Thai China Bistro

Violations (6)

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

  2-201.11(A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; Person in Charge (PIC) could not locate documentation that employees have been trained in on employee illness reporting requirements of the 5 reportable symptoms and 6 illnesses that restrict/excludes a food worker. PIC unaware of this requirement.

  Employee Health

• 75aab07f-0ae8-49a3-bde4-1243c25bf1b3

  Proper eating, tasting, drinking, or tobacco use

  2-401.11 (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Observed multiple food items and containers for personal use stored amongst customer food product.

  Good Hygienic Practices

• f45929eb-0306-418b-8506-9fd7fc5a77e9Corrected on site

  Contamination prevented during food preparation, storage, and display

  3-305.11 (A) Except as specified in (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Observed containers and boxes of food stored on the floor of the walk in cooler. When asked PIC stated they just received a shipment of goods and many of the items are for personal use.

  Prevention of Food Contamination

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-101.19 NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed multiple shelves within the facility with carboard and rags placed underneath stored clean equipment. When asked PIC stated this is done to catch any debris and is replaced often.

  Utensils, Equipment and Vending

• 9a890e57-30b0-458a-914d-d0b2a3c85b55

  Warewashing facilities, installed, maintained, used, test strips

  4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Observed no test strips needed to check the concentration of the 3-comp sink, ware wash machine and sanitizer buckets within the facility. Inspector used personal test strips and obtained the proper chlorine concentration.

  Utensils, Equipment and Vending

• fd06aa76-8aa5-4af1-b3c0-984b614bef17

  Physical facilities installed, maintained, and clean

  6-501.12 (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Observed accumulation of dust, debris and mold-like substance on the ceiling of the facility above food preparation areas.

  Physical Facilities