Thai Chilli Pepper

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food-contact surfaces designed and maintained
  • Basic: Ice buildup in reach-in freezer.
• Garbage and refuse
  • Basic: Unnecessary items/unused equipment on the premises. Coolers not in use removed. Operator plans to remove dish machine, advised operator to submit plans for approval.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. tofu 46 shrimp 56 from previous day. Stop sale issued
  • Intermediate: Container of raw pre-shucked clams/mussels/oysters does not have a proper label. See stop sale. Green shell mussels not in original box. Unable to provide box.
• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Various items in reach in cooler no dates - cooked chicken, cooked shrimp, cooked rice , cooked broths
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Reach in cooler on cooks line, tofu 46 shrimp 56 from previous day. Stop sale issued
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Hot holding rice 122, rice pot was not plugged in. Advised chef to reheat
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat produce. Raw shell eggs over broccoli in reach in cooler
  • Basic: Stored food not covered. Various items in reach in freezers not covered
  • Basic: Employee personal food not properly identified and segregated from food to be served to the public. Personal food in reach in cooler next to food for public
• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F. Spoons in 71 degrees water on cooks line
  • Basic: In-use knife/knives stored in cracks between pieces of equipment. On cooks line
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. In spices
  • High priority: Nonfood-grade bags used in direct contact with food. In reach in freezer holding carrots
  • Basic: Ice buildup in reach-in freezer.
• Dishwashing facilities and test kits
  • Basic: Accumulation of debris on exterior of warewashing machine.
• Wiping cloths and linens
  • Basic: Cloth used as a food-contact surface. Paper towel in contact with lettuce in reach in cooler
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Front servers station ice machine soiled inside
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled heavy grease Gaskets soiled on reach in cooler
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. From and rear handwashing sink
• Garbage and refuse
  • Basic: Unnecessary items/unused equipment on the premises. Dish machine not in use operator states it doesn't work Several reach in coolers not plugged in and not in use
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 1 dead on floor in front of prep table
  • High priority: Roach activity present as evidenced by live roaches found. 4 live roaches next dishmachine 1 live roach on floor under dishmachine 1 live above dish machine
  • High priority: Roach excrement and/or droppings present. Next to dish machine and above dish machine 1 roach egg casing on prep table Soiled
• Floors, walls, ceilings and ventilation
  • Basic: Light not functioning. On cooks line
  • Basic: Floor soiled/has accumulation of debris. Under cooking equipment
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Clorox wipes stored on prep table next to food