NAI THAI CUISINE

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed current inspection report partially covered by a large plant. 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. COS: Employee moved plant away from the inspection report.

Nonfood-contact surfaces clean — Inspector Note: Observed top of freezer, where to-go containers were stacked, heavily soiled. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: An employee removed to-go containers, discarded the ones that had touched the top of freezer, and deep cleaned top of freezer.

Insects, rodents, and animals not present — Inspector Note: Observed multiple sticky traps (put down by licensed pest control service) with live cockroaches inside. PIC showed me a recent pest control service report from Cooks Pest Control dated 3/20/26. PIC stated they were coming to treat again soon. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 4. Eliminating harborage conditions. Advised to deep clean and continue working with pest control to address the issue.

Proper cold holding temperatures — Inspector Note: Observed 3 large containers of partially cooked chicken cold holding at temperature above 41F (see items marked by asterisk in temperature log). Two containers were dated that they were prepped on 4.1.26 and one that it was prepped on 3.31.26. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: PIC discarded all 3 containers of partially cooked chicken.