- Food employees are not using hair restraints. (1 penalty point)
- Utensils are stored in standing water. (1 penalty point)
- Food is being stored on the floor in the basement. (1 penalty point)
- Critical: Tofu is being held out of temperature control at 70°F on a counter. Cut cabbage and eggs are being held out of temperature control at 65°F on a counter. Meat is being held at 45°F in a reach in cooler. (6 penalty points)
3 occurences.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Food equipment is stored on the floor in the basement. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: Raw meat is stored in the handsink. (3 penalty points)
Corrected on site.
- Dumpster lids are left open. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Critical: Soap dispenser at back hand sink is empty. (3 penalty points)
Corrected on site.
- Critical: Back hand sink paper towel dispenser is empty. (3 penalty points)
Corrected on site.
- There are holes on the kitchen ceiling. (1 penalty point)
|
4/23/2015 | Routine | 69 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Utensils are stored in standing water. (1 penalty point)
- Onion bags are stored on the floor in the dry storage room. Egg carton is stored on the floor in the kitchen. Food containers are stored on the floor in the basement. (1 penalty point)
3 occurences.
- Critical: Cut cabbage is being held at 45 °F in the make table. Tofu and raw chicken is being held out of temperature control on the grill at 78° F (6 penalty points)
2 occurences.
- Critical: Plastic grocery bag is being used to hold vegetables. (6 penalty points)
- Cardboard is being used as shelf liner. (1 penalty point)
- Critical: Dish machine sanitizer is too strong at 200 ppm. (6 penalty points)
- There is a hole on the kitchen ceiling. (1 penalty point)
- The floor is dirty behind the grill. (1 penalty point)
|
5/21/2014 | Routine | 76 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Rice scoops are stored in standing water. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
2 occurences.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Dozens of eggs are left out at room temperature. (6 penalty points)
- Critical: Flat rice noodles are being held out of temperature control at 91°F on a counter. Cooked squash and tofu are' being held out of temperature control between 78 and 128°F on a counter. (6 penalty points)
2 occurences.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Various surfaces are lined with foil. Cardboard is being used as shelf liner. Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
3 occurences.
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent in basement Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent in basement. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent in basement. (1 penalty point)
3 occurences.
- Restrooms lack hand washing signage. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
- Critical: A container previously used to store poisonous or toxic materials is being used to store food. (6 penalty points)
|
10/11/2012 | Routine | 60 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Critical: Raw meat is being left in Contact with the drain board of the ware washing machine. Noodles are being prepared on the standup freezer. (6 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Raw meat is stored above other foods in the freezer. Cashews in the storage room is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Cooked tofu is cooling at room temperature. (3 penalty points)
- Critical: Rice balls measured 45°F in the reach in. (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 machine is unclean. (6 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent in the storage room. (1 penalty point)
- the front handwashing Sink is used for other purposes than hand washing. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
|
10/6/2011 | Routine | 65 | |
- Critical: Cooked rice in upper portion of cold hold table noted at 45*F. (6 penalty points)
- Aluminum foil is being used to line some cooking equipment, etc. (1 penalty point)
- There is no probe thermometer available with range of 0 - 220°F. (1 penalty point)
- Hand sink in front lacks a hand wash reminder sign. (1 penalty point)
- The kitcen ceiling and some walls noted soiled. (1 penalty point)
|
8/30/2010 | Followup | 90 | Advise & Educate |
- Critical: Employees failed to wash their hands repeatedly throughout the course of the inspection even after contaminating their hands. For example an employee failed to wash their hands between washing dirty cooking pans and working with foods. Another employee handled a bottle of chlorox bleach and afterward was observed handling ready to eat foods with their hands and failed to wash their hands in between. (6 penalty points)
- Critical: An open employee drink is stored next to the ice scoop. (6 penalty points)
- The person in charge is not ensuring that employees are effectively cleaning their hands, by routinely monitoring the employees handwashing. The person in charge is not ensuring that employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. The person in charge is not ensuring that employees are properly trained in food safety as it relates to their assigned duties. The person in charge is not ensuring that potentially hazardous foods that require cold holding to prevent harmful bacterias from growing in them in excessive quantities are being kept at the minimum safe cold holding temperature of 41*F. or colder. (3 penalty points)
- Critical: Observed employee(s) handling ready to eat foods (salads, sliced oranges, etc.) with their bare contaminated hands. (6 penalty points)
- Critical: Packages of raw shell eggs are stored above produce in the Dixie reach in fridge. (6 penalty points)
- Ice scoop for culinary ice is stored on a contaminated surface. The ice scoop handle is stored in contact with culinary ice used for customer drinks in the ice cooler. The rice scoops are stored in standing water noted at 73*F. A plastic bowl is being used to scoop the sugar. (1 penalty point)
4 occurences.
- Employee did not change out glove after it had become contaminated by handling dirty dishes. Employee immediately afterward began to work with foods again after the glove had become contaminated. (1 penalty point)
- A container of raw meat is stored on the kitchen floor. A bag of onions is stored on the floor in the dry storage room. (1 penalty point)
- Critical: Raw beef stored in Dixie reach in fridge noted at 53*F. Bean sprouts in Dixie reach in fridge noted at 60* F. Tofu and cooked potatoes in lower part of cold prep table fridge noted between 44 and 46*F. Raw bean sprouts in upper portion of cold prep table fridge noted at 48*F. (6 penalty points)
2 occurences.
- A box of single service food containers is stored on the floor in an unfinished basement. (1 penalty point)
- Card board and aluminum foil are being used to line some shelving, cooking equipment, and the kitchen flooring. (1 penalty point)
- The Dixie two door fridge is unable to hold potentially hazardous foods at the minimum safe cold hold temperature of 41*F or less and currently has an ambient air temperature of 57*F. (1 penalty point)
- The doors to the Dixie reach in fridge do not close properly leaving a gap at times which will allow cold air to escape from the unit. (1 penalty point)
- Critical: The hand sink in the front service area is repeatedly being used to fill up pitchers with water for customer drinks. The hand sink has a Brita water purifier system on it and employees are not using it for hand washing. A container of food is being stored in the hand sink in the kitchen. (3 penalty points)
2 occurences.
- Critical: Hand sink in kitchen is not operational and lacks a faucet. (3 penalty points)
- The kitchen ceiling and some walls noted soiled. (1 penalty point)
- Hand sink in kitchen lacks soap for employees to wash their hands. (3 penalty points)
Corrected on site.
- Paper towel dispenser at kitchen hand sink does not dispense paper towels. (3 penalty points)
- The wall by the stairs noted damaged with a couple of holes in it. (1 penalty point)
- Critical: The bucket containing chlorine sanitizer is not labeled. (6 penalty points)
- Critical: The permit to operate is suspended due to insufficient cold holding capacity of potentially hazardous foods that require cold holding. Also the kitchen hand sink is not operational as it lacks a faucet. Also for not preventing cross contamination from contaminated hands and gloves with ready to eat foods. (100 penalty points)
|
8/27/2010 | Routine | 0 | Advise & Educate |
- A bag of potatoes is stored on the floor. (1 penalty point)
Corrected on site.
- Frozen raw meat is being thawed at room temperature (1 penalty point)
- Soiled aluminum foil is being used to line the oven area. (1 penalty point)
- The bottom shelf in the Blue Air fridge is soiled. (1 penalty point)
- Critical: A couple of cooking pots are stored in the hand sink. (3 penalty points)
Corrected on site.
- Kitchen walls and ceiling noted soiled. (1 penalty point)
|
10/8/2009 | Routine | 92 | Advise & Educate |
- Some raw meat is thawing at room temperature. (1 penalty point)
- Critical: Raw shell eggs being stored at room temperature ntoed at 82*f. (6 penalty points)
- The ice scoop for the ice in the ice machine is being stored on a soiled piece of cardboard. (1 penalty point)
Corrected on site.
- Soiled aluminum foil is being used to line the oven areas. Very soiled cardboard is being utilized to line kitchen shelving. (2 penalty points)
2 occurences.
- The hand sink is not properly attached to the wall. (1 penalty point)
- Critical: Chlorine sanitizer used for wipe cloths is too strong. (6 penalty points)
- Some kitchen shelving is excessively soiled with greasy food residues. (1 penalty point)
- Critical: A small plastic bucket is being stored in the hand sink. (3 penalty points)
- The water from the faucet at the hand sink and the 3 compartment sink leak continuously. (1 penalty point)
- Various walls in kitchen noted soiled. (1 penalty point)
|
12/17/2008 | Routine | 77 | Advise & Educate |
- Critical: An open employee drink is stored in the kitchen. (6 penalty points)
- The person in charge is not performing required duties to run a safe food operation. (3 penalty points)
- Critical: Observed employee handling ready to eat food with their bare hands. (6 penalty points)
- Bulk food storage containers are not lableled. (1 penalty point)
- Critical: A container of lemons is stored in ice used for customer drinks. (6 penalty points)
Corrected on site.
- The handle of the ice scoop is in contact with the ice. (1 penalty point)
Corrected on site.
- Food is stored on the floor. (1 penalty point)
Corrected on site.
- Food is stored below a hand sink. (1 penalty point)
Corrected on site.
- Critical: Raw eggs noted at 58°F. (6 penalty points)
- Aluminum foil is being used to cover cooking areas. (1 penalty point)
- Critical: The bottom shelf of the Dixie fridge is soiled. The vent hood system is excessively greasy. (12 penalty points)
2 occurences.
- Various kitchen walls noted soiled. Various kitchen shelving is soiled. (2 penalty points)
2 occurences.
- There is carpet flooring in the small dry storage room. (1 penalty point)
- Critical: A container of noodles is stored on the floor next to a bucket of chlorine sanitizer. (6 penalty points)
Corrected on site.
|
1/10/2008 | Routine | 47 | Advise & Educate |
Restaurant representatives - add corrected or new information about Chanon Thai Cafe, 278 E 900 S, Salt Lake City, UT 84111 »