Regent Thai

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

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

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

114254-114254.2 - Administer all pesticides through a state licensed pest control operator. Immediately discontinue the use of unapproved pesticide at the food facility. Store all poisonous substances

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

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

114000 - Label all potentially hazardous foods for use with Time as a Public Health Control implementation with the date and discard time. The discard time shall be 4 hours after food preparation has

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

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

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

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

Violation noted (details not available)

Food contact surfaces: clean and sanitized [ date violation corrected: 7/6/2023 ]

Proper hot and cold holding temperatures [ date violation corrected: 7/6/2023 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 7/6/2023 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 7/6/2023 ]

Food separated and protected [ date violation corrected: 7/6/2023 ]

Premises; personal/cleaning items; vermin proofing [ date violation corrected: 7/6/2023 ]

Thermometers provided and accurate [ date violation corrected: 7/6/2023 ]

Warewash facilities: installed, maintained, used, test strips

No insects, rodents, birds or nonservice animals [ date violation corrected: 11/10/2021 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 11/10/2021 ]

Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 6/27/2023 ]

Food separated and protected [ date violation corrected: 10/28/2021 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 4/8/2021 ]

Proper hot and cold holding temperatures [ date violation corrected: 4/8/2021 ]

Approved thawing methods in use [ date violation corrected: 4/8/2021 ]

Food separated and protected [ date violation corrected: 4/8/2021 ]

Food storage; food storage containers identified [ date violation corrected: 4/8/2021 ]