THAIPHOON RESTAURANT

Observed grease build up on filters. [CA] Clean filters on a regular basis- note per manager filters cleaned weekly.

Observed bean sprouts at 45F at prep line across from wok. Container was filled beyond the load limit. [CA] Maintain bean sprouts 41F and below and fill container half way, add ice to maintain temperature.

Observed raw chicken/fish/bee above ready to eat food in refrigeration units. [CA] Store raw food below ready to eat.

Lack of paper towels and paper towel dispenser at hand sink in bar area. [CA] Install a paper towel dispenser and keep stocked at all times. [COS] A container with paper towels was provided.

Observed build up of grease below cooking equipment and food debris build up at handles of all refrigeration units. [CA] Clean these areas frequently.

A few food handler cards have expired. [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.

Observed uncovered employee beverages on cutting board. [CA] Employee beverages shall be covered with a lid and located in a designated area to prevent contamination of food/food surfaces.

Bags of rice noted on floor upstairs. [CA] Store food 6 inches off of floor. Inadequate amount of shelving noted to keep paper products/food organized upstairs. [CA] Provide additional shelving and remove items from boxes to keep storage organized.

Bean sprouts in a bag in container measured at 54F and tofu measured at 48F at prep unit, top insert[CA] Maintain sprouts 41 and below.

Bags of dry ingredients and containers stored directly on floor in upstairs dry storage. [CA] Store food 6 inches off of the floor.

Observed handles of refrigerator doors and soap dispenser with debris build up. [CA] Clean and sanitized equipment Observed old sauce containers reused to store ingredients on shelf. [CA] Replace these containers with multi-use containers.

Missing light bulb at ventilation unit. [CA] Install the missing light bulb.

A 5-10 lb bag of cooked rice noodles (individually portioned) measured between 48-49F inside refrigerator. Noodles were delivered yesterday. [CA] When rice noodles are received in the morning, cool the noodles rapidly by removing them from the grocery bag and place individual portioned noodles on a baking sheet and store in the refrigerator. Cool food from 135F-70F in 2 hours and 70F-41F in 4 hours. [COS] Noodles were discarded in trash.

Observed cups and containers stacked wet (wet stacking). [CA] Allow food equipment to air dry prior to stacking.

Observed serving spoons in a container with a water temperature at 70F. [CA] Store serving spoons in ice water 41F and below.

Hot water at faucet at 3 comp sink measured at 117F. [CA] Maintain a minumum of 120F water temperature.