TUBTIM SIAM THAI CUISINE

Observed shrimp and boiled potatoes in prep top cooler of main kitchen temp above 41F. Observed green curry and Penang curry temp above 41F in prep top cooler bottom of main kitchen. Observe half and half in front food service reach in cooler temp above 41F. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS: Food items discarded. Boiled potato placed in walk in cooler for cooling; @2:45 pm 48F, @3:50 pm 42F.

Observed several containers of curry, sauces, and chicken without coverings in the bottom of prep top cooler in main kitchen. Observed a tray of green onions and containers of cornstarch and garlic on counter of main kitchen without a cover. C/A: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination COS: Food items covered.

Observed black build up in the bulk ice machine in front food service area. Observed black build up on nozzle of soda machine in front food service area. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Facility has 10 calendar days (5/29/26) to submit to EHS evidence of cleaned and sanitized ice machine and soda nozzles.

Observed food employee remove mask from face, grab shrimp from the walk-in cooler and mix items on the grill, and then put mask back on face without changing gloves or washing hands. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles after engaging in activities that contaminate the hands. COS: PIC removed gloves and washed hands.

Observed massman curry, coconut soup, and penang curry holding above 41F in the walk-in cooler in the main kitchen. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: Discarded.

OBSERVED RAW SHELLED EGGS AND RAW CHICKEN IMPROPERLY STORED HORIZONTALLY ABOVE RTE SAUCES IN PREP TOP COOLER IN MAIN KITCHEN

C/A: Food shall be protected from cross contamination by: Proper horizontal storage of raw animal food from RTE foods

COS: EGGS AND CHICKEN MOVED TO BOTTOM SHELF

OBSERVED RAW CHICKEN CONTAINER AND SEVERAL RTE SAUCES STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION IN PREP TOP COOLER IN MAIN KITCHEN

C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: ALL FOODS COVERED

OBSERVED IMPROPER HORIZONTAL SEPARATION/STORAGE OF RAW ANIMAL PRODUCTS AND RTE FOOD IN PREP TOP COOLER IN MAIN KITCHEN

C/A: RAW ANIMAL PRODUCTS AND RTE FOOD SHALL BE STORED IN A MANNER THAT PREVENTS CONTAMINATION AND ACCORDING TO THEIR MINIMUM REQUIRED COOK TEMPERATURES

COS: FOOD RE-ARRANGED

PIC NOT ABLE TO DEMONSTRATE KNOWLEDGE OF 5 SYMPTOMS AND 6 ILLNESSES TRANSMISSIBLE VIA FOOD

C/A: PIC SHALL BE ABLE TO DEMONSTRATE KNOWLEDGE OF 5 SYMPTOMS AND 6 ILLNESSES TRANSMISSIBLE VIA FOOD

COS: EHS MADE PIC AWARE OF THIS RESPONSIBILITY

PIC NOT AWARE THEY MUST NOTIFY THE HEALTH DEPARTMENT IF AN EMPLOYEE IS JAUNDICED OR DIAGNOSED WITH ONE OR MORE OF THE 6 REPORTABLE ILLNESSES

C/A: The CFSM or person in charge shall notify the Health Authority when a food employee is:

1. Jaundiced, or
2. Diagnosed with an illness due to Norovirus, Hepatitis A virus, Shigella spp., Shiga toxin-producing Escherichia coli, or Salmonella Typhi.

COS: EHS MADE PIC AWARE OF THIS RESPONSIBILITY

OBSERVED SEVERAL SEASONINGS AND OILS/SAUCES STORED UNCOVERED AND UNPROTECTED ON CART AT GRILL WHILE NO PREPARATION WAS TAKING PLACE

C/A: FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: LIDS PLACED ON CONTAINERS