- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Rood is being stored on the floor in the walk in. Dry ingredients are covered or protected from contamination. Boxes of soda are stored on the floor. (1 penalty point)
3 occurences.
- Critical: The noodles are holding temperature of 62 degrees F. on the counter. The sprouts are holding temperature of 59 degrees F. in water on the counter. (6 penalty points)
2 occurences.
- The small freezer is not durable commercial equipment. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- The 3-compartment sink is not sealed to the wall in places. (1 penalty point)
- Critical: The interior of food equipment and the handles of reach-ins are not clean. The can opener and holster is not clean. The saran wrap holder is not clean. (6 penalty points)
3 occurences.
- The exterior of food equipment is not clean. Shelving in the facility are not clean. (1 penalty point)
2 occurences.
- Critical: The faucet on the 3-compartment sink is leaking. (6 penalty points)
- Bare wood under the grill is not smooth and easily cleanable. The room divider is not smooth, non-absorbent and easily cleanable. (1 penalty point)
2 occurences.
- The back door is left ajar. (1 penalty point)
- The floor under equipment is not clean throughout the facility. The hood and baffles are not clean. Walls are not clean throughout the kitchen. (1 penalty point)
3 occurences.
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3/11/2015 | Routine | 73 | Advise & Educate |
- The foodsafety manager has not paid a $15 fee to register with Salt Lake County Health Department. (1 penalty point)
- A dampened, used wiping cloth is on a cutting board, instead of being stored in a bucket of sanitizer solution. (1 penalty point)
- Bags of chicken are stored on the floor of the walk-in freezer. (1 penalty point)
- 1) Edges and exteriors fo doors on the cold make table are dirty.2) The side of the deep fryer is dirty. 1) (1 penalty point)
2 occurences.
- Critical: Sanitary towel are not available at the kitchen handsink. (3 penalty points)
- Critical: The storage bucket for dampened whipping cloths is not labeled with the common name of the chemical --- such a "Sanitizer." (6 penalty points)
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8/20/2014 | Followup | 87 | Advise & Educate |
- Critical: Cook's personal uncoveredl beverage on is food prep table.. (3 penalty points)
- Critical: Raw shell eggs are stored above bell peppers. (6 penalty points)
- Rice scoop is stored in water that is not heated to a minimum of 135 degrees F. (1 penalty point)
- Critical: Plastic wrapped rice is cooling on top of a microwave oven at ambient room temperature. (3 penalty points)
- Critical: Rice is wrapped in plastic wrap, left on top of the microwave oven, and is 78 dgrees F. (6 penalty points)
- A white plastic cutting board is stored on the handsink behind the faucet. (1 penalty point)
- Soup spoons are not stored to protect lip surfaces. The spoons are stored vertically with lip contact surfaces , bowls of spoons, on top. This exposes the lip contact surface to finger tip contamination. (1 penalty point)
- GE chest freezer is not approved for commercial foodservice and must be removed. (1 penalty point)
- A light is not working under the hood. (1 penalty point)
- 1) Interior of large refrigerator is dirty. 2) Exterior of small refrigerator is dirty. (1 penalty point)
2 occurences.
- Critical: A Spray nozzle is attached to the hose of the mopsink without the proper back-siphonage protection device. (6 penalty points)
- Critical: Food equipment and a towel are left in the basin of a handsink. (3 penalty points)
- The back door is propped open. (1 penalty point)
Corrected on site.
- Floors are dirty under equipment. (1 penalty point)
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8/13/2014 | Routine | 65 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Soup spoons for customer used are not presented to wait staff to prevent contamination of lip surfaces by customers. (1 penalty point)
- Two lights under the ventilation hood are not working. (1 penalty point)
- Critical: Plastic bins for storage of • small containers of packaged food are dirty. Small containers of packaged food are greasy and dusty, (6 penalty points)
- The undersides of handles on cold make table are sticky and dirty. (1 penalty point)
- Floor is dirty under the pass through counter. (1 penalty point)
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11/13/2013 | Followup | 89 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
3 occurences.
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: The person in charge has failed to ensure that employees are properlly trained to practice food safety procedures. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Moldy squash is left in the cook's refrigerator. BBQ pork was dis-colored. (6 penalty points)
- •Wet wiping cloths are not stored in sanitizer solution. A wiping cloth was left on a cutting board. (1 penalty point)
- 1) Various containers of food in the dry storage are are not covered. 2) bags of rice are not stored at least 6 inches above floor level. 3) Containers of food in the walk-in cooler are not covered. (1 penalty point)
3 occurences.
- Critical: 1) Rice noodles in 5-gallon bucket are held are 57 degrees F. 2) Rice in red pot is held at 88.1 degrees F. 3) Canned bamboo is cold table is held at 48.6 degrees F. 4 ) Noodles in plexiglas container are held at 58 degrees F. (6 penalty points)
4 occurences.
- Critical: 1) Rice and water with scoop in small slow cooker are held are 132 degrees F. (6 penalty points)
- Critical: 1) BBQ pork in a reach-in is not date-marked. 2) Various containers of prepared food in the walk-in cooler are not date-labeled (3 penalty points)
2 occurences.
- Critical: 1) Blue plastic containers in the dry storage area are not approved for direct contact with food. 2) Residential type chest freezer is not approve for commercial foodservice use. (6 penalty points)
2 occurences.
- No ambient air thermometer is located in a convenient location within the cold make table. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The stainless steel back splash at the dishwashing station is is not sealed to the adjacent wall. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Critical: 1) Shelves in walk-in cooler are dirty. 2) Exterior surfaces of plastic food containers are dirty. (6 penalty points)
2 occurences.
- Doors and door handles of various refrigerators are dirty and sticky. (1 penalty point)
3 occurences.
- Critical: A spray nozzle is left attached to the hose at the mop sink with out adequate back-siphonage protection. (6 penalty points)
- Electric cords are not installed above the floor to facilitate cleaning. [Note: Zip-ties may be used to attach the cords to equipment. (1 penalty point)
- The floor is dirty in various areas. The floor and floor sink behind the cool line are especially dirty. (1 penalty point)
- Critical: There is a fly in the kitchen. (3 penalty points)
- Critical: Mredicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. Medicine in stored on a shelf directly above a cook's prep table (6 penalty points)
Corrected on site.
- Critical: A container of sanitizer solution is not labeled. (6 penalty points)
- Critical: Butane fuel containers are stored next to food items. (6 penalty points)
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11/5/2013 | Routine | 15 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- The in-use rice scoop is stored in standing water at room temperature with bits of rice in the water. (1 penalty point)
- A bag of rice and a bag of potatoes are being stored on the floor in the walk in cooler. (1 penalty point)
2 occurences.
- Critical: Curry broth is being improperlys cooled in tightly covered containers. (3 penalty points)
Corrected on site.
3 occurences.
- Critical: Soup is being held at 129 °F in the steam table during mid-afternoon. (6 penalty points)
- 1) Blue plastic container in the walk-in is not approved for food contact. 2) Chest freezer is not approved for commercial food service use. (1 penalty point)
2 occurences.
- Single service items, to go cartons, are stored directly on the floor, not elevated 6 inches. (1 penalty point)
- Holster for the can opener is dirty. (1 penalty point)
- Critical: Handle and exterior survace of walk-in cooler door are dirty. (6 penalty points)
- There is no hand drying provision at the hand sink. (3 penalty points)
- The floor is dirty in the walk-in cooler. (1 penalty point)
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2/21/2013 | Routine | 74 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. Food is being stored on the floor in the walk in freezer. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The mop is not hung to air dry. (1 penalty point)
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12/21/2011 | Routine | 87 | Advise & Educate |
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