THAI HOUSE AT LAKE NORMAN

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a large amount of ice dumped inside of the bar hand sink. CDI - Ice was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw meats in the top of a prep cooler hanging above vegetables. CDI - Meats were shifted to one side of the prep cooler and vegetables were moved out from under them. Observed raw eggs stored above vegetables in the walk-in cooler. CDI - Items were moved to the correct order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 60 degree coconut curry on a shelf next to the grill. CDI - Item was voluntarily discarded.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed missing dates for several TCS food products in the prep cooler. Observed two containers of Masaman Curry with dates from 3/7 and 3/10. CDI - Prep cooler items were dated marked for when they were prepared. Masaman curries were voluntarily discarded.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed missing TPHC sticker for noodles held on time. CDI - A label was added for the time it was removed from temperature control.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of chili sauce stored on the floor of the office.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food while wearing a bracelet.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep cooler cutting boards.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a chefs knife stored in the space between two prep coolers.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “household use only” blender.

4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed date mark stickers attached to pot handles stored as clean.