Thai Lotus Kitchen

*45 Premises shall be maintained in good repair

Patch holes in FRP walls throughout where needed.

*32 Damaged Equipment

Replace torn gaskets of RIC units on cook line and where needed.

*42 Floors/walls/ceiling/nonfood dirty

Clean wall splatter.

*22 Accredited food handler certificate - 60 days

Obtain food handler certificates for all employees not manager certificate.

*10 Chlorine sanitizer concentration, minimum temp.

Address sanitizer concentration in dish washer

*21 RFSM - Not On Site

*32 Nonfood surfaces-design to be cleaned easily

Remove aluminum lining on walls

*42 Dirty nonfood contact surfaces

Clean walls near stove.

*45 Premises shall be maintained in good repair

Floor tiles in need of repair

*36 Cloths in-use for wiping between uses stored

*10 Chlorine sanitizer concentration, minimum temp.

dish washer 0 ppm

*02 Untreated shell eggs need to be at 45§F or <

raw shelled eggs 75 degrees f

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

observed food sit on floor

*35 Hair Restraints effective

cover hair

*34 Outer openings:closing holes, gaps

repair gap at entrance door

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

thawing method under cold running water not room temperatures

*21 RFSM - Not On Site

provide rfsm certificate from City of Dallas

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

raw chicken stored above rice noddle

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*42 Dirty nonfood contact surfaces

clean gaskets, shelves,

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*14 When to wash hands before donning new gloves

Employees must wash hands after switching tasks

*36 Cloths in-use for wiping between uses stored

Wiping cloths must be kept in sanitizer buckets

*45 Premises shall be maintained in good repair

Must repair damaged floor tiles near dish pit

*47 Handwashing signage

Must have hand wash sign at rear hand sink

*42 Floors/walls/ceiling/nonfood dirty

Must keep walls clean

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

Raw chicken, beef and pork together in reach in cooler

*14 When to wash hands

Employees do not wash hands after switching tasks or changing gloves

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

Employees and owner touching food with bare hands

*22 Accredited food handler certificate - 60 days

No food handlers for employees after 3 years

*29 Food thermometers provided and accessible

No food thermometer available

*31 Handwashing lavatory - used for other purpose

Utensils in hand hand wash sink

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

Employee drinks in reach in cooler next to restaurant food

*36 Cloths in-use for wiping between uses stored

Wiping cloths out of sanitizer buckets

*39 Keep utensils handles upright or protected

Utensils with no handles being used as scoops

*40 Reuse of single service articles

Coffee stored in orange juice jug

*43 Ventilation hood-prevent grease dripping

Vent hood dripping grease

*45Physical Facilities Floors,Walls,Ceilings

Damaged floor tiles

*47 Other Violations

Missing hands wash signs over hand sinks

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

Store raw shrimp below ready to eat items in reach in cooler

*10 Clean Sight and Touch

Clean ice machine

*42 Dirty nonfood contact surfaces

Floors and walls need extensive cleaning

*32 Maintain in Good Repair

Repair reach in cooler handles

*18 Toxic items storage adjacent to food/utensils

Store Raid in a designated area away from prep kitchen

*36 Cloths in-use for wiping between uses stored

*45 Premises shall be maintained in good repair

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

Cover foods in RIC

*10 Clean Sight and Touch

Keep ice machine clean

*36 Cloths in-use for wiping between uses stored

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

*42 Dirty nonfood contact surfaces

Ice buildup (RIC)

*34 Controlling pests. Eliminating harborage conditions

Observed fruit flies around prep kitchen

*39 Store equipment & utensils in a clean, dry place

Storing knives between crevices

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

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

Keep flat noodles cold

*22 Handlers-Certificate Not On Site

*03 Food products not maintained at 135øF or above

Keep tofu hot

*29 Food thermometers provided and accessible

*42 Ventilation hood systems

Keep filters clean

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

*10 Clean Sight and Touch

ICE MACHINE

*18 Licensed pest control applicator only

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

*34 Remove dead/trapped pests

*28 Original cont. of RTE/PHF/Day1= day of opening

DATE MARK ITEMS STORED MORE THAN 24 HRS

*34 Controlling pests. Eliminating harborage conditions

OBSERVED ONE LIVE BABY ROACH IN KITCHEN AREA

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS AND SHELVES TO BE FREE OF GRESE AND DEBRIS

*38 Thawing. under running water criteria

*39 Equipment in good repair and proper adjustment.

COOLER WITH DRINKS AND MILK 60 DEGREE

*43 Light 20 foot : Reach-in cooler

IN RIC

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

RAW CHICKEN OVER VEGETABLE

*02 Cold Hold (41øF/45øF or below)

EGGS AT ROOM TEMP

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

LABEL SPICES IN NON ORIGINAL CONTAINER

*39 Cooking equipment free of encrusted grease

CLEAN GREASE AROUND VENT HOOD

*38 Thawing. under running water criteria

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

ENSURE PROPER DATE MARKING

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

RICE SCOOP

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

ITEMS STORED IN COOLER OVER 24 HOURS

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

RAW EGG OVER CUT VEGETABLE

*02 Cold Hold (41øF/45øF or below)

RAW EGGS AT ROOM TEMP

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

OBSERVED 1 LIVE ROACH, FOLLOW PEST CONTROL RECOMMENDATION

*42 Floors/walls/ceiling/nonfood dirty

WALLS BY FRYER TO BE FREE OF GREASE Accumulation

*10 Clean Sight and Touch

CLEAN INSIDE MICROWAVE

*24 Food Labeling- with common name of the food

LABEL BULK BINS

*02 Cold Hold (41øF/45øF or below)

RICE STORED IN COOLER 56 DEGREE F, 57 DEGREE F RIC 55 DEGREE F AMBIENT TEMP VOLUNTARILY DESTROYED

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

OBSERVED OPEN CONTAINER DRINK IN KITCHEN

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

DATE MARK ITEMS STORED LONGER THAN 24 HRS

*14 Hands wash procedures-without soap

Employee observed briefly rinsing off hands and drying with out use of soap.

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

Raw shell eggs stored adjacent to and above other ready to eat foods (over cream cheese and other unlabeled containers in reach in cooler).

*21 RFSM - Not On Site

Management was unable to provide evidence of successful completion of Registered Food Service Manager course. Registered Food Service Manager certified through the City of Dallas must be present at

*10 Sanitization after Cleaning

No sanitizer available at time of inspection. Please provide bleach and prepare sanitizer according to manufacturer's direction. Chlorine bleach sanitizer should be at least 50ppm per million concen

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

Location processes and stores cut vegetables and other other foods on site without date marking. Advise date marking all products when processed and stored. Items may get misplaced in reach in coole

*02 Cold Hold (41øF/45øF or below)

SPROUTS STORED AT ROOM TEMPERATURE

*36 Cloths in-use for wiping between uses stored

*47 RFSM Certificate - Not Display