THAI BANGKOK CUISINE

In the kitchen area, at the left corner of the cookline and below the cookline, observed dead cockroaches. In the prep/warewash room, below the 3 compartment sink and warewash machine, observed several dead cockroaches. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent harborage of vermin.

In the kitchen area, on the counter-top, measured sliced tomatoes stored at 56F and cooked rice stored at 62F. Per operator, sliced tomatoes stored for an hour, and cooked rice stored for about 2 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved sliced tomatoes and cooked rice to nearby refrigeration to facilitate proper holding temperatures.

In the kitchen area, observed gaps/cracks and crevices around walls and wall panels. In the warewash/prep room, below the 3 compartment sink, observed cracks and crevices in the installed metal flashing. In the kitchen area, below the cookline, observed a piece of wood used to prop a drainline/drainpipe. In the same area, in the left corner, observed a protruding overflow of foam sealant used that is creating cracks and crevices. [CA] Ensure facility is kept free of gaps, cracks, and crevices to prevent possible harborage of vermin. Use only approved materials and equipment within the facility that are smooth, durable, and easily cleanable.

In the warewash/prep room, at the handwash station, observed inadequate hot water pressure for hot water provided, a non-functioning cold water knob, and missing section of drainline/drainpipe leading to the floor sink. [CA] Ensure an adequate pressurized supply of hot water is provided at the handwash station between 100F and 108F. Ensure cold water supply is provided to allow for proper use of the handwash station. Repair drainline/drainpipe plumbing to allow for proper disposal of wastewater.

Food safety manager's certificate was unavailable upon request. [CA] Ensure a valid food safety manager's certificate is provided and posted within the facility.

In the sliding 2 door reach in refrigerator, measured tofu and milk at 45F. [CA] Ensure potentially hazardous foods are held cold at 41F or below. [SA] Operator moved potentially hazardous foods in the 2 door reach in refrigerator to nearby fully-functioning refrigeration to facilitate proper holding temperatures.

Food safety manager's certificate unavailable upon request. [CA] Ensure a valid food safety manager's certificate is obtained and posted within the facility.

In the kitchen area, at the handwash station, observed a mortar and pestle stored in the handwash sink basin. [CA] Ensure clean equipment and utensils are properly stored to prevent contamination. [SA] Operator moved mortar and pestle to warewash sink for warewashing.