Sri Thai Thai Kitchen and Sushi Bar

Food properly labeled; original container — Inspector Note: Observed a few sauces in squeeze bottles not labeled with the common name at the time of the inspection. COS- bottles were labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed buildup on the interior flap of the ice machine. COS- ice machine was cleaned and PIC was told that ice machine shall be cleaned regularly to prevent buildup. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed broken gaskets at BOH RIC CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed two strainers with broken wires CA: PIC immediately discarded into trash

Nonfood-contact surfaces clean — Inspector Note: Observed dirty curtains going into the kitchen CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Hands clean and properly washed — Inspector Note: Observed employee touch face and not wash hands afterwards while preparing food When to Wash CA: Immediately instructed employee to wash hands and put on fresh gloves, educated employee on the safety of proper hand washing

Food properly labeled; original container — Inspector Note: Observed several sauces and seasonings by grill and prep line without name labels in main kitchen. COS: Items are labeled with common name.

Nonfood-contact surfaces clean — Inspector Note: Observed several shelves for storage throughout kitchen with build up and debris. CA: Nonfood-contact surfaces shall be maintained clean.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the floors unclean throughout the main kitchen. Observed debris under the cooking equipment and equipment. CA- floors shall be cleaned. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed several employee items stored among foods for service through out shelves and coolers in main kitchen. COS: Items removed and stored separately fro food prep area.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed person in charge inability to properly perform managerial duties to encourage food safety throughout kitchen. CA: Advise PIC to perform proper duties to ensure food safety moving forward.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed several improper employee drinking containers throughout main kitchen. CA: 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.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed food employee dump food in dedicated hand washing sink of the sushi bar. CA: Food employee instructed not to use hand washing sink for anything other than hand washing.

Food separated and protected — Inspector Note: Observed raw beef stored on top of cooked chicken in walk in cooler. Observed raw beef in bottom reach in cooler stored on top of ready to eat sauce in main kitchen. CA: Foods arranged to prevent contamination of raw meat and ready to eat foods.

Food stored covered — Inspector Note: Observed several foods stored uncovered in ice baths. COS: Covered.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods cold holding above 41F in main kitchen, bar and sushi bar area. COS: Food discarded.

Proper cooling time and temperature — Inspector Note: Observed cooked chicken wings improperly cooling at 103F on prep sink ledge of main kitchen. Per PIC, chicken wings were stored for 20 minutes. COS: PIC moved container to walk in cooler and removed covering to influence air flow for proper cooling.