L'THAI

Observed containers of Raid kept in the chemical storage area, and the instructions state that they are for residential use only. Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (iv) Additional conditions that may be established by the Health Authority.

Observed the chlorine chemical sanitizer with a concentration above 100ppm in the bucket holding wiping cloths beside the stove. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P).

Observed molluscan shellfish (oysters) removed from their original container without the product tag. The person in charge could not show any past product tags or any records from the past 90 calendar days. The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under Rule .04(3)(k)2, by: (Pf) (i) Using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when, or dates during which, the molluscan shellfish are sold or served; and (ii) If molluscan shellfish are removed from their tagged or labeled container the source identification will be preserved by using a record keeping system as specified under (i) above. (Pf).

Observed a considerable amount of rust on the shelving in the walk-in cooler. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C).

Observed a buildup of grease and food debris on the seasoning cart in front of the stove in the kitchen. Observed a buildup of food debris on the inside of the microwave in the kitchen over the prep table. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C).