THAI CHILI EXPRESS

Repeat Violation: The restroom door self-closing device is not operational. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors. Note: Customer access to the restroom is blocked off. Per PIC, customers are asked to walk around to use the restroom.

Repeat Violation: Behind the cook line equipment there is an accumulation of food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

Some of the facility food handlers lack food handler certificates. [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.

Facility's chlorine and quaternary ammonia testing materials are expired. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Rice scooper handle is in direct contact with rice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

1. Repeat Violation: Eggs were found on the lower shelf of the prep table across the cookline measuring at 58°F. Per PIC the eggs were left out for about half an hour. 2. Bean Sprouts were found on the prep table across the cook line measuring at 49F. Per PIC they took it out of the cooler for the lunch rush about 30 minutes prior. 3. Fried Fish, tofu, yellow and green curry sauces at the steam tables were measured at less than 135F. Per PIC, items were cooked about an hour prior. Items were not in hotel pan inserts, but resting on elevated bowls over the steam table. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Eggs were placed in the cooler to rapidly cool. Per PIC, they will begin using TPHC for items. [COS] Ice was added to the bean sprouts to rapidly cool. Per PIC, they will begin using TPHC for items. [COS] Hot food items were placed on TPHC and time marked with handwritten notes. Per PIC, they will switch to hotel inserts to maintain hot.

1. Repeat Violation: Dozens of eggs were found on the lower shelf of the prep table across the cookline measuring at 72°F. Per PIC the eggs were left out for about an hour. 2. Bean Sprouts were found on the prep table across the cook line measuring at 76. Per PIC they took it out of the cooler for the lunch rush about an hour prior. 3. Fried Tofu on the prep table across the cook line measured at 40 on the bottom and 60 at the top. The tofu was in an improperly sized ice bath. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Eggs were placed in the cooler to rapidly cool. [COS] Ice was added to the bean sprouts to rapidly cool. [COS] Tofu was moved to a bigger container to rapidly cool.

Repeat Violation: Facility has a chest freezer upstairs that is not commercial grade and ANSi certified. [CA] New and/or replacement 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).

The restroom door self-closing device is not properly installed. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors. Note: Customer access to the restroom is blocked off. Per PIC, customers are asked to walk around to use the restroom.

Repeat Violation: Cooling chicken in the upright cooler was found tightly covered by plastic wrap. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Staff opened the plastic wrap to facilitate proper cooling.

Behind the cook line equipment there is an accumulation of food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

Repeat Violation: Facility is storing food and food related equipment upstairs. The space does not have approved finishes for food storage. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Only store packaged foods and beverages in original shipping containers.

Employees were found eating in the prep area. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

1. In the kitchen area, storage racks have an accumulation of grease and grime. 2. In the upstairs room the exterior of the chest freezer has an accumulation of dust and is dirty. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Facility has a chest freezer upstairs that is not commercial grade and ANSi certified. [CA] New and/or replacement 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).

A small bag of chicken was found thawing in a pan on the bottom shelf of a prep table. Bag of chicken measured at 30°F. Per PIC they placed it out to thaw about an hour ago. [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. [COS] Staff moved the chicken to the upright cooler to finish thawing.

The restroom door lacks a self-closing device. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.

Cooling chicken in the upright cooler was found tightly covered by plastic wrap. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Staff produced a hole in the plastic wrap to facilitate proper cooling.

Dozens of eggs were found in the upright cooler measuring at 78°F. Staff were observed placing the eggs into the cooler as inspector entered the kitchen area. Per PIC the eggs were left out for about an hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Eggs were placed in the cooler to rapidly cool.

Facility is storing food and food related equipment upstairs. The space does not have approved finishes for food storage. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Only store packaged foods and beverages in original shipping containers.

1. Walls throughout the facility have an accumulation of grime and are dirty. Under the three compartment sink, prep sink, entrance to kitchen, near mop sink. 2. Ceiling tiles in the kitchen area have an accumulation of grease and grime. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.