Tuptim Thai Restaurant

Observed a container with raw pork being stored directly on top of a container with curry at the time of this inspection. COS: Curry was discarded, and pork relocated. EHS provided stacking order diagram.

Observed preptop cooler at far end of kitchen was holding food (Raw chicken, raw beef, raw pork, broccoli, liquid eggs) at a temperature range of 48F to 58F at the time of this inspection. COS: All TCS items in cooler where discarded and manager stated he will have cooler serviced.

Observed several items of food being stored past their 7 day discard date (5/10, 5/11) at the time of this inspection. COS: Food items discarded.

Observed handwashing sink by exit door in main kitchen was being used to store a container with a steel scrubber at the time of this inspection. COS: Item removed.

Observed several food items not being labeled with a 7 day discard date in walk in cooler at the time of this inspection. COS: Items discarded.

Observed facility was not displaying the most recent inspection report at the time of this inspection. COS: Manager will display current report.

Observed three rice spoons being stored in a container with room temperature water in the main kitchen at the time of this inspection. COS: Items removed and sent to wash.

Observed air vents in women's bathroom had a very large dust buildup at the time of this inspection.

Observed during the course of this inspection that a staff member drank from their drink then proceeded to put up stock and take trash to the dumpster then attempt to return to food prep without washing hands and changing gloves. COS: Glynn EH instructed management to have staff member to wash hands and change gloves. Management and staff complied.

Observed during the course of this inspection that when instructed by Glynn EH to change gloves and wash hands a staff member walked over to a handsink and rinsed contaminated gloves off. COS: Glynn EH & management instructed staff member to properly wash hands with soap and warm water. Staff member complied.

Observed during the course of this inspection that two buckets of bean sprouts were being stored on tables in buckets at temps of 47/53 deg f. COS: Buckets were discarded.

Observed during the course of this inspection that a cooked rice and chicken mixture for the soup was being stored at 90 deg f on a table. COS: Mixture was discarded.

Observed during the course of this inspection that the facility dishwasher was not dispensing sanitizer. COS: Management cleaned the dispensing tubes and restored sanitizer supply.

Observed during the course of this inspection that the 2 displayed serv safe certificates went out of date on 07/06/2025.

Observed during the course of this inspection that the facility was not displaying the most recent inspection report.

Observed during the course of this inspection that the staff had a bucket of clean utensils stored on the floor. COS: Bucket was elevated.

Observed staff member placed dumplings and spring roll directly on an empty carton of eggs in the main kitchen area at the time of this inspection. COS: Food discarded. EH educates staff member on the risks of salmonella on poultry and poultry products, as well on the proper procedures to store ready to eat food.

Observed that dishwasher was not dispensing any chlorine sanitizer at the time of this inspection. COS: Management corrected issue.

Observed a container with several knives being stored on a shelve with several cleaning products at the time of this inspection. COS: Management sent knives to wash.

Observed the facility had food stored in the walk in cooler underneath drip pans that were collecting runoff from the cooling unit at the time of this inspection. COS: Management re arranged the area to move all foods from underneath the drip pans.

Observed the facility did not have the most recent inspection report displayed for the public to view at the time of this inspection.

Observed that clean wet dishes where being dried with a rag in the dishwashing area at the time of this inspection. COS: Manager instructed dishwasher to air dry dishes.

Observed that filters in hood system where covered in a large amount of grease in the kitchen area at the time of this inspection.

Observed multiple TCS items inside the WIC above 41F at the time of this inspection. COS: Manager discarded all TCS items that were not 41F or below.

Observed mold like build up on the food contact surface of the ice machine in the main kitchen at the time of this inspection.

Observed facility using a sanitizer bucket with too high of a sanitizer concentration at the time of this inspection. COS: Manager discarded the solution and had it remade.

Observed facility storing motor oil inside the dry storage area on top of boxes of rice at the time of this inspection. COS: Manager removed the oil.

Observed facility not labeling foods with a 7 day discard date on over half the items in the WIC at the time of this inspection.

Observed thermometer inside the WIC broken and showing an inaccurate internal temperature of the WIC at the time of this inspection.

Observed containers of food in RICs and sauces on preptop surfaces without covers at the time of this inspection.

Observed a fish being stored inside the RIF without a covering at the time of this inspection. COS: Manager removed the fish to have it wrapped.

Observed the facility had food stored in the walk in cooler underneath drip pans that were collecting runoff from the cooling unit at the time of this inspection. COS: Management re arranged the area to move all foods from underneath the drip pans.

Observed the facility did not have the most recent inspection report displayed for the public to view at the time of this inspection.

Observed during the course of this inspection that the facility was using an un approved high strength bleach cleaner as a food contact surface sanitizer. COS: Management removed the 2 bottles in use from service and switched to a bleach water/sanitizer.

Observed during the course of this inspection that the facility was not labeling foods with a 7 day discard date. Management identified that every sunday was the prep/discard date. Glynn EH informed management that all foods being held longer than 24hrs inside of the establishment walk in cooler and refrigeration units must have a discard date.

Observed during the course of this inspection that the facility had food stored in the walk in cooler underneath drip pans that were collecting runoff from the cooling unit. COS: Management re arranged the area to move all foods from underneath the drip pans.

Observed during the course of this inspection that the facility had wiping clothes throughout the facility that were soiled and not being stored in sanitizer solution.

Observed during the course of this inspection that the facility did not have the most recent inspection report displayed.

Observed during the course of this inspection that the microwave for food service use was in disrepair.