THAI SPOONS

Inside one of the hot holding trays in the front service area: measured internal temperature of eggplant chicken to be 116F. PIC stated the eggplant chicken had been held for less than 2 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [SA] Eggplant chicken will be served or discarded before the 4-hour mark. _____________ Minor violation: Inside the walk-in refrigerator and inside the refrigerator drawers under the cooktop: measured internal temperatures of multiple PHFs (chicken, tofu, baby corn, cooked meats) to be 43-44F. PIC stated the refrigerator doors had been constantly opening during the lunch rush. Note: ambient temperature of walk-in refrigerator measured 41-42F with a metal probe thermometer. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Note: PIC adjusted ambient temperatures of the refrigerator units to be 38F to accommodate for busy lunch time.

Inside the large prep unit left of the rear kitchen handsink: observed cooked beef and cooked shrimp cooling in tall layers (about 5-6 inches). Foods measured about 52F and had been cooling for less than 2 hours, per operators. In a metal pot on a shelf: observed cooked curry cooling in a thick layer (about 5 inches tall). Curry measured 108F and had been cooling for one hour, per PIC. [CA] Thick foods like rice, meats should be cooled in layers maximum 2 inches tall, and thin foods (soups, liquids) should be cooled in layers 3 inches tall. Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently

Observed metal bowl used as scoop for bulk dry foods in dry storage room. [CA] Use approved scoops with handles to reduce risk of contamination.

Found food debris and staining on walls by the small storage room. Also observed debris on floor where walls meets floor in storage room and by dishwashing area [CA] Walls and/or floors in food preparation area shall be kept clean. Observed textured ceiling panels in small storage room used to wrap chicken satay [CA] - Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.

Found bottles of bleach on top shelf above chili peppers [CA] - Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens. Recommend bottom shelf Found a chemical spray bottle without a label [CA] Chemicals once removed from original container shall be labeled with common name.

Found food storage containers stored outside [CA] All cleaned utensils and equipment shall be stored indoors, in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor. Found knives stored between crevice of prep sink and wall [CA] - Store all knives and utensils in a sanitary/clean location. Found a beach towel used to cover carrots [CA] - Do not use beach towel, use approved/clean/food grade materials.

Found a jacket/personal clothing on shelf above food storage [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Found gaps/openings in ceiling by the hood [CA] - Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Warm water not available to restroom, measured at 64F, it appears the hot water booster is not operable [CA] - Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Observed light fixtures without covers in back storage room [CA] - Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles. Found gas rice cooker outside of hood [CA] - An approved exhaust hood ventilation shall be over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Or facility may obtain an electric rice cooker.

Found some wooden shelves and wooden utensil holders (with hooks) in facility [CA] - Remove any wood equipment or shelves. Equipment shall be smooth, durable and easily cleanable.

About 4-5 employees do not have food handler cards available for review [CA] - Ensure all food handlers maintain valid food handler cards. Keep cards available for review.

Food prep sink is not accessible. Observed employee rinse cooked chicken at 2-compartment sink near unclean utensils. [CA] - The food preparation sink shall be accessible at all times and used for food preparation.