- 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)
- Utensils are stored in standing water. In-use utensils are stored with handles in contact with food. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
3 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: tofu is being held out of temperature control at 63 °F on a counter. (6 penalty points)
- Critical: cooked tofu is being held out of temperature control at 97 °F on a counter. cooked pasta is being held out of temperature control at 98 °F on a counter. (6 penalty points)
2 occurences.
- 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)
- Clean equipment is stored on the floor. (1 penalty point)
- Various surfaces are lined with foil. Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Shelves in the walk-in cooler are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: Bucket stored in hand sink. (3 penalty points)
- An exterior door is not tight fitting. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Critical: employee medication stored above food. (3 penalty points)
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5/4/2015 | Routine | 59 | Advise & Educate |
- Critical: Employees are eating in food preparation areas. (3 penalty points)
- Critical: Raw chicken is being thawed with raw squid. (6 penalty points)
- In-use knives are stored in an unclean location between pieces of equipment. Bowls are used for food scoops and are stored inside food containers. In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: Rice noodles are being held out of temperature control at 79 °F on a counter. (6 penalty points)
- Critical: Sanitizer concentration in the warewash machine is too weak. (6 penalty points)
- Various floor surfaces are damaged. (1 penalty point)
- The floor/wall juncture lacks coving under the waiter station. (1 penalty point)
- Dead cockroach in water station. (1 penalty point)
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5/23/2014 | Followup | 65 | Advise & Educate |
- Critical: The person in charge is not ensuring that persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas. (3 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- 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. In-use utensils are stored with handles in contact with food. Utensils are stored in standing water. (1 penalty point)
3 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Meat being thawed on the floor. Food is being stored on the floor in the walk in freezer. (1 penalty point)
2 occurences.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: 2.5 hours after cooking, tofu is at 90 F. (6 penalty points)
- Critical: Fried tofu is being cooled at room temperature. (3 penalty points)
- Critical: Raw shell eggs are being held out of temperature control at on a shelf. (6 penalty points)
- Critical: Peanut sauce is being held at 113°F in a warmer. (6 penalty points)
- Single service items are stored on the floor. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- 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)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Sanitizer concentration in the warewash machine is too weak. (6 penalty points)
- Critical: The canopener is unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
2 occurences.
- Underneath the waiter station is dirty. Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- Critical: The hand sink is being used for purposes other than hand washing. (3 penalty points)
- The spray hose is leaking. (1 penalty point)
- A child's backpack and employee's purse are stored on a food storage shelf. (1 penalty point)
- There are holes in the walls in the kitchen. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- The wall under the waiter station lacks coving. (1 penalty point)
- There is a dead cockroach and mouse droppings in the waiter station. (1 penalty point)
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5/14/2014 | Routine | 35 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Rice scoops are stored in standing water. (1 penalty point)
- Food is stored in non food grade containers. (1 penalty point)
- Cardboard is being used as shelf liner. (1 penalty point)
- Sponges are being used to clean dishes. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Critical: The water at the bathroom and kitchen handsinks does not reach 100 degrees F. (95 degrees F) (3 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- There was a cockroach on the floor. Unable to verify that a pest control company has been contacted. (1 penalty point)
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11/19/2012 | Followup | 67 | 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: Spoons that are used to taste food are reused to taste food again.. (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. In-use knives are stored in an unclean location between pieces of equipment. Rice scoops are stored in standing water. (1 penalty point)
3 occurences.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Cooked chicken is being held at 60°F in the make table. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Various surfaces are lined with foil. (1 penalty point)
- Sponges are being used to clean dishes. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The vent hood is covered with an accumulation of grease. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Critical: There is no hot water at the hand sink. (6 penalty points)
- Critical: The Water at the bathroom handsink is 90.3 degrees F. (3 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- There is no soap at the hand sink. (3 penalty points)
- There is no hand drying provision at the hand sink. (3 penalty points)
- Critical: There are live cockroaches in the establishment. (3 penalty points)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
- Critical: A chemical spray bottle is stored above a food preparation area. (6 penalty points)
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11/8/2012 | Routine | 31 | Advise & Educate |
- Critical: Cold food is held at too high temperature. (6 penalty points)
- Cold holding units have not been shown to be able to hold temperature at 41 or below. (1 penalty point)
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1/26/2010 | Followup | 93 | Advise & Educate |
- Health Dept. permit is not posted in public view. (1 penalty point)
- Some food handlers are not permitted. (1 penalty point)
- Critical: Ice scoop handle is stored in the ice. (6 penalty points)
- Critical: knives stored in rack are not clean. (6 penalty points)
- Scoops for powders do not have handles. (1 penalty point)
- Packaged food is stored on the walk in floor (both fieg and freezer and in hallway). (1 penalty point)
- Critical: Cold food is held at too high temperature. (6 penalty points)
- Utensils are not all stored in the same direction. (1 penalty point)
- After turning the temperature down, the reach in temperature with make table cannot be verified as to being able to keep temperature. (1 penalty point)
- Critical: dishwashing sanitizer strength is not sufficient. (6 penalty points)
- The dumpster lid is open. (1 penalty point)
- The hood baffles are dirty. (1 penalty point)
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12/16/2009 | Routine | 68 | Advise & Educate |
- The Health Department Permit is not posted in public view. (1 penalty point)
- Some food handlers are not permitted. (1 penalty point)
- Critical: (1) The ice scoop handle is stored in the ice. (2) Knives stored in the rack are not clean. (12 penalty points)
Corrected on site.
2 occurences.
- Scoops for powders do not have handles. (1 penalty point)
Corrected on site.
- Packaged food is stored on the walk-in floor in the refrigerator, freezer and in the hallway. (1 penalty point)
- Critical: Food is held at too high of a temperature of 48° F. on the make table. (6 penalty points)
- Utensils are not stored in the same direction. (1 penalty point)
Corrected on site.
- After turning the temperature down, the reach-in and the make table cannot be verified as being able to keep food at a safe and accurate temperature. (1 penalty point)
- Critical: Dishwashing sanitizer strength is not sufficient. (6 penalty points)
Corrected on site.
- The dumpster lid is open. (1 penalty point)
- The hood baffles are dirty. (1 penalty point)
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12/16/2009 | Routine | 68 | Advise & Educate |
Restaurant representatives - add corrected or new information about Tasty Thai, 1302 S 500 E, Salt Lake City, UT 84105 »