Sampan @ South Towne, 10450 S State St, Sandy, UT 84070 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- In-Use Utensils-Between-Use Storage (1 penalty point)
Bowls are used for food scoops and are stored inside food containers.
- Wiping Cloths-Use Limitation (1 penalty point)
Wet wiping cloths are not stored in sanitizer solution.
- Food Storage (1 penalty point)
Food in the storage room is not covered to prevent contamination.
- Critical: Characteristics (3 penalty points)
Food is being stored in non-food grade containers.
- Good Repair and Proper Adjustment (1 penalty point)
Lids to dry good storage bins are in disrepair.
- Equipment and Utensils-Air-Drying Required (1 penalty point)
Food equipment is not being air dried before being nested together.
- Lighting-Intensity (1 penalty point)
various lights above the wok do not illuminate.
- Repairing-Physical Facilities (1 penalty point)
Various ceiling surfaces are damaged.
- Maintaining Premises-Unnecessary Items and Litter (1 penalty point)
old equipment that is not being used is stored in the dry goods storag
- Food Safety Manager Certification (1 penalty point)
The certified manager is not registered with SLVHD.
- Critical: Cold Holding (6 penalty points)
The chicken in the cold hold unit is holding out of temperature at 47-
|
04/20/2010 | Routine | 82 |
- Wiping Cloths-Use Limitation (1 penalty point)
Wiping cloths are stored on the counter between use.
- Restraining Pressurized Containers (1 penalty point)
CO2 tanks are not secured.
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (12 penalty points)
The bottom of the reach in freezers in the storage room are unclean.
- Critical: Equipment Food-Contact Surfaces and Utensils-Cleaning (6 penalty points)
The exterior of much of the equipment is unclean.
- Cooking and Baking Equipment (3 penalty points)
The gasket on the reach in cooles are unclean.
- Nonfood-Contact Surfaces-Cleaning (1 penalty point)
A fan in the kitchen is unclean.
- Handwashing Sink-Installation (1 penalty point)
The handsink does not have 100F water within 30 seconds.
- System Maintained in Good Repair Non-critical (2 penalty points)
The handsink is leaking underneath. The handsink does not drain prope
- Hand Drying Provision (3 penalty points)
There are no papertowels at the handsink.
- Lighting-Intensity (1 penalty point)
The light intensity on the line is very low.
- Repairing-Physical Facilities (3 penalty points)
Some lights are not working. A light on the hood does not work. There
- Cleaning-Frequency and Restrictions (3 penalty points)
The floors are unclean. The shelves are unlcean throughout. The wall
- Maintaining and Using Handwashing Facilities (3 penalty points)
The handsink on the line is unclean.
- Critical: Cold Holding (6 penalty points)
Chicken in a bucket and water at the 3 compartment sink is 66F.
|
09/21/2009 | Routine | 54 |
- Containers Identified with Common Name (1 penalty point)
Bulk food bins are not labeled with common name.
- In-Use Utensils-Between-Use Storage (1 penalty point)
The bowl is used to scoop bulk food.
- Restraining Pressurized Containers (1 penalty point)
CO2 tanks are not secured with a chain.
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (12 penalty points)
The inside of the ice maker is unclean. The can opener blade is uncle
- Nonfood-Contact Surfaces-Cleaning (2 penalty points)
Some shelves are unclean. The fan covers are dusty in the walk in coo
- Nonfood-Contact Surfaces-Cleaning (1 penalty point)
Some equipment is unclean on the exterior.
- Repairing-Physical Facilities (1 penalty point)
There aer a few holes in the walls. The ceiling paint is peeling in t
- Storage-Separation-Poisonous or Toxic Materials Non-cr (3 penalty points)
A can of WD40 is stored near food products.
|
02/25/2009 | Routine | 78 |
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