THAIBODIA

Observed employee rinsed hands in the food prep sink. [CA] Handwashing must be done at the handwashing sink only. Wash with soap and dry with paper towels.

Observed accumulation of food debris on floors, especially under cooking equipment. [CA] Keep floors clean.

Observed heavy accumulation of grease/food on sides of cooking equipment. [CA] Keep equipment clean.

1. Observed Vermin: Documented in the following areas: - 3 live cockroaches on the floor under the cooking equipment (one adult, 2 nymphs) - 1 dead cockroach in the sticky trap on the floor under the ice machine - 1 dead cockroach in the sticky trap on the floor under the 3-compartment sink 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: A. Sircar 4. Notification: The person in charge during inspection has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. FACILITY WAS CLOSED. See comments below.

Observed bags of fresh rice noodles (thin & thick in size) on counter near cooks line and prep table holding between 64F - 74F, per operator, PHFs was recently delivered and that product has a HACCP plan with Department of Public Health. Observed label on product with name of product and ingredients only, no brand or any other information was provided. An invoice was provided with item and size of product. Due to insufficient documentation, PHFs will be treated as potentially hazardous foods where items shall be stored at or below 41F, hot held at or above 135F and/or held under time as a public health control (TPHC). [CA] Maintain all cold PHFs held at or below 41F and or hot held at or above 135F. [COS] Operator directed to relocate PHFs to walk-in-cooler.

1. Found black/brown like substance on white interior panel of ice machine. [CA} Routinely clean. 2. Measured hot water final rinse at 145F at high temp dish machine. Did not observed facility actively wash dishes/utensil, however observed a container in dish machine at the time of inspection. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] Operator directed to sanitize all utensils/equipments at warewash station.

1. Leaking faucet at hand wash station (middle section) in back prep area when water knob is off. 2. Leak at 1-compartment sink (middle section), observed grey tape used to secure leak. 3. Leak at 3-compartment sink (middle section), observed plastic used to secure leak. [CA] Repair leak.

Found OLD rodent droppings on floor near 4 door reach in freezer in back storage area. [CA] Eliminate all evidence of OLD rodent droppings. Clean and sanitize all effected areas. Provide approved pest control services.

Found employee's person items stored around/on rack in back storage room where food related items are stored. [CA] Employee's personal effects (backpacks and jackets) shall be stored in employee lockers or other designated areas for employee storage.

Found accumulated debris on hand wash station knob in back prep area. [CA] Routinely clean.

Major: Measured the following PHFs holding between 71F - 74F at cooks line for less than 4 hours: shell eggs, noodles (pad thai), and noodles (pad see ewe). [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator directed to add ice and relocate PHFs to refrigeration unit. Minor: 1. Measured the following PHFs holding between 48F - 49F in 3 door cold top/reach in: diced tofu and red curry. 2. Measured the following PHfs holding between 43F - 48F in 2 door cold top/reach in: red curry, chicken sate, egg rolls and raw chicken. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.

1. Found a newly added 1 door warmer (Southbend) device added under mechanical exhaust hood. [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). Plan check for single piece equipment is required. 2. Measured ambient air temperature of 2 door reach in/cold top holding at 52F located near back entrance. [CA] Repair refrigeration unit to main all cold PHFs held at or below 41F. [SA] Operator directed to relocate all PHFs to another refrigeration unit.

Missing fitted filters at mechanical exhaust hood. Observed newly added equipment top connection leading into where mechanical exhaust filter would of fit. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.