MUST BE THAI

Cardboard in use to line shelving. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Large containers holding flour and rice lack common name. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable. Cups in use to scoop rice and flour. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

Beer cooler holding thai tea was measured 53F. Thai tea was prepared one hour ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Fix/repair beer cooler and don't keep any perishable food inside.

A knife was stored between prep table cover and side. [CA] Store utensil and knife in a way that it will not touch a surface that you can't clean.

BAG OF FLOUR ON FLOOR INSIDE A DRY STORAGE ROOM. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

DEEP POT AND PANS IN USE FOR COOLING. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. When cooling PHF's, stir frequently to facilitate rapid cooling.

1. PREPARATION COOLER 2 HAD A AMBIENT TEMPERATURE OF 60F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] FOOD WAS RECENTLY PREP AND WAS SHIFTED TO WALK IN COOLER AND MINIMUM FOOD WAS LEFT INSIDE THE PREP COOLER 2. NOTE: MECHANIC WAS CALLED IN FOR REPAIR. 2. SHRIMPS ROLLS WERE MEASURED 47 F. [CA] PHF shall be held at 41 F and below. [SA] PHF SHALL BE CHILLED TO 41F BEFORE PLACING TO A REFRIGERATION.

-48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due $1,975.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

DRAIN PIPE FROM THE FOOD PREP SINK IS LEAKING INTO A TUB. [CA] Repair/fix leakage from the food preparation sink drain pipe.

Peanut sauce was measured 128F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Adjust the setting to bring the temperature at minimum 135F or above. After 1 hour temperature was 148F. Container with shrimps was measured 44F and cut Chicken in plastic bag was measured 48F in the food prep table refrigeration. Per PIC it was prep and placed in 1 hour ago. All other food items in the unit were 41F and below. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Rapid cool food after preparing and cool it to 41F before placing it into cold holding unit.

Food prep table cutting boards were stained and scratched. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.

Cold holding unit with beer tap with thai tea is measured at 45F. [CA] Repair/fix the unit to bring the temperature at 41F and below.

Multiple dirty wiping cloths were on the food prep table cutting boards. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). Wiping cloths shall be free of food debris and visible soil.

Deep pots in use to cool down curries. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Ice was placed around the pots for rapid cooling. Employees were frequently stirring the pots of curries.

Container with a bag of onions and oil gallons on floor inside the storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Tags lack chronological order. [CA]Shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date.

Dishwasher has lactic acid sanitizer and facility lack lactic acid test strips. [CA] Testing equipment and materials shall be readily available at all times.

Peanut sauce was at 130F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC adjusted the hot holding setting.

Cardboard boxes in use to line shelving. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Shrimp and tofu rolls were kept at room temp. It was prep at 3 hours ago. [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] PIC provided written procedures and time marking.