SOI 4 THAI

Violations (23)

• 2-103.11(A)-(N) &(P)Critical

  Iowa food code item 1 (Risk Factors)

  Observation: PIC did not know the basic knowledge of food storage, food temperatures or food safety handling procedures.

  Risk Factors | PF | Item 1

• 2-102.11(C )(17)Critical

  Iowa food code item 3 (Risk Factors)

  Observation: No Employee Illness Reporting form. Inspector provided template.

  Risk Factors | PF | Item 3

• 2-501.11Critical

  Iowa food code item 5 (Risk Factors)

  Observation: No Established procedures for responding to vomiting and diarrheal events. Inspector provided template.

  Risk Factors | PF | Item 5

• 5-205.11CriticalCorrected on site

  Iowa food code item 10 (Risk Factors)

  Observation: Sanitizer bucket stored in the basin of the handsink. Corrected by: Removing bucket form sink.

  Risk Factors | PF | Item 10

• 3-302.11(A)(2)CriticalCorrected on site

  Iowa food code item 15 (Risk Factors)

  Observation: Raw chicken stored over shrimp and pork belly in upright cooler. Placing food items to the bottom of the cooler.

  Risk Factors | P | Item 15

• 3-302.11(A)(1)CriticalCorrected on site

  Iowa food code item 15 (Risk Factors)

  Observation: Raw chicken and raw shell eggs stored over ready to eat foods in upright coolers. Corrected by: Placing food items to the bottom of the cooler.

  Risk Factors | P | Item 15

• 3-403.11(B)CriticalCorrected on site

  Iowa food code item 19 (Risk Factors)

  Observation: Cooked rice pulled out of microwave for hot holding registered 123 degrees F. Corrected by: Reheating rice to 165 degrees F Placing rice on grill to keep temperature at 135 degrees F.

  Risk Factors | P | Item 19

• 3-501.14(A)CriticalCorrected on site

  Iowa food code item 20 (Risk Factors)

  Observation: 2 - 5 quart stainless containers with Curry registered 44-51 degrees F. Curry was made the day before. Corrected by: Voluntary discarding food product.

  Risk Factors | P | Item 20

• 3-501.16(A)(1)CriticalCorrected on site

  Iowa food code item 21 (Risk Factors)

  Observation: Cooked rice stored in plastic container to be hot held on prep surface and not in a hot holding unit. Corrected by: Placing rice on grill to keep hot.

  Risk Factors | P | Item 21

• 3-501.17CriticalRepeat

  Iowa food code item 23 (Risk Factors)

  Observation: Several food items in the prep cooler not dated marked. Curry containers that were pulled from the freezer not dated marked properly. Date was 3/6 written on containers.

  Risk Factors | PF | Item 23

• 7-201.11CriticalCorrected on site

  Iowa food code item 28 (Risk Factors)

  Observation: 3 spray bottles of cleaner hung where clean kitchen equipment is stored. Corrected by: Removing chemicals from shelf.

  Risk Factors | P | Item 28

• 4-203.11Critical

  Iowa food code item 36 (Good Retail Practices)

  Observation: No Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use.

  Good Retail Practices | PF | Item 36

• 4-302.14, 4-501.116Critical

  Iowa food code item 48 (Good Retail Practices)

  Observation: No Quat test strips.

  Good Retail Practices | PF | Item 48

• 4-302.14, 4-501.116Critical

  Iowa food code item 48 (Good Retail Practices)

  Observation: No Chlorine test strips.

  Good Retail Practices | PF | Item 48

• 3-302.12

  Iowa food code item 37 (Good Retail Practices)

  Observation: Several dry food containers not labeled such as peanuts.

  Good Retail Practices | C | Item 37

• 3-305.11Corrected on site

  Iowa food code item 39 (Good Retail Practices)

  Observation: 2 5 gallon pails of bean sprouts in water not covered in the prep cooler. Corrected by: Covering pails with lids.

  Good Retail Practices | C | Item 39

• 3-305.11Corrected on site

  Iowa food code item 39 (Good Retail Practices)

  Observation: Cooked rice stored in a plastic produce bag and not in a food grade bag and then placed in the microwave to reheat. Corrected by: Removing rice from bag.

  Good Retail Practices | C | Item 39

• 3-307.11Corrected on site

  Iowa food code item 39 (Good Retail Practices)

  Observation: Employee cell phone stored on prep surface. Corrected by: Removing cell phone and sanitizing prep surface.

  Good Retail Practices | C | Item 39

• 3-304.14Corrected on site

  Iowa food code item 41 (Good Retail Practices)

  Observation: Wet wiping cloths stored on prep surface and not in a sanitizing solution. Corrected by: Placing cloths in a sanitizing solution.

  Good Retail Practices | C | Item 41

• 4-903.11(A)(C )Corrected on site

  Iowa food code item 45 (Good Retail Practices)

  Observation: 4 cases of to-go containers stored on the floor in the kitchen. Corrected by: Removing containers off the floor.

  Good Retail Practices | C | Item 45

• 3-501.15(B)Corrected on site

  Iowa food code item 33 (Good Retail Practices)

  Observation: 2 pots of Curry registered between 49-51 degrees F covered with lids not allowing heat to escape from food products. Corrected by: Voluntary Discarding food products

  Good Retail Practices | C | Item 33

• 4-101.11(B-E)Corrected on site

  Iowa food code item 47 (Good Retail Practices)

  Observation: 2 knives have rubber bands wrapped around them. Corrected by: Removing bands and then running them through the dishwasher.

  Good Retail Practices | C | Item 47

• 3-302.12Corrected on site

  Iowa food code item 37 (Good Retail Practices)

  Observation: Several bottles of oil and other sauces not labeled. Corrected by: Placing labels on bottle.

  Good Retail Practices | C | Item 37