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
-
Cold Holding - Potentially hazardous cold food was not maintained at a temperature of 41°F or less.
-
Cooling, heating, & holding equipment not sufficient in number & capacity.
-
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 contacted exposed, ready-to-eat food with their bare hands.
-
Employee(s) working without valid food safety certificate(s).
-
Food storage containers not identified with common name of food
-
In-use utensils are not properly stored between uses
-
Physical facilities maintained in good repair & cleaned as often as necessary to keep them clean
-
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
-
Separation - Poisonous or toxic materials are not stored in accordance with the Food Code.
-
Unpackaged food protected from environmental contamination during preparation.
|
Dec 7, 2010
|
-
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.
-
Employee(s) working without valid food safety certificate(s).
-
Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
Establishment not managed by a Certified Food Safety Manager Registered with the Department.
-
Food stored 6" off the floor in clean, dry location.
-
Hand Drying Provision - Each handwashing sink or group of adjacent sinks is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
-
Hot Holding - Potentially hazardous hot food was not maintained at temperature of 135°F or above.
-
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
-
Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code.
|
Oct 26, 2011
|
-
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.
-
Establishment not managed by a Certified Food Safety Manager Registered with the Department.
|
Dec 16, 2011
|
-
Establishment not managed by a Certified Food Safety Manager Registered with the Department.
|
Dec 20, 2011
|
-
Cold Holding - Potentially hazardous cold food was not maintained at a temperature of 41°F or less.
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
Establishment not managed by a Certified Food Safety Manager Registered with the Department.
-
Food Contact with Equipment & Utensils - Food was allowed to contact surfaces of equipment and utensils that are not cleaned, rinsed and sanitized as specified by the Food Code.
-
Food stored 6" off the floor in clean, dry location.
-
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
-
Single use gloves were used for more than on task.
-
The Person In Charge was not able to comply with demonstration of knowledge.
|
Dec 29, 2011
|
-
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.
-
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
-
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 contacted exposed, ready-to-eat food with their bare hands.
-
Equipment food-contact surfaces and utensils not clean to sight and touch.
-
Food Employees did not clean their hands and exposed portions of their arms at appropriate time(s).
-
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
-
Test kit for measuring sanitizer concentration not present.
|
Mar 29, 2012
|
Restaurant representatives - add corrected or new information about NATURALLY CHINESE, 5647 South 3500 West, Roy, UT »