Thai Wok in & Go

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

Store eggs under RTE (Ready to eat) not above it (eggs above broccoli

*29 Food thermometers provided and accessible

Provide thermometers for RIC/RIF

*42 Dirty nonfood contact surfaces

clean vent hood, equipment

*45 Unnecessary articles prohibited

cannot have personal items in the kitchen (phone on cutting board)

*37 Food shall be protected from contamination by storing the food in a clean, dry location

can't have food stored on top of the trash can (broccoli)

*42 Dirty nonfood contact surfaces

clean bottom of the reach in freezer

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

label bulk containers (sugar and rice)

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

use scooper instead of small clear container for bulk production

*18 Restricted use pesticides

cant have raid (pesticide) cans/bottles in the kitchen

*28 Date marking commercially prepared RTE/ TCS food

Date mark items that have been in the cooler > than 24 hours

*45 Living or sleeping quarters, separation

cant have a sleeping area in the kitchen area

*18 Toxic items labeling-non original container

*10 Clean Sight and Touch

Interior of reach in cooler

*03 Food products not maintained at 135øF or above

*7 Private homes/ living or sleeping quarters

*36 Cloths in-use for wiping between uses stored

*34 Pest control-routine inspections for

Roach observed

*03 Food products not maintained at 135øF or above

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

Raw eggs stored over sausages and vegges

*37 Food, utensils & equip under other sources

Do not store food in service sink

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

Store raw eggs at the bottom of other food items

*18 Toxic items labeling-non original container

Label spray bottles

*7 Private homes/ living or sleeping quarters

Bed in storage area

*31 No soap at handsink

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

Do not store raw eggs above veggies

*39 Equipment in good repair and proper adjustment.

Deep freezer

*10 Clean Sight and Touch

Clean interior of freezer, clean interior of microwave

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

Do not store raw eggs over veggies

*03 Food products not maintained at 135øF or above

*34 Pest control-routine inspections for

flies observed in kitchen

*18 Toxic items labeling-non original container

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

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

*42 Dirty nonfood contact surfaces

Exterior of food storage containers

*03 Food products not maintained at 135øF or above

*31 Handwashing lavatory - accessible

*02 Cold Hold (41øF/45øF or below)

raw egg measured at 47 degrees F

*31 Individual, disposable towels

replenish the paper towel dispenser inside the restroom

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

observed an employee eating food that was stored on top of a cutting board intended for food prep

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

bottled water stored on the floor in the food prep area

*10 Clean Sight and Touch

clean the inside of the microwave

*27 Cooling, heating, and holding capacities. Equipment

reach in cooler measured at 50 degrees F

*36 Cloths in-use for wiping between uses stored

cloth towel stored underneath the cutting board

*21 No unnecessary personnel allowed in food prep area

*36 Cloths in-use for wiping between uses stored

do not store cloth towels under the cutting board

*33 Rinsing procedures - 3 compartment sink

setup three-compartment sink as follows: wash, rinse, and sanitize

*29 Sanitizing solutions, testing devices

chlorine test strips needed

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

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

raw eggs stored adjacent to ready to eat foods inside the ric

*32 Nonfood surfaces-design to be cleaned easily

dusty fan covers inside the reach in cooler; clean the sides of the fryers-food debris and grease buildup

*22 Handlers-Certificate Not On Site

*45Physical Facilities Floors,Walls,Ceilings

walls need to be cleaned; some areas exhibit food residue/debris/stains

*03 Food products not maintained at 135øF or above

brown rice measured at 101 degrees F; chicken measured at 123 degrees F; shrimp measured at 133 degrees F

*19 One Inch Air Gap

needed at the three-compartment sink

*02 Cold Hold (41øF/45øF or below)

chicken, in the reach in cooler, measured at 45 degrees F

*22 Handlers-Certificate Not On Site

all employees that work directly with food preparation must obtain a valid food handler card

*03 Food products not maintained at 135øF or above

chicken and shrimp measured at 118 degrees F

*27 Cooling, heating, and holding capacities. Equipment

reach in cooler measured at 50 degrees F

*10 Chlorine sanitizer concentration, minimum temp.

*35 Hair Restraints effective

*22 Handlers-Certificate Not On Site

*21 RFSM - Not On Site

*33 Warewashing sinks and drain boards, self-draining.

Missing both drain boards

*45 Ceiling easily cleanable and light in color

Black ceiling

*11 Food not re-served after being served or sold to consumer

*27 Cooling method, criteria - rapid cooling equipment

Broken refrigerator

*38 Thawing. under running water criteria -thawed RTE <41F

*45 Living or sleeping quarters, separation

Remove the cot

*21 RFSM - Not On Site

*42 Nonfood-contact surfaces material

Cardboard lined surfaces

*45 Floor contruction requirements

In need of tile

*33 Warewashing sinks and drain boards, self-draining.

*36 Cloths in-use for wiping between uses stored

*35 Hair Restraints effective

*19 One Inch Air Gap

Ice machine