BARN THAI RESTAURANT

Sanitizer concentration at 3 compartment sink and mechanical dishwasher measured 0PPM [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Use available 3 compartment sink for warewashing. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).

Hand wash sink in kitchen obstructed by stored item and water source turned off. [CA] All food facilities shall provide an operable handwashing station.

Employee observed washing hands in 3 compartment sink without liquid hand cleanser. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.

FSC is not available for review at time of inspection. [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.

Cooked chicken, raw eggs, noodles held in 2 door standing refrigerator and preparation refrigerator measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC reviewed "smart" monitoring of PHF on phone. PHF held longer than 4hrs in refrigerator was voluntarily condemned and destroyed. All other PHF held for <4hrs was moved to refrigerator units measuring 41F or below.