OROS THAI RESTAURANT

The dish washing machine is not giving sanitizer. [CA] The chlorine must be at 50ppm. The dishes are to be placed in the dish washing sink in the sanitizer at 100ppm chlorine or 200ppm quat. Repair the machine to 50ppm chlorine.

The bulk food bins were not labeled. [CA] Label each with the contents. [COS] The containers were labeled.

Observed unlabeled spray bottles with cleaner. [CA] Label each bottle with the contents. [COS] The bottles were labeled with the contents.

Observed the bulk food bins being used as a table to prep food. [CA] Discontinue using the bins as a prep table.

Observed several used wiping towels on prep tables. [CA] They must be placed in sanitizer between each use.

Observed black substance on the upper panel inside the ice machine. [CA] Thoroughly clean the inside of the ice machine.

Observed the scoops stored in the bulk food bins with the handle on the food. Observed small bowls being used as scoops and kept in the bins. [CA] Only scoops with handles can be stored in the bins and with the handles not touching the food.

Observed the tile floor to have missing grout so accumulation is seen between the tiles. [CA] Replace the missing grout on the tile floors.

There is plastic wrap and cardboard on equipment. These items are soiled. [CA] Discontinue the use of cardboard boxes to line shelves/flooring. Use approved equipment made of materials that are easily cleanable, durable, smooth, and nonabsorbent.

Observed the potentially hazardous food in the prep unit to be at approximately 43- 55 degrees F. Scallops, chicken, and coconut milk were 54, 50, and 50 respectively. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] The scallops, chicken and coconut milk were discarded by the manager. The refrigerator was adjusted and moved away from the wall and the temperature is going down.

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

Observed used wiping cloth on table tops. [CA] Keep the used towels in sanitizer bucket between each use. Observed a towel bucket at 0ppm quat. [CA] Keep the sanitizer at 200ppm quat. [COS] These items were corrected during inspection.