26 THAI KITCHEN & BAR

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed non single use employee beverages stored in main kitchen. CA advised PIc only single use cups can be used. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed chemicals and dishwasher racks in the floor in the bar and main kitchen. CA advised PIC to remove items off of the floor 6 inches above ground. At least 6 inches (15 centimeters) above the floor.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed food items on the floor in WIF. CA advised PIC to remove items off of the floor 6 inches above ground. At least 6 inches (15 centimeters) above the floor.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee food stored in RIC above TCS foods. CA advised PIC to remove employee food and put them in designated area. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed soda gun and can opener with debris on them. CA advised PIC to clean these designated areas. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Proper cold holding temperatures — Inspector Note: Observed TCS foods out of temperature in WIC. CA advised PIC to put all TCS foods in an environment where they can be 41 degrees or below. 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, 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. P