Basil Thai Kitchen

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed food employee prepping uncooked rice at the 3rd compartment of the 3-compartment sink in the main kitchen. Verified that a vegetable prep sink is installed at the establishment A ware-washing sink may be used for thawing and preparing raw foods and raw foods served in the ready-to-eat form, other than fruits and vegetables, if the sink is cleaned and sanitized prior to use and the food is placed in a clean colander or pan. COS: PIC relocated to the vegetable prep sink to prep rice.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food contact surfaces of multiple knives stored as clean with food debris on the magnetic strip near the prep table in the main kitchen. Also observed food contact surfaces of multiple lids stored underneath prep table. Stated to PIC that all food contact surfaces shall be cleaned to sight and touch.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food contact surfaces of the bulk ice machine with black mold-like substance on the interior white panel. Food contact surfaces shall be cleaned at any time during the operation when contamination may have occurred. Stated to PIC to increase the cleaning frequency of the bulk ice machine in the main kitchen.

Proper cooking time and temperatures — Inspector Note: Observed grilled just cooked at the grill with an internal temperature of and 157 and 142. Raw chicken shall be cooked to a minimum required temperature of 165°F. COS: PIC continued to cook chicken on the grill until it meets a minimum temperature of at least 165 degrees F.

Proper cold holding temperatures — Inspector Note: Observed TCS item (spring roll mix) in the main kitchen's PTC cold holding in the temperature danger zone above 41 degrees F. Also observed multiple TCS items cold holding in main kitchen's WIC (cut cabbage and a carton of raw shell eggs) in the temperature danger zone for over 4 hours. TCS foods shall cold hold at 41 degrees F. or above. COS: PIC discarded items.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed 2 container of raw chicken and 1 container of cut cabbage cooling tightly covered in the WIC. Advised PIC on proper cooling methods-under refrigeration uncovered or loosely covered. COS: PIC removed lids from raw chicken and cut cabbage for proper cooling.

Nonfood-contact surfaces clean — Inspector Note: Observed interior of WIF with severe food debris and residue (nonfood contact surface). Advised PIC that nonfood contact surfaces shall be kept clean and free from residue, debris, and dust. Advised PIC to thoroughly clean the interior of WIF.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed ice bin lid connected to the beverage machine at the front food service area-food contact surface stored as clean with black residue. Advised PIC that equipment food contact surfaces and utensils shall be kept clean during the operations when contamination may occur. Advised PIC to increases the cleaning frequency of the ice bin lid.