Chern Thai Artisanal Cafe

Inspector's notes

Observed peanut curry hot holding in slow cooker at 105-120 °F. Except during preparation, cooking, cooling or when time is used as a control, all hot held time/temperature control for safety (TCS) foods must be maintained at 135°F or above. Peanut curry began hot holding five hours prior as per person in charge and was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed half-and-half and opened coconut milk in reach-in cooler at bar at 45-51 °F. 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. Half-and-half and coconut milk had been opened less than 4 hours prior and were relocated to an alternate functioning cooler to rapidly cool to 41 °F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed scoop in dry rice with handle in contact with food. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed steady leak from sprayer hose next to mechanical dishwasher. 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.