Chanpen Thai Cuisine

Inspector's notes

Observed cooked peanut curry, steamed green beans, raw meats (pork, beef and chicken), cooked potatoes, and cooked chicken at 50*F - 55*F in prep table opposite to cook top. Per PIC, items were placed in prep table 3 hours prior. PIC had placed items in alternate cooling unit, or under ice at time of inspection. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried chicken in deep, tightly sealed tub at 50*F, large pot of cooked potatoes in water at 77*F, and small deep container of cooked potatoes in water at 50*F. Per PIC, Items had been placed in walk in less then 3 hours prior. Cooked potatoes had been placed under ice, and cooked chicken had been uncovered then placed at top most shelf underneath cooling vents. Informed PIC that TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of raw beef, pork, and fish stored over a box of rice noodles and cabbage heads. Observed raw shrimp thawing over containers of cooked chicken. Informed PIC that all raw animal proteins must be stored below all ready-to-eat foods. PIC stated that they just had a delivery and put it away quickly. PIC properly stored all raw animal proteins and ready-to-eat foods at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was available onsite during time of inspection. Informed PIC that a Certified Food Protection Manager needs to be available onsite during all hours of operation. PIC's current certificate has expired and needs to be renewed. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed a spatula and scoop used for rice sitting in a container of water at 83*F. Informed PIC that in-use utensils need to be stored in running water, hot water above 135*F, or in a clean and dry location. Suggested PIC purchase a small hot holding pot for hot water and store the utensils in. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was available onsite during time of inspection. Informed PIC that a Certified Food Protection Manager needs to be available onsite during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed containers of various curries in the walk-in and reach-in refrigerator without date marks. PIC informed that the curries were cooked yesterday. Informed PIC that anything kept over twenty-four hours needs to be date marked and must be used or discarded within seven days; day one being the day it was made. PIC date marked all the curries at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed multiple curries cooling on shelves and countertops at room temperature in large metal pots. Informed PIC that these products need to be cooled down in equipment that is designed to rapidly cool, i.e. the walk-in refrigerator, as well as in a container shallower than 4 inches deep to facilitate rapid cooling. PIC placed the curries in the walk in at time of inspection. PIC stated that they will switch to shallower pans. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several containers of raw beef and pork sitting directly above three containers of bean sprouts in the walk-in refrigerator. Informed PIC that raw meats cannot be stored above the bean sprouts. PIC moved the bean sprouts from under the meat and to another shelf where they are protected from cross contamination. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of various curries in the walk-in and reach-in refrigerator without date marks. PIC informed that the curries were cooked yesterday. Informed PIC that anything kept over twenty-four hours needs to be date marked and must be used or discarded within seven days; day one being the day it was made. PIC date marked all the curries at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of dust and debris on the walls, ceiling, and fixtures in throughout the kitchen; the heaviest on the preparation and ware washing side. Informed PIC that these areas need to be cleaned and continue to be cleaned at a rate which prevents the accumulation of dirt, debris, and organic matter. Discussed the dust and dirt from the premises being a possible source of contamination with PIC. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed the hand sink in the ware washing area with a broken seal to the wall, leaving a gap and unfinished surface. Observed the wall behind the three-compartment sink to be in disrepair, very bumpy, and have small spaces for moisture and debris to be trapped. Informed PIC that these areas need to be repaired so that the establishment is brought back into good repair. Informed PIC that the facilities need to be repaired so that it is smooth and easily cleanable. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe.....Prepared snow peas stored directly in grocery bag in walk-in and cooked tofu cubes stored directly in re-used cardboard produce box. Items were transferred to food-safe containers. Please use only food-safe containers and equipment for food handling. Correct By: Corrected At Time Of Inspection