J&C House in Riverton shutdown for 40 health code violations

The Salt Lake County Health Department has closed J & C Sushi House after discovering 40 health code violations. (Photo: Screen grab / Google Maps)

UPDATE: (Oct. 8, 2:20 p.m.) -- J & C House in Riverton is now open for business and in compliance with the health department.

(KUTV) -- The Salt Lake County Health Department has closed J & C House after discovering 40 health code violations, according to a report.

Employees at this Riverton location were storing ingredients for sushi on the floor of the walk-in freezer, and eggs, ham and chicken were being stored at room temperature.

J & C also didn't have a written agreement or statement from the fish supplier stipulating that fish have been frozen and stored at temperatures required to achieve parasite destruction.

For these reasons and more, the health department closed this J & C Sushi House location.

Health code violations:

  1. The walk-in cooler is unable to hold potentially hazardous foods at or below 41°F.
  2. Chicken is being held at 52°F.
  3. Ham is being held at 53° F in a make table.
  4. Eggs are being held at 63° F on a counter.
  5. Ham is being held at 50° F in the walk-in cooler.
  6. Unopened fish cake is being held at 50° F in a the walk-in cooler.
  7. Cooked rice is being held at 87° F in a rice cooker. There is insufficient cold holding capacity in the establishment.
  8. There is no measurable sanitizer in the final rinse of the dish machine.
  9. There is insufficient cold holding capacity in the establishment.
  10. Employees' personal beverages are not separated from food preparation areas.
  11. Employees are handling ready-to-eat foods with bare hands.
  12. A sauce bottle is stored inside the shredded cabbage container.
  13. Knives are stored between equipment.
  14. In-use utensils are stored with handles in contact with food.
  15. A scoop is stored unclean.
  16. Linens are stored in contact with moist foods.
  17. Wet wiping cloths are not stored in sanitizer solution.
  18. Food is being stored on the floor of the walk-in freezer.
  19. There is no written agreement or statement from the fish supplier stipulating that fish have been frozen and stored at temperatures required to achieve parasite destruction.
  20. Potentially hazardous food is being cooled in covered containers.
  21. Food equipment is not being air dried before being nested together.
  22. Single-service items are stored on the floor.
  23. Utensils are not stored to protect lip surfaces.
  24. Nonfood contact surfaces of equipment are made of unsealed wood.
  25. A home-improvement style drill is being used for food preparation.
  26. There is no probe thermometer available with range of 0-220°F.
  27. Gaskets are damaged on a refrigerator unit.
  28. Single-use items are being reused.
  29. Utensils are stored unclean.
  30. The interior of the toaster oven is unclean. The outside of food equipment is unclean.
  31. Reach-in cooler gaskets are dirty.
  32. The bottom shelf of a food preparation table is unclean. The bottom of a make table is unclean.
  33. The 3-compartment sink faucet is leaking.
  34. An exterior door is propped open.
  35. An employee hat is stored over uncovered food.
  36. The floor is dirty in various areas.
  37. Light shields are unclean.
  38. The floor of the walk-in cooler is unclean.
  39. Chemicals are stored above food equipment.
  40. Fly strips are being used over food preparation areas



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