Ricshaw Thai Street Food

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no Quat. test strips available to test sanitizer bucket. CA: PIC will obtain quat test strips. (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Physical facilities installed, maintained, and clean — Inspector Note: Observed the cooler near the stove unable to cold hold foods at 41F or less. CA: PIC will get the cooler serviced. 5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed a kitchen staff member using the only handwashing sink in the main kitchen to rinse utensils. Handwashing sinks are designated for handwashing only. CA: PIC will ensure all staff are properly trained on the use of handwashing sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf

Contamination prevented during food preparation, storage, display — Inspector Note: Observed drink bottles and cans stored directly on the floor at the closet near the main bar. CA: PIC will move them above ground. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

In-use utensils: properly stored — Inspector Note: Observed in-use utensils stored in room temperature throughout the kitchen. Observed in-use knife stored between inside the prep-top cooler near the cooler lid. COS: PIC changed teh water to hot water and remove the knife. Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single use containers without handles used to scoop foods throughout the kitchen. COS; EHS discarded all containers use for scoop; PIC will ensure to get scoops with handle. r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused. 2. The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee drinks stored on food prep table throughout the kitchen. COS: PIC relocated the employee drinks away from food prep area; PIC will create employee designated area for food/drink storage. b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed a kitchen staff actively washing metal bowls in the main kitchen handwashing sink. CA: PIC will train staff again on food safety and handwashing sink usage. Observed the handwashing sink located in the main bar used for storage, with no place to wash hands. COS; PIC removed all food items stored in the hand sink

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels and or hand soap not available at the hand washing sinks (main bar and rooftop bar). CA: PIC will ensure that all handwashing sink are properly equipped with soap and paper towel. (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the main kitchen handwashing sink blocked by cup drying/washing rack. COS; PIC removed the rack. o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Food separated and protected — Inspector Note: Observed a kitchen staff continuing to prepare food after touching/pushing trashing in trash can with the same gloves. COS: EHS asked the staff to change gloves. n) Gloves, Use Limitation. 1. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P

Food separated and protected — Inspector Note: Observed raw chicken stored above ready to eat foods in the reach-in cooler; and Observed raw chicken stored above raw beef and both stored on top of curry sauce in the walk-in cooler. COS: PIC reorganized the coolers. 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 (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils;

Proper cold holding temperatures — Inspector Note: Observed coconut milk and half and half cold held at above 41F in a cooler. COS: PIC discarded the half-and-half and coconut milk. Observed cooked rice held in room temperature in a rice cooker. COS: PIC discarded the rice 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) 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

Physical facilities installed, maintained, and clean — Inspector Note: Observed the ceiling in the kitchen needed cleaning and repair. (CA) Advised the PIC to clean the ceiling more frequently and repair the ceiling. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods in a prep-top cooler in the main kitchen with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at or lower than 41F. 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