THAI ORCHID @ SOI 1

Sanitizer testing materials are not available. [CA] Provide testing materials to adequately measure the applicable sanitization method(s) used in this facility. Examples: - Chlorine test strips (test for 100 PPM for general sanitizing or 50 PPM in warewash machines). - Quaternary ammonium test strips (test for 200 PPM).

1. [major] Measured cooked tofu 82F in large colander on table. Per chef, it was removed from cooking about 3 hours ago. 2. [minor] Two nearly full containers of curry in 1/3 size insert about 6 inches deep are cooling on shelf by back door. [CA] "After heating or hot holding, PHF shall be cooled rapidly from 135°F to 70°F within 2 hours, and then from 70°F to 41°F within 4 hours, using one or more of the following methods: (1) shallow pans (solids 2 inches deep or less, liquids 3 inches deep or less), (2) separation into smaller or thinner portions, (3) rapid cooling equipment, (4) containers that facilitate heat transfer, (5) ice as an ingredient, (6) ice paddles, (7) ice water bath with frequent stirring. When placed into cooling equipment, food shall be frequently mixed for even cooling. Containers of food shall be arranged to provide maximum heat transfer through the container walls (do not stack containers) and loosely covered/uncovered if food is protected from overhead contamination during the cooling period - cover the containers after cooling is complete. [COS] 1. Tofu will be used until the 4th hour since removed from cooking, leftover will be discarded. 2. Containers were moved to walk in freezer to rapidly cool, then will be moved to refrigerator.

Probe thermometer is not readily available. [CA] Provide a calibrated metal probe thermometer. The thermometer must: (1) be suitable for measuring the internal temperature of food used at this facility. Thinner pieces of food will require a thermometer with the temperature reading mechanism at the tip of the probe. (2) have a numerical scale, printed record, or digital readout in increments no greater than 2°F or over the intended range of use. (3) be approved for sanitation (e.g. NSF approved).

Sprouts measured 48F in container of water by cookline, out of fridge for less than 1 hour per chef. [CA] Maintain 41F or below. [COS] Ice added to container.

Tray of raw chicken on shelf above container of vegetables and pre-cooked items in the left 2 door fridge. [CA] Store raw meat/eggs of animal origin below RTE foods; ensure to store foods with higher cooking temperature requirements below those with lower cooking temperature requirements.

Dishwasher employee using soap from container in sink to wash hands at 3 compartment sink and using towel to dry hands. [CA] Use appropriately stocked handwashing station to wash hands with soap from dispenser and dry hands with single-use paper towel (or hand dryer). [COS] Employee washed hands at a handwash sink.

A few dozen dry droppings (appear to be of mouse) scattered on floor under the freezer in front of the walk-in fridge, under the ice machine, and around the water heater. They appear to be old (ashy). Note: observed rodent trap box under the freezer area. [CA] Clean and sanitize to remove all droppings.

Food safety certificate is not on approved list - provider name is not clear on certificate. [CA] Obtain a valid 5-year food safety certificate for at least one owner or employee and keep the issued certificate at this facility. The certification organization must be accredited by the American National Standards Institute (ANSI). Note: The certified person at this food facility may not serve at any other food facility as the person required to be certified.