THAI HOUSE KITCHEN

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed large pot of curry in WIC stored directly on the floor. Raise at least 6 inches above the ground.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed handle for scoop submerged within starch. Ensure the handle remains above the food. -CDI- PIC removed the scoop from the starch bin.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed slight dark buildup on the wall beside the 3-compartment sink (left side of sink). Increase frequency of cleaning to prevent dark buildup.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee bags/jackets stored among dry storage (on shelves above storage bags for food). Store employee items in designated area to prevent contamination of customer food, utensils, and equipment.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf -Observed one bottle of sanitizer unlabeled. -CDI- PIC labeled sanitizer bottle. -REPEAT-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed squeeze bottle of soy sauce without a label. -CDI- PIC labeled the sauce bottle with the name of the food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wet cloth on prep table, not within sanitizer solution. -CDI- PIC moved cloth into sanitizer bucket. -REPEAT-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC was aware of procedures but did not have a copy of plan. Copy left on site.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand sink at entrance to kitchen was blocked by a stool with a box on it. Moved stool to access the hand sink. Discussed with PIC and employee working beside the hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed flat of shell eggs stored above unwashed cabbage. Moved the shell eggs to the bottom shelf away from produce and RTE foods.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bucket at 0ppm Quat. It was refilled with 200ppm Quat. Both sanitizer spray bottles had not been changed today so they were refilled with sanitizer at proper concentration.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of sanitizer unlabeled. Observed one bottle of cleaner in restrooms labeled as “sanitizer”. Sanitizer bottle was labeled and the cleaner was relabeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth on table. Also observed wet cloth in sanitizer bucket at 0ppm Quat.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed seasoning mix with a plastic container being used as a scoop. Replace with a handled scoop.

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 ice wand stored directly on shelving. Ice wand was moved to metal sheet pan for storage. Observed utensils stored in an old tomato cardboard box. Utensils were removed and placed in a cleanable bus tub for storage.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Whisk used with power drill to stir curries is not longer smooth and easily cleanable at seams. Use will be discontinued. PIC has another whisk that can be used and will purchase another new one. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 1 red cutting board deeply etched.