Editor’s note: This story has been updated to reflect the fact that only the in-store eatery has been closed by the Salt Lake County Health department for code violations. The grocery portion of Chinatown Supermarket remains open, and is not under the jurisdiction of the Salt Lake County Health Department.
SALT LAKE CITY, Utah, Oct. 24, 2018 (Gephardt Daily) — The in-store deli of the Chinatown Supermarket, a Salt Lake City business, has been closed for 31 health code violations.
The business is at 3390 S. State St. The grocery store element of the business remains open.
The Salt Lake County Health Department closed the deli/eatery portion of the business on Monday, citing it for violations that are mostly related to cleanliness and food held at potentially unsafe temperatures.
The deli/eatery area will remain closed while the business addresses violations and awaits approval through a new inspection.
See the violations full list below.
Cleanliness
- Surfaces of the stand mixer above the bowl are dirty.
- Shelves holding clean equipment are unclean.
- Utensils are not cleaned at a frequency necessary to preclude accumulation of soil.
- Shelves are unclean.
- Reach-in cooler handles and gaskets are dirty.
- The tracks on the deli-style retract-in cooler are unclean.
- The front hand sink is blocked.
- There are holes in the walls in various areas.
- Walls are dirty in various areas.
- The floor is dirty in various areas.
- Floor sinks are dirty.
- The hand sinks are dirty; is not maintained in a clean condition.
- A chemical spray bottle is not labeled with the common name.
- Chemicals are stored next to food equipment.
- Fly strips are stored above food.
- Pesticide is stored in the kitchen.
Temperatures
- The person in charge is not keeping foods at appropriate temperatures.
- Employees’ personal beverages are not separated from food preparation areas.
- Raw shelled eggs are measuring 69 degrees on the counter.
- Custard desserts are measuring 107 degrees on the counter.
- Meat is measuring 54 degrees on the counter.
- Duck is measuring 114 degrees in a warmer.
- BBQ pork is measuring 79 degrees on the counter.
- Hawaiian musubi (pork and rice) is measuring 93 degrees in a warmer in a display at the front of the store.
- Potentially hazardous and ready-to-eat foods that are prepared on site and held for more than 24 hours are not date-marked.
- Single-service items are stored on the floor.
- Non-food contact surfaces of equipment are made of unsealed wood.
- Cardboard is being used for shelf liner.
- The hand sink is not sealed to the adjacent wall.
- There is no measurable sanitizer in the final rinse of the dish machine.
- Single-use items are being reused.
