LAKSANA THAI CUISINE

Employee was observed using a cloth to wipe down clean, wet dishes and utensils after they had been run through the mechanical dishwasher. [CA] After cleaning and sanitizing, equipment and utensils shall be air dried or used after adequate draining before contact with food and shall not be cloth dried, except that utensils that have been air dried may be polished with cloths that are maintained clean and dry.

Pork belly, sliced tomatoes, bean sprouts, and raw shell eggs measured between 48F and 49F while maintained in the right-side prep cooler at the cook-line. Per the owner, items had measured at 41F prior to the start of lunch service (approximately 1.75 hours prior). [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Potentially hazardous foods were relocated to alternative refrigeration.

Employee observed wiping their nose using their gloved hand, then attempted to resume cooking before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee was instructed to de-glove and properly wash hands.

Two containers of fried tofu measured 80F and 84F, respectively while maintained in ambient. Per staff, items had been fried 1.5 hours prior, and had been cooling at room temperature prior to placement into refrigeration. [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. [COS] Tofu was relocated to the walk-in cooler.

Gasket of the right-side prep cooler at the cook-line observed peeling. [CA} Repair to allow for adequate refrigerator holding temperatures.

In the walk-in cooler, a tub of sliced bell peppers observed stored directly on top of another tub of sliced bell peppers. Bottom of top container observed in direct contact with sliced bell peppers underneath. [CA] Provide food compartment over food preparation areas to prevent contamination.

Employee's personal keys and air pods observed stored on a clean sheet pan on racks intended for clean dishes. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Raw shell eggs stored above vegetables in the walk-in cooler. [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.

1. Food is being stored on cutting boards above the 3 compartment dishwashing sink. 3 compartment sink not actively in use. [CA] Store food elsewhere so that it is not exposed to potential contamination. 2. Handles of scoops used for bulk foods in contact with food. [CA] Store scoop handle in a manner where it does not contact food to prevent contamination.

Boxes and containers of food stored directly on the floor in the kitchen area and in the walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

1. Employee observed tamping trash into trash bin with gloved hands, then stood up and grabbed two pieces of raw fish. 2. Server observed grabbing dirty dishes and placing them to be washed next to the dishwasher, then returned to the dining area and served food to customers. 3. Cooks observed handling raw shrimp and raw chicken with gloved hands, proceeded to cook food in woks, put food on clean plates, then grabbed the plates of cooked food with contaminated, gloved hands, and placed them at the pass-through window. [CA] Employees handling food or plates containing ready-to-eat foods must properly wash their hands after touching contaminated surfaces (raw products of animal origin, trash, used or soiled plates, etc.) Note: Gloves must be changed in addition to properly washing hands. [COS] All three employees instructed to wash their hands properly. One employee attempted to wash gloved hands. All three employees changed gloves and properly washed hands. Raw fish cooked to 165F. PIC instructed cooks to use tongs and/or spoons when handling raw shrimp and chicken to minimize the possibility of contamination.

Numerous potentially hazardous foods (cooked chicken, raw chicken, raw shrimp, tofu, raw shell eggs, cooked mussels etc.) measured in the range of 47F-49F in the upper inserts of the two prep fridges at the cook-line. [CA] Potentially hazardous foods shall be held at or below 41F to prevent the growth of bacteria. Place less foods into inserts, and use ice if necessary in order to keep food cold. [COS] PIC agreed to use or discard foods within 4 hours of initially leaving temperature control.

Wiping clothes observed to be stored on top of counter tops and prep surfaces. [CA] Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, and wet cloths used with raw foods of animal origin shall be kept in a separate sanitizing solution.

Handwash sink at cookline observed to be obstructed by cart full of raw vegetables and other foods. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Ensure vegetables and food are stored away from sources of contamination. [COS]Cart was moved to by fryer to clear sink.

Rice measured to be 108F and 111F in two stacked covered plastic containers. Per operator rice was scooped out from cooker in the last 30 minutes and will be cooled and placed in reach in for fried rice. [CA] Cool PHFs in shallow unstacked, loosely covered metal containers to facilitate efficient cooling. [COS] Containers of rice were unstacked and uncovered and shall be placed in perp cooler in the next 30 minutes.

Cut tomatoes measured to be 47F. Per employee tomatoes were cut in the last 30-45 minutes. [CA] Cut tomatoes are PHFs and must be kept at 41F and below for cold holding. [COS] Employee consolidated raw eggs in prep cooler and moved cut tomatoes in to prep cooler insert.

1) Strainers observed to be hanging off of side of splash guard at cookline handwash sink. [CA] Keep utensils away from sources of contamination. Keep strainers in bucket or in pots. 2) Foil observed used to line shelves and and tables. [CA] Discontinue use of foil and use durable and smooth liners for shelves.

Raw fish observed to be thawed in reduced oxygen packaging(ROP) inside walk in cooler. Fish measured to be 39F. [CA] Fish shall be frozen before and while under ROP. Remove fish from ROP prior to thawing. [COS] Fish bags were cut open.

Containers of meat and food observed to be stored on floor of walk in cooler. [CA] Store food at least 6" off of floor for easy cleaning and prevention of cross contamination.

Raw meats and fish stored above raw meats inside walk in cooler. [CA] Store raw meats below cooked meats to prevent cross contamination.