- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw meat is stored in contact with ready-to-eat food in the reach-in cooler. Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Rice scoops are stored in standing water. Knife stored in broom holder. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored without a cover. (1 penalty point)
- Critical: Food was being stored on the mop sink drainboard. (6 penalty points)
Corrected on site.
- _ Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Cut lettuce is being held out of temperature control at 56 °F on a counter. (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)
- Cardboard is being used as shelf liner. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
2 occurences.
- The sink is not sealed to the adjacent wall. The hand sink is not sealed to the wall. (1 penalty point)
2 occurences.
- Cover is missing on the reach-in coller condenser. Lid of reach in is not covered. (1 penalty point)
2 occurences.
- Critical: The knife holder is dirty to sight and touch. The interior of the ice bin is dirty. (6 penalty points)
2 occurences.
- Reach-in cooler shelves are dirty. Reach-in cooler handles are dirty. (1 penalty point)
- Critical: The hand washing sink is blocked. (3 penalty points)
Corrected on site.
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Washers being stored meat slicer. (1 penalty point)
- Critical: Chemicals stored above food. (3 penalty points)
Corrected on site.
|
11/18/2015 | Routine | 48 | Advise & Educate |
- 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)
- Critical: Raw meat is stored above ready-to-eat foods in the reach in cooler. Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
2 occurences.
- 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)
- A container of food is being stored on the floor. Food in the storage room is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Sprouts are being held out of temperature control at 59 °F on a counter. Raw pork is being held at 45 °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)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Gaskets are damaged on the ice machine . (1 penalty point)
- Critical: The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are unclean. Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
3 occurences.
- Exterior surfaces of food containers are dirty. Reach-in cooler handles and gaskets are dirty. (1 penalty point)
2 occurences.
- Various ceiling surfaces are damaged. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- An E-cigarette is stored on the meat slicer. (1 penalty point)
Corrected on site.
|
2/6/2015 | Routine | 63 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. Employees are eating in food preparation areas. (3 penalty points)
Corrected on site.
2 occurences.
- Employee water bottle is stored in the ice in the ice machine. (1 penalty point)
Corrected on site.
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- A container of food is being stored on the floor. Food is being stored on the floor. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Potentially hazardous food (Spring rolls) was not cooled to 41°F within a total of 6 hours. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous food (Spring rolls) is being cooled in covered containers. (3 penalty points)
Corrected on site.
- Critical: Raw chicken is being held out of temperature control at 49 °F on a counter. Garlic in oil is being held out of temperature control at 79 °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)
- Cabinetry is not smooth, easily cleanable and non-absorbent in the storage area. (1 penalty point)
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Employee vaporizer is stored on meat slicer. I also informed the employee that smoking is not alowed in the kitchen, even if he uses the vaporizer. (1 penalty point)
Corrected on site.
|
5/27/2014 | Routine | 63 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the reach-in cooler. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. (6 penalty points)
- Single service items are stored in the splash zone of a hand sink. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- There is no soap at the hand sink. (3 penalty points)
Corrected on site.
|
1/8/2013 | Routine | 68 | Approved |
- Not all food employees have a current food handler card. (1 penalty point)
|
12/16/2011 | Followup | 99 | Permit re-instated |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: There is no designated person in charge. (6 penalty points)
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: A bottle of vodka is stored with the cooked chicken. (3 penalty points)
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
- Utensils are stored in standing water. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Fried eggrolls are Cooling at room temperature. (3 penalty points)
- Freezer is in disrepair exposing insulation. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: The hand sink is blocked. (3 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent above the 3 compartment sink. (1 penalty point)
- There is no hand drying provision at the hand sink. (3 penalty points)
- Plastic edge around hood is in disrepair. (1 penalty point)
- Critical: The hand sink in the kitchen is clogged. (100 penalty points)
|
12/15/2011 | Routine | 0 | Permit Suspension |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Bags of food are stored on top of raw shell eggs. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- wontons in the freezer are being stored on top of raw meat in the freezer. (1 penalty point)
- Produce is stored on rusted grates in the display fridge. (3 penalty points)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: The cooked chicken measured 50 F in the reach in. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods are not date-marked in the walk-in cooler. (6 penalty points)
- The grates in the display fridge are rusty and not easily cleanable. (1 penalty point)
|
9/16/2010 | Followup | 69 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Personal beverage Stored in culinary icemaker. (6 penalty points)
- 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)
- Raw meat is stored above other foods in the freezer. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Various cooked meats is being held at 48-52 °F in a reach in cooler. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods are not date-marked in the walk-in cooler. (6 penalty points)
- The containers for the gyoza is not food grade in the Reach in freezer. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The display fridge grates are unclean. Reach-in cooler handles are dirty. Prep table reach in cooler gaskets are dirty. (1 penalty point)
3 occurences.
- Critical: The hand sink is blocked. (3 penalty points)
- The curt with Soy Sauce is Covered in carpet. (1 penalty point)
|
9/7/2010 | Routine | 61 | Advise & Educate |
| No violation noted during this evaluation. | 3/9/2010 | Routine | 100 | Advise & Educate |
- Employees are not wearing proper hair restraint (1 penalty point)
- Critical: The cook touched cooked egg rolls with his bare hands to check the temperature (6 penalty points)
- Wiping cloths are not stored in sanitizer (1 penalty point)
|
1/5/2010 | Routine | 92 | Advise & Educate |
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