Details for INDOCHINE VIETNAMESE BISTRO

Address 230 S 1300 E, SALT LAKE CITY, UT 84102
Type Restaurants: plated
Last Rank 11%
First Seen Thu, 14 Dec 2023 15:00:33 -0700
Last Seen Fri, 31 Oct 2025 23:58:21 -0600
Phone Number (385) 212-1402

Inspections

Code Observed Violations Points Critical Occurrences COS PHR
4.4.85 Reach-in cooler gaskets are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.5.30 Floor sinks are slow to drain. false 1 false System Maintained in Good Repair Non-critical
4.6.41 The floor is dirty in the walk-in cooler. false 1 false Cleaning-Frequency and Restrictions

Code Observed Violations Points Critical Occurrences COS PHR
4.1.4 (i) There is no 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 beverages are not separated from food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**
4.3.23* Raw meat is stored above ready-to-eat foods in the walk-in cooler. true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.31 Utensils are stored in standing water. false 1 false In-Use Utensils - Between-Use Storage.
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.**
4.4.1 Food is stored in non-food grade containers. false 1 false Characteristics, Multi-use (Non Critical)
4.4.105 Clean equipment is stored in a location subject to splash contamination from a sink. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.61 The ventilation hood is not sealed to the wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. false 1 false Cutting Surfaces
4.4.82* The canopener is unclean to sight and touch. Interior surfaces of a reach in cooler are unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Shelves throughout the kitchen are unclean to sight and touch. Shelves in the walk-in cooler are unclean to sight and touch. true 5 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Exterior surfaces of food containers are dirty. Reach-in cooler handles and gaskets are dirty. false 2 false Nonfood-Contact Surfaces-Cleaning
4.5.13 A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. false 1 false Approved System and Cleanable Fixtures (Non-critical)
4.5.30 Floor sinks have standing water in them. false 1 false System Maintained in Good Repair Non-critical
4.6.1 Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. false 1 false Surface Characteristics-Indoor Areas
4.6.11 Not all lights are shielded or shatterproof. false 1 false Light Bulbs-Protective Shielding
4.6.13 Insect control devices are installed above food preparation areas. false 1 false Insect Control Devices-Design and Installation
4.6.15 An exterior door is not tight fitting. false 1 false Outer Openings-Protected
4.6.33 Employee’s personal items are not separated from food preparation areas. false 1 false Dressing Areas and Lockers-Designation
4.6.40 Various walls are damaged. Areas of the floor are missing grout. Various walls are damaged. false 3 false Repairing-Physical Facilities
4.6.41 The floor is dirty in various areas. Walls are dirty in various areas. Floor sinks are dirty. false 3 false Cleaning-Frequency and Restrictions
4.6.43 Ceiling air vents are dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.6.5 Not all floor/wall junctures are coved and sealed. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed
4.7.2** A chemical spray bottle is not labeled with the common name. true 1 false Working Containers-Common Name**

Code Observed Violations Points Critical Occurrences COS PHR
4.3.31 Utensils are stored in standing water. false 1 false In-Use Utensils - Between-Use Storage.
4.4.85 Reach-in cooler handles and gaskets are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.6.15 An exterior door is not tight fitting. false 1 false Outer Openings-Protected
4.6.5 Not all floor/wall junctures are coved and sealed. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed

Code Observed Violations Points Critical Occurrences COS PHR
4.3.21* Employees are handling ready to eat foods with bare hands. true 1 false Preventing Contamination from Hands*
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 Utensils are stored in standing water. false 1 false In-Use Utensils - Between-Use Storage.
4.3.37 Food in the walk-in cooler is not covered to prevent contamination. false 1 false Food Storage.
4.3.59* Cut cabbage is being held at 51 °F in a reach in cooler. Broth is being held out of temperature control at 50°F on a counter. true 2 false Cold 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.**
4.4.105 Clean equipment items are stored in the splash zone of a hand sink. Clean equipment is not covered or inverted to prevent contamination. false 2 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 Cardboard is being used as shelf liner. false 1 false Nonfood-Contact Surfaces
4.4.61 The 3-compartment sink is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. false 1 false Cutting Surfaces
4.4.76* Sanitizer concentration in wiping cloth container(s) is too strong. true 1 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.82* Interior surfaces of a reach in cooler are unclean. Interior surfaces of the ventilation hood are unclean. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Exterior surfaces of food containers are dirty. Fan covers in the walk-in cooler are dirty. Reach-in cooler handles and gaskets are dirty. false 3 false Nonfood-Contact Surfaces-Cleaning
4.5.13 A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. false 1 false Approved System and Cleanable Fixtures (Non-critical)
4.5.26** The hand sink is used for other purposes other than hand washing. true 1 false Using a Handwashing Sink.**
4.6.1 Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. false 1 false Surface Characteristics-Indoor Areas
4.6.13 Insect control devices are installed above food preparation areas. false 1 false Insect Control Devices-Design and Installation
4.6.15 An exterior door is not tight fitting. false 1 false Outer Openings-Protected
4.6.27 Hand sinks in the kitchen lack hand washing signage. false 1 false Handwashing Signage
4.6.40 Various floor surfaces are damaged. false 1 false Repairing-Physical Facilities
4.6.41 The floor is dirty in various areas. Walls are dirty in various areas. The ceiling is dirty in various areas. false 3 false Cleaning-Frequency and Restrictions
4.6.43 Ceiling air vents are dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.6.5 Not all floor/wall junctures are coved and sealed. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed
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

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) There is no 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
4.2.12* An employee did not wash hands before putting on gloves. true 1 false When to Wash-Hands and Arms*
4.2.18** Employees personal beverages are not separated from food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**
4.3.24 Food containers are not labeled with the common name of the food. (White powders) false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.31 In-use utensils are stored with handles in contact with food. Utensils are stored in standing water. Bowls are used for food scoops and are stored inside food containers. In-use knives are stored in an unclean location between pieces of equipment. false 4 false In-Use Utensils - Between-Use Storage.
4.3.33 Wet wiping cloths are not stored in sanitizer solution. false 1 false Wiping Cloths - Use Limitation
4.3.38 Food is being stored outside. false 1 false Food Storage - Prohibited Areas.
4.3.59* Noodles are being held at 119°F in a warmer. 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.**
4.4.1* Food is being stored in non-food grade containers. (Grocery bags) Food is being stored in non-food grade containers. (Storage bins in shed) true 2 false Characteristics - Multi-use*
4.4.11 Various surfaces are lined with foil. Lights hung in the walk-in cooler are not easily cleanable. false 2 false Nonfood-Contact Surfaces
4.4.61 The hand sink is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 Gaskets are damaged on a refrigerator unit. Handle is broken on a rice cooker. The condenser unit in the freezer is leaking and creating ice build up. false 3 false Good Repair and Proper Adjustment
4.4.82* Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The underside of the shelf above a preparation table is unclean. Interior surfaces of a reach in cooler are unclean. Shelves throughout the kitchen are unclean to sight and touch. true 4 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Exterior surfaces of cooking equipment are dirty. There is an accumulation of food debris under the grill. Reach-in cooler handles are dirty. Exterior surfaces of food containers are dirty. Fan covers in the walk-in cooler are dirty. false 5 false Nonfood-Contact Surfaces-Cleaning
4.5.16* A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. true 1 false Backflow Prevention Device-Design Standard*
4.5.26** Utensils are being stored in the hand sink. true 1 false Using a Handwashing Sink.**
4.6.15 There is a gap at the bottom of the exterior door. An exterior door is not tight fitting on outside shed. false 2 false Outer Openings-Protected
4.6.24** There is no soap at the hand sink. true 1 false Handwashing Cleanser and Hand Sanitizers-Availability**
4.6.40 Wallpaper is coming off of the wall. Various walls are damaged. false 2 false Repairing-Physical Facilities
4.6.41 The floor is dirty in various areas. The floor is dirty beneath cooking equipment. Walls are dirty in various areas. The ceiling is dirty in various areas. The floor sink beneath the 3-compartment sink is dirty. false 5 false Cleaning-Frequency and Restrictions
4.6.43 Ceiling air vents are dusty. Power cords throughout the kitchen are dusty. false 2 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.6.45 The mop is not hung to air dry. false 1 false Drying Mops
4.6.5 Not all floor/wall junctures are coved and sealed behind the grill area. Not all floor/wall junctures are coved and sealed in the rest of the kitchen area. false 2 false Floor and Wall Junctures-Coved and Enclosed or Sealed
4.6.50** There are pest droppings in the outside shed. true 1 false Controlling Pests**
4.6.51 Dead cockroaches have not been removed from the premises. false 1 false Removing Dead or Trapped Birds, Insects, Rodents and Other Pests
4.6.53 Items that are unnecessary to the operation of the food establishment are stored on the premises. Numerous cigarettes butts littered in the back of establishment. false 2 false Maintaining Premises-Unnecessary Items and Litter
4.7.13* Unapproved mice trap is being used. true 1 false Restricted Use Pesticides-Criteria*

Code Observed Violations Points Critical Occurrences COS PHR
4.3.24 Food containers are not labeled with the common name of the food. (White powders) false 1 false Food Storage Containers - Identified with Common Name of Food.
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.**
4.4.85 Fan covers in the walk-in cooler are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.5.13 A shutoff Y valve is installed downstream from the atmospheric vacuum breaker on the mop sink. false 1 false Approved System and Cleanable Fixtures (Non-critical)
4.6.27 Hand sinks in the kitchen lack hand washing signage. false 1 false Handwashing Signage
4.6.37 Employee cell phone is being stored on food prep table. false 1 false Employee Accomodations-Designated Areas
4.7.2** A chemical spray bottle is not labeled with the common name. true 1 false Working Containers-Common Name**

Code Observed Violations Points Critical Occurrences COS PHR
0.4 Cleaning education provided. false 1 false Cleaning Education Provided
4.3.23* Raw pork and other meat is stored above ready-to-eat foods in the walk-in cooler. true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.24 Food containers are not labeled with the common name of the food. (White powders) false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.31 In-use knives are stored in an unclean location between pieces of equipment. Bowls are used for food scoops and are stored inside food containers. Rice scoops are stored in standing water. false 3 false In-Use Utensils - Between-Use Storage.
4.3.33 Wet wiping cloths are not stored in sanitizer solution. false 1 false Wiping Cloths - Use Limitation
4.3.57* Potentially hazardous food was not cooled to 41°F within a total of 6 hours. true 1 false Cooling*
4.3.58** Potentially hazardous food is being cooled at room temperature In deep containers. true 1 false Cooling Methods.**
4.3.59* Soup is being held at 102°F in a warmer. 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.**
4.4.1* White powders are being stored in non-food grade containers. true 1 false Characteristics - Multi-use*
4.4.11 Cabinetry on the walk-in cooler is not smooth, easily cleanable and non-absorbent. false 1 false Nonfood-Contact Surfaces
4.4.61 The 3-compartment sink is not sealed to the adjacent wall and some of the sealing is moldy. The hand sink is not sealed to the adjacent wall. false 2 false Fixed Equipment-Spacing or Sealing
4.4.63 Gaskets are damaged on a refrigerator unit. Refrigerator unit cover is broken and repaired with duct tape. false 2 false Good Repair and Proper Adjustment
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. false 1 false Cutting Surfaces
4.4.82* The canopener is unclean to sight and touch. Shelves throughout the kitchen are unclean to sight and touch. The underside of the shelf above a preparation table is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The interior of the ice machine is unclean. true 5 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.84 The interior of the microwave is unclean. false 1 false Cooking and Baking Equipment
4.4.85 Shelving in the back area near the walk-in cooler are dirty. Fan covers in the walk-in cooler are dirty. Non-food contact surfaces of various equipment are dirty. Exterior surfaces of cooking equipment are dirty. Reach-in cooler gaskets are dirty. Reach-in cooler handles are dirty. false 6 false Nonfood-Contact Surfaces-Cleaning
4.5.16* A shutoff Y valve is installed downstream from the atmospheric vacuum breaker on the mop sink. true 1 false Backflow Prevention Device-Design Standard*
4.5.26** Food debris in hand sink. true 1 false Using a Handwashing Sink.**
4.5.30 The 3-compartment sink faucet is leaking. false 1 false System Maintained in Good Repair Non-critical
4.6.15 There is a gap at the bottom of the exterior door. false 1 false Outer Openings-Protected
4.6.37 There is no designated employee space for their items. false 1 false Employee Accomodations-Designated Areas
4.6.40 Various floor surfaces are damaged. Floor tiles are missing near walk-in cooler. Walk-in cooler ceiling is bowing in. Various holes in the walls. false 4 false Repairing-Physical Facilities
4.6.41 Walls are dirty in various areas. The floor is dirty in various areas. The floor is dirty beneath cooking equipment. The floor is dirty in the walk-in cooler. false 4 false Cleaning-Frequency and Restrictions
4.6.45 The mop is not hung to air dry. false 1 false Drying Mops
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*
4.7.2** A chemical spray bottle is not labeled with the common name. true 1 false Working Containers-Common Name**
4.7.5* Fly sticky strips are being used above food prep areas and untensils. Raid spray is being stored near food prep. true 2 false Conditions of Use-Poisonous or Toxic Materials*

Code Observed Violations Points Critical Occurrences COS PHR
4.1.2 The health department permit is not posted in public view. false 1 false Responsibilities of the Permit Holder
4.2.4** A baby is in the kitchen area. true 1 false Person in Charge- Duties**
4.3.31 In-use utensils are stored with handles in contact with food. false 1 false In-Use Utensils - Between-Use Storage.
4.3.33 Wet wiping cloths are not stored in sanitizer solution. false 1 false Wiping Cloths - Use Limitation
4.3.59* Various PHF/TCS foods are being held at 45°F in the walk in cooler. true 1 false Cold 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.**
4.4.105 Clean equipment is not covered or inverted to prevent contamination. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.15** There are plastic food containers are chipped, cracked, and broken. true 1 false Food Contact Surfaces**
4.4.53 Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. false 1 false Drainboards
4.4.61 The hand sink by the dish machine is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.82* Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The canopener is unclean to sight and touch. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.84 The interior of the microwave is unclean. false 1 false Cooking and Baking Equipment
4.4.85 Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. Exterior surfaces of equipment are dirty. (cooking, coolers, microwave) false 3 false Nonfood-Contact Surfaces-Cleaning
4.6.41 The ceiling is dirty in various areas. (mainly near vents) The floor is dirty in various areas. Walls are dirty in various areas. false 3 false Cleaning-Frequency and Restrictions
4.6.43 Ceiling air vents are dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.6.50** There are numerous flies present in the facility. true 1 false Controlling Pests**

Code Observed Violations Points Critical Occurrences COS PHR
4.2.18** Employees personal beverages are not separated from food preparation areas. true 1 true Eating, Drinking, or Using Tobacco**
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.**
4.4.82* Shelves in the walk-in cooler are unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Surfaces are unclean around the soda dispenser nozzles. true 3 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.5.13* The hand sink in the kitchen is unclean to sight and touch. true 1 false Approved System and Cleanable Fixtures.*
4.5.26** An employee is washing dishes in a hand sink. true 1 false Using a Handwashing Sink.**
4.7.19 Employees persons also items are being stored in contact with food items in storage. false 1 false Other Personal Care Items-Storage

Code Observed Violations Points Critical Occurrences COS PHR
4.2.18** Employees personal beverages are not separated from food preparation areas. true 1 true Eating, Drinking, or Using Tobacco**
4.3.24 Food containers are not labeled with the common name of the food. (small containers by grill, large bins in small room) 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. false 1 true In-Use Utensils - Between-Use Storage.
4.3.37 Food in the storage room is not covered to prevent contamination. Food in the reach-in cooler is not covered to prevent contamination. false 2 false Food Storage.
4.3.59* Shrimp is being held out of temperature control at 51°F on a counter. true 1 true Cold 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.**
4.4.13 Domestic style refrigerator is not durable for commercial use. false 1 false Equipment and Utensils - Design and Construction
4.4.63 The ventilation hood filters are not in place while cooking is occurring. Gaskets are damaged on a refrigerator unit. false 2 false Good Repair and Proper Adjustment
4.4.76* There is no measurable sanitizer in the final rinse of the dish machine. Sanitizer concentration in wiping cloth container(s) is too strong. true 2 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.82 The interior of the ventilation hood is dirty. false 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning (Non-Critical)
4.4.84 The interior of the microwave is unclean. false 1 false Cooking and Baking Equipment
4.4.85 Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. Shelves in the reach-in freezer are dirty. Exterior surfaces of cooking equipment are dirty. false 4 false Nonfood-Contact Surfaces-Cleaning
4.5.26** The sanitizer bucket is filled in the handwashing sink. true 1 true Using a Handwashing Sink.**
4.6.40 Various walls are damaged. (small holes by handwashing by server station) false 1 false Repairing-Physical Facilities
4.6.41 Walls are dirty in various areas. (by handwashing sink, by grill, by reach-in freezers) false 1 false Cleaning-Frequency and Restrictions
4.6.52 Maintenance tools are stored above food and on food preparation surfaces. false 1 false Storing Maintenance Tools
4.7.16* Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. true 1 true Restriction and Storage*
4.7.18* First aid supplies are stored above food preparation surfaces and next to food. true 1 true First Aid Supplies-Storage*
4.7.2** A container of sanitizer is not labeled. true 1 false Working Containers-Common Name**

Code Observed Violations Points Critical Occurrences COS PHR
4.3.23* Raw meat is stored above ready-to-eat foods in the reach-in cooler. true 1 true 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 Rice scoops are stored in standing water. In-use utensils are stored with handles in contact with food. false 2 false In-Use Utensils - Between-Use Storage.
4.3.33 Wet wiping cloths are not stored in sanitizer solution. false 1 false Wiping Cloths - Use Limitation
4.3.37 Food in the reach-in cooler is not covered to prevent contamination. false 1 true Food Storage.
4.3.59* Bean sprouts, raw meats, cooked vegetable/meat products, etc. is being held at 47 °F in the make table. true 1 true Cold Holding*
4.4.63 Gaskets are damaged on a refrigerator unit. false 1 false Good Repair and Proper Adjustment
4.4.82* The interior of the ice machine is unclean. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.84 The interior of the microwave is unclean. false 1 false Cooking and Baking Equipment
4.4.85 Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. The exterior of cooking equipment (including the microwave) is dirty. The ventilation hood is dirty. The bottom shelves of the reach-in freezers are dirty. false 5 false Nonfood-Contact Surfaces-Cleaning
4.5.13 A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. false 1 false Approved System and Cleanable Fixtures (Non-critical)
4.5.30 The faucet is leaking on the hand sink. false 1 false System Maintained in Good Repair Non-critical
4.5.30* The back handwashing sink is very slow to drain. true 1 false System Maintained in Good Repair*
4.6.27 Restrooms lack hand washing signage. false 1 false Handwashing Signage
4.6.40 Various walls are damaged. (small holes here and there) false 1 false Repairing-Physical Facilities
4.6.41 Walls are dirty in various areas. The floor is dirty in various areas. (dry storage shed) false 2 false Cleaning-Frequency and Restrictions
4.7.2** A container of sanitizer is not labeled. true 1 false Working Containers-Common Name**

Code Observed Violations Points Critical Occurrences COS PHR
4.3.23* Raw meat is stored above ready-to-eat foods in the reach-in cooler. true 1 true Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.4.61 The hand sink by the dishwashing area is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.76* There is no measurable sanitizer in the final rinse of the dish machine. Sanitizer concentration in wiping cloth container(s) is too strong. true 2 true Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.82 The ventilation hood filters are dirty. Shelves in the walk-in cooler are dirty. false 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning (Non-Critical)
4.4.82* Surfaces are unclean around the soda dispenser nozzles. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.83* Food containers are not cleaned at a frequency necessary to preclude accumulation of soil. (meat slicer) true 1 false Equipment Food-Contact Surfaces and Utensils-Cleaning*
4.4.84 The interior of the microwave is unclean. false 1 false Cooking and Baking Equipment
4.4.85 Exterior surfaces of cooking equipment are dirty. Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. Fan covers in the walk-in cooler are dirty. false 4 false Nonfood-Contact Surfaces-Cleaning
4.5.13 A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. false 1 false Approved System and Cleanable Fixtures (Non-critical)
4.5.30* The kitchen handwashng sink is very slow to drain. true 1 false System Maintained in Good Repair*
4.6.27 Restrooms lack hand washing signage. false 1 false Handwashing Signage
4.6.40 Various walls are damaged. (small holes above reach-in cooler) Areas of the floor are missing grout. (around dishwashing area) false 2 false Repairing-Physical Facilities
4.6.41 Walls are dirty in various areas. The floor is dirty beneath cooking equipment. false 2 false Cleaning-Frequency and Restrictions
4.6.45 The mop is not hung to air dry. false 1 false Drying Mops
4.7.2** A container of sanitizer is not labeled. true 1 true Working Containers-Common Name**

Code Observed Violations Points Critical Occurrences COS PHR
4.3.13** Severely dented cans are stored with useable food products. true 1 false Package Integrity - Specifications for Receiving.**
4.3.23* Raw chicken is stored above ready to eat foods in the walk-in cooler. true 1 true Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.33 Wet wiping cloths are not stored in sanitizer solution. false 1 false Wiping Cloths - Use Limitation
4.3.37 Food is being stored on the floor in the outside storage shed. false 1 true Food Storage.
4.3.59* Shrimp is being held at 47°F in a reach in cooler. true 1 false Cold Holding*
4.4.61 The hand sink is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. Gaskets are damaged on a refrigerator unit. false 2 false Good Repair and Proper Adjustment
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. false 1 false Cutting Surfaces
4.4.76* There is no measurable sanitizer in the wiping cloth container. true 1 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.82* Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The meat slicer is unclean to sight and touch. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Fan covers in the walk-in cooler are dirty. Non-food contact surfaces of various equipment are dirty. (outside of refrigerator by handwashing sink, equipment by server station) Reach-in cooler gaskets are dirty. false 3 false Nonfood-Contact Surfaces-Cleaning
4.5.13 A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. false 1 false Approved System and Cleanable Fixtures (Non-critical)
4.6.40 Various floor surfaces are damaged. (broken tile by back door) Various walls are damaged. small holes by 3-compartment sink) false 2 false Repairing-Physical Facilities
4.6.41 Walls are dirty in various areas. (by handwashing sink, by prep table/refrigerator, by make table, in warewashing area) The ceiling is dirty in various areas. false 2 false Cleaning-Frequency and Restrictions
4.6.43 Ceiling air vents are dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition

018c6a58-7bf8-7fae-a51c-176365ec2fc9

 —  JSON