SRI THAI

Inspection item: Inspection item 3-1D

Code .04(5)(g)

Observed facility without adequate parasite destruction letter from suppliers providing fish for raw consumption (True World, JFC). If the fish are frozen by a supplier, a written letter of parasite destruction from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under Rule .04(5)(f) may substitute for the records specified under paragraph 1 of Rule .04(5)(g). (Pf)

Inspection item: Inspection item 4-1A

Code .04(4)(n)1

Observed employee that was wearing gloves walk outside through the back door, come back into the kitchen, and start peeling vegetables without changing gloves/washing hands. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Employee removed gloves, washed hands, and discarded the peeled vegetables.

Inspection item: Inspection item 4-2B

Code .05(7)(a)1

Observed ice machine with a build-up of a black mold-like substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

Inspection item: Inspection item 6-1A

Code .04(6)(f)

Observed multiple time/temperature control for safety foods cold holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (Person in Charge) discarded the food items.

Inspection item: Inspection item 6-1D

Code .04(6)(i)

Observed time/temperature control for safety food items on 4-hour time control without the start/discard time appropriately labeled. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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: PIC labeled the food items with the start/discard time.

Inspection item: Inspection item 6-2

Code .04(6)(g)

Observed multiple time/temperature control for safety foods prepared and cold-held in the facility for more than 24 hours without an appropriate date mark. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC datemarked the food items.

Inspection item: Inspection item 6-2

Code .04(6)(h)

Observed multiple time/temperature control for safety foods prepared and cold held in the facility past the 7 day datemark. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: PIC discarded the food items.

Inspection item: Inspection item 8-2B

Code .07(6)(c)

Observed a butane lighter stored above food items and a chemical spray bottle stored in the same container as food items. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: The butane lighter and chemical spray bottle were relocated to the appropriate chemical storage location.

Inspection item: Inspection item 10D

Code .04(7)(d)

Observed written consumer allergy notification not displayed in public view. 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)

Inspection item: Inspection item 12A

Code .04(4)(q)

Observed containers of food stored on the floor in the kitchen prep area and in the walk-in freezer. Also observed food stored uncovered in the up-right freezer and walk-in freezer. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: PIC moved the containers of food to a storage location at least 6 inches above the ground, and foods were stored covered.

Inspection item: Inspection item 12C

Code .04(4)(m)

Observed multiple in-use wet wiping cloths stored in sanitizer buckets containing too low of a sanitizer concentration. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: PIC remade the sanitizer buckets to contain an adequate concentration of chlorine sanitizer.

Inspection item: Inspection item 17A

Code .06(5)(h)

Observed covered receptacles not provided in the womens restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. (C)

Inspection item: Inspection item 17D

Code .07(4)(b)

Observed employee drink and personal items stored on kitchen prep counters. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employees moved their personal items to the designated employee storage area.

Inspection item: Inspection item 18

Code .07(5)(k)

Observed live insects in the kitchen prep area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)

Inspection item: Inspection item 18

Code .07(2)(k)

Observed insect control devices stored on and above kitchen prep counters. Insect control devices shall be installed so that: 1) The devices are not located over a food preparation area; (C) and 2) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. (C) Corrective Actions: PIC discarded the insect control devices.