Dee Thai Restaurant

Wiping cloths: properly used and stored — Inspector Note: Observed a damp cloth on a food prep area. PIC moved the cloth to the laundry basket.

Food properly labeled; original container — Inspector Note: Observed several working containers for seasoning along the grill prep line that were not labeled. PIC will ensure that all seasonings are labeled.

Approved thawing methods used — Inspector Note: Observed chicken thawing at room temperature. PIC discarded the chicken.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed food on the floor of the dry storage area. CA - PIC will acquire racks to store the food.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed an inspection report from 2023 displayed in the facility instead of the one from February. PIC will this report upon completion of this inspection.

Insects, rodents, and animals not present — Inspector Note: Observed the carcasses of dead roaches throughout the dish pit area. Upon further investigation, EHS observed that PIC is getting regularly serviced by a pest control agent. CA - PIC will ensure that carcasses of pest are removed from the facility.

Management knowledge, responsibilities, reporting — Inspector Note: Observed no employee policy upon request. EHS provided the red book.

Proper date marking and disposition — Inspector Note: Observed no date marking any of the prepared food in the walk in cooler. CA - PIC will implement a date marking system for Cooked/prepared food. EHS also provided a date marking poster.

Nonfood-contact surfaces clean — Inspector Note: Observed a build-up of grease on the grill hood in the main kitchen area. Observed soiled residue on dish racks and shelves in the main kitchen area. CA- Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Food separated and protected — Inspector Note: Observed raw animal food stored over ready-to-eat food. PIC moved RTE food to the top shelf above raw foods and advised on proper storage hierarchy. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. 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

Food separated and protected — Inspector Note: Observed raw chicken stored above raw beef. PIC moved all meats in WIC and RIC to follow proper storage hierarchy. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P

Proper cold holding temperatures — Inspector Note: Observed TCS foods Tofu, Tomato, and cut leafy greens cold held at 53 F in RIC and on Prep Line. PIC discarded product. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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)