COUP DE THAI

Measured the chlorine sanitizer concentration at 0 ppm within the warewashing machine during active use (sanitizer dispensing container empty). [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Sanitizer container changed. Re-measured chlorine level at 50 ppm.

The bar 3 compartment sink lacks a supply of hot water. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Repair plumbing fixture and maintain in clean and good repair.

Measured yellow curry at 90 F to 100 F within deep, covered plastic containers stored within the walk in refrigerator. PIC stated that the curry was removed from cooking 2.5 hours prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Curry placed on the stove top and reheated to 165 F or above to restart the cooling process in shallow metal containers. Minor: Measured blue sticky rice at 160 F - 180 F within a deep plastic container on the cooling rack. PIC stated the rice was removed from cooking 30 minutes prior. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Rice divided into shallow, metal containers.

White rice, bean sprouts, shell eggs and flat noodles stored at room temperature at the preparation line are subject to TPHC but lacked time markings. PIC stated that all items were removed from temperature control at 11:00am - 11:30am [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Rice, bean sprouts, shell eggs and flat noodles time labeled with a start and discard time (less than 4 hours).

In the kitchen area, observed several flies. [CA] Ensure facility is kept free of vermin to prevent possible contamination of food and food contact surfaces.

By the cookline, on the counter-top, measured cooked rice at 55F, and rice noodles at 71F. Per operator, cooked rice stored on the counter-top for about 1.5 hours, and rice noodles stored on the counter-top for about an hour. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above. [SA] Operator moved cooked rice to nearby refrigeration to facilitate proper holding temperatures. Operator to serve rice noodles within 3 hours, for a total of 4 hours from when removed from temperature control or discard.

In the kitchen area, observed cracks and crevices around wall mounted shelving, and around FRP panels. [CA] Ensure facility walls, and areas around shelving are sealed to prevent harborage of vermin.

In the kitchen area, measured a container of bbq pork at 37F thawing on a shelf below prep counter-top. [CA] Ensure food is properly thawed using one of the following methods: in refrigeration, under cold running water at the prep sink, in the microwave followed by immediate preparation, or as a part of the cooking process. [COS] Operator moved container of bbq pork to nearby refrigeration.

At the ice machine, on the inner panel, observed mold-like growth. [CA] Ensure inner panel of the ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice). At the warewash machine, measured chlorine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer is provided at 50 PPM at the warewash machine to allow for proper cleaning and sanitizing of utensils and equipment.

In the upstairs dry storage area, in a container of sugar, observed a bowl used as a scoop. [CA] Ensure a scoop with a handle is provided for dry ingredients. Scoop placed in container of dry food shall have the handle facing up/away from the food.