Thai Spice

*02 Cold Hold (41øF/45øF or below)

RAW SHELL EGG 57, RIC 55

*03 Food products not maintained at 135øF or above

WHITE RICE 90

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

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

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

*21 RFSM - Not On Site

*31 Handwashing lavatory - accessible

*39 Store all equipment & utensil covered or inverted

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN 53, SHRIMP 48

*10 Clean Sight and Touch

CLEAN ALL FOOD EQUIPMENT

*21 RFSM - Not On Site

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

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

*32 Approved Food Contact Equip.

CONT STORE FOOD IN GROCERY BAGS

*36 Wet wiping cloths shall be laundered daily.

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

*38 Thawing. under running water criteria

*43 Ventilation hood-prevent grease dripping

*46 Covered waste receptacle for women's restroom

*43 Light bulbs, light shields provided

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

knives in between equipment

*39 Store all equipment & utensil covered or inverted

*35 Hair Restraints effective

*31 Handwashing lavatory - used for other purpose

*42 Dirty nonfood contact surfaces

side of the cooking equipment

*10 Clean Sight and Touch

*36 Cloths in-use for wiping between uses stored

*10 Clean Sight and Touch

*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>

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

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

*45 Premises shall be maintained in good repair

ice machine cover

*39 Utensils, single serve items 6 inches off - floor

*43 Light bulbs, light shields provided

*45 Premises shall be maintained in good repair

*32 Equipment & Utensils resistant pit,chip, crazing

*31 Handwashing lavatory - used for other purpose

*19 Water & Plumbing in good repair- per code

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

*10 Clean Sight and Touch

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

*31 Handwashing lavatory - used for other purpose

*36 Cloths in-use for wiping between uses stored

*34 Outer door: solid,selfclosing,tightfitting

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

*38 Thawing. under running water criteria - water velocity

*42 Dirty nonfood contact surfaces

*39 Store all equipment & utensil covered or inverted

*35 Hair Restraints effective

*10 Clean Sight and Touch

*02 Cold Hold (41øF/45øF or below)

put meat on the prep top metal tray and not above it. Provide space for the meat.

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

mark the time of the rice when out of temperature control

*35 Hair Restraints effective

*31 Handwashing lavatory - used for other purpose

*39 Utensils, single serve items 6 inches off - floor

*10 Clean Sight and Touch

*45 Floor contruction requirements

tiles floor

*35 Hair Restraints effective

*36 Cloths in-use for wiping between uses stored

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

*39 Store all equipment & utensil covered or inverted

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

*34 Outer door: solid,selfclosing,tightfitting

*32 Damaged Equipment

bin cover meat 40 F, reach in cooler 40 F

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

walk in cooler

*22 Handlers-Certificate Not On Site

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

cooked brown rice

*39 Keep utensils handles upright or protected

ice bin at the bar

*42 Floors/walls/ceiling/nonfood dirty

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored

*10 Clean Sight and Touch

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

walk n cooler

*45 Premises shall be maintained in good repair

soap dispenser

*35 Hair Restraints effective

*31 Handwashing lavatory - used for other purpose

*34 Outer openings:closing holes, gaps

fix gap at entrance door

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

cover food

*10 Clean Sight and Touch

clean microwave, food storage container

*42 Dirty nonfood contact surfaces

clean coolers inside, gaskets, shelves

*22 Handlers-Certificate Not On Site

employees need food handler cards

*03 Food products not maintained at 135øF or above

yellow curry 117 degrees f

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

observed raw chicken above scallop in walk in cooler

*43 Light 20 foot : Reach-in cooler

bar area

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

use utensils with handle

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

*22 Handlers-Certificate Not On Site

employees need food handler cards by 1/1/2017

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

observed raw eggs above potato in cooler

*10 Clean Sight and Touch

clean ice machine, food storage containers, microwave

*43 Ventilation hood-prevent grease dripping

clean vent a hood system

*34 Outer openings:closing holes, gaps

fix gap at entrance door

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

keep food 6 inches off the floor

*42 Dirty nonfood contact surfaces

clean shelves in wic, ric, coolers (interior/exterior), shelves in kitchen, gaskets

*45 Premises shall be maintained in good repair

ceiling tiles, faucet on3 com sink, floor