Pru Thai Kitchen

Observed several TCS Ready to eat food temperatures above 41 F. See temperature chart for reference. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC discarded the food that wasn’t made to today.

Observed several employees jewelry while working with food. PIC had employees remove their jewelry and wash their hands.

Observed knives being stored between a fridge and table on the grill prep line. PIC moved those the knives to the dish pit.

Observed no chlorine or quats test strips in the facility. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Observed that the sanitizer for both the dishwasher and 3C sink was below the recommended threshold. Upon further investigation, EHS observed that the sanitizer line for the dishwasher was not pumping and that there are no chemical for dishwashing set up underneath the 3C sink.

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

PIC will contact their vendor Ecolab to service the dishwasher and the 3C sink.

Observed several articles of food stored on the floor of the walk in fridge and the freezer.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

PIC had employees move food off of the ground.

Observed food for employees meals stored above commercial food stock w/o a label.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

PIC will ensure that employee food items are labeled.