Glai Baan

Inspector's notes

Observed staff member pick something up off the ground and don a new pair of gloves to return to handling food without washing hands. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee in warewashing area rinse soiled dishes and then put away clean dishes without washing hands. Observed employee accidentally drop glove on ground and continue prepping food without washing hands. Observed employee crack raw in-shell eggs and continue prepping food without washing hands in between. Per person-in-charge (PIC), not every dish contains eggs. Throughout inspection, observed multiple employees wash hands for less than 10 seconds. All employees properly washed hands at a handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of dust/debris on air conditioning units/fans directly above cook line. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris and in a manner that prevents potential contamination of food, food-contact surfaces, and clean linens. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed a multicolor organic matter on the grate of the cooling fan in the walk in and black build up behind the chemical dishwasher. 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.

Inspector's notes

Observed shell stock tags with last sold date not organized chronologically. Shell stock tag of in-use batch observed not present with mussels. PIC identified tagged 8/29 in binder as the missing tag in discussion. The date when the last Shellstock from container is sold or served shall be recorded on the tag or label. Shell stock tags must be kept using an approved record keeping system that keeps records in a chronological order. PIC reorganized tags chronologically at time of inspection. Ensure Shellstock from one tagged or labeled container are not commingled with Shellstock from another container with different certification numbers, different harvest dates, or different growing areas. Discussed proper shellstock tag maintenance with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed metal tumbler being stored in ice bin located at the bar. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. PIC had bar staff remove tumbler from ice bin at time of inspection. Bar staff was asked to drain ice bin at time of inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4619/AMC-Toolbox---Approved-Source. --- Observed shell stock tags with last sold date not organized chronologically. Shell stock tags must be kept using an approved record keeping system that keeps records in a chronological order. PIC reorganized tags chronologically at time of inspection. Discussed proper shellstock tag maintenance with PIC. Correct By: Corrected At Time Of Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking --- Observed two bowls of employee noodle soups and chocolate bar on food prep table next to tabletop prep cooler located by the cook line. PIC moved employee drink at time of inspection. Personal food items must be stored separate from store food items to prevent cross contamination. Suggested PIC to have designated area for employee food storage. Correct By: Corrected At Time Of Inspection

Observed food 25 lb bag of whole raw onions directly on floor in back storage area. Person in charge explained place onions in a plastic food bin on wire shelving in dry food storage area. Please ensure food stays 6 inches above the ground to avoid any possible contamination. Correct By: Corrected At Time Of Inspection