Thai Recipe Bistro

Inspector's notes

Observed dried carrot debris along knife blades hung up on wall across from 3-compartment sink. Per person in charge (PIC), food employees are to wash/rinse/sanitize knives after food preparation is completed. All food-contact surfaces shall be cleaned to sight and touch. PIC relocated knives to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed 126°F internal temperature of red curry, per probe thermometer, at steam table across from cookline handwash sink. Per PIC, Curry was set out one hour prior to inspection. Steam well water observed at 133°F just below container of red curry. Containers of curry internal temperature observed above 135°F in adjacent steam wells. Except during preparation, cooking, or cooling all TCS foods shall be maintained at 135°F or above. Red curry container was reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 56°F-68°F internal temperature range, per probe thermometer of fried tofu, cooked chicken, raw beef and raw chicken inside prep cooler across from cookline. PIC stated fried tofu, cooked chicken, raw beef and raw chicken were placed into prep cooler one hour prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods shall be maintained at 41°F or below. All TCS foods improperly cold held were discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 56.3°F ambient air temperature inside prep cooler across from cookline, per min/max thermometer. Cold holding equipment shall have the capacity to maintain TCS foods at 41°F or below. Establishment shall repair prep cooler such that it maintains TCS foods at 41°F or below prior to re-inspection on 8/14/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed establishment food probe thermometer measure internal temperature of ice water cup at 42ᵒF. Establishment not able to provide thermometer until end of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. PIC calibrated thermometer at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed internal surface of front prep cooler door in a state of disrepair. 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 hot water handle on hand sink next to kitchen door in a state of disrepair. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked chicken, cooked beef, cooked pork, raw chicken, raw beef, raw pork, cream cheese, tofu and eggs in walk in cooler measuring 44-65F. Lowest ambient temperature recorded in walk in cooler at 46F. PIC reported walk in cooler measured 39F at time of opening, 2 hours prior to inspection. PIC reported noticing malfunction of walk-in cooler about 1 hour prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. PIC will discontinue use of walk-in cooler for TCS foods until serviced. 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 walk-in cooler with lowest ambient temperature of 46F. PIC reported walk in cooler measured 39F at time of opening, 2 hours prior to inspection. PIC reported noticing malfunction of walk-in cooler about 1 hour prior to inspection. PIC reported service technician called prior to inspection and will repair as soon as possible. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Re-inspection scheduled for 10/14/25. Corrective Action: Correct within 24 hours.

Inspector's notes

0ppm Chlorine initial concentration for sanitizer at mechanical warewashing equipment. Discussed with operator mechanical warewashing equipment shall read 50ppm to 100ppm Chlorine. Operator contacted technician and set up three compartment sink at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed low-temp mechanical dish machine with a measured concentration of 0PPM clorine sanitizer actively being used at time of inspection. PIC primed the sanitizer several times before reaching out to their chemical supplier for a service call. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. PIC set up the 3-comp sink to facilitate all warewashing activities until dish machine is fixed. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no air gap at drain pipe from ice machine at the bar flowing in floor sink located under 3-compartment sink at the bar. Observed no air gap at drain pipe from ice machine below soda machine flowing into floor sink located below the unit. An air gap of at least 1-inch from floor drain must be present. PIC was instructed to have this fixed prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises --- Observed tub of RTE orange chicken sauce stored on ground of walk-in unit. Ensure food items are stored at least 6 inches above the ground to prevent contamination from the premises. Suggested PIC get riser for storage of sauces in walk-in unit. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage --- Observed scoop with handle in contact with food in rice bin, flour bin, sugar bin. Ensure handle is not in contact with food to prevent contamination from the hands. Person-in-charge (PIC) moved handle at time of inspection. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained --- Observed no air gap at drain pipe from ice machine at the bar flowing in floor sink located under 3-compartment sink at the bar. Observed no air gap at drain pipe from ice machine below soda machine flowing into floor sink located below the unit. An air gap of at least 1-inch from floor drain must be present. PIC was instructed to have this fixed prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

>>Observed 2 bags of 50 lb sugar on floor in back storage closet. Person in charge explained they will place it on the wired shelving in the storage closet to ensure food stays 6 inches above the ground. Correct By: Correct Prior To Next Routine Inspection