SIAM THAI CUISINE

Observed cracks and crevices around the outer right side of the hood and on the ceiling panel above the ice machine. [CA] Ensure all cracks and crevices are sealed to prevent harborage of vermin.

In the kitchen, at the undercounter compartment of the 2 door prep unit, measured a container cooked red curry cooling at 65F. Per operator, cooked red curry cooling from the previous night. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, by adding ice, separating food into smaller portions, using shallow containers, using ice paddles, and/or using rapid cooling technology. [COS] Operator discarded container of cooked red curry.

Behind the dry storage rack, observed dead cockroaches in an electrical box. [CA] Ensure facility is kept free of cockroach activity to prevent possible contamination of food. Clean and sanitize areas with activity. Contact pest control to provide service as necessary.

In the kitchen area, on the counter-top, measured cut tomato at 49F and fried tofu at 48F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [COS] Operator moved cut tomato and fried tofu to nearby refrigeration to facilitate proper holding temperatures.

In the kitchen area, observed open containers of dry food including sugar. [CA] Ensure dry food is stored in food grade containers and covered with a fitted lid.

In the kitchen area and warewash area, observed cracks and crevices around shelving. Observed handwash station detaching from wall and creating a large crevice between the sink and the wall. At the hood, observed exterior panels peeling away and creating crevices. In the facility, observed debris accumulation on equipment and walls. At the front counter, observed a deteriorated and exposed wall at the end of the small hallway.[CA] Ensure facility is frequently cleaned and maintained. Seal all cracks and crevices to prevent possible harborage of vermin. Finish and seal all walls to prevent possible harborage of vermin.

In the kitchen area and the warewash area, around wall mounted shelving, observed cockroach droppings. Behind the dry storage rack, observed dead cockroaches in an electrical box. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent harborage. Contact pest control to provide service for facility as necessary.

In the storage area, observed cleaning equipment stored in contact with food container lids. [CA] Ensure clean utensils and equipment are stored separately from areas and equipment that may cause contamination. [COS] Operator removed food container lids from the storage area for cleaning and sanitizing at the warewash machine. Cleaning equipment was moved to the mop sink for storage.

In the kitchen area, measured the following food temperatures: 1. In the 3 door prep unit, measured bean sprouts at 58F. 2. On the counter-top, measured flat rice noodles at 80F. 3. In the steam table, measured green curry with vegetables at 110F and peanut sauce at 105F. Per operator, bean sprouts stored for about 30 minutes, rice noodles stored for an hour, and green curry with vegetables, and peanut sauce stored for an hour. [CA] Ensure potentially hazardous foods are maintained cold at 41F or below or hot at 135F and above. [SA] Operator added ice water to container of bean sprouts, moved container of rice noodles into undercounter refrigerator, and reheated green curry and peanut sauce on the stove-top to facilitate proper holding temperatures.

Observed delivered packages of food are stored outside of the facility back door. [CA] Ensure all delivered food is immediately stored within the facility.