Zab Thai Kitchen

Inspector's notes

At two in use wiping cloth buckets on cook line, chlorine sanitizer with a concentration of 0ppm. Manager re-made wiping cloth buckets with a chlorine concentration of 50-100ppm. All wet wiping cloths are to be stored in sanitizer buckets with approved sanitizer concentrations. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second 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 3-door reach in refrigerator, covered metal container of cooked curry, >4 inches deep, with internal temperature of 51*F. Per date sticker and employee, curry was prepared the previous day. Container of cooked curry was discarded. See embargo form. Discussed proper cooling temperatures and methods with employees. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

In 3-door reach in refrigerator, TCS foods (cut leafy greens, rice noodles, cooked sauces and curries, raw shell eggs, raw chicken) with internal temperatures of 43*F-45*F. Per employee, TCS foods were prepared and stored in refrigerator <4 hours. Manager moved TCS foods to walk in cooler to rapidly cool back down to temperature. Ambient temperature of 3-door refrigerator was 44.0*F and 43.7*F taken with inspector min/max irreversible thermometer and 37*F on in unit ambient air thermometer. Discontinue use of 3-door refrigerator for storing of TCS foods until repaired. Repair company was called at time of inspection. 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 manger. 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 the floor in the office, observed a can of RAID insect spray. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed utensils for scooping rice stored in water at 126F. 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 thermostat of the water warmer was increased to heat the water to at least 135F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed warewashing sink being used for food preparation purposes (thawing frozen raw meat).Reduce the risk of cross-contamination and use the available food prep sink for all food prep purposes Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In a wiping cloth bucket, observed the chlorine sanitizer solution under 25ppm. 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.

Inspector's notes

Observed frozen raw meat thawing at room temperature. All TCS foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In inoperable walk-in cooler, observed coconut milk/50F. The manager was aware that the walk-in was inoperable, and this was the only TCS food in the unit. Maintain cold TCS food at or below. The coconut milk was discarded by PIC at time of inspection. Staff will use other available kitchen refrigerators. (Adequate refrigeration available.) Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cases of disposable take-out food containers stored on the floor. Maintain elevated at least six inches from the floor on approved shelving. Corrective Action: Correct prior to next routine inspection.

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage.....Observed utensils stored between uses in water/127F. When storing utensils in standing water, ensure the at water is at least 135F. The manager increased the thermostat on the warmer. Correct By: Correct Prior To Next Routine Inspection