Bangkokthyme

Obsevred cooked chicken in the walk-in cooler dated for 10/13. CA: Advised PIC a food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen.

Observed walls and ceilings stained and with food build-up. Observed missing ceiling tiles. CA: Advised PIC physical facilities shall be maintained in good repair and cleaned at a frequency to keep them clean.

Observed expired CFSM certificate(7/23/24) posted. CA: Advised PIC a CFSM certificate that has been expired, revoked, or suspended shall not be posted in the facility. Advised PIC they need to have a CFSM employed in the facility with a valid certificate.

Observed multiple TCS food items without date marks in WIC (chicken, salmon, beef). CA: Advised PIC except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed TCS foods in WIC and RIC exceeding the 7 day maximum. CA: Advised PIC foods that require date marking shall be discarded if it exceeds 7 days.

Observed Dust Debris on top Shelf in Kitchen. Advised PIC to have shelves cleaned sight to touch.

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

Observed the all of the sani buckets were out of concentration.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

EHS had the the employees change them out.

Observed the all of the sani buckets were out of concentration.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

EHS had the the employees change them out.

Observed several TCS items that were above 41 F in a PTC cooler in grill prep and in a RIC at the sushi bar. 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. PIC will discard these items and move items that were prepared within less than two hour from the coolers to the WIC.

Observed no SOP, temp log or indicator for the sushi rice.

1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

(i) Methods of compliance with paragraphs 2(i) - (iii) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf

2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

3. If time without temperature control is used as the public health control up to a maximum of 6 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; P

(ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; Pf

(iii) The food shall be marked or otherwise identified to indicate: Pf

(I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, Pf and

(II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control;

(iv) The food shall be:

(I) Discarded if the temperature of the food exceeds 70°F (21°C), P or

(II) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F (5°C) or less cold holding temperature control; P and

(v) The food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded. P

4. A food service establishment that serves a highly susceptible population may not use time as the public health control for raw eggs.

EHS provided TPHC SOP to the owner

Observed no vomit kit or procedure upon request.

A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf

EHS provided vomit procedure to the owner.

Observed heavily scored cutting boards on at the sushi bar, grill prep line and the salad prep area.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC will discard and replace these cutting boards.

Observed several food containers with labels dating all the way back to September 28, 2023, October 20, 2023 and 2022.

Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

PIC will removed the labels from these food containers and rewash them. PIC will ensure that all labels are removed prior to washing and sanitizing.

Observed several food containers with labels dating all the way back to September 28, 2023, October 20, 2023 and 2022.

Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

PIC will removed the labels from these food containers and rewash them. PIC will ensure that all labels are removed prior to washing and sanitizing.

Upon entering the facility, EHS observed that the current score report was not displayed in public view.

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

PIC will display the most current score report for public view..

Observed an employee make bare hand contact with RTE food. 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. PIC will ensure employees use single use gloves when prepping RTE food.

Observed no Employee Health Agreement forms upon request. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee:

1. Has any of the following symptoms: (i) Vomiting, P (ii) Diarrhea, P (iii) Jaundice, P (iv) Sore throat with fever, P or (v) A lesion containing pus such as a boil or infected wound that is open or draining and is: (I) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover, P (II) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, P or (III) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; P
2. Has an illness diagnosed by a health practitioner due to: (i) Norovirus, P (ii) Hepatitis A virus, P (iii) Shigella spp., P (iv) Shiga toxin-producing Escherichia coli, P (v) Salmonella Typhi; P or (vi) nontyphoidal Salmonella; P PIC will ensure that copies of the employee red book are on file physically or digitally.

Observed raw salmon and sliced carrots in the RIC 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 ensure TCS food is protected from contamination.

Observe a Chlorine concentration of 10 ppm for the mechanical dishwasher and the sanitizer solution in the 3C sink. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

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) PIC will contact vendor to check sanitizer line to ensure sanitizer is being pumped.