BANGKOK CABIN RESTAURANT

Contamination prevented during food preparation, storage, display — Inspector Note: Observed rice noodles stored on the floor in the main kitchen area. CA: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Wiping cloths: properly used and stored — Inspector Note: Observed sanitizer towels laying on prep top tables in main kitchen. CA: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n).

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed dish machine testing at 0ppm in main kitchen area. CA: Dishwasher shall dispense 50-100ppm of chlorine.

Hands clean and properly washed — Inspector Note: Observed cook in main kitchen touch raw beef with gloves, rinse gloves in the hand sink, then continue to touch pans, tongs, and prep ready to eat foods without washing hands or changing gloves. CA: 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P COS: Employee washed hands and changed gloves.

Food stored covered — Inspector Note: Observed vegetables in reach in cooler without lids in main kitchen. Observed rice noodles without lids stored on floor in main kitchen area. CA: To prevent overhead contamination, all prepared ready to eat food shall be covered with a lid. COS: Containers covered with lids.