Thai Basil Kitchen

Inspector observed numerous utensils on the drying rack with label residue. COS: PIC pulled for washing, rinsing, and sanitizing. CA: 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf

Inspector observed the ice machine with speckled coloring (dark black and pink) on the internal white panel. COS PIC discarded ice and cleaned and sanitized the ice machine. CA: 1. Equipment food-contact surfaces and utensils shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Inspector observed numerous utensils stacked wet on the drying rack. COS PIC separated the utensils to allow for air drying. CA: 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying

Inspector observed unsealed wood used for shelving (location: adjacent to server station; adjacent to cookline near the walk-in cooler). CA: (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed dish racks have a build up of debris. Advised PIC to replace racks.

Chemical Spray bottle not labeled. COS labeled. Advised PIC to keep all chemicals labeled with common name.

Observed Sani buckets greater than 200ppm Cl, and sani-spray concentration higher than 200ppm. Advised PIC to use test strips to ensure sanitizer is between 50-100ppm Cl.

Observed on use knives store in water between uses. Advised PIC to store knives in a clean container and wash and sanitize knives with frequency of a minimum of every 4 hours or more often as needed. COS- knives removed and wash and sanitized.

Observed walk in door and handles with a buildup of debris. Advised more detailed cleaning.

Observed walk in door and handles with a buildup of debris. Advised more detailed cleaning.

Observed walk in door and handles with a buildup of debris. Advised more detailed cleaning.

Observed bulk food containers -soy sauce, spring roll sauce, rice, etc. not labelled. Advised PIC to label bulk food containers.

Observed bowl in used to dispense spring roll sauce. Advise PIC to use serving utensil with handle for bulk food dispensing.

Observed light fixtures in kitchen missing shields. Advised PIC to replace missing fixture shields.