THAI GRATA RESTAURANT

Observed residential freezer in dry storage area. [CA] Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Observed several raw meats thawing in standing water in containers. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Observed many wiping cloths on counters while not in use. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed sticky trap by mechanical warewash with several dead cockroaches on it. [CA] Remove sticky trap with cockroaches, clean and sanitize area and replace sticky trap.

Observed scoop handle in contact with food in bulk food containers in dry storage area. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Food handler cards were not available for employees. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler available for review. A valid food handler card shall be provided within 30 days of after the date of hire.

Handwash next to cookline did not have working cold water. Only hot water provided and hot water was so hot, unable to wash hands in it. [CA] Hot and cold water shall be provided at all handwash sinks. [SA] Second sink located just around corner of cook line.

Chlorine test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed many small flies in preparation area and in dry storage area. [CA] Food facility shall be kept free of vermin.

Observed cup stored in bulk food containers in contact with food. [CA] Provide scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed knives stored in between the walls and equipment in the preparation area. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.

Observed cooked eggplant measuring 102F, cooked tofu measuring 51F on counters cooling from cooking. [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.

Observed holes in the ceiling around electrical equipment, and a missing ceiling panel by the back door. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Raw shelled eggs next to stove measured 60F, raw shelled egg and tofu s in a double bowl in cold holing unit measured 52F. Per PIC, all items were brought out within an hour prior to temperature measurement. Rice noodles on counter measured 68F. [CA] Maintain PHF at 41F or below or 135F or above. [COS] Items will be discarded when the facility closes at the end of lunch period within four hours of removal from temperature control.

Observed fly on bean sprouts prepped to serve. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Bean sprouts were discarded.