SHANA THAI RESTAURANT

Kitchen employee observed using the three-compartment sink to wash hands. [CA] Utilize sinks for their designated purpose. All hands shall be washed at the hand wash sink.

Observed prepackaged sticky rice maintained inside the wash basin of the hand wash sink. [CA] All food shall be separated and protected from possible contamination. Tubs and boxes of food maintained directly on floor inside walk-in refrigerator and walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Numerous PHF items subjected to time as a public health control (TPHC) were not labeled. Employees were knowledgeable of TPHC requirements and stated that items following their operating times, 11:00 AM to 2:30 PM. Manger provided written procedures for review which align with the employees' statement. Written procedures did not include items that employees mentioned were subjected to TPHC. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Manager updated written procedures to reflect all items subjected to TPHC: garnishes on rolling cart (cut tomatoes, rice noodles, half and half milk, etc.)

Five-year Food Safety Certified (FSC) manager certificate unavailable for review. Manager stated that certificate is expired. [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. ** Repeat violation. Employees' three-year food handler cards unavailable for review. Manager stated that all food handler cards are expired as well. [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.

Ambient temperature of the two-door reach-in refrigerator at the bar measured at 49F via probe thermometer maintained inside. Employee stated that the elevated temperature may be due to the constant opening of the refrigerator to prepare beverages. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

The only hand wash station in the kitchen was completely obstructed with a rolling cart of garnishes in front as well as numerous prepackaged rolls of sticky rice maintained inside the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction was removed.

Measured water holding between 59F - 62F at hand wash station in both restroom. Hand wash station is currently under sensor system. [CA] Provide an adequate, pressurized potable supply of warm water to be held between 100F - 108F. [SA] Employees are directed to rewash hands upon entering kitchen.

1. Food safety certificate (FSC) had expired. [CA] Renew food FSC. 2. Found several expired food handlers card. [CA] Renew food handlers card.

Major: Measured containers of flat rice noodle holding at 62F at prep table near cooks line for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F. [COS] Operator directed to relocate PHFs to walk-in-cooler. Minor 1. Measured container of half & half milk holding at 44F near front service line 2-compartment sink. 2. Measured container of tofu holding at 45F in 4 door reach in insert at cooks line. Per operator, PHF placed in unit for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F.

Found several container of food/food related items stored on floor in walk-in-cooler/freezer, prep area and small storage room. [CA] Food shall be stored a minimum of 6 inches off floor.

Found several containers of food items cooling on prep table, ice bath and walk-in-cooler with plastic wrap fully covering food items. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

1. Found several household containers being used for storage of equipment/utensils on rack above warewash sink. Observed containers modified, there ware square cut out shape to allow easy access of lids etc. [CA] Discontinue using house container. Use approved food grade containers and or storage equipment/utensil in original boxes/containers. 2. Found several single use containers being reused for storage of other food items at cooks line. [CA] Discontinue using single use containers, use approved multipurpose containers.