Food handler training documentation is not kept on the premises. (1 penalty point)
Critical: Employees personal food and beverages are not separated from food preparation areas. (3 penalty points)
Rice scoops are stored in standing water. 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. 3 occurences.
A container of food is thawing on the floor. (1 penalty point) Corrected on site.
Potentially hazardous food is thawing at room temperature. (1 penalty point) Corrected on site.
Critical: A reach-in cooler is holding temperature at 45 degrees. (6 penalty points)
Cardboard is being used as a liner by the stove. (1 penalty point)
The drink refrigerator (glass doors) being used as a reach-in is not durable enough to use for food storage. (1 penalty point)
Gaskets are damaged on a refrigerator unit. (1 penalty point)
Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points) Corrected on site.
The interior of the microwave is unclean. (1 penalty point)
Vent hood filters are dirty. (1 penalty point)
Critical: Things are being stored in the hand sink. (3 penalty points)
A drain plug is being used in the hand sink. (1 penalty point) Corrected on site.
Critical: The cold water is shut off at the hand sink. (3 penalty points)
The toilet room doors are not self-closing. (1 penalty point)
Critical: There is no hand drying provision at the hand sink. (3 penalty points) Corrected on site.
A garbage can is not provided at the handwashing sink. (1 penalty point)
There is no designated area for employee coats, jackets, bags, etc. (1 penalty point)
The floor is dirty by the stove. (1 penalty point)
Critical: A container of sanitizer is not labeled. (6 penalty points) Corrected on site.
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