ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW OWNER: Golden Summit Holdings FACILITY NAME: Thai Spice The applicant has completed the change of ownership application process for an Environmental Health Permit. The permit category for this facility is FP11. An invoice for the permit fee in the amount of $2,281.00 will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 09/01/2026 - 08/31/2027. This report serves as a temporary permit; however, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. Post permit in public view. Structural Review inspection conducted on 08/03/2026. Prior to the installation of any new equipment, submittal is required to Plan Check. Plan check consultation hours are Monday – Friday: 730AM-10AM and afternoon by appointment only at address above. Additional information on Plan Check Program is available at http://www.ehinfo.org/ Any installation of new equipment, without prior notification to district specialist/Plan Check is subject to impound. Unapproved equipment will not be allowed for use. *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date. Food Safety Manager Certificate and Food Handler cards shall be available for review. Facility shall notify district specialist should there be a change of number of employees or change in menu. District specialist shall be notified prior to the addition, replacement, or removal of any equipment. Facility is recommended to have professional pest control services.
8 reported violations
- K39: Thermometers provided, accurate
Walk in cooler is lacking a hanging thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature.
- K06: Adequate handwash facilities supplied, accessible
1) No soap dispensers provided in restrooms. Hand pumps available for use. 2) Paper towels stored outside of dispensers in the restrooms. 3) In the womens restroom, paper towel dispenser appears to be inoperable. [CA] Provide mounted soap dispensers. Ensure paper towels are stored within dispensers at all times to prevent contamination. Repair or replace paper towels dispenser in womens restroom.
- K14: Food contact surfaces clean, sanitized
Accumulation of mold like substance observed on interior panel of ice machine. [CA] Routinely clean sanitize ice machine to prevent build up.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Damaged door gaskets observed on Beverage Air 2 door upright freezer. [CA] Replace door gaskets and maintain in good condition.
- K34: Warewash facilities: installed/maintained; test strips
Expired chlorine sanitizer test strips. [CA] Provide test strips to adequately measure the chlorine sanitizer concentration used during mechanical warewashing.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Faucet leak observed at janitorial sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Janitorial sink is lacking a mop rack. [Ca] Mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Provide a mop rack.
- K07: Proper hot and cold holding temperaturesCritical
In the 3 door prep cooler insert, cooked tofu in chili sauce measured 58F. Per operator, food item was stored in unit more than 4 hours prior. [CA] Potentially hazardous foods shall be held cold at 41°F or below. [COS] Food item was voluntarily discarded.