RED ELEPHANT THAI CUISINE

Proper eating, tasting, drinking, or tobacco use — Inspector Note: OBSERVED EMPLOYEE PERSONAL DRINK STORED ON PREP TOP TABLE IN MAIN KITCHEN. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed COS: BEVERAGE REMOVED

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED BLACK BUILD UP IN BULK ICE MACHINE IN MAIN KITCHEN C/A: FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH COS: PIC CLEANED AND SANITIZED ICE MACHINE BEFORE INSPECTION WAS OVER

Proper cold holding temperatures — Inspector Note: OBSERVED SHRIMP COLD HOLDING ABOVE 41F IN SMALL PREP TOP COOLER. OBSERVED RAW SHELLED EGGS COLD HOLDING ABOVE 41F IN LARGE PREP TOP COOLER. OBSERVED BEAN SPROUTS COLD HOLDING ABOVE 41F ON PREP TABLE IN MAIN KITCHEN. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: BEAN SPROUTS REPLACED WITH PRODUCT AT 38F @ 2:29PM; ALL OTHER FOODS DISCARDED

Time as a public health control: procedures and records — Inspector Note: OBSERVED WHITE RICE BEING HELD ON TIME WITH NO TIME/DATE STAMP C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded COS: RICE DISCARDED INTO TRASH

Food separated and protected — Inspector Note: OBSERVED RAW PORK AND NON-INTACT BEEF TAKEN FROM ORIGINAL PACKAGING, STORED IN DIRECT CONTACT WITH EACH OTHER IN CONTAINER IN REACH IN COOLER 2 IN MAIN KITCHEN, THAWING. C/A: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. COS: FOOD RE-ARRANGED

Time as a public health control: procedures and records — Inspector Note: OBSERVED FOOD BEING HELD ON TPHC WITH NO TIME/DATE MARKING C/A: f time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P COS: TIME AND DATE STAMPS PLACED ON CONTAINERS

Hands clean and properly washed — Inspector Note: OBSERVED EMPLOYEE HANDLING RAW CHICKEN WITH GLOVED HANDS AND NOT REMOVED GLOVES OR WASH HANDS BEFORE CLEANING EQUIPMENT, HANDLING CLEAN EQUIPMENT/PLASTIC WRAP TO COVER FOOD. OBSERVED COOK, WITH GLOVES ON, HANDLE SAME EQUIPMENT THAT HAD BEEN CONTAMINATED BY PREVIOUS EMPLOYEE THAT WAS HANDLING CHICKEN AND NOT WASH HANDS BEFORE RE-GLOVING AND TOUCHING CLEAN EQUIPMENT C/A: 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; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (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; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; (ix) After engaging in other activities that contaminate the hands. COS: COOK AND EMPLOYEE REMOVED GLOVES AND WASHED HANDS

No bare hand contact with ready-to-eat foods or approved alternate method properly followed — Inspector Note: OBSERVED EMPLOYEE MAKING OWN FOOD BY GRABBING LETTUCE FROM CONTAINER USED FOR SALE TO CUSTOMERS WITH BARE HANDS; LETTUCE IS TO BE USED FOR SALADS C/A: FOOD SERVICE EMPLOYEES SHALL NEVER USE BARE HANDS TO HANDLE RTE FOODS COS: LETTUCE DISCARDED

Adequate handwashing facilities supplied & accessible — Inspector Note: OBSERVED MOP BUCKET COMPLETELY BLOCKING THE ONLY HAND SINK IN THE MAIN KITCHEN C/A: HAND SINKS SHALL BE EASILY ACCESSIBLE FOR EMPLOYEE USE AT ALL TIMES COS: BUCKET MOVED

Response procedures for vomiting & diarrheal events — Inspector Note: NO EPA APPROVED DISINFECTANT TO KILL THE NOROVIRUS OR WRITTEN PROCEDURES FOR EMPLOYEES TO USE DURING A VOMIT/FECAL INCIDENT OBSERVED WITHIN THE ESTABLISHMENT C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter FACILITY HAS UNTIL SEPTEMBER 24, 2025 TO PROVIDE PROPER DISINFECTANT, EHS WILL PROVIDE WRITTEN PROCEDURES

Food separated and protected — Inspector Note: OBSERVED RAW CALAMARI AND CATFISH STORED ABOVE EXPOSED RTE SOUPS AND SAUCES IN REACH IN COOLER IN MAIN KITCHEN. OBSERVED RAW CHICKEN, TAKEN FROM ORIGINAL PACKAGING, STORED ON TOP OF SPRING ROLLS IN REACH IN FREEZER IN MAIN KITCHEN. OBSERVED RAW CHICKEN AND RAW SEAFOOD, REMOVED FROM ORIGINAL PACKAGING, STORED ABOVE RTE FOODS IN REACH IN FREEZER 2 IN MAIN KITCHEN COS: FOOD REARRANGED

Food stored covered — Inspector Note: OBSERVED RICE AND TWO CONTAINERS OF NOODLES STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION ON COUNTERTOP IN MAIN KITCHEN. OBSERVED DUMPLINGS AND SHRIMP ROLLS STORED OPEN AND EXPOSED IN RIF IN MAIN KITCHEN. OBSERVED RAW CALAMARI, RAW CATFISH, MUSSELS, CURRY AND SOUPS STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION IN REACH IN COOLER IN MAIN KITCHEN C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION COS: FOOD COVERED

Proper cold holding temperatures — Inspector Note: OBSERVED SHRIMP AND STEAK COLD HOLDING ABOVE 41F IN SM PREP TOP COOLER IN MAIN KITCHEN. OBSERVED RAW SHELLED EGGS, RAW STEAK AND SHRIMP COLD HOLDING ABOVE 41F IN LG PREP TOP COOLER IN MAIN KITCHEN. OBSERVED BEAN SPROUTS COLD HOLDING ABOVE 41F IN ICE BATH IN MAIN KITCHEN. OBSERVED MULTIPLE EGGS TAKEN FROM MULTIPLE CARTONS COLD HOLDING ABOVE 41F IN REACH IN COOLER 2 IN MAIN KITCHEN. C/A: ALL TCS FOODS SHALL BE MAINTAINED AT 41F OR BELOW COS: SHRIMP COOLED TO 41F @ 11:51AM; EGGS DISCARDED; RAW STEAK COOLED TO 42F 1PM.

Proper cooling time and temperature — Inspector Note: OBSERVED RAW CHICKEN BREAST NOT COOLING AT A RATE TO ENSURE IT REACHES 41F OR BELOW WITHIN 4 HOURS. C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS: CHICKEN DISCARDED