26 THAI KITCHEN & BAR

Insects, rodents, and animals not present — Inspector Note: Controlling Pests. 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. Observed three fruit files in soiled linen storage area and five fruit flies on box in dry food and canned goods storage area. CFSM was advised to have area serviced by a Pest Control Company and to keep areas free of any food residue or debris and accumulation of standing water on floors under dishwasher. Email pest control invoice to inspector by 12/15/25.

Response procedures for vomiting & diarrheal events — Inspector Note: Responding To Contamination Events. 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. Observed procedures not provided at the time of inspection. COS: CFSM completed said procedure.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Cleaning of Equipment and Utensils.(a) Equipment, Food-Contact Surfaces, and Utensils. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Observed two knives stored with food debris and stored between two prep top coolers that were observed not clean to sight and touch and three knives stored on magnetic strip also observed not clean to sight and touch. COS : Food worker , washed rinsed and sanitized said knives and magnetic strip.

Proper cold holding temperatures — Inspector Note: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. Observed raw shell eggs stored at an ambient temperature of 57F on lower shelf of food prep table in front of wok stove in kitchen. As per food worker , eggs were removed from walk in cooler and placed in said area four hours and 30 minutes prior to inspection. COS: Eggs were discarded by food worker.