Farmhouse Kitchen Thai Cuisine

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

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

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

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

114012, 114093 - Provide "Consumer Advisory" using DISCLOSURE (*) and a REMINDER: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness,

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

114039-114039.5 - Maintain shell fish tags with the stock until the container is empty. Retain all shell fish tags for at least 90 days in chronological order. Discontinue commingling (blending togeth

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

Proper hot and cold holding temperatures [ date violation corrected: 9/6/2022 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 9/6/2022 ]

Equipment approved; clean; installed, good repair; capacity

Premises; personal/cleaning items; vermin proofing

Inadequate and inaccessible handwashing facilities

Moderate risk food holding temperature

High risk vermin infestation

Inadequately cleaned or sanitized food contact surfaces

Improper cooling methods

Unclean nonfood contact surfaces

High risk vermin infestation

Unclean or degraded floors walls or ceilings

Improper cooling methods

High risk food holding temperature

Unclean hands or improper use of gloves

Improper or defective plumbing

Inadequate dressing rooms or improper storage of personal items

Inadequate food safety knowledge or lack of certified food safety manager

Improper storage of equipment utensils or linens

High risk food holding temperature

Foods not protected from contamination

Moderate risk vermin infestation