THAI ORANGE

Violations (11)

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed no procedure for vomiting and diarrhea events.Corrective Actions: Ensure to maintain a written procedure on vomiting and diarrhea events in the kitchen.

• 6

  Proper eating, tasting, drinking or tobacco use

  Observed employee food stored with food to be served to the public in the reach in cooler.Corrective Actions: Ensure to separate personal food items from food to be served to the public.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed, hand sink being blocked by pots and pans at the time of inspection.Corrective Actions: Ensure hand sink is accessible at all times during food preparation.

• 15

  Food separated and protected

  Observed potatoes, not being properly covered in the reach in cooler.Corrective Actions: Ensure to cover all food items in the reaching cooler with a protective cover to prevent any contamination.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observe no measurable sanitizer solution in the sanitizer buckets at the time of inspection.Corrective Actions: Ensure to refresh sanitizer bucket and to maintain a solution of 50 to 100 ppm for chlorine.

• 22

  Proper cold holding temperatures

  Observed lettuce and the prep line cooler at 51°F.Corrective Actions: Ensure to discard lettuce that was 51°F and refresh and maintain lettuce at 41°F or below.

• 23

  Proper date marking and disposition

  Observed raw beef in the reaching cooler, lacking label.Corrective Actions: Ensure to label all prepped food items with the preparation date and discard dates.

• 38

  Insects, rodents and animals not present

  Observed gaps between the back exterior door and the door frame at the time of inspection.Corrective Actions: Ensure to completely seal the back exterior door from the outside environment.

• 39

  Contamination prevented during food preparation, storage and display

  Observed raw beef stored on prepackaged cooked items in the fridge in the freezer closest to the main entrance store.Corrective Actions: Ensure to rearrange raw animal product in the correct hierarchy.

• 41

  Wiping cloths; properly used and stored

  Observed soiled, wiping cloth stored on prep line cooler cutting boardCorrective Actions: Ensure to store wiping cloths and a sanitizer solution bucket while actively performing food preparation.

• 45

  Single-use/single-serve articles; properly stored, used

  Observed to go box stored with the food contact surface facing up.Corrective Actions: Ensure to invert to go boxes with the food contact surface, facing down to prevent any contamination.