Thai Squared

Observed that the certifications for the CFSM had expired. (CA) Advised the PIC to make sure that the certifications are kept up to date. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed employees drinks stored along the food prep line in the grill prep area. (CA) Advised the PIC that employee drinks must be stored in designated areas away from food and food prep areas and drinks are to be in a single service cup with a lid and a straw. drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed employee drink stored next to food in the WIC. (CA) Advised the PIC that drinks should be stored in approved designated areas away from food and food prep. drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed build up of black slime residue along the interior of ice machine. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed utensils stored between usage placed inside a bucket of water, without continuous flow or maintaining temperatures above 135F. CA: Advised PIC during pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes or In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a proper frequency.