TUBTIM SIAM THAI CUISINE

Food stored covered — Inspector Note: Observed several containers of curry, sauces, and chicken without coverings in the bottom of prep top cooler in main kitchen. Observed a tray of green onions and containers of cornstarch and garlic on counter of main kitchen without a cover. C/A: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination COS: Food items covered.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black build up in the bulk ice machine in front food service area. Observed black build up on nozzle of soda machine in front food service area. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Facility has 10 calendar days (5/29/26) to submit to EHS evidence of cleaned and sanitized ice machine and soda nozzles.

Proper cold holding temperatures — Inspector Note: Observed shrimp and boiled potatoes in prep top cooler of main kitchen temp above 41F. Observed green curry and Penang curry temp above 41F in prep top cooler bottom of main kitchen. Observe half and half in front food service reach in cooler temp above 41F. C/A: 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 COS: Food items discarded. Boiled potato placed in walk in cooler for cooling; @2:45 pm 48F, @3:50 pm 42F.

Hands clean and properly washed — Inspector Note: Observed food employee remove mask from face, grab shrimp from the walk-in cooler and mix items on the grill, and then put mask back on face without changing gloves or washing hands. 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 after engaging in activities that contaminate the hands. COS: PIC removed gloves and washed hands.

Proper cold holding temperatures — Inspector Note: Observed massman curry, coconut soup, and penang curry holding above 41F in the walk-in cooler in the main kitchen. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: Discarded.