THAI TASTE

Observed bean sprouts standing in water on the counter with a temperature of 68F. Observed raw eggs, cooked chicken stored and Tofu at the prep top with a temperature higher than 41F. C/A 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. P COS Food was discarded

Observed single individual portions of chicken dumplings and brown rice that was not cooling fast enough to achieve 41F in 6 hours. Chicken dumplings and rice were cooked in the morning around 11:00 cooled and wrapped with saran wrap in single portions. At 3:16 when the temperature was taken the dumplings were at 52F and rice was at 48F. One hour later the temperature of the dumplings were 51F and rice was at 47*F. C/A Cooling.

1. 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

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P COS Food was placed in the freezer to cool in the allowed time

Observed a bottle of spray sanitizer in the main kitchen filled with full strength sanitizer. QUAT C/A Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or COS Owner was thought how to properly dilute the sanitizer

Observed no sanitizer in the sani buckets. C/A Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily. COS: Sanitizer was re-made

Observed utensils stored between use in water at 75F. CA: Utensils shall be stored in water between use at 135F or higher. COS: PIC turned water temperature up to 135F

Observed significant grease build-up on the fire sprinklers above the wok C/A Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Owner has 3 days to correct the violation and submit pictures to EHS

Observed beansprouts on counter cold holding above 41F. Observed fried tofu and two containers of sliced pork inside prep top cooler cold holding above 41F. (main kitchen). C/A: Cold holding TCS foods shall be 41F or below at all times. COS: Discarded.

Observed food employee touching RTE lettuce and rolling up a RTE spring roll at prep top cooler with bare hands in main kitchen. C/A: Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves. COS: PIC instructed food employee to discard food, wash hands, and put on gloves.

Observed food employee running water from hand sink on rice paper wrapper for a spring roll in main kitchen. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: EHS educated PIC on handwashing facility restrictions.