Ruan Thai Cuisine

Observed multiple food items holding above 41F in walk-in cooler. COS: PIC discarded all TCS food items held more than 4 hours. All other TCS items placed on ice bath to rapidly cool.

Observed handwashing sink behind bar to have sponge and ice inside. RCA: A handwashing facility may not be used for purposes other than handwashing

Observed chopped veggies and spring rolls uncovered in reach-in cooler. Observed chopped lettuce and chicken sate uncovered in bottom of prep-top cooler. COS: PIC covered all containers before placing back in units.

Observed multiple food items holding above 41F (see temperature log).

CA, COS: PIC discarded food items. Eggs were still in safety zone and were placed in new ice bath to cool down to 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed tofu, raw shrimp, and mixed veggies stored uncovered in the reach-in coolers.

COS,CA: PIS had staff place lids or coverings over food items. Food shall be protected from contamination by 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 build-up on the baffle of the ice machine.

CA: PIC shall ensure the ice machine is cleaned at a frequency to prevent build-up on baffle and interior components. (a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed uncut vegetables (carrots and cabbage) sittig under leaking vent in the walk-in cooler.

COS, CA: Had staf cover and move items to prevent splash contamination. Food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination.

Obserevd phone on the the top of the prep-top cooler.

COS, CA: PIC had employee put phone away. (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Observed food items on ice bath out of temp and food items in prep top cooler out of temp. CA: PIC placed items on ice bath and discarded items held over 24hours.

RCA: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Observed chlorine dish washer not pulling sanitizer to ensure cleanliness of dishware.

RCA: 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

Observed several containers of food (flat noodle, bean sprout, mushroom, chop carrot, bell pepper mix, white onions) in reach ins (main kitchen) and walk in fridge with no date marking.

RCA: 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days . P

Observed live pests in kitchen. Washed my hands at handsink and reached for paper towel when roach dropped onto my hand.

RCA: 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.