MINT CHINESE AND THAI CUISINE

Observed pre-cooked chicken sitting on the grill prep area at room temperature. Observed a metal container overfilled with sprouts inside prep-top cooler not maintained at 41°F or below. Person in charge stated product would be re-fried before service. CA: 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. COS: chicken was moved to the walk in cooler. COS: chicken was moved to the walk in cooler. sprouts were relocated to the reach in freezer.

Observed walk in cooler ambient at 50°F. CA: food service equipment must be kept in good repair and properly adjusted to ensure temperatures, operate safely and prevent contamination. Any unit that is not functioning as designed must be repaired, serviced or adjusted so that it meets code requirements before being returned to use. COS: technician arrived on site and repaired walk in unit.

Observed someone painting over food contact surfaces during time of the inspection. Observed paint speckled in a wok that was on the stove without food in it. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC had painter to stop painting, and place the wok in the 3-compartment sink for cleaning.

Observed speckles of paint and painting tools inside the vegetable sink. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed painting tools, then cleaned and sanitized the vegetable sink.

Observed two cans of RAID spray sitting in the front service of the facility. RAID cans state that the products are to be used for residential facilities only. CA: Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, and the control of insects and rodents shall be allowed in a food service establishment. COS: PIC removed the RAID cans from the facility.

Observed sealed and covered containers of food sitting directly under a constant water leak from the ceiling. CA: Food may not be stored under any sources of contamination. COS: PIC moved all of the food containers from the area containing leak and into a dry area.

Observed multiple dead roaches on the floors of the facility. Observed dead roach bits dispensing out of the soap dispenser at the hand sink. CA: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Observed one live roach on the floor of the main kitchen. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections.

Observed utensils for rice sitting in stagnant water with temperature of 117F. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils can be stored In a container of water if the water is maintained at a temperature of at least 135°F or is constantly flowing at any temperature. COS: PIC Removed utensils from out of temp water container.

Observed employee touch handle for handwashing sink with gloved hands, and then proceed to prep carrots without washing hands and changing gloves. CA: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS: Observed PIC tell employee to wash hands and change gloves, and the employee washed their hands and changed their gloves.

Observed coconut soup cold holding in WIC at a temperature higher than 41F (Food items marked in temperature log of this inspection). PIC stated that the coconut soup was placed in the WIC the night before the inspection. During write up of inspection, PIC later stated that the chef told him the coconut soup was prepared earlier today. CA: Time/temperature control for safety foods that are cold holding must be at a temperature of 41F or below. COS: Observed PIC voluntarily disposed two pints of coconut soup from the WIC.

Observed soap dispenser to handwashing sink in kitchen blocked off; unable to dispense. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: PIC unblocked hand soap dispenser.

Observed multiple dishes unclean to sight stored as clean with food debris. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed cooked chicken cooling in prep top cooler in a metal bowl with a metal bowl on top, preventing air flow. CA: When cooling, food must be place in cooler or freezer loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. TCS foods shall be cooled using effective methods, such as placing in cooler/freezer, loosely covered, etc. COS: PIC removed top metal bowl, loosely wrapped chicken, and then placed the chicken in the WIC.

Observed sticky trap with live roaches on them sitting next to cooking paste. CA: Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. COS: PIC removed sticky trap from cooking paste.

Observed back door of facility with gap between the door and the wall. Observed back door of facility left open with a screen door that has an inch gap from the ground to the bottom of the door. CA: outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings.

Observed black debris, clumps of oil, and food debris on the floor under and between cooking equipment. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.