Details for ZHU JING JI

Address 5486 S 1900 W, TAYLORSVILLE, UT 84129
Type Restaurants: plated
Last Rank ???
First Seen Wed, 25 Dec 2024 00:53:05 -0700
Last Seen Tue, 1 Jul 2025 22:29:16 -0600
Phone Number (801) 739-2246

Inspections

Code Observed Violations Points Critical Occurrences COS PHR
4.3.23* Raw meat is stored above ready-to-eat foods in the walk-in cooler. Raw meat is stored above ready-to-eat foods in the reach-in cooler. 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. White powders. false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.57* Potentially hazardous food was not cooled to 41°F within a total of 6 hours. Noodles discarded. true 1 false Cooling*
4.3.58** Potentially hazardous food is being cooled in deep containers. true 1 false Cooling Methods.**
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.**
4.4.59** There is no sanitizer test kit available. true 1 false Sanitizing Solutions-Testing Devices**
4.4.61 Hand sinks are not sealed to the adjacent wall. Two in main kitchen area. 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. By main stove. false 1 false Good Repair and Proper Adjustment
4.4.82* The canopener is unclean to sight and touch. The meat slicer is unclean to sight and touch. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.5.14** The hot water is not working at a hand sink. In front cooking area. true 1 false Handwashing Sink - Installation.**
4.5.26** A hand sink is blocked. true 1 true Using a Handwashing Sink.**
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 Unable to verify 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 there is 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 between clean and dirty tasks. 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**
4.3.23* Raw meat is stored above ready-to-eat foods in the reach-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. 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 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
4.3.56 Raw meat is thawing at room temperature on a shelf. false 1 false Thawing
4.3.58** Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled in covered containers. true 2 false Cooling Methods.**
4.3.59* Cooked ducks are being held out of temperature control at 75 °F in a sink. Chopped lettuce is being held out of temperature control at 63°F on a counter. Cooked noodles are being held at 52 °F in a reach in cooler. true 3 false Cold Holding*
4.3.59* Pork belly is being held out of temperature control at 99 °F on trays. true 1 false Hot Holding.*
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
4.4.11 Cardboard is being used as shelf liner. Various surfaces are lined with foil. A two compartment sink has manufacturing tape on it. Various surfaces are covered in plastic wrap. false 4 false Nonfood-Contact Surfaces
4.4.59** There is no sanitizer test kit available. true 1 false Sanitizing Solutions-Testing Devices**
4.4.61 The grease hood is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 The condenser unit is leaking in a reach in cooler. The condenser unit in the walk-in freezer is leaking and creating ice build up. false 2 false Good Repair and Proper Adjustment
4.4.82* Surfaces of the stand mixer above the bowl are dirty. The canopener is unclean to sight and touch. The meat slicer is unclean to sight and touch. Interior surfaces of the ventilation hood are unclean. Shelves throughout the kitchen are unclean to sight and touch. true 5 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.83* Equipment surfaces that contact potentially hazardous foods are not being cleaned at least every 4 hours. 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 food containers are dirty. Exterior surfaces of cooking equipment are dirty. Reach-in cooler handles and gaskets are dirty. false 3 false Nonfood-Contact Surfaces-Cleaning
4.5.26** Various hand sinks are blocked. true 2 false Using a Handwashing Sink.**
4.6.24** There is no soap at the hand sink. true 1 false Handwashing Cleanser and Hand Sanitizers-Availability**
4.6.25** There is no hand drying provision at the hand sink. true 1 false Hand Drying Provision**
4.6.37 There is no designated area for employees to store their personal items and prevent contamination of clean equipment or food. false 1 false Employee Accomodations-Designated Areas
4.6.41 Walls are dirty in various areas. The floor 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
4.6.47 The hand sink is not maintained in a clean condition. false 1 false Cleaning of Plumbing Fixtures
4.7.3* Chemicals are stored above food. true 1 false Storage-Separation-Poisonous or Toxic Materials*

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