26 THAI AT POLITAN ROW AT THE FORUM VENDOR 4

3 findings recorded on Nov 5, 2026.

1. Inspector observationItem 2-2A ↗

   Employee health reporting

   Only employee working did not have signed employee health agreement. 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) Corrective Actions: Employee signed during inspection.

   Inspector’s full note

   Inspection item: Inspection item 2-2A

   Code .03(2)(o)

   Only employee working did not have signed employee health agreement. 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) Corrective Actions: Employee signed during inspection.

   Official report · Item 2-2A ↗

   Correction status not recorded

2. Inspector observationItem 6-1D ↗

   Time as a public health control

   Sauces and soy sauces that are cooked onsite held for four hours at room temp per employee kept for 5 hours. // Facility does not have procedures for time control. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in…

   Inspector’s full note

   Inspection item: Inspection item 6-1D

   Code .04(6)(i)

   Sauces and soy sauces that are cooked onsite held for four hours at room temp per employee kept for 5 hours. // Facility does not have procedures for time control. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Sauces discarded. // Procedures written during inspection.

   Official report · Item 6-1D ↗

   Correction status not recorded

3. Inspector observationItem 10D ↗

   Food labeling and containers

   Facility does not have an allergen disclosure. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C) Corrective Actions: Allergen disclosure written and posted during inspection.

   Inspector’s full note

   Inspection item: Inspection item 10D

   Code .04(7)(d)

   Facility does not have an allergen disclosure. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C) Corrective Actions: Allergen disclosure written and posted during inspection.

   Official report · Item 10D ↗

   Correction status not recorded

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