HONGTHONG THAI CAFE

Violations (4)

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed no written procedures for bodily fluid events on site at time of inspection.Corrective Actions: Ensure written procedures for bodily fluid events are readily available.

• 21

  Proper hot holding temperatures

  Observed tapioca boba at an internal temperature of 77°F.Corrective Actions: Ensure hot hold temperature controlled for safety food items are held at 135°F or higher. Ensure hot hold temperature controlled for safety food items outside of adequate temperature range for longer than 4 hours are discarded.

• 22

  Proper cold holding temperatures

  Observed shrimp at topping cooler at an internal temperature of 50°F.Corrective Actions: Ensure cold hold temperature controlled for safety food items are held at 41°F or lower. Ensure cold hold temperature controlled for safety food items outside of adequate temperature for longer than 4 hours are discarded.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed reach in topping cooler at an ambient temperature of 50°F.Corrective Actions: Ensure all coolers are able to maintain product temperature at 41°F or lower.