Ben Thai Cafe

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; sepa

114381 [e], 114381(a), 114387 - Make available the most recent routine inspection report. Post the Health Permit to Operate and restaurant license certificate in a conspicuous area for public view

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

114157, 114159 - Maintain onsite an accurate, easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A display thermometer +/- 2F shall be provided for

114381 [e], 114381(a), 114387 - Make available the most recent routine inspection report. Post the Health Permit to Operate and restaurant license certificate in a conspicuous area for public view

113969, 113971 - Ensure all food employees are utilizing appropriate hair restraints when handling food

114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any

114018, 114020 - Discontinue thawing potentially hazardous foods at room temperature or in standing water. Use one of the following approved methods: - Under potable running water of sufficient veloc

113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipme

Violation noted (details not available)

Proper cooling methods

Adequate hand washing facilities; supplied and accessible

Food contact surfaces: clean and sanitized

Time as a Public Health Control; procedures and records

Floors, walls and ceiling: build, maintianed & clean

Warewash facilities: installed, maintained, used, test strips

Food separated and protected

No insects, rodents, birds or nonservice animals [ date violation corrected: 10/11/2022 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 10/11/2022 ]

Food separated and protected [ date violation corrected: 9/27/2022 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 10/4/2021 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 9/29/2021 ]

Proper hot and cold holding temperatures [ date violation corrected: 9/14/2021 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 9/29/2021 ]

Proper cooling methods [ date violation corrected: 2/3/2021 ]

Food separated and protected [ date violation corrected: 2/3/2021 ]