 penalty point)
- Coving tiles are no longer sealed to the floor and wall. (1 penalty point)
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5/5/2015 | Routine | 77 | Advise & Educate |
- Tiles by the 3 compartment sink are loose and missing grout. (1 penalty point)
- Walls in the kitchen and under the wok are dirty. (1 penalty point)
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10/28/2014 | Followup | 98 | Advise & Educate |
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Clean dishes are being towel-dried after cleaning and sanitizing. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The interior of the ice bin is dirty. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Cleaned food equipment not maintained in contact with sanitizer long enough to acheive proper sanitization. (6 penalty points)
- A floor drain is clogged. (1 penalty point)
- Critical: The front hand sink drain is clogged. (6 penalty points)
- Tiles by the 3 compartment sink are loose and missing grout. (1 penalty point)
- The floor is dirty under the upright freezer. Walls in the kitchen and under the wok are dirty. (1 penalty point)
2 occurences.
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10/24/2014 | Routine | 75 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. The interior of the ice bin is dirty. (6 penalty points)
2 occurences.
- There is an accumulation of food debris under the grill. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: Soda nozzels are stored in the hand sink. (3 penalty points)
Corrected on site.
- Areas of the floor are missing grout. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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1/17/2014 | Routine | 84 | Advise & Educate |
- Critical: The interior of the ice bin is dirty. (6 penalty points)
Corrected on site.
- A ceiling tile is repaired with cardboard. There are holes around sprinklers in the kitchen. Areas of the floor are missing grout. (1 penalty point)
3 occurences.
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4/5/2013 | Followup | 93 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch, are growing mold, peeling paint, and rusting. The interior of the ice bin is dirty. (6 penalty points)
2 occurences.
- Critical: Clean utensils are not allowed a 30 second contact time with the quat sanitizer solution. (6 penalty points)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- The 3-compartment sink faucet is leaking. The faucet is leaking on the hand sink. (1 penalty point)
2 occurences.
- There are holes on the ceiling arount the fire sprinklers. Areas of the floor are missing grout. There is a large hole in the wall across from the wok and behind the front hand sink. (1 penalty point)
3 occurences.
- The mop is not hung to air dry. (1 penalty point)
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4/1/2013 | Routine | 72 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The faucet is leaking on the hand sink. (1 penalty point)
- The ceiling is damaged around fire sprinkler heads. Areas of the floor are missing grout by the 3-comp sink. (1 penalty point)
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6/26/2012 | Routine | 87 | Advise & Educate |
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- Potentially hazardous food is thawing in standing water. (1 penalty point)
- Critical: The bbq pork, orange chicken, and pork pot stickers are being held from 105-115 F in the steam table. (6 penalty points)
- Single service items are stored on the floor. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The faucet is leaking on the hand sink. There is water leaking from the ground. (1 penalty point)
2 occurences.
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12/14/2011 | Routine | 84 | Advise & Educate |
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