Lemongrass Thai Eatery

*39 Keep utensils handles upright or protected

Use scooper with a handle (cannot use a plastic bowl) (sugar)

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

Provide lids for food containers in reach in cooler and reach in freezer

*31 Handwashing lavatory - used for other purpose

use hand washing sink for hand washing only

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

Date mark food items in the RIC (reach in cooler) after 24 hours

*38 Thawing. under running water criteria

provide running water when thawing (shrimp thawing in still water)

*42 Nonfood-contact surfaces material

clean exterior of RIC (reach in cooler) equipment

*27 Cooling, heating, and holding capacities. Equipment

mantain cold holding at 41 degrees F or below keep cases close when not in use

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

store food 6 inches off the ground (raw chicken on the floor in the kitchen)

*42 Dirty nonfood contact surfaces

clean back wall and vent hood

*22 Accredited food handler certificate - 60 days

provide food handlers for employees

*02 Cold Hold (41øF/45øF or below)

*10 Chlorine sanitizer concentration, minimum temp.

Maintain chlorine concentration at dish machine at 50PPM

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

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer conc. at dish machine is weak

*02 Cold Hold (41øF/45øF or below)

*03 Food products not maintained at 135øF or above

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

Chicken stored on the floor

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

Label flour container

*03 Food products not maintained at 135øF or above

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

*02 Cold Hold (41øF/45øF or below)

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

*29 Cold/hot hold unit thermometer easily viewable

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

Raw Chicken stored over raw beef in freezer

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

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

*31 Handwashing lavatory - used for other purpose

Utensils stored in hand sink

*21 RFSM - Not On Site

*10 Chlorine sanitizer concentration, minimum temp.

Maintain chlorine sanitizer conc. at 50PPM

*03 Food products not maintained at 135øF or above

*39 Equipment in good repair and proper adjustment.

Repair damaged panel of dish machine

*18 Toxic items labeling-non original container

*21 RFSM - Not On Site

*31 Handwashing lavatory - accessible

Do not block hand sink with chair

*43 Light - 50 foot : Food and utensils area

replace dead bulb

*02 Cold Hold (41øF/45øF or below)

*31 Handwashing lavatory - used for other purpose

Do not store items in hand sink

*22 Handlers-Certificate Not On Site

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

Employee water bottle on cutting board

*02 Cold Hold (41øF/45øF or below)

*38 Thawing. under running water criteria - water velocity

*36 Cloths in-use for wiping between uses stored

*18 Toxic items labeling-non original container

Label degreaser container

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

observed the cook use a spoon to taste the food, while cooking, and then reuse it and dip it into a container of sauce.

*27 Cooling, heating, and holding capacities. Equipment

one of the reach in coolers was not cooling efficiently- measured at 47 degrees F

*18 Toxic items labeling-non original container