- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw hamburger meat is stored in contact with raw chicken in a reach-in cooler. (6 penalty points)
Corrected on site.
- Critical: Mung bean sprouts are being held at 71°F in the make table. (6 penalty points)
Corrected on site.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
Corrected on site.
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- Various surfaces are lined with foil. Cardboard is being used as shelf liner. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
3 occurences.
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The interior of the ice bin is dirty. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
3 occurences.
- Reach-in cooler handles and gaskets are dirty. (1 penalty point)
- Critical: The hand sink is being used for other purposes. (3 penalty points)
Corrected on site.
- The toilet room doors are not self-closing. (1 penalty point)
- The ceiling is dirty in various areas. The floor is dirty beneath cooking equipment. Walls are dirty in various areas. (1 penalty point)
3 occurences.
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
- Employee personal items a re being stored with food equipment. (1 penalty point)
Corrected on site.
- Critical: A chemical spray bottle is stored above a food preparation area. (6 penalty points)
Corrected on site.
|
3/19/2015 | Routine | 43 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Food employees are not using hair restraints. (1 penalty point)
Corrected on site.
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Utensils are stored in standing water. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
Corrected on site.
- Critical: Bean sprouts and eggs are being held out of temperature control at 72-82°F on a counter. (6 penalty points)
Corrected on site.
- Tape is being used throughouut the kitchen. (1 penalty point)
Corrected on site.
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
Corrected on site.
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
Corrected on site.
- Critical: The hand sink is blocked. The hand sink is being used for other purposes. (3 penalty points)
2 occurences.
- The faucet is leaking on the hand sink. (1 penalty point)
- The back door is propped open. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Employee personal items are being stored with food equipment. (1 penalty point)
- Critical: A spray pesticide is being used at the facility. (6 penalty points)
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7/15/2014 | Routine | 54 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw beef and shrimp stored in contact with raw chicken. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Rice scoops are stored in standing water. (1 penalty point)
- Critical: Cooked chicken is being held out of temperature control at 50 °F on a counter. (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: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Cardboard is being used as shelf liner. Various surfaces are lined with foil. (1 penalty point)
2 occurences.
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Interior surfaces of a reach in cooler are unclean. Shelves throughout the kitchen are unclean to sight and touch. The canopener is unclean to sight and touch. The underside of the shelf above a preparation table is unclean. The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
6 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- The back door is propped open. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
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11/2/2012 | Routine | 57 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
- Utensils are stored in standing water. (1 penalty point)
- Raw meat is stored above other foods in the freezer. (1 penalty point)
Corrected on site.
- Critical: raw chicken.raw beef, and cooked chicken are being held at 45-47 °F in the make table. (6 penalty points)
- Various surfaces are lined with foil. Cardboard is being used as shelf liner. (1 penalty point)
2 occurences.
- Critical: The interior of the ice bin is unclean. (6 penalty points)
- Critical: The hand sink is blocked. (3 penalty points)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
Corrected on site.
- Employee clothes ave stored above and touching clean plates. (1 penalty point)
- The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
|
5/10/2011 | Routine | 70 | |
- The food handler cards are expired. (1 penalty point)
- Critical: The raw chicken is stored next to cooked chicken inside the True reach-in. (6 penalty points)
Corrected on site.
- The scoop handle is in contact with the ice. (1 penalty point)
Corrected on site.
- Cardboard is used under cooking equipments. (1 penalty point)
- The empty CO2 tank is not secured. (1 penalty point)
Corrected on site.
- The equipment shelves are dusty or dirty. (1 penalty point)
- The floor around cooking equipment is dirty. (1 penalty point)
- Critical: A chemical bottle is not labeled. (6 penalty points)
Corrected on site.
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1/28/2010 | Routine | 82 | Advise & Educate |
- Critical: Boxes of shell eggs are stored next to cut peppers and above ground beef inside the True reach-in refrigerator. (6 penalty points)
- The plates and single-use containers by the rice cook machine are not inverted to prevent contamination. (1 penalty point)
- The CO2 tanks are not secured to the wall. (1 penalty point)
- The kitchen fan is dirty. (1 penalty point)
- Critical: The kitchen hand sink is blocked with utensils. (3 penalty points)
- The door does not have a self-closing device in the men’s restroom. (1 penalty point)
- The ceiling vent above the rice cook machine is dirty. (1 penalty point)
|
1/9/2009 | Routine | 86 | Advise & Educate |
- Critical: Raw meat stored with vegetable in the cooler. (6 penalty points)
Corrected on site.
- Sugar container is without label. (1 penalty point)
Corrected on site.
- Scoop handle contacted with sugar. (1 penalty point)
Corrected on site.
- Sugar bag is stored on the floor. (1 penalty point)
Corrected on site.
- Single use items stored on teh floor. (1 penalty point)
Corrected on site.
- Aluminum foil used for covering the surface of wall and burner. (1 penalty point)
Corrected on site.
- CO2 tanks are not secured. (1 penalty point)
Corrected on site.
- Critical: Can opener is dirty. (6 penalty points)
Corrected on site.
- Extra hand wash sink hot water is out of repair. it is waiting for the plumber to show up. Women's restroom plumbing is leaking water. (1 penalty point)
- Critical: Ware wash is not indirected drain into the sewer. (3 penalty points)
- Cell phone stored with dishes. Personal use items stored on teh shelf with single use items. (1 penalty point)
Corrected on site.
- Degreaser hangs on teh cart with the food. Glass cleaner is stored with containers on teh shelf. (3 penalty points)
Corrected on site.
|
1/29/2008 | Routine | 74 | Advise & Educate |
Restaurant representatives - add corrected or new information about Thai Spice, 854 E Fort Union Blvd, Midvale, UT 84047 »