THAI CHILI CUISINE

3 findings recorded on Oct 26, 2026. 2 marked corrected on site.

1. Violation recordedItem 2-2D ↗

   Handwashing

   Hand soap dispensers not working upon arrival. COS.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

   Code 511-6-1.07(3)(a)

   Hand soap dispensers not working upon arrival. COS. Hand sink dispensers corrected. 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf No supply of hand cleaning liquid, powder, or bar soap was provided at the hand sink and/or group of two adjacent handwashing sinks. Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗

   Marked corrected on site

2. Repeat violationItem 6-1A ↗

   Cold holding

   Observed cooked tofu, raw chicken pieces diced tomatoes and tofu holding above 41 F and above.511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) COS. Bags of ice placed on TCS food items holding inside of prep top cooler #2.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed cooked tofu, raw chicken pieces diced tomatoes and tofu holding above 41 F and above.511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) COS. Bags of ice placed on TCS food items holding inside of prep top cooler #2. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit. Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit. Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit. Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Violation recordedItem 6-1A ↗

   Cold holding

   glass cooler not holding TCS food items at 41 F and below. Brown rice holding above 41 F.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   glass cooler not holding TCS food items at 41 F and below. Brown rice holding above 41 F. New Violation.

   Official report · Item 6-1A ↗

   Correction status not recorded

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