- Critical: Employee food is stored above food served to the public. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Rice scoops are stored in standing water. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
2 occurences.
- Food (garlic) is being stored on the floor. Food (sugar) is being stored on the floor in the dry storage room. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Employees are preparing chicken on the garbage can. (6 penalty points)
Corrected on site.
- Critical: Sprouts are being held at 63°F in a reach in cooler. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Single service items (chop sticks) are stored on the floor. (1 penalty point)
Corrected on site.
- Cabinetry is not smooth, easily cleanable and non-absorbent, in the front service area. (1 penalty point)
- Domestic style freezer is not durable for commercial use. A beverage style refrigerator is used to store solid produce. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Single-use items (peanut butter containers) are being re-used. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
3 occurences.
- Critical: The hand sink is being blocked by foil containers. (3 penalty points)
Corrected on site.
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent (exposed cement). (1 penalty point)
- There are various holes in the walls throughout the facility. (1 penalty point)
- Walls are dirty in various areas. The floor is dirty in the ware washing area. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
- Critical: Employee hand lotion is stored above food equipment. (6 penalty points)
Corrected on site.
- Critical: Chemicals (dish detergent) are stored above food, in the ware washing area. (6 penalty points)
Corrected on site.
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4/2/2015 | Routine | 49 | Advise & Educate |
- Critical: Not all Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are date-marked. (3 penalty points)
- Critical: Food is being stored in non-food grade containers (grocery bags). (6 penalty points)
Corrected on site.
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Ventilation hood covers are not tight fitted. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
|
11/3/2014 | Routine | 87 | Advise & Educate |
- Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food (carrots) is being stored on the floor. (1 penalty point)
Corrected on site.
- Food was removed from the floor directly to a food preparation counter then prepared for consumption. Food is being prepared on a garbage can. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: Raw chichen is being held at 44°F in a reach in cooler. (6 penalty points)
- Critical: Potentially hazardous (chicken, sauces) and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Critical: A non-food grade linen is used to cover cooked noodles. Food is being stored in non-food grade containers (grocery bags). (6 penalty points)
2 occurences.
- Shelving near the kitchen entrance is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Domestic style refrigerator is not durable for commercial use. A beverage style refrigerator is being used to store potentially hazardous foods. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The reach-in is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Gaskets are damaged on a reach-in refrigerator unit. (1 penalty point)
- The interior of the ventilation hood is unclean. The interior of the ice bin is dirty. The interior of the ice machine is unclean. (1 penalty point)
3 occurences.
- Critical: Shelving used to store clean equipment is dirty to sight and touch. Clean equipment (food scale) is dirty to sight and touch. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
3 occurences.
- Exterior surfaces of cooking equipment are dirty. Wire shelving near the cooking equipment is heavily soiled. (1 penalty point)
2 occurences.
- Critical: Water heater plumbing has been repaired with duct tape. (6 penalty points)
- Critical: The hand sink is being used to wash cleaning linens. (3 penalty points)
- The dish machine is in disrepair, with water leaking while in operation. (1 penalty point)
- Various floor surfaces are damaged. There are various holes in the walls throughout the facility. (1 penalty point)
2 occurences.
- Walls are dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
- Critical: Chemicals (floor cleaner) are stored near food, on the floor. (6 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
10/28/2014 | Routine | 35 | |
- An employee has a food handler card from an unapproved website. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Bags and boxes of food are Stored on the floor. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled at room temperature. (3 penalty points)
Corrected on site.
2 occurences.
- The dishwasher spun's water onto the floor. (1 penalty point)
- Critical: Utensils are not cleaned at a frequency necessary to preclude accumulation of soil. Food containers are not cleaned at a frequency necessary to preclude accumulation of soil. (6 penalty points)
2 occurences.
- The side of the fryer is dirty. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Critical: A container of noodles is stored on the 3 compartment sink next to dirty dishes. (6 penalty points)
|
8/27/2013 | Routine | 79 | Advise & Educate |
- Critical: Various meats and cooked vegetables were being held at 61 degrees F. (6 penalty points)
Corrected on site.
- Fan covers in the refrigerator are dirty. (1 penalty point)
|
1/28/2013 | Followup | 93 | Approved |
Restaurant representatives - add corrected or new information about Thai House Cuisine, 126 W 12300 S, Draper, UT 84020 »