Details for MINT SUSHI AND TAPAS

Address 2121 S MCCLELLAND ST, SALT LAKE CITY, UT 84106
Type Restaurants: plated
Last Rank 3%
First Seen Tue, 12 Dec 2023 23:37:15 -0700
Last Seen Tue, 1 Jul 2025 22:18:35 -0600
Phone Number (801) 365-6268

Inspections

Code Observed Violations Points Critical Occurrences COS PHR
4.2.18** Employees personal beverages are not separated from food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**
4.2.4** The person in charge is not ensuring that employees are properly trained in food safety as it relates to their assigned duties. true 1 false Person in Charge- Duties**
4.3.23* Raw chicken is stored above ready to eat foods in the walk-in cooler. Raw meat is stored above ready-to-eat foods in a make table. true 2 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.24 Food containers are not labeled with the common name of the food. false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.31 Bowls are used for food scoops and are stored inside food containers. Utensils are stored in standing water. false 2 false In-Use Utensils - Between-Use Storage.
4.3.37 A container of food is being stored on the floor in the walk in cooler. false 1 false Food Storage.
4.3.59* Crab salad is being held at 45°F in a reach in cooler. Oil mixture is being held out of temperature control at 79 °F on a counter. true 2 false Cold Holding*
4.3.59* Rice is being held out of temperature control at 114°F on a counter. true 1 false Hot Holding.*
4.3.60** Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. true 1 false Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.**
4.3.61* Food is being kept longer than 7 days in the walk in cooler. (Pickled papaya) true 1 false Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard.*
4.3.64** The Sous Vide process is not being followed as outlined in the establishment’s SOP. true 1 false Reduced Oxygen Packaging - Critical 2
4.3.70* Unable to verify the source of the pickled papaya. true 1 false Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food*
4.4.105 Single service items are not stored to prevent contamination. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 Manufacturer tape has not been removed from the ice machine. false 1 false Nonfood-Contact Surfaces
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.63 The sushi cases have a gap in the doors preventing it from completely shutting. false 1 false Good Repair and Proper Adjustment
4.4.76* There is no measurable sanitizer in the final rinse of the dish machine. true 1 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.82* The interior of the ice machine is unclean. Surfaces are unclean around the soda dispenser nozzles. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.5.26** A hand sink in the bar is used as a dump sink. true 1 false Using a Handwashing Sink.**
4.5.30 The faucet is leaking on the hand sink. false 1 false System Maintained in Good Repair Non-critical
4.6.24** There is no soap at the hand sink. (Bar) true 1 false Handwashing Cleanser and Hand Sanitizers-Availability**
4.6.25** There is no hand drying provision at the hand sink. (Bar) true 1 false Hand Drying Provision**
4.6.40 Various floor surfaces are damaged. false 1 false Repairing-Physical Facilities
4.6.43 Ceiling air vents are dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.7.16* Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. true 1 false Restriction and Storage*

Code Observed Violations Points Critical Occurrences COS PHR
4.1.3 Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) false 1 false Food Handler Training
4.1.4 (i) Unable to verify a certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) true 1 false Food Safety Manager Certification
4.2.18** Employees personal items are not separated from food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**
4.3.31 Utensils are stored in standing water. Bowls are used for food scoops and are stored inside food containers. false 2 false In-Use Utensils - Between-Use Storage.
4.3.32 Linens are used to cover rice in the rice cooker. false 1 false Linens and Napkins - Use Limitation
4.3.50** Records of freezing time and temperature for raw or undercooked fish served in ready-to-eat form are not being retained at the food establishment for at least 90 days. true 1 false Records, Creation and Retention.**
4.3.59* Sushi is being held at 47 °F in the sushi display case. true 1 false Cold Holding*
4.3.70* There are various types of produce in the walk in cooler that are moldy. true 1 false Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food*
4.4.105 The ice scoop is placed on a dirty surface on top of the ice machine. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 Several pieces of equipment have manufacturing tape on it. Drain pipes on the dish machine are held up with tape. false 2 false Nonfood-Contact Surfaces
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.82* Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The interior of the ice machine is unclean. Surfaces are unclean around the soda dispenser nozzles and soda guns. In bar area. The interior of the ice bin is unclean. In bar area. true 4 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Reach-in cooler gaskets are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.6.1 Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Over soda machine and food prep table in bar area. false 1 false Surface Characteristics-Indoor Areas
4.6.40 The floor by the dish machine is showing wear damage. false 1 false Repairing-Physical Facilities
4.6.43 Ceiling air vents are dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.8.4 Written HACCP for souis vide is not on site to be verified. false 1 false Contents of a HACCP Plan.

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