THAI ORCHID

*REPEAT VIOLATION* No probe thermometer for use in the facility. [CA]: Provide a probe thermometer that is accurate, easily readable, and suitable for measuring the internal temperature of food at all food preparation areas.

In the white 2 door reach in, raw shell eggs observed stored on shelving directly above broth. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food.

Missing baffle filters at both ventilation hoods. Active cooking observed. PIC stated baffle filters were currently being cleaned. [CA]: Baffle filters shall be properly installed during active cooking/food preparation.

1. Accumulation of debris on the condenser fans in the walk in cooler. 2. Accumulation of debris underneath the cook line equipment. [CA]: Clean noted areas. Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.

Accumulation of dark colored grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning

At the kitchen area, hand wash sink basin was partially blocked by equipment/containers. [CA]: Hand sinks must remain unobstructed at all times. Ensure all hand sinks are easily accessible to employees to facilitate proper hand washing [COS]: PIC removed equipment/containers.

A house fly was observed in the facility. No direct contamination observed. [CA]: Remove flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination.

Cellphone stored on prep line cooler unit. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas.

Ice used for customer drinks is stored in an ice chest. [CA] Ensure a food grade container is used to store ice used for customers.

Heavy accumulation of dust/grime observed on walk in cooler shelves. [CA] Routinely clean shelving to prevent the contamination of food.

Raw shell eggs, flat rice noodles, and bean sprouts stored on service cart measured between 62-64F. Per operator, food items were removed from temperature control at 11am and are left out during the lunch rush then relocated to a refrigeration unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Food items were relocated to nearest refrigeration unit for rapid cool down.

1) Facility is lacking a metal probe thermometer. 2) Multiple refrigeration units are lacking thermometers. [CA] Provide a metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses of potentially hazardous foods. Provide a thermometer in every refrigeration unit and ensure it is placed where it is easily visible while checking refrigerator temperature.(near unit door)

1) In the walk in cooler, cooked chicken was observed cooling in a large aluminum colander, measured between 43-53F. 2) Curry sauces observed cooling in deep stainless steel containers. [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.

A portion of hood filters were not in place during active cooking. [CA] All hood ventilation filters shall be in place and in good repair.

Multiple containers of food in the walk in cooler are lacking lids. [CA] Ensure food is protected for overhead contamination.

Walk in cooler safety release handle observed in disrepair. [CA] Repair or replace safety release handle.

Food employee observed washing dishes then washed hands for less than 5 nsure seconds. [CA] Ensure food employees wash hands thoroughly for a minimum of 20 seconds. [COS] Employee re-washed hands.