SALT LAKE CITY, Utah, Sept. 27, 2018 (Gephardt Daily) — A Salt Lake City takeout restaurant has been closed by the Health Department after inspectors found 35 code violations.
Fried Rice Express, at 358 S. 700 East, was closed for violations mostly related to a lack of cleanliness and food held at unsafe temperatures.
“This establishment was closed for presenting an imminent health hazard and the following violations,” the Salt Lake County Health Department statement says.
The violations, in the order listed, are:
- The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of handwashing.
- The person in charge is unable to demonstrate knowledge of required cooking temperatures and times for meat, poultry, eggs and fish.
- The person in charge is unable to demonstrate adequate knowledge of proper hot and cold handling temperatures for potentially hazardous foods.
- The cold water at both hand sinks does not work. The water at the hand washing sink is measuring at 148 degrees. The water is too hot to wash hands.
- An employee did not wash hands before putting on gloves.
- An employee did not wash hands between clean and dirty tasks.
- An employee washed hands at the three-compartment sink.
- The hand wash station in the back is being used as a dump sink.
- Employees’ personal beverages are not separated from food preparation areas.
- Food containers are not labeled with the common name of the food.
- In-use knives are stored in standing water.
- Bowls are used for food scoops and are stored inside food containers.
- Wet wiping cloths are not stored in sanitizer solution.
- Food in the storage room is not covered to prevent contamination.
- Potentially hazardous food is thawing at room temperature.
- Potentially hazardous food was not cooled to 41 degrees within a total of six hours.
- Potentially hazardous food is being cooled at room temperatures.
- Potentially hazardous food is being cooled in covered containers.
- Krab is measuring 68 degrees on a counter.
- Potentially hazardous food and ready-to-eat foods that are prepared on-site and held for more than 24 hours are not date-marked.
- Nonfood grade bags are being used to store food.
- Cutting boards are scratched and stored, and no longer easily cleanable.
- Employees are using the first two compartments of the three-compartment sink to wash dishes while chicken is being thawed in the third compartment.
- The can opener is unclean to sight and touch.
- Ceiling air vents are dusty.
- The meat slicer is unclean to sight and touch.
- Shelves throughout the kitchen are unclean to sight and touch.
- Interior surfaces of the ventilation hood are unclean.
- Exterior surfaces of cold-holding units are dirty.
- Reach-in cooler gaskets are dirty.
- Reach-in cooler handles are dirty.
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink.
- The floor is dirty in various areas.
- The walls are dirty in various areas.
- A spray bottle of sanitizer is not labeled.
The restaurant will be allowed to reopen if it addresses all violations and passes a new inspection.
