- A sugar container is not labeled. (1 penalty point)
Corrected on site.
- Rice scoops are stored in water at 122°. (1 penalty point)
Corrected on site.
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Various pieces of equipment are repaved with duct tape. (1 penalty point)
- An in-use wok scoop is damaged. (1 penalty point)
Corrected on site.
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- The fan by the dishwasher is dirty. Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- Light bulbs are not shielded or shatter resistant above the warewash area. (1 penalty point)
- Floor tiles are missing and coving is damaged. (1 penalty point)
- The floor is dirty under a prep table. (1 penalty point)
|
11/17/2014 | Routine | 84 | Advise & Educate |
| No violation noted during this evaluation. | 5/13/2014 | Followup | 100 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- The ice scoop is stored with the handle in contact with culinary ice. Rice scoops are stored in standing water. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Tofu and raw beef are being held between 47 - 48°F in the make table. (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)
- Single service items are stored on the floor. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The meat slicer is unclean to sight and touch. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Some walls are damaged. (1 penalty point)
- Wall is dirty behind reach-in freezer. (1 penalty point)
|
4/30/2014 | Routine | 73 | Advise & Educate |
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
Corrected on site.
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Areas of the floor are missing grout. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- The floor is dirty in various areas. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
|
10/17/2013 | Routine | 83 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. (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: Tomatoe wedges are being held at 50°F in the make table. (6 penalty points)
Corrected on site.
- Clean dishes are being towel-dried after cleaning and sanitizing. (1 penalty point)
Corrected on site.
- Various surfaces are lined with foil. (1 penalty point)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Critical: There is no sanitizer test kit available. (3 penalty points)
- There is an uncleanable gap between the walk in box and the adjacent wall. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- There is no soap at the hand sink. (3 penalty points)
Corrected on site.
|
10/25/2012 | Routine | 68 | Advise & Educate |
- 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: Scoops are stored in standing water at 48 degrees F. (6 penalty points)
- The drying area of the ware wash machine is not sealed to the back wall. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Various light shields are damaged. (1 penalty point)
- Various walls are damaged. Floor tiles are missing in various areas. Various ceiling surfaces are damaged. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. (1 penalty point)
|
10/27/2011 | Routine | 82 | Advise & Educate |
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Various light shields are damaged. (1 penalty point)
- Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
- Various areas of the coving are in disrepair. (1 penalty point)
|
5/11/2011 | Followup | 95 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees are not washing their hands after handling dirty dishes before handling clean dishware and food. (6 penalty points)
- Employees are washing their hands at the faucet in the wok area and the two compartment sink. (3 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Frozen raw meat is stored above frozen vegetables in the Beverage Air freezer. Canned goods are stored on the floor. Raw chicken is stored on the floor of the walk in fridge. (1 penalty point)
3 occurences.
- Critical: Raw meats on the cold holding table are out of temperature between 57 and 49 degrees F. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. Shelving units in the reach in fridge have rust accumulation. (1 penalty point)
2 occurences.
- Sponges are used to dean dishware at the dishwash washer. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. Baffles above the grill are dirty with grease accumulation. Ceiling vents are dirty with dust accumulation. (6 penalty points)
4 occurences.
- The interior of the microwave is unclean. (3 penalty points)
- Shelving units that store clean dishware are dirty. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Various light shields are damaged. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Various lights in the kitchen do not illuminate. (1 penalty point)
- Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
- Various wall surfaces are dirty with food splash. Various areas of the floor are dirty. (1 penalty point)
2 occurences.
- Various areas of coving are in disrepair. (1 penalty point)
|
4/21/2011 | Routine | 58 | Advise & Educate |
- Critical: Employee personal belongings are stared on top of food items, (6 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Scoop handles are stored in contact with food. Bowls are used for food scoops and are stored inside food containers. Utensils are stored in standing water. (1 penalty point)
3 occurences.
- Single use items are stored on the floor. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The FRP backing to the 3-compartment sink is not properly sealed. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The baffles above the grill are dirty with grease buildup. Ceiling fans are dirty with dust buildup. (6 penalty points)
3 occurences.
- Various shelving units are dirty. The FRP walls are dirty. Floors are dirty with old food buildup. (1 penalty point)
3 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- There is a gap at the bottom of the exterior door. An exterior door is not tight fitting. (1 penalty point)
2 occurences.
- Various floor tires are damaged. Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
3 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
|
10/20/2010 | Routine | 68 | Advise & Educate |
- Scoops to dry ingredients are stored with the handle touching the ingredient. A scoop to dry ingredient does not have a hadle to it. (2 penalty points)
2 occurences.
- Various foods in the walk-in fridge are not being properly cooled (3 penalty points)
- Critical: The cooked chicken in the walk-in fridge is holding out of temperature at 50 degrees F. The raw beef and cut tomato on the make line are holding out of temperature at 51 degrees F and 50 degrees F. The water in the cook area holding an in-use rice scoop is holding out of temperature at 48 degrees F. (18 penalty points)
3 occurences.
- Critical: The raw meats in the walk-in fridge are not date marked with the date of slicing (preparation). (6 penalty points)
- Critical: Various foods are stored in non-foodgrade containers in the walk-in fridge. The food processor lid is repaired with duct tape. (6 penalty points)
2 occurences.
- In use utensils are stored in an unclean crevice between the hot holding area and the cutting boards. (1 penalty point)
- The reach-in fridge lacks an ambient air thermometer. (1 penalty point)
- The CO2 tanks in the waitress area are not properly secured. (1 penalty point)
- Critical: The can opener piercing mechanism is dirty. A food processor is stored dirty and not cleaned after use. (6 penalty points)
Corrected on site.
- Critical: The exhaust fans above the cook area are dirty with dust. (6 penalty points)
- The handles to the reach-in fridge are dirty with old food debris. (1 penalty point)
- The back door is kept open without a screen to prevent pest entry. (1 penalty point)
Corrected on site.
- A light above the wok cook area does not illuminate. (1 penalty point)
- Personal drinks are stored on a preparation counter next to ingredients used in food preparation. (1 penalty point)
Corrected on site.
|
1/29/2010 | Routine | 46 | Advise & Educate |
Restaurant representatives - add corrected or new information about Simply Thai, 37 W 10600 S, Sandy, UT 84070 »