Bangkok Thai Cuisine Restaurant

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

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

*34 Insect control:prevent dead insects from food

*20 Grease Trap Tickets

*31 Handwashing lavatory - accessible

* 21 RFSM notify 10 days & replacement in 45 days

REGISTER RFSM

*10 Chlorine sanitizer concentration, minimum temp.

Observed dishwasher sanitizer at 0ppm

*18 Toxic items labeling-non original container

Observed sanitizer bottle unlabeled in non original container

*22 Accredited food handler certificate - 60 days

Employees must have food handler certificates

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

Food stored over 24 hrs were not date marked

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

Observed employee items on prep surface

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

Observed food stored on floor in kitchen area

*43 Ventilation hood-prevent grease dripping

*45 Premises shall be maintained in good repair

Smell in kitchen close to rice area

*46 Covered waste receptacle for women's restroom

Must have covered trash can in female restroom

*39 Keep utensils handles upright or protected

Observed utensils with no handles being used as rice scoop

*10 Chlorine sanitizer concentration, minimum temp.

NO CHLORINE DISPENSING AT DISHWASHER

*34 Pest Control

FLIES OBSERVED

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

DATE MARK ALL COOKED FOOD

*06 Time as PHC: 4 hours provide written procedures methods of compliance

WRITTEN PROCEDURES AND LABELS FOR TIME AS PHC FOR COOKED RICE

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

ARRANGE RAW FOOD BELOW COOKED RTE FOOD

*34 Outer door: solid,selfclosing,tightfitting

EXTERIOR DOOR MUST BE CLOSED, COLID, TIGHT FITTING. INSECT/RODENT PROOF

* 21 RFSM notify 10 days & replacement in 45 days

RFSM NOT ONSITE

*18 Toxic Chemical Storage - Retail Sale

NO STORAGE OF TUMS/ACETAMINOPHEN/HYDROGEN PEROXIDE WITH FOOD PRODUCTS OR TOGO CONTAINERS

*10 Clean Sight and Touch

CLEAN ALL FOOD CONTACT SURFACES TO SIGHT AND TOUCH. PULL OUT EQUIPMENT AND CLEAN BEHIND/UNDER EQUIPMENT

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

ELIMINATE HARBORAGE CONDITIONS FOR PESTS - REMOVE FOOD DEBRIS AND OTHER CLUTTER. CLEAN FOOD SERVICE EQUIPMENT DAILY

*34 Outer door: solid,selfclosing,tightfitting

OUTER DOOR PROPPED OPEN

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

DATE MARK ALL READY TO EAT FOODS FOR 7 DAYS

*21 Demonstrateion of knowledge by PIC

NO CERTIFIED OR REGISTERED FOOD MANAGER AVAILABLE FOR DEMONSTRATION OF KNOWLEDGE

*40 Reuse of single service articles

NO RE USE OF SINGLE USE FOOD CONTAINERS AND GROCERY BAGS FOR FOOD STORAGE

*32 Maintain in Good Repair

REPAIR ANY DAMAGED UTENSILS AND EQUIPMENT AND CLEAN OR REPLACE COOLER SEALS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH CAN NOT BE USED UNDER CUTTING BOARD - MUST BE NON ABSORBENT MATERIAL

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

EMPLOYEE DRINKING FROM OPEN CUP IN KITCHEN

*39 Store all equipment & utensil covered or inverted

STORE ALL CLEAN UTENSILS AND DISHES COVERED OR INVERTED

*22 Accredited food handler certificate - 60 days

ENSURE ALL FOOD STAFF HAVE VALID FOOD HANDLER CERTIFICATES ON FILE

*10 Sanitization after Cleaning

DISHWASHER SANITIZER UNDER 50 PPM CHLORINE

*29 Thermometer shall be easily readable

BROKEN THERMO

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

PERSONAL DRINK

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

FOOD OFF FLOOR

*18 Use toxic according to manufacturer direction

HOUSEHOLD USE ONLY PESTICIDE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALL BEHIND SINK

*10 Clean Sight and Touch

DISHWASHER SANITIZER LESS THE 50 PPM

*32 Damaged Equipment

REPAIR COOLER SEALS

*10 Clean Sight and Touch

FOOD DEBRIS CARROT SLICER

*14 Cleaning procedure--steps w/ clean water

WASH HANDS 20 SECONDS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN SILVERWEAR CONTAINERS

*40 Reuse of single service articles

REUSE OF SOY SAUCE BUCKET AS STRAINER USE OF OLD BLEACH BUCKET TO THAW MEAT

*38 Thawing. under running water criteria

*42 Ventilation hood systems

Clean and replace missing filters

*43 Light bulbs, light shields provided

*36 Cloths in-use for wiping between uses stored

*18 Toxic items stored above food/utensils

Soap stored above cutting board

*03 Food products not maintained at 135øF or above

Flat noodles 78'F

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

Do not store raw beef over veggies

*02 Cold Hold (41øF/45øF or below)

Raw ground chicken 45'F, cooked chicken 50'F

*31 No soap at handsink

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

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

Do not eat at prep area

*22 Handlers-Certificate Not On Site

*07 Food safe, good condition, unadulterated, and honestly presented

Discard dented cans

*37 Food, utensils & equip under other sources

Cell phone on clean plate

*36 Cloths in-use for wiping between uses stored

*31 Handwashing lavatory - accessible

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

raw chicken stored over other food items

*21 RFSM - Not On Site

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

Evidence of drinking at prep area

*22 Handlers-Certificate Not On Site

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

*31 Individual, disposable towels

*10 Clean Sight and Touch

interior of freezer dirty

*44 Maintaining refuse areas and enclosures

Keep area around dumpster clean

*43 Light - 10 foot : Walk-in, Dry storage

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

*31 No soap at handsink

*22 Handlers-Certificate Not On Site

*21 RFSM - Not On Site

*39 Store all equipment & utensil covered or inverted

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

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

*10 Clean Sight and Touch

interior of microwave, interior of freezer

*42 Floors/walls/ceiling/nonfood dirty

*43 Light bulbs, light shields provided

DRY STORAGE AREA

*47 Conditions of Permit-in use of food equipment

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

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

*36 Cloths in-use for wiping between uses stored

*10 Clean Sight and Touch

CUTTING BOARD

*31 No soap at handsink

*02 Cold Hold (41øF/45øF or below)

Cabbage 53 F (cut yesterday)

*32 Maintain in Good Repair

Broken gasket, non working freezer, rusty shelves

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

Food 6 inches off floor

*39 Keep utensils handles upright or protected

Use handles to scoop food

*07 Food safe, good condition, unadulterated, and honestly presented

Ginger in non-working refrigerator

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

Date marking

*43 Light bulbs, light shields provided

Broken light shield above dishwasher

*36 Cloths in-use for wiping between uses stored

Remove cloth from under cutting boards/ pans and store in sanitizing bucket

*42 Floors/walls/ceiling/nonfood dirty

Clean ceiling tiles, vent hood, floor, coolers, gaskets

*22 Handlers-Certificate Not On Site

Need food handler cards

*15 Bare hands contact with ready-to-eat foods

Bare hand contact with cooker carrots