- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Rice scoops are stored in standing water. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: A pan of beansprouts is being held at 55°F in the make table. (6 penalty points)
- The drying rack in the ware washing area is not sealed to the wall. (1 penalty point)
- The handle of a reach in cooler is damaged. Filters in the exhaust hood are missing. (1 penalty point)
2 occurences.
- Critical: The canopener is unclean to sight and touch. Shelves in the walk-in cooler are unclean to sight and touch. The interior of the ice machine is unclean. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
4 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
- The floor at the meat slicer is damaged. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
8/31/2015 | Routine | 64 | Advise & Educate |
- Food containers are not labeled with the common name of the food in the wok area. (1 penalty point)
- In-use utensils are stored with handles in contact with food in the refrigerator in the wok area. Bowls are used for food scoops and are stored inside food containers. Rice scoops are stored in standing water. (1 penalty point)
3 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food that is cooling in the walk-in should be protected from contamination. Food in the refrigerator is not covered to prevent contamination. Food in the storage room is not covered to prevent contamination. (1 penalty point)
3 occurences.
- Critical: Ham (cut) and shrimp are at 45 degrees in the make table. (6 penalty points)
- Critical: Food is being stored in non-food grade containers in the refrigerator in the wok area. (6 penalty points)
- Utensils in the packing areaare not stored to protect lip surfaces. (1 penalty point)
- A pressurized cylinder is not secured in the packing area. (1 penalty point)
- Critical: Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
- Critical: Two handsink, are blocked and being used for dumping. (3 penalty points)
2 occurences.
- A stall is lacking a covered trash receptacle in the women's restroom. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. All ceiling tiles should be smooth. (1 penalty point)
- Lights in the wok area are not shielded and shatterproof. (1 penalty point)
- Vents in wok area are damaged and dirty. (1 penalty point)
- Critical: There is no soap at the hand sink in the wok area. (3 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- The floor by the meatslicer is damaged. (1 penalty point)
|
8/26/2014 | Routine | 64 | |
- Utensils are stored in standing water. (1 penalty point)
- Critical: Shredded cabbage is being held out of temperature control at 76°F on a counter. Cooked chicken is being held at 47°F in the make table. (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)
- Two refrigerators in the kitchen are not commercial grade. (1 penalty point)
- Shelves in the walk-in cooler are dirty. (1 penalty point)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
7/9/2013 | Routine | 84 | Advise & Educate |
- Utensils 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)
Corrected on site.
- Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points)
Corrected on site.
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Various surfaces are lined with foil. (1 penalty point)
- Two refrigerator units are not commercial grade. (1 penalty point)
- There are a couple of missing ceiling tiles. The hood over the grill is missing filters. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- The interior of the microwave is unclean. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Carpeting is installed in a food preparation area. (1 penalty point)
|
10/23/2012 | Routine | 81 | Advise & Educate |
- Critical: Employees personal beverages are stored on top of the ice machine . (3 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in the walk in cooler. (6 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the stand cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
Corrected on site.
- Wire shelving racks in the walk in fridge are dirty. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
|
12/1/2011 | Routine | 80 | Advise & Educate |
| No violation noted during this evaluation. | 9/30/2011 | Followup | 100 | Approved |
Restaurant representatives - add corrected or new information about Sampan @ Southtowne, 10450 S State St, Sandy, UT 84070 »