THAI CAFE

Violations (2)

• 6-1BCorrected on site

  Proper hot holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] A container of cabbage with broccoli stored on the steam table on the front prep line and containers of bourbon chicken stored inside the warmer cabinet in the kitchen maintained hot holding temperatures below 135F. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: The food items were reheated. Corrected On-Site. New Violation.

• 6-2Corrected on site

  Proper date marking and disposition

  Violation of Code: [511-6-1.04(6)(g)] Observed containers of Pad Thai chicken, Mongolian chicken, and orange chicken stored inside the walk-in cooler that were not date marked. CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: The food items were date marked. Corrected On-Site. New Violation.