Tiki Thai

Observed several dented food cans in main kitchen CA: Advised PIC to discard cans and that cans should be free from dents

PIC stated that they don’t do logs for sushi rice and spicy mayo states “it sits out till close “ CA: Advised PIC that food items under time as public can only be out without temperature control for a maximum of 4 hours then discarded

Observed handwashing sink at bar inaccessible as well as actively being used as dump sink and to rinse dishes CA: Advised PIC that handwashing sinks should only be used to wash hands and nothing else

Observed low sanitizer levels in 3 comp sink(10pm), dishwasher of main kitchen (10pm), and Sani bucket (0 ppm). Dishes not being properly cleaned

Observed numerous flies in bar area as well as main kitchen. Observed numerous bug zapper around kitchen as well as open back door CA: Advised PIC to provide pest control records

Observed establishment inability to provide most recent inspection score CA: Advised PIC that only the most recent inspection score should be posted for public view

Observed several items stored inside reach in coolers without proper datemarking. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. The PIC discarded items that had not been prepared the same day.

Observed buildup on sides of equipment, gaskets of reach ins, and on top of storage containers. . Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC will have these locations cleaned.

Observed buildup on floor underneath prep top and reach in coolers. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC will have these locations cleaned.

Observed raw beef and chicken stored above broccoli and noodles. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils PIC reorganized food items.

Observed knives stored between prep table and wall. Observed bowl used as scoop in sugar. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). PIC removed utensils and washed them.