- Food is being thawed on the floor. (1 penalty point)
|
1/30/2015 | Critical Item | 99 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Sprouts are being held at 59 °F in the make table. Cooked chicken is being held at 46 °F in the make table. Sliced roast beef is being held at 44°F in the make table . Noodles are being held at 55°F in a reach in cooler. (6 penalty points)
Corrected on site.
3 occurences.
- Critical: Chicken stock with bones is being held out of temperature control at 110°F on a counter. (6 penalty points)
- Critical: Adulterated noodles in reach in cooler discarded. Adulterated chicken stock on counter reconditioned by heating to at least 165 degrees F. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Food containers are lined with aluminum foil. (6 penalty points)
- Critical: There is insufficient refrigeration capacity to hold all potentially hazardous foods at or below 41° F. (3 penalty points)
- Critical: Utensils are not cleaned after use while in storage. The interior of the ice machine is unclean. (6 penalty points)
Corrected on site.
2 occurences.
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1/29/2015 | Routine | 63 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. (3 penalty points)
- Critical: Raw chicken is being stored with partially cooked chicken in the reach-in. (6 penalty points)
- Rice scoops are stored in standing water. (1 penalty point)
- A container of shrimp and a bucket with fish is stored on the floor. (1 penalty point)
2 occurences.
- Critical: Cooked potatoes were bagged in a zip lock bag while hot and was not properly cooled. Note: Potatoes were discarded. (3 penalty points)
- Critical: The cooked meatballs are holding temperature of 59 degrees F. Bean Sprouts are holding temperature of 57 degrees F. Note: Meatballs were discarded and sprouts were put in new ice water. (6 penalty points)
2 occurences.
- Critical: The broth is holding temperature of 117 degrees F. on the counter. Cooked noodles are holding temperature of 58 degrees in water on the counter. Note: The broth was reconditioned by reheating to 165 degrees F. The noodles were discarded. (6 penalty points)
2 occurences.
- Critical: Plastic colored pails are not food grade equipment. Baskets are not food grade equipment and can not be cleaned and sanitized. (6 penalty points)
- Terry cloth and aluminum foil are being used to line the shelves. (1 penalty point)
- A cutting board is damaged and no longer easily cleanable. (1 penalty point)
- Critical: The faucet on the stove is leaking. (6 penalty points)
- Critical: The sanitizer bucket is not labeled. (6 penalty points)
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12/8/2014 | Followup | 51 | Advise & Educate |
- Unable to verify certified manager's training. (1 penalty point)
- Critical: Personal drinks are being stored over a prep table. Personal drinks are being stored in the cooler. (3 penalty points)
2 occurences.
- Critical: The same cutting board is being used for cooked and raw chicken. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Spice containers are not covered and do not have lids. (1 penalty point)
- Critical: The bean sprouts are holding temperature of 62 degrees F. in standing water. (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)
- Critical: Plastic bins, cardboard bins, and plastic buckets are not food grade equipment. The ceramic bowl is not meant for food use. The small chest freezer is covered with a dirty cloth cover. (6 penalty points)
3 occurences.
- Cooking pans are not being inverted. Single service cups are not being protected from possible contamination. Tea cups are stored next to the handwash sink and subject to splash. (1 penalty point)
3 occurences.
- Shelving is lined with terry cloth and aluminum foil. (1 penalty point)
- The small freezers are not durable commercial equipment. (1 penalty point)
- The lights do not work in the hood. (1 penalty point)
- Critical: Clean knives are being stored in a dirty container. The ice machine has calcium-lime deposits on the interior. (6 penalty points)
2 occurences.
- The bottom of the freezer is not clean. (1 penalty point)
- Critical: The hot water is being turned off on the handwash sink. (3 penalty points)
- Wood shelving is not smooth, non-absorbent and easily cleanable. (1 penalty point)
- Critical: Terry cloth towels are being used to dry hands. (3 penalty points)
- The floor is not clean under equipment. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Personal items are being stored with food. (1 penalty point)
- Critical: Chemicals is being stored over food. (6 penalty points)
- Critical: Toxic materials (Raid) that are not used for food establishment operations are stored in the food establishment. (3 penalty points)
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11/4/2014 | Routine | 42 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Linens are used to cover moist rice noodles. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (meat) (1 penalty point)
Corrected on site.
- Critical: Sprouts are being held out of temperature control at 65°F on a counter. Cooked pork is being held at 50°F in the make table. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Food is being stored in non-food grade containers. (sprouts) (6 penalty points)
Corrected on site.
- Various surfaces are lined with foil. (1 penalty point)
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- Gaskets are damaged on the ice machine. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
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11/25/2013 | Routine | 65 | Advise & Educate |
- Critical: Employees are handling ready to eat foods with bare hands. ( lime, green onions, sprouts) (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Potentially hazardous foods,chicken and beef, are thawing at room temperature. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked ( meat products in reach in cooler). (3 penalty points)
- Shelves above the rice cookers are made of unsealed wood. (1 penalty point)
- Critical: The interior of the ice bin is dirty. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Reach-in cooler gaskets are dirty. (1 penalty point)
- Ceiling air vents, above the3 compartment sink are dusty. (1 penalty point)
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3/4/2013 | Routine | 80 | Advise & Educate |
Restaurant representatives - add corrected or new information about Thai This, 5600 W 2836 S, West Valley City, UT 84128 »