THAI CHILI CUISINE

1) Observed dead American cockroach inside a bucket used for storing dirty utensils throughout the lunch service. Observed a couple of dead American cockroaches in a domestic trap above the water heater. No live activity or contamination of food observed at the time of inspection. (Contaminated utensils were washed and sanitized during inspection.) [CA] Remove contaminated traps and clean and sanitize affected areas. 2) Observed numerous house flies inside the food preparation area. [CA] The premises of a food facility shall be maintained free of vermin. NOTE: PIC stated that facility receives biweekly pest control sevices. Pest control reports are not available for review.

Observed house fly landing directly on top of ground meat during inspection. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Ground meat was VC&D during inspection.

Observed curries cooling while in deep, metal containers. [CA] 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.

1) In the two 3-door preparation units by the cook line, measured multiple Potentially Hazardous Foods from 48-62F. Per employee, foods were moved to the cook line 3 hours prior to temperature measurement. Measured the ambient temperature of the units at 52F and 60F. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Employee relocated all Potentially Hazardous Foods to the upright coolers and added ice into each container to facilitate rapid cooling. Facility called for service for units during inspection. 2) On the preparation counter, measured sticky rice at 108F. Per employee, sticky rice was cooked 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Sticky rice will be discarded at the end of the lunch service (within 4 hours of removal from temperature control).

Observed side door from the kitchen to outside of the facility was kept open. Observed small gaps in the door from missing handle. [CA] Seal all gaps in the facility. Facility shall be fully enclosed at all times to prevent pest entrance and harborage.

Measured the chlorine sanitizer concentration in the mechanical dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a chlorine concentration of 50 ppm, or as per manufacturer's specifications.

Measured the maximum water temperature at the handwash sink in the restroom at 70F. [CA] Water shall be supplied from 100-108F as measured from the faucet at handwash stations.

Observed accumulation of grease and grime in the ventilation hoods above the cook line, and nearby the cook line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Measured the ambient temperature of the 3-door preparation units at 52F and 60F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired.

1. Observed bowls without handles stored inside bulk food bins (flour, rice, etc.) [CA] Provide scoops with handles to prevent direct hand contamination with food. 2. Observed working rice paddles stored in container with ice. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 3. Observed plastic grocery bags used to store foods in the freezer. [CA] Use approved food grade bags or containers for food storage.

In the preparation units, measured raw beef and shelled eggs from 50-58F. Per employee, raw beef and shelled eggs were moved from refrigeration less than 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Employee closed preparation unit lids and added ice to raw beef. Employee relocated eggs into under counter refrigeration to facilitate rapid cooling.

Measured chlorine sanitizer concentration in the mechanical dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a chlorine concentration of 50 ppm, or as per manufacturer's specifications.

Observed accumulation of grease on the ventilation hoods above the cook line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1. Observed several dead cockroaches on the floor in the back hallway area and employee restroom underneath the storage shelves and by the water heater. No food storage in this area. No live activity or direct contamination of food observed. Per staff, facility receives weekly pest control services. [CA] Clean and sanitize affected areas. The premises of each food facility must be maintained free of vermin. 2. Observed several flies throughout the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed food, including dry spices and ingredients, and takeout containers stored directly outside the facility in an enclosed storage shed. [CA] Food and food contact surfaces shall be stored inside approved and enclosed food facility.

Observed soap dispensers mounted in the kitchen area and the employee restroom are broken. Temporary soap dispensers are available for use. [CA] Repair soap dispensers. Handwash stations shall be fully stocked and easily accessible at all times.

Observed soiled wiping cloths stored on food preparation counters. [CA] Wiping cloths shall be stored in approved sanitizing concentration when not in use.

Observed side door from the kitchen to outside of the facility was kept open. [CA] Facility shall be fully enclosed at all times to prevent pest entrance and harborage.

Observed employee making direct hand contact with produce without washing hands prior. The produce was cooked for service. [CA] Bare hand and arm contact with foods shall be minimized by using utensils such as scoops, tongs, gloves, paper wrappers, or other implements.