KHAOSAN THAI

Damaged floor tiled noted in front of the cook line and within the wash down area. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

Some food handler cards of employees have expired this year. [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. Obtain new certifications for employees.

Hood filters within the facility have heavy grease build up and some looked damaged. [CA] Ventilation hood filters shall be maintained clean and good repair.

1. Cooked Tofu within metal tray was being left out at ambient temperature. Per cooks it was left out for about 4-hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Food was VCD into the garbage by PIC. 2. Bean sprouts were measured at 49*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] More ice was added to ice bath.

Spray nozzle within the 3-compartment sink is leaking when turned on. [CA] Repair plumbing fixture and maintain in clean and good repair.

Observed pipe from the water heater is draining into a bucket on the floor. [CA] Liquid waste from the water heater shall be drained directly into a floor sink.

Observed wok at the cook line has a broken faucet handle. A vice grip attached to the faucet was being used as a temporary handle. [CA] Repair cooking equipment and maintain in good condition.

Observed one of the light bulbs over the fume hood is not functional. [CA] Repair light bulb and maintain sufficient lighting over the cooking area.

Observed employee's personal belongings (cell phone, wallet, etc) stored in the kitchen above the preparation table. [CA] Personal items shall not be stored in food preparation areas.

Observed accumulation of grease and build-up on the ceiling, especially above the cook line. Observed broken floor tiles nearby the cook line. [CA] Walls and floors in food preparation area shall be kept clean and in good repair.

At the preparation table and next to the cook line, measured multiple Potentially Hazardous Foods (PHFs) from 53F to 81F. See measured observations. Per PIC, PHFs are held on TPHC. Observed PHFs were not labelled with time markings, and no written procedures were available for review. [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. [SA] PIC stated that foods will be discarded at the end of the lunch shift (4 hours after foods were taken out of temperature control).

Observed employee drinking from open personal beverage in the kitchen. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas.

Observed employee transferring cooked curry into smaller plastic containers for cooling in refrigeration. Employee covered each individual container with lid immediately after cooking (measured curry at 165F). [CA] When cooling Potentially Hazardous Foods, food shall be left uncovered to facilitate rapid cooling.