Ka Thai

*39 Cutting surfaces.

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

*38 Thawing. under running water criteria

*42 Floors/walls/ceiling/nonfood dirty

*43 Clean vent syst:Intake/exhaust air ducts

*32 Approved Food Contact Equip.

*34 Outer openings:closing holes, gaps

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

*21 RFSM - Not On Site

*31 Handwashing lavatory - used for other purpose

*36 Cloths in-use for wiping between uses stored

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

*45 Premises shall be maintained in good repair

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

*10 Clean Sight and Touch

*27 Cooling, heating, and holding capacities. Equipment

*02 Cold Hold (41øF/45øF or below)

*44 Trash can provided for papertowel waste

*38 Thawing. under running water criteria

*39 Keep utensils handles upright or protected

*03 Food products not maintained at 135øF or above

C. RICE 70.7 & NODDLES 71.9

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

REMOVE ALL ABSORBENT MATERIALS

*29 Food thermometers provided and accessible

PROVIDE THERMOMETER IN RIC(S)

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

*02 Cold Hold (41øF/45øF or below)

BEEF 42.6, SHRIMP 36.7, C. TOMATOES 43.3 , C. RICE 65, S. MUSHROOM 52.6

*36 Cloths in-use for wiping between uses stored

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

CROSS CONTAMINATION BY ARRANGEMENT RAW CHICKEN STORED ABOVE RTE CHICKEN

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

*21 RFSM - Not On Site

NO RFSM ON DUTY

*12 Report Sickness

provided a copy

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

Cutting food with no gloves using bare hands

*29 Outfitter-Thermometer.

obtain thermometers for freezer

*34 Controlling pests. Eliminating harborage conditions

flies

*35 Hair Restraints effective

noticed hair on the chicken that was being cut, asked manager to discard of it.

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

no single use containers can be used for a scoop

*41 Food Labeling - Bulk Food w/ Card or Sign

label all bulk items

*42 Dirty nonfood contact surfaces

clean interior of RIC

*43 Light bulbs, light shields provided

change burnt out bulbs under venthood

*47 Other Violations

Notification of signage for current health inspection report. (provided)

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

*22 Handlers-Certificate Not On Site

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

*36 Cloths in-use for wiping between uses stored

*35 Hair Restraints effective

*32 Approved Food Contact Equip.

*02 Cold Hold (41øF/45øF or below)

Shrimp 54°F Pork 53°F Chicken 47°F

*20 Grease Trap Tickets

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

*31 Handwashing lavatory - accessible

Maintain hand sinks accessible at all times. HS at bar observed with sanitizer bucket inside

*32 Equipment and Utensils Multiuse Materials durable

Remove cardboard liner from shelf in prep area.

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

Observed employee food and drink on prep table

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

Label all food containers with common name when removed from its original container / pkg i.e. > squirt bottles & seasoning shaker.