KA THAI

Violations (16)

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) OBSERVED BAR MAT IN HANDWASH SINK, keep handwash as handwash only

• 13

  Food in good condition, safe, & unadulterated

  3-202.15 OBSERVED DENTED FOOD CANS. Bamboo shoots strips and pineapple chunk. Dispose of them and ensure no dented food cans become stocked into inventory

• 15

  Food separated and protected

  3-302.11(A)(1)(a) Observed raw chicken stored above cooked chicken in Walk in cooler. Follow storage hierarchy as per the poster you have posted in the kitchen.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) OBSERVED ICE MACHINE WITH BLACK AND PINK MILDEW INSIDE, clean ice machine ASAP and increase frequency of cleaning routine. Observed microwave ceiling has stains and debris, clean it frequently

• 21

  Proper Hot Holding Temperatures

  3-501.16(A)(1) OBSERVED BROWN RICE IN HOT HOLDER @ 94*F. Keep foods above 135*F. This rice holder was in the server area which had a notable power issue, please check on it to avoid citation

• 22

  Proper cold holding temperatures

  3-501.16(A)(2) OBSERVED A SERVER COOLER GONE OUT, AND OBSERVED A GRILL LINE COOLER NOT HOLDING FOODS BELOW 41*F. Server cooler: (the one that went out temperorarily) - Internal ambient themometer @ 55*F - Cucumber slices @ 63*F - Carrot slices 64*F Main Line Grill Cooler - Tofu @ 50 - Tomato slices @ 49*F Corrections: Check power in the server area, and ensure the grill line closes their cooler frequently

• 28

  Toxic substances properly identified, stored, used

  7-202.12(A) OBSERVED SANITIZER BUCKET FOR GRILL AREA HAS 200+ CHLORINE SANITIZER. (Too much sanitizer concentration. Test strip was whitening out). Keep concentration between 50-100ppm

• 37

  Food properly labeled; original container

  3-302.12 LABEL SQUEEZE BOTTLES THAT HAVE OILS AND SAUCES

• 40

  Personal Cleanliness

  2-303.11 OBSERVED COOK EMPLOYEE WEARING WRIST WATCH

• 41

  Wiping cloths; properly used and stored

  3-304.14(B) OBSERVED USED WIPING CLOTH NOT STORED IN SANITIZER BUCKET IN BETWEEN USES. Store wiping cloths in between uses.

• 41

  Wiping cloths; properly used and stored

  3-304.14(A) OBSERVED DRY WIPING CLOTHS USED AS ABSORBENT LINER, AND WIPING CLOTHS PLACED ON FLOORS AS ABSORBENT. Do not use dry wiping cloths as absorbent surfaces or materials.

• 41

  Wiping cloths; properly used and stored

  3-304.14(E) Observed container of chemical sanitizing solutionstored on floor.

• 43

  In-use utensils; properly stored

  3-304.12 Observed in-use scoop/utensils without a handle for sugar, rice, etc

• 49

  Non-food-contact surfaces clean

  4-601.11(C) OBSERVED INSTANCES OF GREASE BUILD UP ON KITCHEN SURFACES/EQUIPMENT SUCH AS TEST STRIP CONTAINER AND GREASE. Clean kitchen of grease build up and consistently maintain vent hood. Observed dust on ice machine vent and AC unit grids for the walk in coolers. Clean Ice machine filter vent and AC unit gril for the walk in cooler.

• 52

  Sewage and waste water properly disposed

  19-126.2(c) OBSERVED OUTDATED GREASE TRAP TICKET PROVIDED: 1/6/26-1/10/26 by Liquid Waste processing. Building management handles grease traps. It must be serviced every 90 days and record copies kept within the establishment

• 56

  Adequate ventilation and lighting; designated areas used

  6-403.11 OBSERVED PERSONAL DRINKS ABOVE ON FOOD PREP TABLES / AREAS. Store personal drinks in the dedicated space away from food items and service areas