KHAO KANG THAI KITCHEN

1) Facility lacks active Food Safety Certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2) Actively working employees lack food handler cards for review. Majority of food handler cards are expired. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.

Observed facility is using a countertop Cadco oven without a ventilation hood or approval from this Department. Per PIC, oven is only used for roasting peanuts. [CA] Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Facility to relocate oven under the hood or apply for approval and hood exemption to Plan Check Department.

Observed fried tofu cooling in the 2-door preparation unit while fully sealed in a plastic bag. The plastic bag shows build-up of condensation inside. [CA] Cooling foods shall have adequate space for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed.

1) At the cook line, measured fried tofu, fresh rice noodles, and sticky rice from 62-68F. Per employee, foods were cooked or removed from refrigeration less than 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Fried tofu was reheated in the deep fryer to 165F, then moved underneath the heat lamp for hot holding. Fresh rice noodles and sticky rice was relocated to the refrigeration units. Foods shall only be removed from refrigeration during active use. 2) Measured sausages underneath the heat lamp at 110F. Per employee, sausage was cooked 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Sausages were reheated on the stovetop to 165F for hot holding.

Observed employee personal belongings (cell phones, jackets, etc.) stored throughout the food preparation and storage area. [CA] Employee's personal effects shall be stored in employee lockers or other designated areas for employee storage.

Observed raw meat thawing inside the preparation sink at ambient temperatures. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Measured chlorine concentration inside the mechanical dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a chlorine concentration of 50 ppm, or as per manufacturer's specifications.

Observed working rice paddles are stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

In refrigeration units and walk-in cooler, observed raw meats and shelled eggs stored over ready-to-eat produce. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Observed two dead cockroaches on the floor of the dry storage room and inside the cabinet of the front storage area (in front of the kitchen entrance). No live activity or contamination of food observed following thorough inspection. [CA] Clean and sanitize affected areas. The premises of a food facility shall be maintained free of vermin. NOTE: Facility receives monthly pest control services. Reviewed last pest control services report from 3/4/2026. Report noted no activity.

1. Grease accumulation on the side of the cooking equipments at the cookline. [Corrective Action] Thoroughly clean and maintain clean. 2. Dust accumulation on the fan guards in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean.

Chlorine sanitizer concentration in the dishwasher was measured at 10 ppm. [Corrective Action] Maintain chlorine sanitizer concentration at 50 ppm.

1. Observed water leaking onto the floor behind the wokburner unit. [Corrective Action] Repair to stop the leak. 2. Observed cracked lid at the large sauce bucket. [Corrective Action] Replace the lid.

Observed employee jackets, purse and other personal items stored on the area that was once the steam table. [Corrective Action] Store employee personal items in the locker and maintain the steam table area available for food related products.

1. Cracked and broken floor tiles observed at the cookline. [Corrective Action] Maintain floor tiles in good condition. 2. Dust accumulation on the walls in the kitchen. [Corrective Action] Maintain walls clean.