- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees are eating in food preparation areas. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: A container of bean sprouts is being held out of temperature control at 53 °F on a counter. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Surfaces under cooking euipment is unclean. (1 penalty point)
- The back door is propped open. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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1/28/2015 | Routine | 68 | Advise & Educate |
- Food is thawing on a rack. (1 penalty point)
- Critical: Bean sprouts are being held out of temperature control at 49 °F on a counter. (6 penalty points)
Corrected on site.
- Critical: Cooked food is not date-marked. (3 penalty points)
- Critical: Food is stored in plastic grocery bag. Food is stored in tupperware that is not rated for food storage. (6 penalty points)
2 occurences.
- Pan is stored on the floor. (1 penalty point)
- Front cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- The floor is damaged around the cooking area. (1 penalty point)
- There is a gap at the bottom of the back screen door. (1 penalty point)
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2/5/2014 | Routine | 80 | Advise & Educate |
- Critical: An open employee drink is stored on a microwave on the prep table. (3 penalty points)
Corrected on site.
- Rice scoops are stored in standing water. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Raw chicken is being thawed on the floor in a pot. (1 penalty point)
Corrected on site.
- Critical: Chicken in the True reach-in cooler is at 45° F. (6 penalty points)
- Critical: Cooked food in the make table is not date-marked. (3 penalty points)
- Critical: Sticky rice is being cooked in a weaved basket. (6 penalty points)
- Sponges are used to wash pots and pans. (1 penalty point)
- Wire rack shelf is unclean. (1 penalty point)
- The toilet door is propped open. (1 penalty point)
Corrected on site.
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2/15/2013 | Routine | 76 | Advise & Educate |
- Critical: A food handler was preparing lettuce with bare hands. (6 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in a reach-in cooler. (6 penalty points)
Corrected on site.
- Rice scoops are stored in standing water. (1 penalty point)
Corrected on site.
- Potentially hazardous food is thawing at room temperature in the 3 compartment sink. . (1 penalty point)
Corrected on site.
- Critical: Basket is used to cook sticky rice. (6 penalty points)
- Single service items are stored in a toilet room. (1 penalty point)
- Sponges are being used to wash dishes and utensils. (1 penalty point)
- Critical: Dishes and utensils are not being sanitized after cleaning. (6 penalty points)
Corrected on site.
- Floor in the backroom entrance is dirty. Freezer floor is dirty. (1 penalty point)
2 occurences.
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4/9/2012 | Routine | 71 | Advise & Educate |
- Unable to verify food handler training. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. (1 penalty point)
Corrected on site.
- Food in the cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Interior of reach-in freezer is dirty. Back shelf storing food is dirty. (1 penalty point)
- Floor is dirty under the range. (1 penalty point)
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7/14/2011 | Routine | 94 | Advise & Educate |
- Raw meat is stored above other foods in the freezer. A bag of onions is being stored on the floor. The soaking rice is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Cooked sauces on shelves near rear door are being cooled at room temperature. (3 penalty points)
- Critical: Bean sprouts are being held at 50°F in a reach in cooler. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (3 penalty points)
- The Stainless steel true fridge is holding at 48F. (1 penalty point)
- Critical: The canopener resting on soiled shelves. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
2 occurences.
- Dry storage shelves are unclean. (1 penalty point)
- Various shelving surfaces are not smooth, durable, easily cleanable and non-absorbent in the storage room. (1 penalty point)
- There is a gap at the bottom of the exterior screen door. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
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5/17/2010 | Routine | 76 | Advise & Educate |
- Rice scoop is being stored in stagnant water. (1 penalty point)
- Onions are stored on the floor. (1 penalty point)
- Inside the frigidaire freezer ice has accumulated. (1 penalty point)
- Critical: The inside of the microwave is dirty. (6 penalty points)
- Some ceiling tiles are missing in the back area. (1 penalty point)
- The True fridge door is in disrepair. (1 penalty point)
- The ceiling is dirty by the grill area. (1 penalty point)
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12/9/2008 | Routine | 88 | Advise & Educate |
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