- Working container of of white powdered food is not labeled with the common name of food. (1 penalty point)
- Rice scoop is stored in standing water at room temperature. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer concentration. (1 penalty point)
- •Beverage syrup line is on floor. (1 penalty point)
- Critical: Heat treated baby corn from a can measures 48 F at cold table. (6 penalty points)
- Critical: Cut leafy greens out of temperature control in bowl on table, measure 57 F, lack a written procedure describing how time control is used in lieu of temperature control and the cut leafy greens are not identified with a written time of discard. (6 penalty points)
- Tapestry and items that are not smooth and non-absorbent cover exterior surfaces of ice machine. Wooden-formica tabl (1 penalty point)
7 occurences.
- Non-portable equipment (glass door reach-in, platform with ice machine ) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
2 occurences.
- Exterior cover is missing from ice machine. (1 penalty point)
- Critical: Measurable sanitizer is not found in wet wiping towels. (6 penalty points)
Corrected on site.
- Critical: Can opener blade and body of can opener are not clean. (6 penalty points)
- Exterior surfaces of reach-in cabinet are not clean. (1 penalty point)
- Urinal in men's toilet room is non-functional with an artificial plant stored in urinal. (1 penalty point)
- Areas of wall are not all smooth and easily cleanable behind bar and in kitchen areas. Areas of ceiling are not smooth and easily clenable in kitchen. . (1 penalty point)
2 occurences.
- Light blubs above service area are not shielded and do not appear shatter resistant. (1 penalty point)
- Less than 20 foot candles of light are measured behind bar in service area and warewash area. Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
2 occurences.
- •Drain line is not elevated above floor to facilitate cleaning in bar area. (1 penalty point)
- Door handle to walk-in freezer is broken/missing. Areas of Wall are not maintained to be smooth and easily cleanable. Areas of ceiling are not maintained to be smooth and easily cleanable. (1 penalty point)
3 occurences.
- Areas of ceiling are not clean. Areas ol wall are not clean Areas of floor are not clean. (1 penalty point)
3 occurences.
- Hand sink is not maintained clean. (1 penalty point)
- Women's toilet room door is propped open. (1 penalty point)
- Coving is not at all floor-wall junctures. (1 penalty point)
- A live immature cockroach is obswerved on body of can opener. (1 penalty point)
- Artificial decorative leaves are scattered on floors of toilet rooms and artificial decorative plants are stored in different parts of toilet rooms.. (1 penalty point)
2 occurences.
- Critical: Cans of spray paint are stored above container of white powdered food. (6 penalty points)
Corrected on site.
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1/5/2016 | Routine | 50 | Advise & Educate |
- Critical: Unable to show a certified manager is employed at this establishment. (6 penalty points)
- Critical: Container of uncooked meat is stored in contact with container of uncooked chicken. (6 penalty points)
Corrected on site.
- In-use food scoop is stored in standing water that measures 77 F. (1 penalty point)
- Critical: Chicken and pork measure 48-51 F in cold drawer. Raw shelled egg measures 64F at top of an "unplugged" cold table. (6 penalty points)
2 occurences.
- Critical: Food thermometer is not provided. (3 penalty points)
- Critical: A food bowl is stored in hand sink. (3 penalty points)
Corrected on site.
- Screen over opening in wall to outside is torn and is not small enough, 16 mesh to 1 inch screen. (1 penalty point)
- Holes in wall surfaces are not repaired to be sealed/covered, smooth and non-absorbent. (1 penalty point)
- Hand sink water valve handles are coated with accumulated sticky residues. (1 penalty point)
- A live insect is observed inside of large hole in area of other holes in wall below warewash equipment, indicating these holes provide harborage. (1 penalty point)
- A cockroach corpse is on the floor below warewash equipment near holes in interior wall (1 penalty point)
|
6/4/2015 | Critical Item | 70 | Advise & Educate |
- Not all food handlers can document training. (1 penalty point)
- Critical: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Containers of food are not all covered and protected from contamination inside the walk-in. (6 penalty points)
- Critical: A bottle of Mountain Dew is stored in contact with culinary ice in the ice bin of the ice machine. (6 penalty points)
- •In-use knives are stored in a space between equipment that is not clean. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution between use. (1 penalty point)
- Containers / boxes of food are on floor of walk-in and raised floor of walk-in freezer. (1 penalty point)
- A soiled wet towel is stored on top of and in contact with cut lettuce. (1 penalty point)
- Critical: Baby corn from a can, cut tomatoes measure 58 F at cold table (6 penalty points)
- Critical: Cut leafy greens (lettuce) held out of temperature control in bowl on table top with serving tongs in lettuce, measures 59 F, is not identified with a written time of discard and lacks a written procedure describing how written time control is used in lieu of temperature control. (6 penalty points)
- Critical: A soiled wet towel stored in contact with cut lettuce is not smooth and non-absorbent. (6 penalty points)
- Cloth tapestry is draped over top and side of ice machine creating surfaces that are not smooth non-absorbent. Cold table-reach-in with partial wooden exterior and sheel metal covering on end is not smooth and non-absorbent. Metal and wooden shelving unit covered with single use foil is not smooth and easily cleanable. (1 penalty point)
3 occurences.
- Critical: Wooden basket-like food container used for steaming rice is not smooth, free of open seams and is not smooth. (3 penalty points)
- Critical: Cold table-reach-in lacks capacity to hold food time control for safety food at 41 F or less. (3 penalty points)
- Front exterior cover is missing from ice machine. Unpackaged food is stored in a glass door reach-in listed for the storage of packaged or bottled products only. (1 penalty point)
2 occurences.
- Cutting boards are scored. (1 penalty point)
- Critical: Sanititizer test papers show no measurable sanitizer in wet wiping cloths. (6 penalty points)
- Critical: Dirty metal / wire shelving is above uncovered food in walk-in. (6 penalty points)
- Critical: Warewassh machine is not indirectly drained. (6 penalty points)
- Light bulbs above prep/warewash area are not all shielded/shatter resistant. (1 penalty point)
- Hand wash sign is not at hand sinks in toilet rooms used by employees. (1 penalty point)
- Less than 20 foot candles of light are measured in service area where ice is scooped and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Drain line is on the floor. (1 penalty point)
- Areas of floor are not repaired to be smooth and easily cleanable. Areas of wall are not free of crevices, not repaired to be smooth and easily cleanable. Areas of ceiling are not repaired to be smooth and easily cleanable. (1 penalty point)
3 occurences.
- Areas of floor are not clean. Areas of wall are not clean. Areas of ceiling are not clean. (1 penalty point)
3 occurences.
- Women's toilet room door is propped open. (1 penalty point)
- Coving is not at floor-wall junctures of walk-in and in area of walk-in. (1 penalty point)
- Many live flies are observed in the food prep and warewash areas. (1 penalty point)
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3/17/2015 | Routine | 23 | Advise & Educate |
- Unable to show that a registered food safety manager is emplyed here full time. (1 penalty point)
- Live cockroaches are observed on floor of kitchen and in warewash area. (1 penalty point)
- Dead cockroaches are observed in prep and warewash areas. (1 penalty point)
- Critical: Labeling on can of ant and roach insecticide stored in warewash area does not state that use of this insecticide is allowed in a food establishment. (6 penalty points)
|
9/24/2014 | Critical Item | 91 | Advise & Educate |
- Unable to verify that a certified manager registered with SLCoHD is employed here. (1 penalty point)
- Critical: Food Employee places gloves on hands without washing hands. (6 penalty points)
Corrected on site.
- Critical: There is no person in charge to monitor employee hand washing. (3 penalty points)
- Critical: Food handler is handling ready to eat lettuce with bare hand contact while cutting lettuce. (6 penalty points)
- Critical: Containers of food are not all covered and protected from potential contamination inside the walk-in. (6 penalty points)
- Critical: Pork measures 48 F in cold drawer (6 penalty points)
- Critical: Wooden basket-like object in contact with steaming rice, is not free of open seams and is not smooth. (3 penalty points)
- Non-portable equipment is ("True" glass door reach-in, floor mounted metal box-like extension of lower part of ice machine) not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Front cover is missing from ice machine. Reach--in listed for storage of packaged or bottled products only is used to store unpackaged food. (1 penalty point)
2 occurences.
- Critical: Metal shelves above uncovered food in walk-in are not clean. Interior surfaces of ice bin at ice machine are not clean. (6 penalty points)
2 occurences.
- Critical: Food handler fills bucket at a 3 compartment sink designated as a hand sink in server station area. (3 penalty points)
- Exposed ventilation duct running below ceiling and through wall creates surfaces that are not easily cleanable. (1 penalty point)
- Light bulbs above prep/warewash area are not all shielded/shatter resistant. (1 penalty point)
- Less than 20 foot candles of light are measured in server station area and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of wall and ceiling are not maintained to be smooth and easily cleanable. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
- Hand sink water valve handles are not clean. (1 penalty point)
- Womens toilet room door is left in the open position. (1 penalty point)
- Coving is not at walk-in wall-floor junctures. (1 penalty point)
- Critical: Live cockroach is observed in warewash area and many flies are inside of establishment. (3 penalty points)
- A motionless, probably dead cockroach, is observed on the bottom interior surface of the relatively dry dish wash machine. (1 penalty point)
- Critical: Label on can of pesticide in warewash area does not state use of pesticide is allowed in a food establishment. (6 penalty points)
|
8/25/2014 | Routine | 40 | Advise & Educate |
- Unable to show a certified manager is registered with SLCoHD. (1 penalty point)
- Critical: Person in charge places index finger between his lips, inside his mouth, then with same finger, using opposing thumb, picks up a piece of food from cold table and places this food in to wok. (6 penalty points)
- Critical: Person in charge states that bell peppers are not washed before cutting because they spoil too fast if washed before cutting and have to be thrown away. (3 penalty points)
- Critical: Person in charge instructs food handler to cut bell peppers with a knife without washing the unwashed peppers. (3 penalty points)
- Critical: Container of cleaned and cut produce is not covered in walk and is stored below shelves that are not clean. (6 penalty points)
- Raw bell peppers from cardboard box are not thoroughly washed in water to remove soil and other contaminants before Food employee cuts said peppers into portions. (1 penalty point)
- In use rice scoop is stored in standing water at room temperature.' In-use knives are stored in space between equpment that is not clean. (1 penalty point)
- 'Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cut leafy greens (lettuce) measures 49 F in a well at an unrefrigerated table, is not marked / identified with a time of discard and lacks a written procedure describing how time is used in lieu of temperature control. (6 penalty points)
- Decorative cloths covering exterior of ice machine create surfaces that are not smooth and non-absorbent. Wooden shelving below service counter is not smooth and and free of crevices. Wooden shelving on floor of walk-in freezer is not smooth and non-absorbent. Vinyl covering on shelf creates surfaces that are not smooth. Coverings on kitchen prep tables surfaces that are not smooth and non-absorbent. (1 penalty point)
3 occurences.
- Non-portable equipment (wok grill) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable glass door reach-in is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Unpackaged food is stored in display reach-in listed for the storage of packaged or bottled products only. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Critical: Wet wiping cloths do not contain measurable sanitizer (6 penalty points)
- Critical: Wire shelves above uncovered food in walk-in are not clean. (6 penalty points)
- Critical: Hose connected to spigot at 3 compartment sink hangs below flood rim and lacks approved backflow protedtion. (6 penalty points)
- Critical: Food handler is washing glass ware at a three compartment sink designated as a hand sink required in the server station area. (3 penalty points)
- Exposed ventilation ducting running below ceiling in storage room and ceiling around ducting creates interior surfaces that are not smooth and easily cleanable. Pipe / conduit wrapped in single use foil near equipment and below ceiling is not smooth and easily cleanable. Grooved wood panelingon wall of kitchen is not smooth and easily cleanable. (1 penalty point)
- Critical: Hand soap is not at hand sink. (3 penalty points)
- Critical: Hand drying provision is not at hand sinks.. (3 penalty points)
Corrected on site.
2 occurences.
- Less than 20 foot candles of light are measured in warewash and service areas and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
|
12/10/2013 | Routine | 37 | Advise & Educate |
- Critical: Person in charge dons gloves without washing hands. (6 penalty points)
- Critical: Person in charge handles ready to eat lettuce with bare hand contact. • Server handles ready to eat lettuce with bare hand contact. (6 penalty points)
Corrected on site.
2 occurences.
- In-use knives are stored in a space between equipment that is not clean. (1 penalty point)
- Critical: Heat treated bamboo shoots from a can measure 60 F while holding at cold table. (6 penalty points)
- Critical: Cut leafy greens measure 46 F in a pan in an unrefrigerated well are not identified with a written time of discard and operator lacks a written procedure for describing how "time is used in lieu of temperature control". (6 penalty points)
- Decorative cloths covering exterior of ice machine creates surfaces that are not smooth and non-absorbent. Wooden surfaces of service counter and wooden shelving in service area is not all smooth and non-absorbent. of Table is covered in single use foil that creats surfaces which are not smooth. Wooden planks used as shelving near floor of walk-in freezer , are not smooth and non-absorbent. Lumber (2x4) on prep table below cutting board is not smooth and non-absorbent. (1 penalty point)
3 occurences.
- Critical: Cold table does not hold potentially hazardous food at 41 F or less. (3 penalty points)
- Non-portable equipment ( wok grill) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable glass door display reach-in lacks 6 inches elevation above floor and is not sealed to floor. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Wire shelves in walk-in are not clean. (1 penalty point)
- Critical: Water spigot at culinary sink is connected to hose that hangs below flood rim and lacks approved backflow protection. (6 penalty points)
- Exposed ventilation ductingrunning below ceiling in storage room and ceiling around ducting creates interior surfaces that are not smooth and and easily cleanable. Pipe/conduit wrapped in single use foil near equipment and below ceiling is not smooth and easily cleanable. Grooved wood paneling on wall of kitchen is not smooth and easily cleanable. (1 penalty point)
- Hand drying provision is not at hand sink. (3 penalty points)
Corrected on site.
- Less than 20 foot candles of light are measured in warewash areas and service areas. Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of wall, floor and ceiling are not repaired to be smooth and non-absorbent. (1 penalty point)
- areas of wall, floor and ceiling are not clean. (1 penalty point)
- Handsink faucet assembly including valve handles are not clean. (1 penalty point)
|
6/5/2013 | Routine | 53 | Advise & Educate |
- In-use rice scoop is stored in standing water at room temperature. (1 penalty point)
- Boxes of bagged meat are stored on floor of walk-in. (1 penalty point)
- Critical: Pork/potentially hazardous food cooked here and held here for for more than 24 hours is not marked with date cooked/prepared or marked with proper consume by date. (3 penalty points)
- Critical: Cut lettuce holding in an unrefrigerated well at 55F is not identified with a written time of discard and operator lacks a written procedure describing how a time control is used in lieu of temperature control for cut lettuce/cut leafy greens. (6 penalty points)
- Decorative cloths covering exterior of ice machine creates surfaces that are not smooth and non-absorbent. Wooden Underside of servicie counter and wooden shelving unit are not all smooth and non-absorbent (1 penalty point)
- Non-portable equipment (hood) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (display reach-in) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- C.utting boards are scored. (1 penalty point)
- .Wire shelves in walk-in are not clean. (1 penalty point)
- Critical: Minimum of 100 F water temperature is not achieved at hand sink within 30 seconds of opening hot water valve. (3 penalty points)
- Critical: .Hose connected to water spigot at 3 compartment sink hangs below flood rim of sink and lacks approved back flow protection. (6 penalty points)
- Exposed ventilation ducting running below ceiling in storage room creates interior surfaces that are not smooth and easily cleanable. Grooved wood paneling on wall of kitchen is not smooth and easily cleanable. (1 penalty point)
- .Less than 20 foot candles of light are measured in srvice area and area of 3 compartment sink. Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Wall-floor junctures are broken at wall area near hand sink. Areas of wall and ceiling are not repaired to be smooth and easiily cleanable. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
- A wet mop'head is leaning agsinst wall at mop sink after use. (1 penalty point)
|
11/29/2012 | Routine | 70 | Advise & Educate |
- Critical: Food handler is handling ready to eat cut lettuce with bare hand contact. (6 penalty points)
- In-use food scoops are stored in standing water at room temperature. (1 penalty point)
- Critical: Cut leafy greens stored in pan on table measure 49 F and are not identified with a written time of service/discard. (6 penalty points)
- Cloth draped on ice machine creates surfaces that are not smooth, non-absorbent and easily cleanable. Shelving in warewash area is not smooth and non-absorbent. Wooden block on reach-in creates surfaces that are not smooth and non-absorbent. (1 penalty point)
3 occurences.
- Non-portable equipment (hood) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Critical: Water spigot at three compartment sink has hose attached that falls below flood rim and lacks approved back flow protection. (6 penalty points)
- Areas of wall and exposed ventilation structure running below ceiling are not smooth and easily cleanable (1 penalty point)
- Hand drying provision is not at hand sink in prep area and not at hand sink in men's toilet room. (3 penalty points)
- Areas of wall are not maintained to be smooth and easily cleanable. (1 penalty point)
- Areas of wall, floor and ceiling have excessive residues. (1 penalty point)
- Artificial, decorative leaves are scattered on floors of toilet rooms. (1 penalty point)
|
8/13/2012 | Critical Item | 71 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Uncovered employee beverage is stored on prep table. (3 penalty points)
Corrected on site.
- An in-use rice scoop is stored in standing water at room temperature.. (1 penalty point)
- Critical: Chicken measures 46 F in cold drawer. (6 penalty points)
- Critical: Cut leafy greens are stored in container on table top out of temperature control and are not identified with a time of service/discard. (6 penalty points)
- Metal shelves show signs of corrosion. Cloth on ice machine creates surfaces that are not smooth and non-absorbent. Underside of wooden counters are not smooth and non-absorbent. (1 penalty point)
3 occurences.
- CO2 tanks are not all restrained. (1 penalty point)
- Critical: Cold drawer does not hold potentially hazardous food at 41F or less. (3 penalty points)
- Non-portable equipment is not all spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Metal shelves storing food in walk-in and in dry storage area are not clean. (1 penalty point)
- Critical: A collapsed, non listed drain line is runs along floor to floor sink. (6 penalty points)
- Critical: A hose that falls below the flood rim of the 3 compartment sink lacks approved backflow protection, (6 penalty points)
Corrected on site.
- Critical: Access to handsink in server station area with 3 compartment sink is obstructed by door to kitchen. Bowl of food is stored in handsink. (3 penalty points)
- Various water valves do not completely close the flow pf water. (1 penalty point)
- Areas of wall, ceiling and exposed ventilation ducting running below ceiling are not smooth and easily cleanable. (1 penalty point)
- Unable to veriify that unshielded light bulbs in service area are shatter resistant. (1 penalty point)
- West exit door to the outside is propped open. (1 penalty point)
Corrected on site.
- Hand soap is dispensed above 3 compartment sink in server station area. (1 penalty point)
- .Less than 20 foot candles of light are measured where ice is scooped, where glass ware is stored and in ware wash areas. Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Drain line is on floor. (1 penalty point)
- Various wall areas are not maintained to provide smooth non-absorbent surfaces. Area of floor around copper line is not repaired to be smooth and non-absorbent. (1 penalty point)
- Areas of wall are not clean. (1 penalty point)
- Various holes in walls are not covered/sealed to eliminate harborage conditions. (1 penalty point)
- Critical: A can of "Raid" pesticide is stored on a shelf in kitchen and is not labeled for use in a Food Establishment. (6 penalty points)
Corrected on site.
- No smoking sign is not at entrance. (1 penalty point)
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6/6/2012 | Followup | 44 | Advise & Educate |
Restaurant representatives - add corrected or new information about Pawaits Royale Thai Cuisine, 1968 E Murray Holladay Rd, Holladay, UT 84117 »