Thai 101

2-2D: .06(2)(o)Observed a strainer in the handwashing sink at the start of the inspection. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Education was provided to the person in charge discussing that the hand sink can not be used for any other purpose other than washing. The strainer was relocated to the three compartment sink to be washed.

12A: .04(4)(q)Observed washed broccoli, onions, peppers, and bay leaves stored in a grocery bag after being watched. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Education was provided to the person in charge discussing all foods shall be food grade container as grocery bags are food contact safe. All items were washed again and placed in a food grade container.

14A: .04(4)(k)Observed a set of in use utensil stored in water that was not continuous with a temperature below 135 degrees F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 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; 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, dry container; 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 the required frequency. (C) Corrective Actions: Education was provided to the person in charge discussing the different methods to store in use utensils. The water was discarded and replaced with water greater than 135 degrees F.

8-2B: .07(6)(d)Observed raid to control the presence of insects and rodent in the food service establishment. 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, shall be allowed in a food service establishment. (Pf) Corrective Actions: Education was provided to the person in charge to discuss using only commercial pest control; can not be a residential chemical.

10D: .04(8)(b)Observed expired pasteurized half and half (expiration date 8/18) stored at the front refrigerated case where drinks are made. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Education was provided to the person in charge discussing to check expiration dates on food items daily. The half and half was discarded.