THAI SOUL

There are no test strips in the facility. [CA] Provide chlorine sanitizer test strips to monitor the concentration of sanitizer in the dish machine and towel buckets.

The clams and crab meat were in the refrigerator at 52-57 degrees F. The chicken and cooked tofu were on the top portion of the refrigerator at 50-56 degrees F. [CA] Potentially hazardous food must be kept at 41 degrees F and below. The other items on the top portion of the refrigerator were on ice and at proper temperatures. The owner threw away all of these food items into the garbage can. Repair the refrigerator so that it holds food in the entire length of it at 41 degrees F maximum.

There are not any employees with a food safety certificate. Not all of the employees that prepare food have a food handler card. ]CA] At least one employee must have a food safety certificate and all employees that handle food must have a food handler card.

Observed the used wiping towels stored on table tops in the kitchen. [CA] Store all wiping towels in sanitizer between each use.

Observed a bowl of raw chicken stored above produce in the walk in refrigerator. [CA] Store all raw meat, seafood, and poultry below all other foods.

The restroom door does not have a self closing device. According to the owner it has been removed. [CA] Replace the self closing device on the restroom door.

The screen is left open on the back door and allows insects to enter the kitchen. [CA] The screen must remain closed to keep the insects out. Take effective measures to eliminate the insects from entering the kitchen.

There is not currently a food safety certified employee. [CA] At least one employee must have a food safety certificate.

Observed the thermometer in the 2nd prep unit to be at approximately 55 degrees F. Checked the food temperatures to be at 55 degrees shrimp to 64 degrees F fried pork. [CA] The potentially hazardous food must be kept 41 degrees and below. Food thrown away by the owner is the fried pork, cooked eggplant, cut green onion, cooked noodles, tofu, chicken, and shrimp, and mussels, and pork. The walk in cooler had items that were 43 degrees F. [CA] They must all be kept 41 degrees F maximum. The owner stated that they can adjust the temperature lower on the walk in refrigerator. A reinspection will be made for temperature violation correction.

There are not any test strips available. [CA] Provide test strips to monitor the concentration of sanitizer.