BANGKOK CAFE

Basic - - From initial inspection : Basic - Dish rack shelf in kitchen contains rust that has pitted the surface. Warning - From follow-up inspection 2026-03-18: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at right side dish area Warning - From follow-up inspection 2026-03-18: Observed at callback same Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked multiple raw eggs and continued preparing other dishes and handling plates without washing hands and changing gloves. Reviewed procedures and employee washed hands after cracking next eggs. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On prep cart by cookline, flat of raw shell eggs at 88F - Ambient temperature. Per employee out of cooler from 11:30am. Employee replaced eggs in fliptop cooler to rechill. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On drainboard nearest cookline, bean sprouts (77F - Cold Holding). Per employee out of walk in from 11:30am. Employee moved to fliptop lower cooler to chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Empty plastic container on top of kitchen hand sink. Employee removed container. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, portioned curry sauces, brown rice, and soup bases not date marked when prepared. Per manager none in cooler more than 4 days.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee tablet, cellphone p, and charging cables on prep table next to cutting board in kitchen.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Containers of plastic spoons and forks on shelf beside walk in cooler with handles all down.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at front counter area. Manager marked as water. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Small cutting board by equipment shelf near back door heavily grooved and discolored.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle in container of standing water by cookline. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp at 38F thawing in standing water by triple sink. Employee placed under running water to thaw properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On stovetop in kitchen, under no time or temperature control, coconut soup (78F - Hot Holding). Per employee out of cooler approximately 1.5 hour to heat as needed. Advised to keep hot or cold until needed. Employee moved soup to cooler to rechill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand wash sink blocked with clean plastic storage containers. Employee removed containers. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at server station by kitchen entrance. Manager labeled as table cleaner. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup along top edge of ice machine bin.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle in container of standing water on rack near dish machine. Employee discarded water and replaced dry rice paddle. Corrected On-Site

Basic - Buckets containing salt not stored at least 6 inches off of the floor in kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Cook put hat on Corrected On-Site

Basic - Some ceiling tiles stained with water marks in hallway where ice machine is located next storage area. Repeat Violation

Basic - Walk- in cooler interior/shelves have accumulation of soil residues.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizing at 0ppm chlorine. Sanitizer bucket empty, operator changed solution during inspection. Dishwasher sanitizing at 100ppm chlorine. Corrected On-Site

Intermediate - Spray bottle containing toxic substance ( Lysol)not labeled at wait station. Operator labeled Lysol Corrected On-Site

Basic - Equipment in poor repair. Gasket torn or in disrepair in chest freezer in kitchen Repeat Violation

Basic - Interior of chest freezer in disrepair/has exposed insulation in kitchen.

Basic - Interior wall in ice machine soiled. Operator cleaned and sanitized ice machine during inspection. Corrected On-Site

Basic - Some ceiling tiles stained with water marks in hallway where ice machine is located next storage area.

Basic - Wiping cloth sanitizing solution stored on the floor in cook line. Operator elevated Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Operator closed Corrected On-Site

Basic - Ceiling tile missing above walk in cooler in kitchen. Repeat Violation

Basic - Equipment in poor repair. Gasket torn or in disrepair in chest freezer in kitchen. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Fryer oil on floor next to walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cook line

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. Confirmation number 228460462. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored at 70°F ambient temperature cold holding on prep table in kitchen for less than four hours. Operator put eggs in cooler for proper cold holding. Corrective Action Taken Repeat Violation

Basic - Ceiling tile missing above walk in cooler in kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler. Operator moved to bottom shelf and stored away from establishment food. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee belongings ( bags)stored on shelf above can foods in dry storage area.

Basic - Equipment in poor repair. Chest freezer door gasket in kitchen in torn/ disrepair.

Basic - Food stored on floor. Buckets of duck sauce and vegetable oil boxes stored on kitchen floor. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle in cook line. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 85°F standing water at food prep table in kitchen.Operator dumped water. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf next to GE cooler heavily soiled in kitchen.

Basic - Screen in exit door torn/in poor repair in kitchen.

Basic - Wall soiled with accumulated grease at cook-line above prep table.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -Observed raw shell eggs stored on cart next to cook line make table in kitchen. Employee states removed from walk in cooler less than 1 hour, instructed to place in cooler for storage. Corrective Action Taken Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -Observed Dishwasher (Chlorine 0ppm).

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. -Vegetable oil and duck sauce stored on floor in kitchen.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Utensils in standing water 110F.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -Observed raw shell eggs stored on cart next to cook line make table in kitchen. Employee states removed from walk in cooler less than 1 hour, instructed to place in cooler for storage. Corrective Action Taken

Basic - Food stored on floor. -Observed containers of vegetable oil stored on floor underneath shelf next to walk in cooler in kitchen.

Basic - In-use tongs stored on equipment door handle between uses. -Observed tongs stored on oven door handles in kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Cookline

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Observed chlorine sanitizer bucket 0 ppm, instructed employee to add more chlorine solution during inspection. -Observed sanitizer bucket stored on floor in kitchen.