BESTA THAI CUISINE

4 findings recorded on Sep 3, 2026.

1. Inspector observationItem 2-2A ↗

   Employee health reporting

   Observed the per in charge not having a signed employee health policy on file. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

   Inspector’s full note

   Inspection item: Inspection item 2-2A

   Code .03(2)(o)

   Observed the per in charge not having a signed employee health policy on file. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

   Official report · Item 2-2A ↗

   Correction status not recorded

2. Inspector observationItem 2-2D ↗

   Handwashing

   Observed handwashing sinks in both restrooms to not be equipped with hot running water. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)

   Inspector’s full note

   Inspection item: Inspection item 2-2D

   Code .06(2)(o)

   Observed handwashing sinks in both restrooms to not be equipped with hot running water. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)

   Official report · Item 2-2D ↗

   Correction status not recorded

3. Inspector observationItem 5-1B ↗

   Reheating for hot holding

   Observed rice reheating for over 2 hours and only getting to 122 degrees F. Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a minimum temperature of 165°F (74°C) for 15 seconds within 2 hours. (P) Corrective Actions: PIC discarded rice

   Inspector’s full note

   Inspection item: Inspection item 5-1B

   Code .04(5)(i)

   Observed rice reheating for over 2 hours and only getting to 122 degrees F. Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a minimum temperature of 165°F (74°C) for 15 seconds within 2 hours. (P) Corrective Actions: PIC discarded rice

   Official report · Item 5-1B ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.