Manora's Thai Cuisine

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

- Food, equipment, or utensils that are found to be unsanitary or in disrepair may be Voluntarily Condemned and Destroyed by the person in charge

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

114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and

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

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

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

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

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

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

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

114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and

114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269 - Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes. All plumbing,

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

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

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

114067(h), 114123, 114143(a, b), 114256-114256.2, 114256.4, 114257-114257.1, 114259, 114259.2-114259.3, 114279, 114281, 114282 - Keep clean and free of litter or rubbish the premises of each food faci

114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name

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

No insects, rodents, birds or nonservice animals

Proper hot and cold holding temperatures [ date violation corrected: 5/5/2023 ]

Food Safety Manager Certification and Food Handler Card

Proper cooling methods [ date violation corrected: 5/5/2023 ]

Equipment approved; clean; installed, good repair; capacity

Equipment, utensils and linens; storage and use

Floors, walls and ceiling: build, maintianed & clean

Premises; personal/cleaning items; vermin proofing [ date violation corrected: 5/5/2023 ]

Wiping cloths; properly used and stored

Food contact surfaces: clean and sanitized [ date violation corrected: 4/28/2023 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 4/28/2023 ]

Proper hot and cold holding temperatures [ date violation corrected: 4/28/2023 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 4/28/2023 ]

Food storage; food storage containers identified [ date violation corrected: 4/28/2023 ]

Nonfood contact surfaces clean [ date violation corrected: 4/28/2023 ]

Toilet facilities: facilities properly maintained [ date violation corrected: 4/28/2023 ]

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

Equipment, utensils and linens; storage and use [ date violation corrected: 10/11/2022 ]

Food storage; food storage containers identified [ date violation corrected: 10/11/2022 ]

Proper cooling methods [ date violation corrected: 1/5/2022 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 1/5/2022 ]

Food separated and protected [ date violation corrected: 1/5/2022 ]

Food Safety Manager Certification and Food Handler Card [ date violation corrected: 6/2/2021 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 6/2/2021 ]

Premises; personal/cleaning items; vermin proofing [ date violation corrected: 6/2/2021 ]

Unclean or degraded floors walls or ceilings

High risk food holding temperature

Inadequate dressing rooms or improper storage of personal items

Inadequately cleaned or sanitized food contact surfaces

Employee eating or smoking

Food in poor condition

Food safety certificate or food handler card not available

Improper food storage

Foods not protected from contamination

Moderate risk food holding temperature

Moderate risk vermin infestation

Unclean or unsanitary food contact surfaces

Low risk vermin infestation

Improper cooling methods

Unclean or degraded floors walls or ceilings

Inadequate and inaccessible handwashing facilities

Inadequately cleaned or sanitized food contact surfaces

Inadequate dressing rooms or improper storage of personal items

Moderate risk vermin infestation

Inadequate sewage or wastewater disposal