THAI CAFE

Food properly labeled; original container — Inspector Note: Chocolate milk stored inside the walk in cooler had an expiration date of 3/24/26. CA: Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS: The milk was discarded.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: The most current inspection report was not displayed inside the facility. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Insects, rodents, and animals not present — Inspector Note: A roach was observed crawling on the wall near the hand sink located inside the kitchen. Dead roaches were observed on the hand sink inside the kitchen. CA: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Arrow Exterminators performed an inspection and treated the facility on 3/8/26.

Hands clean and properly washed — Inspector Note: Observed employee leaving the premises and returning to prepare food without removing the gloves or washing their hands. CA: 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. CA: The employee washed their hands and removed the gloves. New gloves were used.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Mold was observed inside of the ice machine. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: The ice machine was cleaned and sanitized.

Proper cold holding temperatures — Inspector Note: A container of rice stored inside the walk in cooler held cold holding temperatures at 46F. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS The rice was discarded.

Proper hot holding temperatures — Inspector Note: Containers of bourbon chicken stored inside the warmer cabinet held hot holding temperatures at 117F. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS The chicken was reheated to 183F and 177F.

Hot and cold water available; adequate pressure — Inspector Note: The cold water at the hand sink on the front prep line was observed turned off due to a leak. CA Cold water must be available and properly operating at the hand sink to ensure employees are following proper hand washing procedures.

Insects, rodents, and animals not present — Inspector Note: Roaches were observed crawling on the wall near the hand sink located inside the kitchen. CA Pest must be controlled. Arrow Exterminators is responsible for inspecting and treating the facility. The last treatment and inspection was performed on 9/4/25. The PIC will reach out to the company for an additional inspection.

Proper cold holding temperatures — Inspector Note: Observed TCS food items maintaning cold temperatures inside the walk in cooler above 41F. CA TCS food items must maintain cold holding temperatures at 41F or below to prevent foodborne illnesses. COS The food items were discarded.

Proper hot holding temperatures — Inspector Note: TCS food items stored in the steam table on the front prep line and inside the warmer unit inside the kitchen held hot holding temperatures below 135F. CA Hot holding temperatures of TCS must maintain temperatures of 135F and above. COS The TCS food items were reheated to maintain proper hot holding temperatures.

Proper date marking and disposition — Inspector Note: The macaroni and cheese, bourbon chicken, orange chicken and rice stored inside the walk in cooler and held for 24 hours was observed not date marked. CA Ready to eat, potentially hazardous food items held for 24 hours must be dated marked, not to exceed 7 days. COS TCS food items were discarded.