One Thai Restaurant

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

• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris.

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.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. In reach in cooler across from cook line tofu (46°F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 2.5 hours, discussed with operator who placed ice on product.
  • Intermediate: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large plastic wrapped container of cooked rice (97°F - Cooling) at 2:25 since 1:00 to 96°F at 2:55, at this current rate of cooling product will not reach 70°F within 2 hours, discussed with operator who separated rice into multiple shallow containers and placed in freezer for rapid chill. In walk in cooler cooked vegetables mix (50°F - Cooling) at 2:25 since 1:30 to 49°F at 2:55; at this current rate of cooling product will not reach 41°F within 6 hours, discussed with operator who placed products in freezer.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above cream, discussed with operator who corrected storage of products.
  • Basic: Food stored on floor. Through out kitchen and walk in cooler various containers of food stored on floor, discussed with operator to remove food products from floor.
• Handwashing and hygienic practices
  • High priority: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and after without washing hands employee handled plates of customer food, discussed with operator employee washed hands.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. On flip top cooler grooved cutting board no longer cleanable, discussed with operator to repair or replace.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Employee used hand washing sink to rinse bucket, discussed with operator who educated employee.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Approximately 15 dead roaches on glue trap on floor next to walk in cooler and hot water heater. Discussed with operator who discarded glue trap.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Approximately 2 rodent droppings in cabinet at server expo station. Approximately 3 rodent droppings on floor at server expo station. Discussed with operator to clean and sanitize areas.
  • High priority: Roach activity present as evidenced by live roaches found. Approximately 3 live roaches on floor coming out of hot water heater in front of walk in cooler. Discussed with operator to eliminate live roaches and clean and sanitize areas.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris. Under cook line floor soiled with accumulation of grease and food residues, discussed with operator clean and sanitize.