Tuptim Thai Restaurant

Observed a container with raw pork being stored directly on top of a container with curry at the time of this inspection. COS: Curry was discarded, and pork relocated. EHS provided stacking order diagram. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food. Must follow proper stacking order.

Observed preptop cooler at far end of kitchen was holding food (Raw chicken, raw beef, raw pork, broccoli, liquid eggs) at a temperature range of 48F to 58F at the time of this inspection. COS: All TCS items in cooler where discarded and manager stated he will have cooler serviced. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed handwashing sink by exit door in main kitchen was being used to store a container with a steel scrubber at the time of this inspection. COS: Item removed. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use.

Observed several food items not being labeled with a 7 day discard date in walk in cooler at the time of this inspection. COS: Items discarded. CA: 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.

Observed several items of food being stored past their 7 day discard date (5/10, 5/11) at the time of this inspection. COS: Food items discarded. CA: A food that requires datemarking shall be discarded if it exceeds 7 days.

Observed facility was not displaying the most recent inspection report at the time of this inspection. COS: Manager will display current report. CA: The most current inspection report shall be prominently displayed in public view at all times.

Observed three rice spoons being stored in a container with room temperature water in the main kitchen at the time of this inspection. COS: Items removed and sent to wash. CA: Utensils that are constantly being used shall be stored in water at a temperature of 135F or above or 41F or below to avoid contamination.

Observed air vents in women's bathroom had a very large dust buildup at the time of this inspection. CA: Physical facilities shall be kept clean.

Observed during the course of this inspection that a staff member drank from their drink then proceeded to put up stock and take trash to the dumpster then attempt to return to food prep without washing hands and changing gloves. COS: Glynn EH instructed management to have staff member to wash hands and change gloves. Management and staff complied. CA: Glynn EH instructs management to ensure that all staff is properly trained to change gloves and wash hands any time they drink something, change task away from food prep, and leave the kitchen to throw away trash.

Hands must be rewashed and new gloves applied after any source of contamination has been touched before returning to food prep.

Observed during the course of this inspection that when instructed by Glynn EH to change gloves and wash hands a staff member walked over to a handsink and rinsed contaminated gloves off. COS: Glynn EH & management instructed staff member to properly wash hands with soap and warm water. Staff member complied. CA: Glynn Eh instructs management to ensure that all staff members are properly trained to wash hands with warm water and soap for at least 20 seconds and not to just rinse gloves/hands.

Observed during the course of this inspection that two buckets of bean sprouts were being stored on tables in buckets at temps of 47/53 deg f. COS: Buckets were discarded. CA: Glynn EH instructs management to ensure that staff is properly trained that Bean Sprouts are to be considered TCS food product and stored under refrigeration at temps of 41 deg f or below.

Observed during the course of this inspection that a cooked rice and chicken mixture for the soup was being stored at 90 deg f on a table. COS: Mixture was discarded. CA: Glynn Eh instructs management to ensure that staff is properly trained that cooked rice and chicken in any state are considered TCS food items and once cooked properly must be stored at temps of 135 deg f or above.

Observed during the course of this inspection that the 2 displayed serv safe certificates went out of date on 07/06/2025. CA: Glynn EH instructs management to ensure that someone with an accredited Certified Food Safety Manager (CFSM) certification is employed and in charge of food safety at all times.

Observed during the course of this inspection that the facility dishwasher was not dispensing sanitizer. COS: Management cleaned the dispensing tubes and restored sanitizer supply. CA: Glynn EH instructs management to ensure that the dish machine is properly supplying sanitizer at a chlorine concentration between 50-100pm not to exceed 200ppm.

Observed during the course of this inspection that the facility was not displaying the most recent inspection report. CA: Glynn EH instructs management to ensure that the most recent inspection report is displayed at all times.

Observed during the course of this inspection that the staff had a bucket of clean utensils stored on the floor. COS: Bucket was elevated. CA: Glynn EH instructs management to ensure that all cleaned utensils are stored at least 6 inches off of the floor.

Observed staff member placed dumplings and spring roll directly on an empty carton of eggs in the main kitchen area at the time of this inspection. COS: Food discarded. EH educates staff member on the risks of salmonella on poultry and poultry products, as well on the proper procedures to store ready to eat food. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat food.

Observed that dishwasher was not dispensing any chlorine sanitizer at the time of this inspection. COS: Management corrected issue. CA: Mechanical dishwasher must produce a sanitizer solution to prevent contamination.

Observed a container with several knives being stored on a shelve with several cleaning products at the time of this inspection. COS: Management sent knives to wash. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.

Observed the facility had food stored in the walk in cooler underneath drip pans that were collecting runoff from the cooling unit at the time of this inspection. COS: Management re arranged the area to move all foods from underneath the drip pans. CA: Management stated that no foods would be stored in an area where they are subject to splash or drip contamination.

Observed the facility did not have the most recent inspection report displayed for the public to view at the time of this inspection. CA: Management was instructed to display the most recent inspection report for public viewing during business hours.

Observed that clean wet dishes where being dried with a rag in the dishwashing area at the time of this inspection. COS: Manager instructed dishwasher to air dry dishes. CA: After cleaning and sanitizing, equipment and utensils these shall be air-dried or used after adequate draining before contact with food.

Observed that filters in hood system where covered in a large amount of grease in the kitchen area at the time of this inspection. CA: All physical facilities shall be kept clean and in good repair.

Observed multiple TCS items inside the WIC above 41F at the time of this inspection. COS: Manager discarded all TCS items that were not 41F or below. CA: Manager stated the unit will not be used for TCS products until the unit has been serviced.

Observed containers of food in RICs and sauces on preptop surfaces without covers at the time of this inspection. CA: Manager stated all food that is not in direct use shall be covered with a lid and staff will be retrained on proper storage of food items.

Observed a fish being stored inside the RIF without a covering at the time of this inspection. COS: Manager removed the fish to have it wrapped. CA: Manager stated he will retrain staff to wrap/cover items before they are stored.

Observed mold like build up on the food contact surface of the ice machine in the main kitchen at the time of this inspection. CA: Manager stated cleaning frequency shall increase to prevent build up.

Observed facility not labeling foods with a 7 day discard date on over half the items in the WIC at the time of this inspection. CA: Manager stated staff will be retrained on labeling items to ensure they are discarded on the correct date.

Observed facility using a sanitizer bucket with too high of a sanitizer concentration at the time of this inspection. COS: Manager discarded the solution and had it remade. CA: Manager stated staff will be retrained on making sanitizer solution.

Observed facility storing motor oil inside the dry storage area on top of boxes of rice at the time of this inspection. COS: Manager removed the oil. CA: Manager stated staff will be retrained on proper storage of toxic substances.

Observed thermometer inside the WIC broken and showing an inaccurate internal temperature of the WIC at the time of this inspection. CA: Manager stated the thermometer shall be replaced.

Observed the facility had food stored in the walk in cooler underneath drip pans that were collecting runoff from the cooling unit at the time of this inspection. COS: Management re arranged the area to move all foods from underneath the drip pans. CA: Management stated that no foods would be stored in an area where they are subject to splash or drip contamination.

Observed the facility did not have the most recent inspection report displayed for the public to view at the time of this inspection. CA: Management was instructed to display the most recent inspection report for public viewing during business hours.

Observed during the course of this inspection that the facility was not labeling foods with a 7 day discard date. Management identified that every sunday was the prep/discard date. Glynn EH informed management that all foods being held longer than 24hrs inside of the establishment walk in cooler and refrigeration units must have a discard date. CA: Management stated that they would begin dating all foods with a 7 day discard date from the day of prep/defrost.

Observed during the course of this inspection that the facility was using an un approved high strength bleach cleaner as a food contact surface sanitizer. COS: Management removed the 2 bottles in use from service and switched to a bleach water/sanitizer. CA: Glynn EH showed management examples of approved pre made/mixed food contact surface sanitizers that can be used and Management stated that they would either acquire one that fits the criteria or use a 50-100ppm mix of bleach and water.

On 12/14/2023 a follow up observation was conducted to assess toxic chemical/sanitizer use in the facility.

Staff was found to be using a mixture containing a non compliant chemical only for use on "non food contact" surfaces.

Glynn EH "strongly instructed" the facility to not mix chemicals & to only use a 50 - 100ppm chlorine bleach/water mixture as a food contact sanitizer.

Facility has been instructed to only use bleach/water mixture or a pre approved mixed solution specifically labeled for use on "food contact surfaces."

Any further violations of this rule will result in an elevated response from Glynn EH

Glynn EH supplied test strips with a visual comparator.

It was observed on 12/18/2023 that the facility was using an unmixed bleach/water sanitizer for their food contact surfaces.

Observed during the course of this inspection that the facility had food stored in the walk in cooler underneath drip pans that were collecting runoff from the cooling unit. COS: Management re arranged the area to move all foods from underneath the drip pans. CA: Management stated that no foods would be stored in an area where they are subject to splash or drip contamination.

Observed during the course of this inspection that the facility had wiping clothes throughout the facility that were soiled and not being stored in sanitizer solution. CA: Management stated that they will restrict the amount of cloths in use and will train staff to store cloths being used on food contact surfaces in an appropriate strength sanitizer solution.

Observed during the course of this inspection that the facility did not have the most recent inspection report displayed. CA: Management was instructed to display the most recent inspection report for public viewing during business hours.

Observed during the course of this inspection that the microwave for food service use was in disrepair. CA: Management stated that they will swap the food service microwave with the one that was designated for employee use until a new microwave can be purchased.

Observed during the course of this inspection that the facility did not have the hand sinks in the main kitchen with paper towels. COS: Management supplied each sink with paper towels. CA: Management stated that each hand sink in the main kitchen will be supplied with disposable paper towels in the future.

Observed during the course of this inspection that the mechanical dishwasher was not dispensing chemical sanitizer. COS: Management restricted the use of this machine and switched to a 3 compartment sink with bleach/water system for cleaning equipment and utensils. CA: Management stated that they will continue to use the 3 comp sink with bleach/water system for cleaning and sanitizing equipment until the machine is repaired.

On 06/14/2023 Glynn EH observed that the facility had the dishwasher repaired and it was maintaining a sanitizer concentration.

Observed during the course of this inspection that the ice scoop resting in a bucket with old water containing floating residuals. COS: Management sent the scoop and bucket to be washed and sanitized. CA: Management stated that the ice scoop and its container will be cleaned at an increased frequency.

Observed during the course of this inspection that the facility was using no date marking system to label and date foods in the walk in cooler. COS: Management properly labeled all product. CA: Management stated that they will re train all staff to date all food products that have been prepped for use with the regulation 7 days of use.

Observed during the course of this inspection that the facility was using an unapproved high strength bleach sanitizer. COS: Management stopped the use of this product and switched to a bleach/water mixture. CA: Management stated that the bleach/water mixture would be used until a new commercially processed food service sanitizer could be purchased.

It was observed on 06/14/2023 that the facility was continuing to create their own bleach/water sanitizer solution at the appropriate concentration for use as a food contact surface sanitizer.