Thai on Demand

Inspector's notes

***Sixth Consecutive Violation*** The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***Sixth Consecutive Violation*** The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employees in dining room eating personal food, then returned to kitchen to handle food containers and food items without a proper handwash. Instructed employees to wash containers and wash hands and don gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

In two door reach in refrigerator, ambient temperature of 43.3*F, taken with inspector probe thermometer. TCS foods within normal temperature parameters. Repair refrigerator, ensuring unit maintains proper temperature throughout the day, especially during busier times of service. Recommend replacing door seals and ensuring food is not overhanging door jam to allow tight seal on doors. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

***Fifth Consecutive Violation*** The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In hallway, in two door reach in refrigerator, open flats of raw shell eggs stored next to open and closed packages of cut leafy greens. Employee moved cut leafy greens to shelf above eggs to prevent future cross contamination. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** On cook line, rice noodles/65*F in a bucket of water and open packages of flat rice noodles/71*F maintained at room temperature. Per employee, rice noodles were out of cold holding <2 hours. Ice was added to bucket with rice noodles and instructed employee to move packages of flat rice noodles to cold holding unit to rapidly cool back down to the proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge onsite is not a certified food manager. 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 rice noodles/57F in a bucket of water, portioned flat rice noodles/71F and raw shell eggs/61F being maintained at room temperature. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per staff, the foods were within safe time parameters. All TCS foods improperly cold held were iced or relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed utensils stored in standing water/74F between uses. 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. The water was changed out and the temperature raised at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. 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

In reach-in refrigerator, observed open stock pot of pork broth/49F which, per PIC, had been prepared the day before. The remaining broth was over 6 inches deep in the pot, and the pot was positioned on the bottom shelf in the cooler. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Reviewed cooling procedures with PIC. The improperly cooled soup broth was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In wiping cloth bucket, observed chlorine sanitizer concentration over 200ppm. The sanitizer was diluted by PIC to approved levels (50-100ppm) at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed backstock storage of food ingredients stored on shelving in customer pathway to restroom. Provide additional protection from possible contamination, like enclosed cabinets, to these foods. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed utensils stored in standing water/124F between uses. 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. The temperature of the water was raised at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed toothpick dispenser that does not properly dispense toothpicks one at a time, and allows additional toothpicks to be touched. Provide individually wrapped toothpicks or a dispenser that only allow contact with one toothpick at a time. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. 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

The person-in-charge at the establishment is not a certified food manager. 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

On bottom shelf of reach-in refrigerator, observed a plastic bulk bag of carrots stored between a case of raw shell eggs and a plastic bat of raw meat. 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 The PIC relocated the carrots away from the raw animal proteins. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried tofu/60F and garlic-in-oil mixture/67F being maintained at room temperature. Maintain cold TCS food at or below 41F.The tofu, per staff, was fried about a half hour before and was relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. The garlic-in-oil mixture was voluntarily discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no detectable sanitizer in wiping cloth bucket. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Chlorine concentration adjusted to 50-100ppm at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed utensils like rice scoops stored in hot water between uses; however they were not completely submerged in the water. When storing in hot water, completely submerge the food contact surfaces of utensils in the hot water. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed three refrigerators with broken door gaskets, the latching mechanism taped on a rice warmer, and the stopper missing from the three compartment sink. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed new walls installed with floor and ceiling junctures that have not been sealed. Ensure coved base is installed and walls are flush with the ceiling. Observed damaged base coving below the soda machine and in parts of the kitchen. Repair/replace damaged and missing base coving. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No detectable chlorine in wiping cloth sanitizer solution. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Core-4-101.19, C: Nonfood-Contact Surfaces......Observed a knife with handle covered with masking tape. Remove the tape and maintain smooth, easily cleanable surfaces. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals......Observed "lemon disinfectant neutral cleaner" available for use as a food contact surface sanitizer in the facility. This chemical is not labeled for use on actual food contact surfaces. Use only chemical sanitizers that are labeled as safe for use on food contact surfaces. Staff will use a chlorine bleach sanitizer until other approved sanitizer is obtained. Dishwares on the clean drainboard of the warewashing sink were properly rewashed/sanitized. Correct By: Corrected At Time Of Inspection