THAI TASTE

Observed raw chicken, raw beef, white rice stored in the RIC in the main kitchen holding above 41*F. Observed chicken wonton and pork wonton stored at the bottom of the prep top unit in the main kitchen with a temperature higher that 41*F Observed half/half stored in the RIC at the server area with a internal temperature above 41*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: ALL FOOS WAS DISCARDED.

Observed spoons and forks stored on the countertop in a plastic divider with handles down and uncovered. C/A Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. COS: EHS TRAINED THE OWNER HOW TO STORE THE TABLEWARE.

Observed employee/cook re-entering the kitchen with soiled gloves from previously cutting chicken earlier. When EHS told him he needs to wash his hands, he went to the hand sink and turned on the water, rubbed his hands together for about 10 seconds without soap, half dried them and proceeded to handle clean dishes. C/A . Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P COS: EHS directed the employee to re-wash his hands again.

Observed a large bag of raw bean sprouts resting directly on top of raw eggs in the RIC in the main kitchen. Observed raw bagged scallops resting directly on top of half raw mussels. Mussels were not covered and were half shelled. C/A Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and COS: Food was separated.

Observed employee cutting raw chicken at the prep table in the main kitchen with gloves on. When he finished he placed the chicken in the bags and with the same soiled gloves he went to open the door and then the fridge to place the chicken in. Gloves were visibly soiled and upon entering the kitchen again EHS directed him to remove the gloves and wash his hands. C/A Gloves, Use Limitation. 1. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P COS: Employee washed his hands.

Observed facility is using a non-continuous cooking process for their beef and chicken for stir fry without prior approval from the Health Dept. Non continuous was observed through conversation with employee and by the bloody look of the beef in the container. C/A ) Non-Continuous Cooking of Raw Animal Foods. Raw animal foods that are cooked using a non-continuous cooking process shall be: 1. Subject to an initial heating process that is no longer than sixty minutes in duration; P 2. Immediately after initial heating, cooled according to the time and temperature parameters as specified in subsection (6)(d) of this Rule for cooked time/temperature control for safety food; P 3. After cooling, held frozen or cold, as specified for time/temperature control for safety food as specified in subsection (6)(f) of this Rule;P 4. Prior to sale or service, cooked using a process that heats all parts of the food to a temperature for a time as specified under subsection (5)(a)1-3 of this Rule; P 5. Cooled according to the time and temperature parameters specified for cooked time/temperature control for safety food as specified in 2 of this subsection if not either hot held as specified in subsection (6)(f) of this Rule, served immediately, or held using time as a public health control as specified in subsection (6)(i) of this Rule after complete cooking; P and 6. Prepared and stored according to written procedures that: (i) Have obtained prior approval from the Health Authority; Pf (ii) Ar.

Observed a plastic container with bean sprouts on the counter in the main kitchen holding at 75*F. Observed another container and a large bad filled with bean sprouts in the RIC in the main kitchen with a temperature of 52*F or higher. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS: Bean sprouts on the counter were discarded the rest was left in the fridge because the employee did not understand what I was saying. I could not use the app, the employee was not able to tell EHS what language was he speaking.

Observed partially cooked beef stored in the main kitchen at the bottom of the fridge with the temperature unchanged in one hour. At 2:17pm temperature was 55*F and when taken again at 3:02 it was still 55*F Observed pre-cooked chicken stored in the RIC in the main kitchen with a temperature of 64*F at 2:05pm and at 3:00pm the temp was 61*F. Bothe the chicken and the beef was cooked at 10:00am in the morning. C/A Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS: Food was placed on ice at the intervention of EHS however after one hour the food was discarded due to no temperature change.

Observed a clear bottle of spray sanitizer in the main kitchen stored below the handsink filled with full strength sanitizer. QUAT When tested the sanitizer was higher than 400ppm C/A Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or.

At the time of the inspection there was no PIC in the facility. The only one employee was not aware of when food was cooked on what day or what time of the day , when employee shall wash his hands and could not answer any of EHS questions. The other employee (the cook) was not speaking English. C/A There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: when food was cooked, cooling, cooking temps, handwashing, allergen awareness and fecal and vomit clean up. COS.

The only employee in the facility that spoke English had no idea how to clean a fecal and vomit event when asked. There was a procedure posted in the kitchen but the facility did not have any bleach on hand. C/A Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf COS:.

Observed one spray bottle with full strength sanitizer unlabeled and stored in the main kitchen. C/A a) Original Containers, Identifying Information. Containers of poisonous or toxic materials shall bear a legible manufacturer's label. Pf.

Observed carrots in water, some containers with white sauce, 4 metal containers with curry sauce stored uncovered at the bottom of the prep top unit in the main kitchen. Observed several uncovered containers eggroll, wonton and wrapped shrimp stored uncovered in the RIF in the main kitchen. C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS:.

Observed in use utensils (rice scoop and ladle)stored in a crockpot in the main kitchen next to the rice cooker with water temperature holding at 129*F C/A In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Water was dumped into the sink.

Observed bean sprouts standing in water on the counter with a temperature of 68*F. Observed raw eggs, cooked chicken stored and Tofu at the prep top with a temperature higher than 41*F. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS Food was discarded.

Observed single individual portions of chicken dumplings and brown rice that was not cooling fast enough to achieve 41*F in 6 hours. Chicken dumplings and rice were cooked in the morning around 11:00 cooled and wrapped with saran wrap in single portions. At 3:16 when the temperature was taken the dumplings were at 52*F and rice was at 48*F. One hour later the temperature of the dumplings were 51*F and rice was at 47*F. C/A Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P COS Food was placed in the freezer to cool in the allowed time.

Observed a bottle of spray sanitizer in the main kitchen filled with full strength sanitizer. QUAT C/A Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or COS Owner was thought how to properly dilute the sanitizer.

Observed no sanitizer in the sani buckets. C/A Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. COS: Sanitizer was re-made.

Observed utensils stored between use in water at 75F.

Observed significant grease build-up on the fire sprinklers above the wok C/A Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Owner has 3 days to correct the violation and submit pictures to EHS.

Observed beansprouts on counter cold holding above 41F. Observed fried tofu and two containers of sliced pork inside prep top cooler cold holding above 41F. (main kitchen). C/A: Cold holding TCS foods shall be 41F or below at all times. COS: Discarded.

Observed food employee running water from hand sink on rice paper wrapper for a spring roll in main kitchen. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: EHS educated PIC on handwashing facility restrictions.

Observed food employee touching RTE lettuce and rolling up a RTE spring roll at prep top cooler with bare hands in main kitchen. C/A: Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves. COS: PIC instructed food employee to discard food, wash hands, and put on gloves.