Family Thais

*10 Clean Sight and Touch

Can opener observed with product debris accumulation. Bottom shelves of RIC / RIF units observed not clean to the touch with liquid & product debris accumulation.

*40 Reuse of single service articles

Use proper scoops to dispense dry ingredients.

*45 Premises shall be maintained in good repair

seal hand sink to the wall properly.

*19 Water & Plumbing in good repair- per code

Repair leak at dump sink at front counter.

*20 Grease Trap Tickets

Maintain grease trap manifest on file at location to present upon inspection.

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

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

*38 Thawing. under running water criteria - water velocity

*32 Equipment and Utensils Multiuse Materials durable

Do not use cardboard in RIF as shelf liners. Remove tape from shelf at counter.

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

Employee beverages observed on prep table.

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

onions, carrots, cabbage

*43 Light - 50 foot : Food and utensils area

vent hood

*45 Premises shall be maintained in good repair

Seal handwash sink to wall properly.

*36 Cloths in-use for wiping between uses stored

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

bottom of the containers can not touch food

*10 Clean Sight and Touch

clean microwave and can opener blade- food contact surfaces

*18 Toxic items storage adjacent to food/utensils

chemicals over foood and utensils

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

raw eggs over cooked food

*31 Handwashing lavatory - used for other purpose

Do not use hand sink as a dump sink- store items inside of them

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

Observed food (employee) on food prep table

*02 Cold Hold (41øF/45øF or below)

Must keep cool foods at 41'f or below- eggs seen at 60'f

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

Observed raw eggs stored by cooked meat/ separate in storage

*36 Cloths in-use for wiping between uses stored

Wet towels observed on counter tops throughout the kitchen area

*14 When to wash hands as often as necessary during prep

Staff mst wash hands between tasks

*24 Food Labeling- with common name of the food

Label food squeeze bottles (sauces)

*47 Other Violations

Mop sink observed store with miscellaneous items (ie towels)

*18 Equipment and Utensils Multiuse Materials-safe

using recycle containers as food containers

*29 Food thermometers provided and accessible

broken thermometer inside cooler unit must be have visible and working thermometers

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

missing date marking on food containers inside freezer unit must be have date marking on food containers in all areas

*44 Receptacles prevent debris, insect, rodents, allow for cleaning

drainage receptacles dirty with soils and litter must be clean to avoid cross contamination

*29 Sanitizing solutions, testing devices

missing sanitizing test strips must be have Quat test strips to verified chemical concentration

*10 Clean Sight and Touch

clean inside microwave

*11Food Donations - Damaged foods

dented cans present

*36 Cloths in-use for wiping between uses stored

wet wiping cloth on prep table

*14 When to wash hands after handling soiled equip/utensil

Employee observed drinking in the kitchen and then back to food service without washing hand in the hand sink

*45 Walls and ceilings, studs, joists, and rafters

Missing ceiling tile

*02 Cold Hold (41øF/45øF or below)

Raw bean sprouts held without refrigeration at 56.4 degrees Raw shell eggs held at 57.2 degrees without a refrigeration source Cut leafy vegetables held at 58.5 degrees

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

*01 Cooling -- within 2 hours, 135-70øF

Cooked tofu cooling on the counter at 98.9 degrees

*28 Date marking commercially prepared of RTE/PHF

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

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

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

*39 Store equipment & utensils - avoid contamination