WIMAL AUTHENTIC THAI FOOD

Observed at least 10 bags with cooked chicken that was cooked at 10:45am and was stored in the WIC with a temperature of 62F-66F at 3:33pm. By 5:09pm the chicken was temping at 53F-63F. The cooling rate was not adequate enough for the chicken to reach below 41*F in 6 hours. C/A Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS: Chicken was discarded

Observed one large tray of cream cheese lagoon and eggroll taro stored in the RIF in the main kitchen uncovered. Observed a large tray of fries and cabbage that were stored on top of a chest freezer in the main kitchen uncovered. Observed cut lime wedges and cucumbers at the prep top unit in the main kitchen uncovered C/A Food must be covered to prevent from overhead contamination. COS: Food was covered

Observed numerous plastic disposable food containers stored on the shelf above the prep top unit in the main kitchen upright and uncovered C/A Single service and single use articles must be stored covered or inverted to prevent from overhead contamination. COS: Containers and the lids were inverted

Observed TCS food such as rice noodles, bean sprouts, and raw eggs sitting on the counter were not being maintained at 41F or below. Ground chicken in the prep top cooler reach in cooler was cold holding above 41F. CA: All TCS foods cold holding must be maintained at 41F or below. COS: Ground Chicken was discarded. Items on counter were out for less than 2 hours were placed in the cooler to cool down to 41F or below.

Observed dish machine sanitizer concentration was 10 ppm. CA: Dish machine is required to have 50-100 ppm chlorine to satisfactorily sanitize dishes. COS: 3 compartment sink to be used to wash, rinse, and sanitize dishes until the dish machine can be serviced. Send service receipt to the Health Department.

Observed a table was in front of the hand sink in the front of the kitchen making it inaccessible. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf COS: Table removed.

Observed boxes of oil and non TCS foods stored on the floor from a recent delivery. Present storage is not adequate. PIC advised he had storage off site for dry goods. CA:ood 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; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. Advised PIC dry goods and non TCS items like sauces may not be stored offsite. In addition, it is necessary to add shelving for additional storage as required to meet storage requirements.