Basil Thai Kitchen

Observed all staff members to have no gloves on at time of inspection.

RCA: PIC shall ensure staff has gloves on while working with food products. CA: Gloves shall be worn to minimize contact with ready to eat foods in order to prevent external contamination.

Observed leak coming from the condenser in the walk-in cooler. RCA: PIC shall have condenser repaired. Repair is necessary to reduce the possibility of causing overhead contamination from liquid coming out of condenser unit. air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Sauce bottles and toppings stored without common name of food. PIC to ensure all food items labeled appropriately.

Observed raw shrimp stored next to cooked chicken and cream cheese.

COS CA: PIC moved shrimp. There shall be a separation of raw animal foods from ready to eat/cooked foods.

Observed employee drinking on hot line from cup without a lid a straw. Observed employee beverage above milk cans for milk tea.

COS CA: PIC moved drinks. There shall be a separation of employee items from food service foods and items to prevent cross contamination.

Observed PIC wash his hands for 5 seconds and then dry hands with a paper towel.

COS CA: Had PIC rewash hands correctly. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (iii) Rub together vigorously for at least 10 to 15 seconds while: Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (iv) Thoroughly rinse under clean, running warm water; and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device

Observed shrimp on hot line at 112F.

COS CA: PIC discarded shrimp. For time/temperature control for safety, hot held food shall be maintained at 135°F (57°C) or above.

Observed a lack of managerial oversight regarding employee actions and food service operations as evidenced by patterns of non-compliance and critical violations of Georgia Food Service rules and regulations.

RCA: PIC must fulfill their duty to implement a systems or controls regarding oversight and/or routine monitoring of the employees and facility operations.

Observed multiple employee drinks next to food items in main kitchen on food rack and on prep table next to chicken.

CA: PIC discarded all employee drinks. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed handwashing sink on front serving area without hot water. Hot water temperature was at 81F.

RCA: PIC shall have sink serviced to allow for hot water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.

Observed wet dishware stacked to dry on racks with food residue still on dishware.

COS CA: PIC removed dishes to be rewashed. Equipment, food-contact surfaces, and utensils shall be clean to sight and touch.

Observed facility using a sanitizer solution for wiping cloths with a chlorine level above 200PPM.

COS CA: Employee diluted solution. Poisonous or toxic materials shall be used according to Law and this Chapter; 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.

Observed thermometer in reach-in cooler reading at 45F but upon testing internal ambient temperature was found to be at 39F.

COS CA: PIC discarded thermometer. Ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5ºC in the intended range of use.

Observed facility did not have a thermometer in walk-in cooler.

RCA: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit.

Observed a container of raw chicken in a bus tub placed on floor in kitchen.

COS CA: PIC moved chicken off of floor. food shall be protected from contamination by storing the food: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 6 inches (15 cm) above the floor.

Observed wet dishware stacked on drying racks.

RCA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.

Observed debris and build-up on racks within walk-in cooler.

RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed large container of raw marinated chicken stored directly on top of cooked pepper chicken. Observed syrup additives stored in reach-in cooler directly next to raw marinated chicken. CA: PIC rearranged cooler to provide correct separation.

Observed cooked chicken sitting on the prep table upon beginning of inspection. Chicken was attempted to be placed into the cooler as inspection began. Upon further conversation with PIC, the chicken was placed on the table ten minutes prior to prepare for cooking. PIC indicated that the chicken had been taken from the cooler to the counter. CA: Because the chicken contained an internal temperature of 72-78F, the chicken was discarded. This was due to the unconfirmed amount of time on the counter.

Observed tall reach-in cooler in main kitchen incapable of maintaining temperatures of 41F or below. CA: PIC discarded all TCS items (chicken (cooked and raw), cream cheese, cheese cake). Facility shall not utilize the cooler until repair verified by the Chatham County Health Department (912-356-2160).

Observed wontons and chicken stored in reach-in freezer to not in in active use and be uncovered. Observed bobba tea bubbles on main service line to be stored uncovered from potential contamination. CA: PIC covered all food items.

Observed heavy carbon build-up between fryer and grill equipment. RCA: Equipment shall be cleaned at a frequency to prevent build-up. Equipment shall be moved to ensure the cleanliness of all sides.

Observed employee items resting on soda concentrate boxes attached to the carbonation machine. RCA: Facility shall install hooks or designated a shelf for employee items to be stored without coming into contact with facility food or food-contact surfaces.

Observed bowls being used as scoops and stored within rice, sugar, flour bulk storage. Observed scoop with handle touching food product in bulk flour storage. CA: PIC removed all bowls. PIC rearranged scoop so handle would not contact food product.

Observed single-use spoons stored in spice containers with handles touching the food product. CA: PIC rearranged all spoons so handles would not contact food product.

Observed ice scoops stored on drain board of front service line drink machine. CA: PIC placed scoops in sanitized bowl that is to be sanitized every four hours.

Observed ice scoops of main ice machine stored on top of the equipment where it is not cleaned frequently. CA: PIC placed scoops in container that is to be sanitized frequently.

Observed single-use spoons being used as scoops and being stored within product in multiple spice containers (chili, baking soda, etc.). RCA: Recommended replacing spoons with metal measuring spoons that are able to be sanitized.

Observed single-use items (cups, plates) stored on the floor in the walk-in cooler closet area. RCA: Items shall be stored minimum 6-inches above the floor.

Observed raw shell eggs sitting on prep top cooler. PIC stated eggs have been sitting out since 10:30AM, temperature at 2:00PM was 55 degrees F.
CA: PIC is to use time as a public health control and discard any remaining product by 2:30. Educated PIC on maintaining food product at 41 degrees F or below.

Observed items throughout facility stored uncovered (spring rolls, shelf of sauces, chicken, bobba tea bubbles, and broccoli) and subject to contamination. CA: PIC covered food items to prevent contamination. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed bleach concentration in Sani-bucket in main kitchen to be over 50 ppm. RCA: Bleach concentrations in sani-buckets shall be 50 ppm and below. Educated PIC on proper concentration methods and how to compare it to the test strip label information so that it is not over 50 ppm.

Observed containers of raw chicken, an open bag of flour, and bucket with food product sitting on the floor of facility. CA: PIC removed items from floor to be stored properly and not subject to contamination. Educated PIC on proper storage of food items to be at least 6 inches off of the floor.

Observed bowls being stored in rice, sugar, and flour bulk storage containers. Observed scoop with handle touching food product and bowl being stored in bucket contaminating food product. Also observed utensils for tea stored in water not being held at 135F or above. CA: PIC removed utensils to wash, rinse and sanitize. Discussed with PIC to store spoons in food product with handles facing outward.
CA: PIC removed buckets from containers and replaced with scoops that have a handle to prevent contamination of food item.

Observed no chemical test kit provided when using chemical sanitizer at three-compartment sink. RCA: PIC is to obtain proper test strips to test bleach concentrations. Educated PIC on maintaining test strips stocked at all times.