Banana Leaf Thai Cuisine

*02 Cold Hold (41øF/45øF or below)

COLD FOOD MUST BE PROPERLY HELD AT 41F BELOW RAW EGGS OUT AT ROOM TEMPERATURE -69F/ MUST BE HELD AT LEAST 41F

*18 Toxic items storage adjacent to food/utensils

PROPERLY STORE CHEMICAL SPRAY BOTTLES KITCHEN AREA

*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded

RICE OBSERVED WITHOUT TIME STAMP

*27 Cool TCS foods using proper methods

COOK CHICKEN OBSERVED COOLING AT ROOM TEMPERATURE

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

MUST DATE MARK ALL COOKED TCS / SAUCE / EXPIRATION DATE

*39 Air-drying required after cleaning & sanitiziing

ALLOW CLEAN DISHES TIME TO AIR DRY

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOORS THROUGHOUT THE KITCHEN AREA

*45 Premises shall be maintained in good repair

REPAIR LEAK AT 3 COMPARTMENT SINK / FAUCET

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

*28 Date marking > 24 hrs,on site,temp 41F

*41 Food storage containers, identified with common name of food.

*47 RFSM Certificate - Not Display

*38 Thawing. under running water criteria

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover food

*45 Premises shall be maintained in good repair

repair damaged ceiling tiles

*34 Outer openings:closing holes, gaps

covered gao at back door

* 21 RFSM notify 10 days & replacement in 45 days

obtain rfsm certificate within 45 days

*10 Clean Sight and Touch

clean ice machine

*43 Ventilation hood-prevent grease dripping

provide grease catch buckets on vent a hood ssytem

*39 Cutting surfaces.

resurface cutting boards

*31 Handwashing lavatory - used for other purpose

observed utensils in hand sink

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw chicken stored above raw shrimp

*28 Date marking > 24 hrs,on site,temp 41F

clearly date mark TCS food for 7 days only

*42 Dirty nonfood contact surfaces

clean shelves, freezers, gaskets around cooler doors

*14 When to wash hands before donning new gloves

*02 Cold Hold (41øF/45øF or below)

EGGES 59

*28 Date marking > 24 hrs,on site,temp 41F

*41 Food storage containers, identified with common name of food.

*31 Handwashing lavatory - used for other purpose

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

OBSERVED LIVE ROACH

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

ICE SCOOP

*29 Mechanical holding unit, thermometer location

*32 Equipment & Utensils resistant pit,chip, crazing

*19 Backflow prevention device - installed

*39 Equipment in good repair and proper adjustment.

plumbing under the sink

*36 Cloths in-use for wiping between uses stored

*37 Food, utensils & equip under other sources

*10 Equipment and Utensils Sanitization

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

*45 Floor& wall junctures- coved & sealed

*28 Date marking > 24 hrs,on site,temp 41F

*45 Floor contruction requirements

*39 Utensils, single serve items 6 inches off - floor

*34 Outer door: solid,selfclosing,tightfitting

*45 Floor& wall junctures- coved & sealed

*19 Water & Plumbing in good repair- per code

3 compartment sink

*35 Hair Restraints effective

*29 Food thermometers provided and accessible

*32 Damaged Equipment

trays at the ice bin

*45 Floor contruction requirements

floor tiles , groiut

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*34 Outer door: solid,selfclosing,tightfitting

*32 Damaged Equipment

*45 Floor contruction requirements

*35 Hair Restraints effective

*47 Handwashing signage

*47 Handwashing signage

*37 Storing the food where it is not exposed to splash, dust, or other contamination

*02 Cold Hold (41øF/45øF or below)

*39 Utensils, single serve items 6 inches off - floor

*29 Thermometers to be accurate +/- 3'F

*31 No soap at handsink

*35 Hair Restraints effective

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE TOUCH RTE FOOD WITH BARE HANDS

*42 Dirty nonfood contact surfaces

CLEAN GASKETS, PREP TABLES, DISH WASHER, SHELVES

*46 Covered waste receptacle for women's restroom

PROVIDE IN EMPLOYEE RESTROOM

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

USE UTENSILS WITH HANDLE TO SCOOP FOOD

*32 Maintain in Good Repair

GASKETS AROUND RIC DOOR

*35 Hair Restraints effective

COVER HAIR

*41 Food storage containers, identified with common name of food.

PROVIDE LABEL FOR FOOD STORAGE CONTAINERS

*15 Contact RTE Products w/ Bare Hands

do not touch rte food (toffu) with bare hands

*36 Cloths in-use for wiping between uses stored

keep wet cloth in sanitizer bucket

*02 Cold Hold (41øF/45øF or below)

rice in wic 56, raw shelled egg 57, fried chicken 54.4 degrees f owner voluntary destroyed food: cooked rice 10 pounds; fried chicken 10 pounds;

*43 Light bulbs, light shields provided

light shield

*32 Maintain in Good Repair

fix walk in cooler (follow up in January)

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw chicken above vegetables

*42 Nonfood-contact surfaces material

clean gaskets

*37 Storing the food where it is not exposed to splash, dust, or other contamination

CABBAGE

*39 Store equipment & utensils - avoid contamination

knifes