Silom LLC

2 findings recorded on Oct 21, 2026.

1. Repeat violationItem 4-2B ↗

   Food-contact surface sanitation

   Observed bar dishwasher not dispersing sanitizer. CA advised PIC to put in a maintenance order.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(n)

   Observed bar dishwasher not dispersing sanitizer. CA advised PIC to put in a maintenance order. Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step. Repeat Violation.

   Official report · Item 4-2B ↗

   Correction status not recorded

2. Repeat violationItem 6-1A ↗

   Cold holding

   Observed TCS foods above 41 degrees. CA advised PIC to maintenance coolers.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed TCS foods above 41 degrees. CA advised PIC to maintenance coolers. 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. Repeat Violation. Correct By: 10/24/2026

   Official report · Item 6-1A ↗

   Correction status not recorded

   Correct by Oct 24, 2026

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