THAI CHARM CUISINE

Violations (4)

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed one non functional topping cooler near flat top grill.Corrective Actions: Ensure all coolers are able to maintain product temperature at 41°F or lower at all times. Ensure non functional cooler is repaired, replaced, or removed.

• 37

  Food properly labeled; original container

  Observed incorrectly labeled reused bulk container storing brown liquid.Corrective Actions: Ensure all food items no longer in original packaging are labeled with common food name.

• 41

  Wiping cloths; properly used and stored

  Observed damp wiping cloths stored near wok cooking stations.Corrective Actions: Ensure damp wipes cloths are stored in sanitizing solution when not in use.

• 49

  Non-food contact surfaces clean

  Observed accumulation of dust and debris behind chest freezers in dry storage room.Corrective Actions: Ensure non food contact surfaces are regularly cleaned to prevent accumulation of dust and debris.