SIAM STATION

Employees working on the mechanical dishwasher was observed touching both clean and soiled dishes without washing hand in between. [CA] After loading the soiled dishes on the mechanical dishwasher, employees must wash their hands before removing the washed utensils from the mechanical dishwasher. Employees must wash their hands after handling soiled equipment or utensils, among others. The person in charge informed the employee to wash hand and rewash the utensils (COS).

Some open bag food products on open containers were stored below the cooking and preparation equipment. [CA] Store all open bag food products in properly labeled bulk containers.

A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Some freshly sanitized utensils were stacked together on the utensil storage shelf. [CA] Air dry all clean utensils before staking them together.

Cooling of freshly cooked curry, pork, and tofu was being done at room temperature. [CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours by: (1) Placing the FOOD in shallow pans. (2) Separating the FOOD into smaller or thinner portions. (3) Using rapid cooling EQUIPMENT. (4) Using containers that facilitate heat transfer. (5) Adding ice as an ingredient. (6) Using ice paddles. (7) Inserting appropriately designed containers in an ice bath and stirring frequently. The manager demonstrated the proper cooling procedure using an ice bath and smaller portions.

The maximum warm water temperature on the handwash sinks located in both restrooms was measured at 75 oF. [CA] Raise the water temperature on the handwash sink to 100 oF immediately.

Excessive water accumulation was observed on the floor below dishwashing and working sinks. [CA] Keep the floor areas neat, clean, and dry all the time.

Couple of dead cockroaches were observed on the trap located below the dry storage shelves. [CA] Eliminate cockroaches from the facility by a legal method and replace the traps immediately.

A couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup containers and store their drink in designated areas. There is no wet mop hanger by the janitorial sinks. [CA] Install a wet mop hanger by the janitorial sink. All wet mops must be hung on the wet mop hanger. . Heavy clutter was observed on the janitorial sink. [CA] Clear the clutter and keep the janitorial sink clean and neat. The back door was left open. [CA] To prevent insect/rodent infections, keep the back door always closed or install a screen door.

Food preparation was being conducted on the unclean three compartment warewash sink which was also being used for washing dishes. [CA] Food preparation may only be conducted on a clean preparation sink. Any food contact surface must be properly washed, rinsed, and sanitizer before it is used for food preparation. The chicken was moved into the preparation sink which was used to store big pots (COS).

Both the front and the kitchen handwash Stations were partially blocked by cups of water and working utensils. [CA] Keep the handwash stations easily accessible for employees to wash hand whenever it is needed.

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

Some food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Some potentially hazardous foods stored on the preparation table were stored out of the safe temperature zone. Chicken was measured above 54 oF, tofu was measured below 120 °F, and Panang curry was measured at 128 oF. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. The chef said the food products were removed for the lunch rush hour from the stove or from the fridge less than two hours ago. He is told to either time code the food products to be used within the next 2.0 hours, rapid chill, or reheat to 165 oF. He time-coded the products to be used within the next two hours (SA).

Raw chicken stored directly above ready to eat foods inside the walk in. Container of brewed tea stored open directly on the floor near the 3-comp sink. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Back door is kept open. [CA] Keep back door closed at all times or install a screen to prevent the entrance and harborage of vermin.

Wet soiled wiping cloths left on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

The following PHFs were measured at improper holding temperatures : Held inside middle prep unit : Raw tofu 48F, cut tomatoes 46F,cooked beef 55F, cooked chicken 50F, Left at room temperatures : Bean sprouts 45F, green curry 126F, red curry 90F, Par cooked chicken 82F, , fried tofu 128F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC put a time marking to discard PHFs within 4 hours from when taken from temperature control.

Bulk storage for rice stored below food prep sink. Boxes of vegetables stored directly on the floor. [CA] Store food in a sanitary manner to prevent potential contamination and at least 6 inches above the floor to prevent contamination.

Curries being cooled in large deep containers. [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.

Inside middle prep refrigerator, measured bean sprouts 52F. Inside the walk in cooler, measured shrimp 50F, raw chicken 47F. Inside far right refrigeration unit, measured beef 43, fish cake 44F, cooked chicken 45F and beef balls 48F. [CA] - Maintain cold foods in refrigeration unit at 41F or below. [COS] - Ice added to rapidly cool.

Found a covered container of cooked chicken inside walk in cooler, measured at 74F. Inside the two prep refrigerators (middle and far right) cooked chicken measured 65F and 63F. [CA] - Use approved cooling methods, such as ice bath or add ice to rapidly cool. Recommend shallow pans and do not cover foods. [COS] - Foods uncovered and ice added to rapidly cool. May also move to walk in freezer. Cool foods RAPIDLY from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Use probe thermometer and clock to monitor cooling practices. Facility shall ensure adequate space is provided to accomodate the menu. If not enough space to properly hold and cool foods, menu shall be reduced.

Found two live cockroaches in the gasket of the refrigeration unit (middle of kitchen). No other evidence of cockroaches observed. [CA] - Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies. [COS] Manager killed the cockroaches. Most recent pest control receipt indicates last service was on 8/13/2024, manager stated they received monthly treatments. Highly recommend additional treatment and heavy deep cleaning. There shall be NO EVIDENCE of pests at follow up inspection, otherwise permit to operate may be suspended.

At time of inspection, the back door of the kitchen is kept opened. [CA] Keep back door closed when not in use to prevent the entrance of vermin.

Food handler cards for employees are not available. [CA] Employees that handle or serves food shall have a valid food handler card available within 30 days from their date of hire.

Potentially hazardous foods measured at improper cold holding temperatures. In the food prep inserts along the cook line: fish balls (51F), tofu (50F), beef balls (53F), cooked chicken (73F), cut tomatoes (50F), cooked shrimp (51F), crab (48F), fried tofu (55F), rice noodles (75F), cooked beef (78F). [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employees, the items were placed inside the unit an hour ago. Employee added ice on food to rapid cool the food to the appropriate temperatures. Minor violations: Potentially hazardous foods measured at improper cold holding temperatures. Inside the reach-in coolers: raw shell eggs (46F), fried chicken (45F), tofu (47F). [CA] Potentially hazards foods when cold holding shall be held at or below 41F.

Employee at the cook line observed eating food while cooking. [CA] Employees shall not eat food in areas of food preparation.

Fly activity observed around the cook line. [CA] Facility shall be kept free of fly activity.

Multiple employees observed switching tasks to food handling by only changing disposable gloves without washing hands. [CA] All employees shall properly wash hands with water, soap, and single-use paper towels prior to putting on gloves to handle food.

Rubber gasket on reach-in cooler located at the cook line is in disrepair. [CA] Replace gasket on refrigeration unit and maintain in good repair.

Chlorine sanitizer for the dishwasher is measured at 25 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Cooked pork belly observed cooling on rack located by the back door and measured at 85F. Per employee, the items was prepared and started cooling at 10:30 AM. [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] Employee voluntarily discarded the items into the trash bin. Minor violation: Cooked chicken and cooked beef that are cooling inside the walk-in cooler are observed to be fully covered with plastic wrap. The items were measured at 91F-97F and per employee were cooked within the hour. [CA] Potentially hazardous foods that are cooling shall be kept uncovered or loosely covered to allow for rapid cooling.

1) Observed box of vegetables stored on the mop sink. [CA] Food shall be stored in a manner and located where it is protected from cross contamination. 2) Inside the upright reach-in cooler, observed raw sausage stored above ready-to-eat foods (tofu, vegetables) [CA] Store raw food items separate or below ready-to-eat foods to prevent cross-contamination.

Lack of single-use paper towels available at the only handwash sink located in the kitchen. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands when required. [COS] Employee refilled dispenser with paper towels.