SMILE THAI CUISINE

Observed mechanical warewashing equipment registering Chlorine concentration of 0 ppm. Proper range strength for mechanical warewashing is 50-100 ppm. COS:PIC set up 3-Compartment sink for sanitizing ( chlorine 50 ppm) and contacted maintenance to repair dishmachine.

Observed mechanical warewashing equipment registering Chlorine concentration of 0 ppm. Proper range strength for mechanical warewashing is 50-100 ppm. COS:PIC set up 3-Compartment sink for sanitizing ( chlorine 50 ppm) and contacted maintenance to repair dishmachine.

Observed 1 lexan container of par-cooked chicken made on 6/12 in walk-in-cooler and prep top cooler. CFSM/PIC was not able to provide approved written procedures describing how non-continuous cooked foods ( chicken pieces) are prepared and stored after initial heating but prior to cooking for sale or service. Per PIC Food establishment will stop this practice ( par-cooking).COS: Fully cooking chicken strips for serving today.

Container of noodles stored in prep top cooler without date marking, it was prepared yesterday per food employee. Refrigerated ready-to-eat, time/temperature control for safety foods to be held in the establishment more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed or discarded not to exceed a maximum of 7 days .COS: Person in Charge labeled container with date of preparation.

Chlorine sanitizer not at proper minimum strength for mechanical warewashing. COS: 3-Compartment sink set up for sanitizing ( chlorine 50 ppm)

Observed soiled dry wiping cloth in use.

ceiling tile missing in area above dry goods storage and ice machine.

Container of Cooked beef stored in prep top cooler without date marking, it was prepared yesterday per food employee. Refrigerated ready-to-eat, time/temperature control for safety foods to be held in the establishment more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed or discarded not to exceed a maximum of 7 days .COS: Person in Charge labeled container with date of preparation.

Large accumulation of dust/grease in vents above dish machine area, 3-compartment sink and main kitchen area. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Noodles cooked about 10:30AM drained and put into 1-door cooler about 11:00AM in bowl with tight fitting lid with temperature of 80F --83F at 1:30PM (cooling over 2 hrs). To cool cooked foods, foods must cool from 135F to 70F within 2 hours and then ccontinue to cool to 41F (cooler storage temp) within the next 4 hours. Cooling from 135F to 41F cannot take more than 6 hours but, cooling from 135F to 70F must be done within 2 hours. COS: Noodles voluntarily discarded. Discussed spreading noodles out in a shallow pan, using and using ice bath and/or cooling in freezer as possible ways to cool quickly from 135F to 70F and then from 70F to 41F in the required time frame.