KIMTHAO Bakery

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked noodles, cooked meats, cooked vegetables and tofu in the sliding door reach-in at 52*F to 54*F internally. The cooked noodles and some of the cooked mixed vegetables had been in the unit more than two hours and were embargoed, then discarded by the manager. The remaining TCS food had been in the unit less than two hours and was moved to other unit to re-cool.

Inspector's notes

Corrective Action: Correct prior to re-inspection 7/28/26. Sliding door reach-in holding TCS food 52-54*F, read 53*F on min/max thermometer at the time of inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection 7/28/26. Live roaches in the large prep room. Please have certified pest control to ensure eradication.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Faucets on 3 comp sinks in the kitchen and in the tofu room leaking at the base. Please repair.

Inspector's notes

Corrective Action: Correct prior to re-inspection 4/6/26. A Steamer and booster heater connected to waterlines with no apparent back flow prevention. An additional hose with shut-off tees off the steamer waterline.

Inspector's notes

Corrective Action: Corrected at time of inspection. Establishment produces fresh tofu. At the time of inspection, a large container of tofu, made more than 3 hours before was in the walk-in at 90*F internally. Put the tofu under an embargo hold and the manager set the tofu aside in the walk-in.

Inspector's notes

There was a large container in the hand sink across from cook station at time of inspection. Discussed with person in charge (PIC) that all hand sinks need to be empty, and easily accessible at all times. PIC moved the container to the 3-compartment sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large container of oil with food particles at the bottom sitting on the bottom shelf across from cook station. Person in charge (PIC) stated they cook the oil with onion to infuse it. Discussed with PIC that once the oil is infused, it becomes temperature control for safety food (TCS). The oil was sitting out at room temperature for more than 4 hours and was voluntarily discarded at time of inspection. PIC shall keep infused oils under refrigeration, 41*F or lower. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Please see embargo form. Corrective Action: Corrected at time of inspection.