SALT LAKE CITY, Utah (News4Utah) – Three Salt Lake City restaurants were temporarily shut down last week over health code violations, according to the Salt Lake County Health Department.
Salt Lake Community College Food Court located on campus at 1575 South State Street was closed on July 26 and reopened on July 27. They were cited for six violations:
1. Sewage is overflowing from a floor drain in the preparation/storage area.
2. When the back hand washing sink is used, sewage flows from the floor drain in the back preparation/storage area.
3. Single-service items are stored on the floor.
4. There is dust inside the pizza oven.
5. The ceiling ventilation hood in the pizza area is dusty.
6. Clean equipment is not covered or inverted to prevent contamination.
Stella Grill, located at 4291 South 900 East was closed on July 26 and reopened on July 27. They were cited for 40 violations:
1. The walk-in cooler is unable to hold potentially hazardous foods at or below 41°F.
2. Two of three make tables are unable to hold potentially hazardous food at or below 41°F.
3. There is insufficient refrigeration capacity to hold all potentially hazardous foods at or below 41°F.
4. Cut tomatoes, raw salmon and raw chicken are being held at 48-55°F in the walk-in cooler.
5. Raw hamburger and sliced tomatoes are being held at 48-50°F in a make table on the cook line.
6. Diced tomatoes and other potentially hazardous foods are being held at 46-60°F in another make table on the line.
7. Cooked potatoes are being held out of temperature control at 90°F on a counter.
8. Food that is being held at 51° F in the walk-in is being used past the discard date of 7/25.
9. There are numerous flies present in the facility.
10. A container of sanitizer is not labeled.
11. A chemical spray bottle is not labeled with the common name.
12. Food containers are not labeled with the common name of the food (oil).
13. The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods.
14. The person in charge is unable to demonstrate knowledge of required cooking temperatures and times for meat, poultry, eggs, and fish.
15. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of food borne illness and maintaining the food establishment in a clean condition and in good repair.
16. Hot and cold water are not provided at plumbing fixtures where required.
17. The 2-compartment sink is not sealed to the adjacent wall.
18. The interior of the ice machine is dirty.
19. Pressurized cylinders are not secured.
20. Ceiling air vents are dusty.
21. Clean equipment is not covered or inverted to prevent contamination.
22. Cutting boards are scratched and scored and no longer easily cleanable.
23. Reach-in freezer handles are dirty.
24. Personal fan covers in the kitchen are dirty.
25. There are holes in the exterior door.
26. There is no hand drying provision at the hand sink in the back and very few at the front.
27. Food in the walk-in cooler is not covered to prevent contamination.
28. Food is being stored on the floor.
29. The floor is dirty in various areas, including beneath cooking equipment.
30. The ceiling is dirty in the walk-in cooler and various areas.
31. There is no probe thermometer available with range of 0-220°F.
32. Gaskets are damaged on a refrigerator unit.
33. Make table lids are damaged and no longer smooth, easily cleanable, and non-absorbent.
34. Non-food contact surfaces of equipment are made of unsealed wood (holding up 2-compartment sink).
35. Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes.
36. Potentially hazardous food (potatoes) is being cooled at room temperature.
37. Various floor surfaces are damaged in the kitchen and walk-in.
38. Areas of the floor are missing grout.
39. Employees are using cardboard as a floor mat.
40. Cold holding unit lacks an internal ambient thermometer.
Best Chicken located at 111 East 2700 South was closed on August 1 and reopened August 2. They were cited for 39 violations:
1. The establishment lacks adequate hot and cold holding capacity.
2. There is insufficient refrigeration capacity to hold all potentially hazardous foods at or below 41°F.
3. There is insufficient hot holding capacity to hold all potentially hazardous foods at or above 135°F.
4. The front make table is not maintained to hold potentially hazardous food at or below 41°F (minimum interior temperature measured was 50°F).
5. Cut tomatoes in the front make table are measuring 50°F.
6. Various potentially hazardous foods in the walk-in cooler are measuring between 47°F and 53°F.
7. The ambient air in the walk-in cooler is measuring 46°F.
8. Various potentially hazardous foods in the small reach-in cooler are measuring 50°F.
9. Cooked chickens on the counter are measuring between 78°F and 104°F.
10. Cooked rice on the counter is measuring between 104°F and 120°F.
11. There is no probe thermometer available.
12. Food containers are not labeled with the common name of the food.
13. Not all food employees have a current food handler card.
14. Dumpster lids are left open.
15. There is a gap at the bottom of the back, exterior door.
16. Employees’ personal beverages are not separated from food preparation areas.
17. Single-service items are not stored to prevent contamination.
18. The ceiling and fan cover of the walk-in cooler are dirty.
19. Various floor, wall, and ceiling surfaces are damaged.
20. The floor, walls, and ceilings are dirty in various areas.
21. An employee did not wash hands between clean and dirty tasks.
22. An employee washed hands while wearing gloves so as to reuse them.
23. After being washed, dishes are not being sanitized by any methods.
24. Food equipment is not air dried before being nested together for storage.
25. Cardboard is used to line the floor of the walk-in.
26. Newspaper is under rubber mats in the kitchen.
27. Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes.
28. Food is stored in non-food grade containers.
29. Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked.
30. A chemical spray bottle is not labeled with the common name.
31. Domestic style freezer is in disrepair and not durable for commercial use.
32. Raw chicken is stored above ready-to-eat foods (cooked rice) in the walk-in cooler.
33. Food is stored on the floor in the walk-in cooler.
34. Oil is stored on the floor in the kitchen.
35. Food in the walk-in cooler is not covered to prevent contamination.
36. Maintenance tools are stored in the kitchen and food preparation areas.
37. A bowl used to hold potatoes is stored inside a container of cooked rice.
38. Employee medicines are not stored to prevent the contamination of food, equipment, and utensils.
39. There is no sanitizer test kit available.