Thai Spice Express

Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.

Observed chemical dishwasher to be below 50 ppm. Person in charge replaced empty sanitizer with new sanitizer solution at dishwasher to be between 50-100 ppm at time of inspection.

Using a Handwashing Sink - A handwashing sink is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions

Observed hat, trash, bowl, metal scraps, and sponger stored in hand sink. Food employees removed all items from hand sink at time of inspection. ***REPEAT VIOLATION WILL BE ASSESSED IN 3-10 DAYS***

Hand Drying Provision - Each handwashing sink, or group of adjacent sinks, is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Observed no paper towels at hand sink. Person in charge provided hand sink with paper towels at time of inspection.

RTE TCS, Date Marking - Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.

Observed no dates on raw chicken, wings, crab Rangoon mix, and cut vegetables stored in display cooler. Food employee labelled all foods in the display cooler at time of inspection. Observed no date label on egg roll mix stored in the 2 door reach in cooler. Person in charge labelled egg roll mix at time of inspection. Observed soup stored in the door low boy with no date label. Person in charge labelled soup at time of inspection.

In-use utensils not properly stored between uses

Observed in use utensils at the server station to be in standing water. Person in charge placed new utensils in crockpot with hot water at time of inspection. Observed tongs stored in egg roll mix stored in the 2 door reach in cooler with handle touching the egg roll mixture. Person in charge removed the tongs at time of inspection. Observed scoop stored in the sugar container with the handle touching the sugar. Person in charge inverted the scoop at time of inspection.

Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue

Observed build up on dry storage rack. Observed build up and debris at the bottom of 2 door freezer. Observed build up at the bottom of low boy in server station. ***REPEAT VIOLATION WILL BE ASSESSED IN 3-10 DAYS***

Plumbing system not maintained in good repair

Observed faucet at 3 compartment sink to leak. **Non-critical**

Mops not allowed to air dry after use

Observed mop sitting in mop bucket with soiled water. Person in charge drained mop and hung to air dry at time of inspection.

Designated dressing rooms/lockers not used by employees

Observed cell phone stored on the cutting board of the make table. Person in charge removed cell phone from make table at time of inspection. ***REPEAT VIOLATION WILL BE ASSESSED IN 3-10 DAYS***

Cold Holding - Time/temperature control for safety cold food was not maintained at temperatures in accordance with the Food Code.

Observed raw chicken bites stored in the display cooler to be above 41*F. Person in charge discarded raw chicken bites at time of inspection.

Equipment not in good repair & adjusted per manufacturer's specs

Observed gasket of 2 door freezer to be in disrepair.

Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean

Observed stained ceiling tile throughout kitchen.

Effective pest control measures not in place

Observed electric bug swatter stored on dry storage rack. Person in charge removed electric bug swatter from the kitchen area at time of inspection. Observed home made gnat trap stored on dry storage rack above food items. Person in charge removed gnat trap at time of inspection.

Food not protected from contamination by another source

Observed electric bug swatter stored on dry storage rack. Person in charge removed electric bug swatter from the kitchen area at time of inspection. Observed home made gnat trap stored on dry storage rack above food items. Person in charge removed gnat trap at time of inspection.

When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines.

Observed food employee to not wash hands on between task. Food employee washed hands at time of inspection.

Hot Holding - Time/temperature control for safety hot food was not maintained at temperatures in accordance with the Food Code.

Observed tofu soup in server station crockpot to be below 135*F. Person in charge reheated tofu soup at time of inspection.

Equipment & Food-Contact Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.

Observed brown build up on vegetable peeler stored on magnetic knife strip next to hand sink. Person in charge moved vegetable peeler to ware wash area to be washed, rinsed and sanitized at time of inspection.

Cooking & Baking Equipment - The food-contact surfaces of cooking and baking equipment are not cleaned at least every 24 hours and/or the cavities and door seals of microwave ovens are not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.

Observed build up in server station microwave. Person in charge cleaned microwave at time of inspection. Observed build up on coffee machine diffuser. Person in charge cleaned coffee machine diffuser at time of inspection.

Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.

Observed no sanitizer bucket to be made. Food employee made chlorine sanitizer bucket to be between 50-100 ppm at time of inspection. ***REPEAT VIOLATION WILL BE ASSESSED IN 3-10 DAYS***