Thai Chili 2 Go

Inspector's notes

Observed food-contact surfaces in >500 ppm quaternary ammonium (quat) sanitizer at three-compartment sink. Label on sanitizer container indicates maximum concentration of 400 ppm for food-contact surfaces. Food-contact surfaces were rewashed at time of inspection. Person in charge will ensure that sanitizer is diluted and checked with test strips. Corrective Action: Corrected at time of inspection.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Establishment's only CFPM does not work on Monday. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food employee filling up a large plastic container in the handwashing sink next to the three-compartment sink. Handwashing shall be maintained so it is accessible at all times. Handwashing sink shall not be used for purposes other than than handwashing. Food employee discontinue filling up the container at the handwashing sink. Instructed food employee to utilize prep sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two metal containers of Tom Kha Gai, two metal containers of Tom Yum Gai, and two metal containers of red curry cooling in melted ice baths in the walk-in cooler. Internal temperatures of the Tom Kha Gai were 80°F, 91°F. Internal temperatures of the red curry were 63°F, 66°F. Internal temperatures of the Tom Yum Gai were 68°F, 74°F. After discussion with the person in charge and chef it was determined all TCS foods had been cooling since 12 PM (3.5+ hours). 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. Establishment’s cooling logs were not completed today. Discussed cooling methods and monitoring cooling TCS foods (stirring, adding ice, etc.). Provided cooling methods guidance document electronically. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd.

Inspector's notes

Observed diced tomatoes/53°F in the upper section of the prep cooler. Observed pooled raw eggs/60°F in a melted ice bath on a cart next to the wok range. 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. After discussion with the person in charge and chef it was determined all TCS foods were restocked around 1PM.

Inspector's notes

Observed a small drip in the center of the walk in cooler. No overhead contamination of food or food contact surfaces. After discussion with the person in charge it could not be determined if the leak was rainwater or condensation. Condensate drainage and other non sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Repair walk in cooler so any non sewage liquids drain properly prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chef scratch their face and touch their glasses with gloved fingertips/hands while cooking food at the wok stove two times. Without washing their hands observed the chef handle clean equipment like spatulas and ladles. After touching their face and without washing their hands observed the chef pour bowls of portioned ingredients into the wok, continue cooking, and plate cooked foods in paper to-go containers.

Inspector's notes

Observed two large tightly covered containers of chicken stock in the walk in cooler. Each container was approximately 8 inches deep. Internal temperatures of the chicken stock measured at 47°F. Observed condensation on the interior of the lids when they were removed. Based on the date marking (6/30/25) and discussion with the person in charge it was determined the chicken stock was made last night and had been cooling in the walk in cooler since.

Inspector's notes

Observed an unlabeled spray bottle filled with orange liquid near the ice machine. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. The person in charge believed it was a general cleaner, but was not sure what exactly was in the spray bottle. The spray bottle was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chef’s gloved fingers touch raw chicken when they removed parchment paper on top of a small paper tray of raw chicken. Without washing their hands and changing their gloves, observed the chef continue food service work and handle ready to eat green onions without first washing their hands.

Inspector's notes

Observed chef touch the handle of tongs that were directly in contact with raw chicken. Without washing their hands, the chef then grabbed and handled other foods on the line such as noodles and raw onion and touched clean equipment such as spice scoops.

Inspector's notes

Observed significant condensation leak in the walk in cooler.

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed a rice scoop in standing water at 121*F in warmer. Ladles, scoops, tongs etc., may only be left in standing water that is 135*F or greater. The temperature of the warmer was raised at time of inspection. Correct By: Corrected At Time Of Inspection