TANI THAI RESTAURANT

4-2B: .05(6)(n)Observed no observable amount of chlorine in final rinse of dish machine and facility was actively washing dishes while on-site. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Could not correct on-site. Please correct by 5/15/2025.

4-1A: .04(4)(n)1Observed employee crack eggs with gloved hands and then same gloves to handles clean plates to plate new food. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: PIC (person in charge) had employee discard food and wash plates. Employee changed gloves and washed hands.

14A: .04(4)(k)Observed two utensils stored in water below 135F. See temp log. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: PIC had employee wash container and utensils. Clean utensils were placed in dry container.

SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION

14A: .04(4)(k)Scoops stored in water below 135oF. Water discarded, utensils washed. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C)