Erawan Organic Thai

Observed several TCS foods cold holding above 41F in the main kitchen (walk-in cooler and reach-in cooler in front of the stovetop). See temperature log.

Observed wiping clothes stored in sani bucket @0ppm. COS: PIC replaced the bucket with proper concentration. 2. 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. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

Observed failure to post most recent inspection report of 56 (U). COS/CA: PIC will post the most recent inspection report. 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed food employee touch raw chicken with gloves on and proceed to touch vegetables in main kitchen. Observed food employee prepping raw shrimp and proceed to prepare raw vegetables in main kitchen.

Observed several TCS foods cold holding above 41F in main kitchen. See temperature observation.

Observed egg rolls hot holding below 135F on counter in main kitchen.

PIC not present during inspection. Employee present unable to answer questions regarding operation and food related questions. 511-6-1.03(2) - PIC present (Pf) There must be a person in charge on the premises of the food service establishment at all times.

Employee unable to provide employee health policy regarding food employee’s responsibility to report any illnesses and health activities related to diseases that are transmissible through food.

Observed wired brushes stored inside hand washing sink in main kitchen. Observed other hand sink in main kitchen obstructed with bulk containers and a stool in main kitchen.

Employee unable to provide procedures for vomit and fecal cleanup.

Observed knives stored for use with food debris and build up on food-contact surfaces in main kitchen.

Observed several foods items requiring date marking in walk in cooler, reach in cooler and prep top cooler without date markings.

Observed several seasonings and sauces throughout kitchen without common name labeled.

Observed several foods stored uncovered walk-in cooler and prep top coolers in main kitchen. Observed uncovered herbs and lemons stored on counter in main kitchen.

Observed raw shrimp thawing in container of still water in 3-compartment sink.

Observed rice utensils stored in water below 135F in main kitchen. Observed knives stored in between crevices of coolers. Observed scoops without handles stored inside several bulk containers of rice.

Observed ambient temperature of prep top coolers above 41F.

Observed shelves and reach-in coolers throughout kitchen with buildup of debris.

Observed walk in cooler without proper lighting to identify food items. The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and 3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Observed employee belongs stored on top of bags of food in storage area, employee belongings stored among food for sale in walk in cooler.

Observed failure to post most recent inspection report of 82. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed containers being stored inside uncooked rice beans. Single-service and single-use articles may not be reused. 2. The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.

Observed walk in cooler without proper lighting to identify food items. The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and 3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Observed chicken being stored above salad inside walk in cooler of main kitchen. 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 (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. COS: PIC moved salad above the chicken.

Observed dish machine at 0ppm. Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13).

Facility could not provide valid food safety manager certificate. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf.

Observed failure to post most recent inspection report of 98. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed rice scoopers being stored in water inside main kitchen. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. 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).

Observed leak from ceiling of walk in cooler. All physical facilities shall be maintained in good repair.