- Critical: Employee food is not separate from food served to the public in the walk-in freezer. (3 penalty points)
Corrected on site.
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
Corrected on site.
- Critical: Not all potentially hazardous and ready to eat foods (cooked chicken) that are prepared on-site and held for more than 24 hours are date-marked. (3 penalty points)
- Bricks used in the dry storage area are not sealed. (1 penalty point)
- Single-use items are being re-used (siracha bottles). (1 penalty point)
- Reach-in cooler gaskets are dirty. Reach-in cooler handles are dirty. (1 penalty point)
2 occurences.
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent (expose cement). Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent, in the mop sink area. (1 penalty point)
2 occurences.
- Various walls are damaged. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
Corrected on site.
|
2/11/2015 | Followup | 82 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw beef is stored above ready-to-eat noodles in the walk-in cooler. Raw beef is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
Corrected on site.
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food is being stored on the floor in the walk in cooler. Sods bibs are stored on the floor. Food (onions) are being stored on the floor in the storage closet. (1 penalty point)
Corrected on site.
3 occurences.
- Critical: There is no written agreement or statement from the fish supplier stipulating that fish have been frozen and stored at temperatures required to achieve parasite destruction. There is no written agreement or statement from the fish supplier stipulating that fish are aquacultured and fed parasite-free feed. (3 penalty points)
2 occurences.
- Potentially hazardous food (meatballs) is thawing at room temperature. Shrimp is thawing in standing water. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Cooked noodles are being held out of temperature control at 59°F on a counter. (6 penalty points)
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. (3 penalty points)
- Critical: A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. (6 penalty points)
- Critical: Food is being stored in non-food grade containers (sterilite). (6 penalty points)
- Single service items (hand drying provisions) are stored on the floor. (1 penalty point)
Corrected on site.
- Various surfaces are lined with foil. Masonry blocks used in the storage area are not sealed. (1 penalty point)
2 occurences.
- A beverage style cooler is being used to store potentially hazardous foods. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice machine is unclean. Wire shelves used to store clean equipment are dirty. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. The top of the dish machine is dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
4 occurences.
- Critical: The hand sink near the cookline is blocked. (3 penalty points)
Corrected on site.
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent (exposed cement). Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent, in the mop sink area. (1 penalty point)
2 occurences.
- Critical: There is no hand drying provision at the hand sink, near the cook line. (3 penalty points)
Corrected on site.
- Floor sinks are dirty. Walls are dirty in various areas. The floor is dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
4 occurences.
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
|
2/4/2015 | Routine | 35 | Advise & Educate |
- Utensils are stored in standing water. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Imitation crab is being held at 45°F in the sushi display unit. (6 penalty points)
- Refrigerator designed for bottled drinks is being used to store food. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: Hand sink is being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Vents above stove have an accumulation of grease. (1 penalty point)
|
3/27/2014 | Routine | 85 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- 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)
- Utensils are stored in standing water. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Food is being stored in a mechanical room. (1 penalty point)
Corrected on site.
- Condiments are being stored in single-use food containers. (1 penalty point)
- Critical: Cooked chicken is being held out of temperature control at 61°F on a counter. (6 penalty points)
- Critical: Written procedures for using time as a public health control are not available. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Dry linens are linning countertop surfaces. Non-food contact surfaces of equipment are made of unsealed wood. Various surfaces are lined with foil. (1 penalty point)
3 occurences.
- A refrigerator designated for bottled and packaged good is being used to cold hold potentially hazardous foods. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- The faucet is leaking on the mop sink. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Handwashing accesories are placed at the 3 compartment sink. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Nonfunctional equipment is stored in the kitchen. (1 penalty point)
- A cell phone is being stored on food equipment. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
10/29/2013 | Routine | 55 | Advise & Educate |
Restaurant representatives - add corrected or new information about New Thai Basil Cuisine, 2778 W 12600 S, Riverton, UT 84065 »