Thai Thai Take Out And Delivery

Observed several TCS foods in a PTC in the main kitchen with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at or below 41F. 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

Observed a microwave with caked on food debris in its cavity and knives being stored in between the table and fridge.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

PIC will move the knives to the dishwasher to be cleaned and sanitized then place them in either a hot water bath or a clean portion of the table for storage. PIC will also ensure that the microwave is cleaned every 24 hrs.

Observed date marked items present past their discard date.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P

PIC discarded the metioned item voluntarily.

EHS still observed opened cans being reused.

1. Single-service and single-use articles may not be reused.

PIC will ensure that the content of cans are emptied into food container

Observed PIC touch with ungloved hands cooked chicken that was stored in the fridge on the grill prep line.

(a) Preventing Contamination from Hands.

1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5).

2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P

3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. Pf

4. Paragraph (a)2. of this subsection does not apply to a food employee that contacts exposed, ready-to eat food with bare hands at the time the ready-to-eat food is being added as an ingredient to a food that:

(i) contains a raw animal food and is to be cooked in the food service establishment to heat all parts of the food to at least the minimum time/temperatures specified in DPH Rule 511-6-1-.04(5)(a)1 and 2 and DPH Rule 511-6-1-.04(5)(b); P

Pic discarded the chicken.

Observed curries on top of the microwave uncovered. (iv) 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; PIC will cleaned the microwave.

Observed heavy caked on food debris in the microwave below the curry.

PIC will ensure that microwave is cleaned and cleaned every 24 hrs

Observed several foods that were date marked 09/11 and 09/13.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days . P

PIC discarded the out of date items.

Observed storage containers of dry ingredients at the back of the kitchen that were not labeled.

Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

PIC will label these containers

Observed that PIC’s finger nails were long that recommended length.

Employees shall keep their fingernails clean and trimmed to no longer than the tips of the fingers. Pf Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. Pf

PIC will trim his nails to remain complaint.

Observed several cans being reused and covered with plastic wrap after being opened.

1. Single-service and single-use articles may not be reused.

PIC will dispose of these cans and portion out the food in those can into food containers

Observed food splattered on various walls through the kitchen.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

PIC will ensure that facility is throughly cleaned.