Yummy Thai

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED REACH IN COOLER AT INTERNAL TEMPERATURE 53.6F CONTAINING POTENTIALLY HAZARDOUS FOODS. COOLER WAS TAGGED AND MANAGER INSTRUCTED TO CONTACT THE HEALTH DEPARTMENT FOR TAG REMOVAL ONCE COOLER IS REPAIRED. CRITICAL VIOLATION 7-38-O05A

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED ABOUT 30 LBS OF TOFU AND 10LBS OF COOKED CHICKEN STORED IN ABOVE MENTIONED COOLER AT TEMPERATURES OF 52.5F AND 53.2F. FOOD VALUED AT $65 WAS DISCARDED. CRITICAL VIOLATION: 7-38-005A

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED GROCERY BAGS BEING USED TO STORE FOOD. INSTRUCTED MANAGER TO NOT USE GROCERY BAGS, BUT FOOD GRADE BAGS INSTEAD.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED UNFINISHED FLOOR IN STAFF WASHROOM IN THE BASEMENT. INSTRUCTED MANAGER TO REPAIR FLOOR WITH SMOOTH SURFACE,EASIER TO KEEP CLEAN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED NO BACKFLOW PREVENTION DEVICE ON THE MOP SINK IN THE BASEMENT, INSTRUCTED MANAGER TO INSTALL PREVENTION DEVICE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED NO WORKING STEM THERMOMETERS ON PREMISES. MUST PROVIDE.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER TRAINIING CERTIFICAATES ONSITE AT THIS TIME. INFORMED MANAGER ON HOW TO OBTAIN TRAINIING CERTIFICATES.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

STORE OPENED CAN FOOD ITEMS IN REFRIGERATOR, IN FOOD GRADE CONTAINERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

INVERT STORED DISHES IN FOOD PREP AREA TO PROTECT FROM THE ELEMENTS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOOR IN BASEMENT PUMP ROOM AREA AND MAINTAIN AT ALL TIMES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE BLOWN BULBS AT CEILING IN PREP AREA AND DISH WASHING AREA AT REAR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN EXTERIOR OF FRYER IN KITCHEN AND OTHER COOKING EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS UNDER COOKING EQUIPMENT AND AROUND GREASE RECEPTOR IN DISHWASHING AREA AT THREE COMP SINK.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN LOWER WALLS UNDER COOKING EQUIPMENT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

SOME CLUTTER OF BOXES IN SECOND FLOOR DINING AREA; REMOVE WHEN AREA IS USED FOR SEATING AGAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DEFROST ALL ICE BOX FREEZERS TO REMOVE EXCESS ICE BUILD UP.MUST CLEAN AND SANITIZE INTERIOR OF REFRIGERATOR AND COOLERS TO REMOVE FOOD SPLASHES AND FOOD DEBRIS.MUST REPAINT RUSTY GREASE TRAP BOX UNDER 3COMP SINK.MUST DETAIL CLEAN AND SANITIZE AL...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST DETAIL CLEAN AND SANITIZE FLOORS UNDER COOKING EQUIPMENT AT KITCHEN TO REMOVE FOOD DEBRIS AND GREASE BUILD UP AT CORNERS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST RECAULK WALL WHERE IT MEETS WITH DISHMACHINE RACK SO AS TO BE SMOOTH AND EASILY CLEANABLE AND TO SEAL ANY GAPS BETWEEN WALL AND RACK.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST CHANGE FILTERS AT EXHAUST HOOD IN THE KITCHEN. MUST REPAIR LEAK AT COLD WATER FAUCET HANDLE IN LADIES RESTROOM ON THE 1ST FLOOR AND THE MEN'S RESTROOM AT SAME LOCATION NEED TO ADJUST WATER PRESSURE FOR BOTH HOT AND COLD.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

THE LADLE INTERIORS ARE DIRTY; SCRUB, WASH, RINSE AND SANITIZE THE LADLES IN DETAIL.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE FORMICA TOP OF THE KITCHEN EXPOSED HANDSINK IS PEELING OFF, RESURACE OR REPLACE THE TOP SO IT IS SMOOTH AND SANIT...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair. AN EMPLOYEE WORKING AT THE POT WASHING STATION WAS NOT WEARING ANY HAIR RESTRAINT, MANAGEMENT WAS INSTRUCTED TO HAVE THE EMPLOYEE TO PUT ON A HAIR RESTRAINT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Clean the grease drips off of the hood above the woks.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Clean and maintain the floors and baseboards under and behind coolers in the kitchen so they are smooth and sanitary from corner to corne...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Clean out the floor drain in the kitchen of debris buildup.