TARAH THAI KITCHEN

Found an electric fryer (Avantico) on counter top not under mechanical exhaust hood. [CA] Discontinue using fryer unit unless device is relocated to be under the hood system.

Found several items stored in mop sink blocking access. [CA] Ensure mop sink is accessible at all times.

1. Found containers of marinated raw chicken stored over diced produce in 2 door upright. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. 2. Found several containers of dry spices and a container with liquid stored at hand wash sink cooks line and found straws and wine bottom stored next to hand wash station near cash register. [CA] Ensure hand wash station is accessible at all times.

1. Found leaking faucet at hand wash sink located at cooks line when water knob is off. [CA] Secure leak. 2. Found 1-compartment sink hot water valve off at the time of inspection. [CA] Cold/hot water shall be provided at all times. [COS] Operator turned on hot water valve, observed water unable to shut off.

Found hand wash station near warewash area blocked box empty card board boxes. Note: Another hand wash station located at cooks line. [CA] Ensure hand wash station is accessible at all times. [COS] Operator relocated card board boxes, hand wash station accessible.

Found a few flies in the warewash area. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.

Measured the following PHFs holding between 70F - 132F at cooks line and warmer unit for less than 4 hours: shell eggs, cooked noodles, yellow curry, green curry, red curry and cooked egg plants. [CA] Maintain all PHFs cold held at or below 41F. [SA] Operator opted to used time as a public health control (TPHC) for PHFs at cooks line. [COS] Operator directed to reheat PHFs in warmer unit to 165F.

Measured warm water holding at 92F in women's restroom hand wash station. Hand wash sink is under sensor system. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F- 108F. [SA] Employees shall wash their hands upon entering kitchen. Note: This is a shared restroom with entire building.

1. Measured 0ppm chlorine for dish machine. At the time of inspection, operator was not using the device, however observed plates and utensil in the dish machine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Operator directed to conduct warewashing at warewash sink. 2. Found black/brown like substance on metal interior panel of ice machine. [CA] Routinely clean.

Major: 1. Measured the following PHFs holding between 64F - 74F: pad see ew noodles, shell eggs, and beans sprout. 2. Measured container of fried tofu holding at 55F in 3 door cold top. Per operator, PHFs placed in unit/location for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F. [COS] Operator directed to add ice to bean sprouts container and relocated fried tofu to another refrigeration unit. [SA] Operator opted to use time as a public health control (TPHC) for pad see ew noodles and raw shell eggs. Minor: Measured the following PHFs holding between 45F - 46F in 3 door cold top for less than 4 hours: soft tofu and sliced tomatoes. [CA] Maintain all PHFs cold held at or below 41F.

Found containers of food stored on the floor under shelving in prep area. [CA] Food shall be stored a minimum of 6 inches off floor.

Found the ONLY hand wash station between cooks line and warewash area blocked by container of meat. [CA] Ensure hand wash station is accessible at all times. [COS] Operator directed to relocate container of meat.

Found leaking faucet at hand wash station between cooks line and warewash area. [CA] Secure leak.

Found a lot of flies near warewash area, mop sink area and prep area. Observed Flies on container and on walls in the back. Observed no active contamination. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.

Found mop sink blocked by several items such as soiled laundry and other items. [CA] Ensure mop sink is accessible at all times.

Measured water holding at 77F in communal restroom. Hand wash station is under sensor system. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F. [SA] Operator directed to wash hand upon entering kitchen.

Lacking chlorine test strips to test concentration of sanitizer. [CA] Provide chlorine test strips.

Found a bag of chicken skewers thawing in 1-compartment sink without cold running water. [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.

Measured greater than 200ppm chlorine in sani bucket. [CA] Maintain chlorine concentration at 100ppm.

Observed mops stored with head directly in the janitorial sink. [CA] Store mops so that they can air-dry when not in use.

A manager's food safety certificate was not available. [CA] Obtain a manager's food safety certificate. Note: manager stated he signed up for the exam and will take it in January.

Observed bag of onions stored directly on floor. [CA] Store food on approved shelving at least 6 inches above the floor.

Measured temperature of shell eggs in container next to cookline to be 70F. Employee stated eggs had been held since 10am (approximately 2.5 hours prior). [CA] Keep potentially hazardous foods at 41F/45F and below or 135F and above. [COS] Eggs were moved to a refrigerator. Discussed TPHC option for eggs.

1) At the front handwash sink: observed container of utensils were stored under the paper towel dispenser, and a pitcher of ice water was stored in front of the paper towel dispenser. [CA] Do not store clean equipment/open beverages near handwash facilities. 2) Observed the handwash sink in the warewash area was completely blocked by equipment/large cart. Observed the paper towel dispenser at this sink was empty. Note: another handwash sink (stocked with soap and paper towels) was located nearby. [CA] Do not obstruct handwash sinks. Keep paper towel dispenser stocked at all times. [COS] Equipment and cart were moved away.

Observed brown mold-like substance on metal panel inside ice machine. Ice was not in direct contact [CA] Keep ice machine clean.