DUSITA THAI CUISINE

1. Observed Vermin: Documented in the following areas: - 2 live adult cockroaches underneath the 1-door preparation unit in food preparation area (abated during inspection). - 1 live adult cockroach underneath the preparation sink in the back area (abated during inspection). - 5+ live nymphs underneath the 1-door preparation unit and storage shelves in food preparation area (abated during inspection). - 1 dead adult cockroach underneath the counter adjacent to 1-door preparation unit - 1 dead adult cockroach underneath the preparation sink in the back area 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircari 4. Notification: The person in charge during inspection, Sunisa Laphong, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.

Observed gaps in the facility: - Holes in the ceiling above the dining area - Hole in the wall underneath the 3-compartment sink [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage. Gaps shall be sealed prior to reopening.

Observed accumulation of grease, dirt, and food debris on the floors, especially underneath the cook line and warewashing area. [CA] Floors, walls, and ceilings shall be routinely cleaned.

Observed multiple uncovered foods and open bulk ingredients throughout the food preparation area. [CA] Food shall be stored securely in approved containers with tight fitting lids.

Observed multiple small holes in the ceiling throughout the dining area. [CA] Seal all gaps. Facility shall be fully enclosed to prevent pest entrance and harborage.

During active warewashing, measured the chlorine concentration of the mechanical dishwasher at 0 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a concentration of 50 ppm chlorine, or as per manufacturer's specifications. [SA] Specialist directed employees to manually set up the sanitizing compartment of the 2-compartment sink with 100 ppm chlorine until dishwasher is repaired. Employees repaired mechanical dishwasher at the end of inspection.

Observed accumulation of grease, dirt, and food debris on the sides and underneath cooking equipment. Observed accumulation of grease in the ventilation hood 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.

Measured multiple foods stored on top of the preparation unit inserts at improper holding temperatures from 58-63F, including: beansprouts, raw beef, shelled eggs, and cut tomato. Per employees, all foods were moved from refrigeration to the preparation unit 30 minutes prior to temperature measurement. Measured rice noodles on top of preparation counter at 88F. Per employees, rice noodles cooked 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] All foods were relocated to under counter refrigeration for rapid cooling. Foods shall be stored directly in preparation unit inserts to maintain proper holding temperatures.

1. Observed Vermin: Numerous live German cockroaches documented in the following areas: - 10+ live cockroaches of different life stages observed crawling on the floor of the food preparation area, especially by the chest freezer and 1-door preparation unit - 2 live adults observed crawling in between stacked dishes and prepackaged foods on storage shelves in food preparation area - 1 live adult observed crawling on the floor in the warewashing area - 12 dead cockroaches of different life stages observed in a sticky trap nearby the 1-door preparation unit 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Priscilla Mark 4. Notification: The person in charge during inspection, Sunisa Lophong, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

PHFs on top of prep table (not within prep table) were measured between 52-54*F at the time of inspection. Per PIC, they have it out because of large to go orders they are doing right now. Have been out for less then 30-mins. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC moved the PHFs to the under counter refrigeration.

Sanitizer (chlorine) bucket was measured at 200PPM at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] PIC diluted the solution by adding water. Re-measured at 100PPM of chlorine.

Multiple fruit flies noted in the back dry storage area of the food facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Recommend having pest control install a blue light in the back dry storage area.

Only hand wash station within the kitchen area is blocked at the time of inspection. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC removed items from the hand wash station and is now accessible.

Dust build up on the fan guards of the walk in. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Some food handler cards are missing for employees within the cook line. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Door handle for walk in freezer is damaged and a screw driver is holding the door closed, warping the metal and making sharp edges. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.