Nakorn Thai Cuisine

Observed that many cold held food items where not being date labelled in both reach in coolers in the facility at the time of this inspection. COS: Unmarked items discarded. EH informs owner about the importance to label food items with discard time. CA: A date marking system shall be set in place to control all perishable cold held items.

Observed a container with squid being thawed in a sink with no running water at the time of this inspection. COS: Running water added, food item was still frozen. CA: Time/temperature control for safety food shall be thawed under refrigeration that maintains the food temperature at 41°F (5°C) or less or completely submerged under running water.

Observed during the course of this inspection that the facility was storing spoons used to scoop rice in a container of room temp water. COS: Management discarded the water and sent the spoons to be cleaned and sanitized. CA: Management stated that they will re train staff to either store the rice scoops out of water, in water that is 135 deg f or higher, or in water that is running and supplied with appropriate plumbing.

Observed microwave had food splatters in the top area inside microwave at the time of this inspection. COS: Cleaned. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed dishwashing racks where covered in mold like buildup in dishwasher area at the time of this inspection. COS: Management removed racks and set them to be washed. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed that many cold held food items where not being date labelled in both reach in coolers in the facility at the time of this inspection. COS: Unmarked items discarded. CA: A date marking system shall be set in place to control all perishable cold held items.

Observed that many cold held food items where not being date labelled in both reach in coolers in the facility at the time of this inspection. CA: A date marking system shall be set in place to control all perishable cold held items.

Observed a chlorine sanitizer container with a sanitizer solution concentration well above the allowed 50 ppm - 100 ppm in the server station at the time of this inspection. COS: Management stated that chlorine sanitizer solution will be tested using test strips to verify appropriate concentration. CA: Chlorine sanitizer solution shall be kept at the allowed concentration range of 50 ppm - 100 ppm to avoid contamination.

Observed an unlabeled soap container in handwashing sink in server station at the time of this inspection. COS: Management labeled container. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Observed that prep top cooler in kitchen is keeping food items above the allowed 41 F at the time of this inspection. COS: Owner stated TCS food items in the cooler will be discarded. CA: All cold held food items shall be kept bellow the allowed 41 F to avoid contamination.

Observed that many cold held food items where not being date labelled throughout the facility at the time of this inspection. CA: A date marking system shall be set in place to control all perishable cold held items.

Observed raw chicken meat being stored above the required temperature of 41.0 F in the WI cooler at the time of this inspection. CA: Manager shall discard of chicken and contact refrigeration technician to solve hot spot problem within the WI cooler.

Observed open bags of food (fish, hot dog) being stored in RI freezer in the kitchen at the time of this inspection. COS: Manager closed bags of food. CA: Containers, wrappers, and bags of food shall be kept closed when stored to prevent contamination.

Observed that the kitchen needs to be thoroughly cleaned from dust and grease buildup at the time of this inspection. CA: Physical facilities shall be cleaned and maintained at all times.

Observed at the time of this inspection that the facility has two separate microwaves in the main kitchen area that both displayed significant food buildup on a food contact surface.

CA: Management stated that they will increase the cleaning frequency of these surfaces to keep them free of accumulations.

Observed during the course of this inspection that the facility had no available sanitizer for food contact surfaces ready for use during operation. COS: Management created a bucket of multi quat sanitizer. CA: Management stated that they will train staff to keep a sanitizer buckets of appropriate strength sanitizer available during operating hours.

Observed during the time of this inspection that the facility had burn cream, bug spray, and rubber cement stored on the top of the prep top cooler. COS: Management moved the items. CA: Management stated that staff will be trained to store all toxic substances and chemicals away from food and food prep areas at all times.

Observed during the course of this inspection that the facility had a Fan with significant dirt, dust, and grease buildup blowing directly over sauce, beans, and a food prep table. COS: Foods were relocated. CA: Management stated that the fan will be replaced more frequently to prevent contamination between the buildup and any foods or food prep areas.

Observed during the course of this inspection that multiple shelves and other non food contact surfaces in the main kitchen displayed significant pepper/spice and food debris buildup on them. CA: Management stated that the cleaning schedule will be updated to clean at a higher frequency.

Observed during the course of this inspection that floors, walls, ceilings, and doors in the main kitchen displayed severe buildup of grease, dust, and food debris on them. CA: Management stated that deep cleaning will be performed.