Bangkok Inn

*19 Water & Plumbing in good repair- per code

Fix leak at prep sink, 3CS and under 3CS

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

Date mark ready to eat foods

*31 Handwashing lavatory - used for other purpose

Do not store items in hand sink

*33 Warewashing machines auto. dispense detergents

Keep dish machine at 50 ppm Cl

*47 Handwashing signage

AT HAND SINK

*19 Hand sink water temperature below 110'F

AT HAND SINK

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

COVER ALL FOOD WHEN NOT IN USE

*35 Eating food, chewing gum, drinking beverages, or using tobacco

OBSERVED UNCOVERED PERSONAL DRINKS ON SHELF

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

LABEL SPICES IN NON ORIGINAL CONTAINERS

*21 RFSM - Not On Site

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FAN VENTS IN RIC IN BACK

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

DATE MARK ITEMS IN RIC

*14 When to wash hands before donning new gloves

*20 Grease Trap Tickets

NOT AVAILABLE

*34 Controlling pests. Eliminating harborage conditions

OBSERVED SEVERAL ADULT AND BABY ROACHES IN KITCHEN AREA RECOMMEND MORE FREQUENT PEST CONTROL

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Raw pork in same container with raw shrimp

*18 Toxic items storage adjacent to food/utensils

Can of paint above and next to food Can of raid bug spray next to prep surface

*10 Clean Sight and Touch

Clean microwave Top and inside of dishwasher

*19 Water & Plumbing in good repair- per code

Back 3 comp sink leaking

*37 Storing the food at least 15 cm (6 inches) above the floor

*42 Floors/walls/ceiling/nonfood dirty

clean dust on ceilings and walls

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

standing water on floor by back freezer exposed ceiling above plates

*39 Keep utensils handles upright or protected

scoops in bulk goods must have handle scoops in bulk goods handles touching product

*40 Reuse of single service articles

*45 Premises shall be maintained in good repair

hot water heater needs a door- exposed contamination A/C door needs a vent exposed ceiling above prep surface storage closet needs a door exposed wall in production area- paint or cover

*34 Controlling pests. Eliminating harborage conditions

roaches- have exterminator come out immediately Can not do your own pest control ( must have a chemical applicators license) remove all clutter in the storage room remove harborage (clutter) to h

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

can not wash dishes at prep station

*43 Light bulbs, light shields provided

Need Light shields on kitchen lights

*10 Sanitization after Cleaning

not sanitizing dishes after cleaning (dishes washed at prep sink

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

beef and shrimp in the same container raw eggs next to sprouts raw chicken next to noodles

*40 Handle & dispense of cleaned utensils, single-use

can not use a cup as a scoop-must have a handle that does not touch food

*18 Toxic items storage adjacent to food/utensils

chemicals next to utensils

*47 Handwashing signage

need

*45 Premises shall be maintained in good repair

NO EXPOSED CEILINGS OR WALLS: repair wall by the make line and through out the production area no chipping paint repair exposed ceiling in the dining room replace mats under cutting board with

*42 Nonfood-contact surfaces material

CLEAN: dust on ceilings and walls kitchen doors splash and build up on walls ceiling equipment

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

no date marking

*18 Toxic items storage adjacent to food/utensils

chemicals next to utensils

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

get cutting board mats

*20 Grease Trap Tickets

must have grease trap records within the last 3 months

*10 Sanitization after Cleaning

No sanitizer in dishwasher. all dishes must be sanitized and allowed to air dry

*34 Controlling pests. Eliminating harborage conditions

eliminate harborage to reduce pests

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

soiled paper towels left on prep table do not place rice spoon on top os clean dishes

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

separate pork and chicken. They can not be next to each other

*42 Nonfood-contact surfaces material

CLEAN: exteriors of ric cooker, clean the bottom of the make line, splash on the walls , top of the fridge, dust on a/c vents, walls and ceilings, build up on exterior of equiptment, clean grease on t

*31 Handwashing lavatory - used for other purpose

Hand sink used for other purposes

*45 Premises shall be maintained in good repair

need to repair exposed walls and ceiling under sky light

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Raw eggs stored above raw shrimp

*10 Equipment and Utensils Cleaning-contamination

Clean vent above grill

*18 Restricted use pesticides

Bug spray next to RIF in food prep area

*29 Food thermometers provided and accessible

Provide thermometers for food temp.

*30 Food Establishment Permit

No copy of permit or application

*32 Approved Food Contact Equip.

Home style fridge not allowed/ Food can not be stored in to go bags

*34 Remove dead/trapped pests

German cockroaches seen alive & dead

*36 Cloths in-use for wiping between uses stored

Do not store wiping cloths on food prep area

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

Can in RIF still has cut metal lid inside

*42 Floors/walls/ceiling/nonfood dirty

Clean/ repair walls, ceilings, and floor.

*45 Premises shall be maintained in good repair

Hole to outside in kitchen area/ gaps

*06 Discard if TCS is in container w/ no date or day

make sure to mark individual containers with prep or discard time

*45Floors easily cleanable

seal so floors are non absorbent

*22 Handlers-Certificate Not On Site

one employee not trained

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

*34 Outer door: solid,selfclosing,tightfitting

back door still not self-closing

*18 Toxic items storage adjacent to food/utensils

bottle of bleach adj styrofoam cups

*45 Premises shall be maintained in good repair

need to repair floors, walls and ceilings

*18 Licensed pest control applicator only

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

*14 When to wash hands before donning new gloves

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

raw eggs stored over lettuce, eggrolls

*30 Does Establishment have a current valid permit posted?

no valid permit building inspector came by but nobody was here. must be on site 8-4:30, call for reinspection

*02 Cold Hold (41øF/45øF or below)

many TCS foods left at room temp, no time control mushrooms in water 62 F baby corn in water 65 F

*47 Conditions of Permit-in use of food equipment

*22 Handlers-Certificate Not On Site

*32 Approved Food Contact Equip.

remove household fridges

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

bulk bins

*45 Premises shall be maintained in good repair

repair all floors, walls, ceilings

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

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

no stagnant water for rice scoops

*34 Remove dead/trapped pests

dead roach on floor, roach feces in homestyle fridges

*15 Contact RTE Products w/ Bare Hands

touched green onion garnish for soup with bare hands citation