KRUNG THAI RESTAURANT

Food prep area hand washing sink was blocked with empty soda cans bag. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. Empty soap dispenser and pump soap in use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Lack soap dispense, both restrooms have pump soap in use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Paper towel dispenser has a low battery. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Cardboard in use to line shelving in the storage area and inside the walk in cooler. [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. A small tray was in use to scoop rice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Lack mop rack. [CA] Mop rack or other devices not made available to hang and store cleaning tools. Facility has a lot of items that are unnecessary to the operation or maintenance of the facility. [CA] Storage room shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. The juncture of the floor and wall at the water heater area has an opening. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Bean sprouts were measured 68F. Bean sprout were out for 1 hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice was added into the container.

EMPLOYEE HAS A EXPIRED FOOD HANDLERS CARD. [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.

1. KITCHEN HAND WASHING SINK SOAP DISPENSER IS STUCK AND FACILITY USING PUMP SOAP. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. 2. FRONT ARE HAND WASHING SINK HAS EMPTY SOAP AND PAPER TOWEL DISPENSER BUT USING PUMP SOAP AND PAPER TOWEL ROLL. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. 3. BOTH RESTROOMS HAS PUMP SOAP IN USE. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

FACILITY HAS TOO MUCH UNNECESSARY ITEMS IN THE STORAGE ROOM. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

BOTH MAGNETIC KNIFE HOLDERS HAS GRIME BUILD UP AND STAINING THE CLEAN KNIFES. [CA] Clean and sanitize both magnetic knife holders.

MAJOR: BEAN SPROUTS SOAKED IN WATER WAS MEASURED 52F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] ICE WAS PLACED IN A CONTAINER. MAJOR: SECOND CONTAINER OF LEFT OVER IMITATION CRAB WAS MEASURED 49F AND THE AMBIENT TEMPERATURE OF THE UNIT WAS 39F. FIRST CONTAINER OF IMITATION CRAB WAS MEASURED 40F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] DISCARD THE LEFT OVER IMITATION CRAB. BEEF FROM THE PREP COOLER MEASURED 49F. PER PIC, IT IS WASHED AND PLACED RECENTLY. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] RAPID CHILLED FOOD AT 41F BEFORE PLACING INSIDE THE PREP COOLER.

Refrigeration has broken thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Bags of chicken on floor inside the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Due to replacing the container water shrimp, oyster, and scalps inside the food prep table was at 44F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC added ice to containers above 41F.

Curry was cooling in a deep pot. [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.

Many containers lack plastic wrap or lid inside the refrigeration. [CA] Cover food in the containers to prevent cross contamination.

Observed 12 to 15 live cockroaches between food prep table door next to cook line. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Facility closed down due to cockroach infestation. Observed glue box under the 3 compartment sink, under the dishwasher, next to cook line full of dead cockroaches. [CA] Clean and sanitize area of dead cockroaches or old droppings in the kitchen area.

Shrimps, scalps, and fish at the food prep tablewas between 47F - 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Chill the washed meat before putting inside the food prep table.

The kitchen hand washing soap dispenser was unable to pump soap and paper towel dispenser was empty. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] PIC fixed the soap dispenser and provide paper towel roll. Kitchen hand washing sink has a cutting board on the sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC cleared the hand washing sink.

Build up debris behind the equipments. [CA] Clean hard to reach areas more frequently to prevent cross contamination.

Food Safety Certification is expired. [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.