CHINESE GOURMET, 1875 West 5300 South, Roy, UT - Restaurant inspection findings and violations

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Business Info

Restaurant: CHINESE GOURMET
Address: 1875 West 5300 South, Roy, UT
Total inspections: 2
Last inspection: Dec 22, 2011
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Inspection findings

Inspection Date
  • A handwashing sink is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions
  • After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
  • Cold Holding - Potentially hazardous cold food was not maintained at a temperature of 41°F or less.
  • Common Name - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.
  • Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
  • Employee(s) working without valid food safety certificate(s).
  • Equipment food-contact surfaces and utensils was not clean to sight and touch.
  • Food on display protected by sneezeshields/packaging.
  • Hot Holding - Potentially hazardous hot food was not maintained at temperature of 135°F or above.
  • Package Integrity - Food packages were not in good condition and did not appear to protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
  • Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code.
Apr 26, 2011
  • After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
  • Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
  • Cold Holding - Potentially hazardous cold food was not maintained at a temperature of 41°F or less.
  • Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
  • Eating, Drinking, or Using Tobacco - An employee was eating, drinking, or using a form of tobacco in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection could result.
  • Effective pest control measures in place.
  • Employee(s) working without valid food safety certificate(s).
  • In-use utensils are not properly stored between uses
  • Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
Dec 22, 2011

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