Health Department closes popular Riverton eatery for 40 violations

Photo: Google Earth

Update: The restaurant has now reopened.

RIVERTON, Utah, Sept. 22, 2018 (Gephardt Daily) — C & J House, a sushi bar and Asian bistro in Riverton, has been closed for 40 health code violations, most related to poor sanitation and food being held at temperatures warmer than deemed safe.

The restaurant, at 12564 S. Rhetski Lane, was closed by the Salt Lake County Health Department on Thursday. Management must correct issues that violate health codes, and pass a new inspection before reopening.

Violations detailed are:

  • There is no written agreement statement from the fish supplier stipulating that fish have been frozen and stored at temperatures to achieve parasite destruction.
  • Unopened fish cake is being held at 50 degrees in the walk-in cooler.
  • Fly strips are being used over food preparation areas.
  • A scoop is being stored unclean.
  • Linens are stored in contact with moist foods.
  • Food is being stored on the floor of a walk-in freezer.
  • Employees are handling ready-to-eat food with bare hands.
  • Utensils are being stored unclean.
  • Wet wiping cloths are not stored in sanitizing solution.
  • An employee hat is stored over uncovered food.
  • The floor is dirty in various areas.
  • Light shields are unclean.
  • The floor of the walk-in cooler is unclean.
  • Chemicals are stored above foot equipment.
  • There is no measurable sanitizer in the final rinse of the dish machine.
  • Potentially hazardous food is being cooled in covered containers.
  • In-use utensils are stored with handles in contact with food.
  • Single-service items are stored on the floor.
  • Single-use items are being reused.
  • The interior of the toaster oven is unclean. The outside of food equipment is unclean.
  • Reach-in cooler gaskets are unclean.
  • The bottom shelf of the food-preparation table is unclean. The bottom of a make-table is unclean.
  • The exterior door is propped open.
  • Employees’ personal beverages are not separated from the food preparation area.
  • A sauce bottle is stored inside the shredded cabbage container.
  • Knives are stored between equipment.
  • Food equipment is not being air dried before being nested together.
  • Utensils are not stored to protect lip surfaces.
  • Nonfood contact surfaces of equipment are made of unsealed wood.
  • The walk-in cooler is unable to hold potentially hazardous food at or below 41 degrees.
  • Chicken is being held at 52 degrees.
  • Ham is being held at 53 degrees in a make table.
  • Eggs are being held at 63 degrees on a counter.
  • Ham is being held at 50 degrees in the walk-in cooler.
  • Cooked rice is being held at 87 degrees in a rice cooker.
  • There is no thermometer available with range 0-220 degrees.
  • There is insufficient cold-holding capacity in the establishment.
  • A home-improvement style drill is being used for food preparation.
  • Gaskets are damaged in the refrigerator unit.
  • The three-compartment sink is leaking.

Image: Google Maps


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