Erawan Organic Thai

Wiping cloths: properly used and stored — Inspector Note: Observed wiping clothes stored in sani bucket @0ppm. COS: PIC replaced the bucket with proper concentration. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed failure to post most recent inspection report of 56 (U). COS/CA: PIC will post the most recent inspection report. 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods cold holding above 41F in the main kitchen (walk-in cooler and reach-in cooler in front of the stovetop). See temperature log. CA: TCS foods cold holding shall be maintained at 41F or below. COS: Relocated foods to a working cooler and in ice bath.

Food properly labeled; original container — Inspector Note: Observed several seasonings and sauces throughout kitchen without common name labeled. CA: Foods stored in working containers shall be labeled with common name.

Approved thawing methods used — Inspector Note: Observed raw shrimp thawing in container of still water in 3-compartment sink. CA: 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow. COS: Cold water turned on.

In-use utensils: properly stored — Inspector Note: Observed rice utensils stored in water below 135F in main kitchen. Observed knives stored in between crevices of coolers. Observed scoops without handles stored inside several bulk containers of rice. CA: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)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). COS: Utensils removed.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed ambient temperature of prep top coolers above 41F. CA: 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Nonfood-contact surfaces clean — Inspector Note: Observed shelves and reach-in coolers throughout kitchen with buildup of debris. CA: (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee belongs stored on top of bags of food in storage area, employee belongings stored among food for sale in walk in cooler. CA: Employee belongings shall be stored in employee designated area away from food preparation area. COS: Removed.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed walk in cooler without proper lighting to identify food items. The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and 3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. CA: EHS advised PIC to place proper lighting in walk in cooler.

PIC present, demonstrates knowledge, performs duties — Inspector Note: PIC not present during inspection. Employee present unable to answer questions regarding operation and food related questions. 511-6-1.03(2) - PIC present (Pf) There must be a person in charge on the premises of the food service establishment at all times.

Hands clean and properly washed — Inspector Note: Observed food employee touch raw chicken with gloves on and proceed to touch vegetables in main kitchen. Observed food employee prepping raw shrimp and proceed to prepare raw vegetables in main kitchen. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P COS: EHS instructed employees on when to wash hands.

Management knowledge, responsibilities, reporting — Inspector Note: Employee unable to provide employee health policy regarding food employee’s responsibility to report any illnesses and health activities related to diseases that are transmissible through food. CA: 511-6-1.03(2)(o) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed wired brushes stored inside hand washing sink in main kitchen. Observed other hand sink in main kitchen obstructed with bulk containers and a stool in main kitchen. CA: Handwashing sink shall be maintained accessible to employees at all times. COS: Removed.

Response procedures for vomiting & diarrheal events — Inspector Note: Employee unable to provide procedures for vomit and fecal cleanup. CA: 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.Pf

Food stored covered — Inspector Note: Observed several foods stored uncovered walk-in cooler and prep top coolers in main kitchen. Observed uncovered herbs and lemons stored on counter in main kitchen. CA: (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination COS: Covered.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed knives stored for use with food debris and build up on food-contact surfaces in main kitchen. CA: (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods cold holding above 41F in main kitchen. See temperature observation. CA: TCS foods cold holding shall be maintained at 41F or below. COS: Discarded, some moved to different coolers.

Proper hot holding temperatures — Inspector Note: Observed egg rolls hot holding below 135F on counter in main kitchen. CA: TCS foods hot holding shall be maintained at 135F or above. COS: Discarded.

Proper date marking and disposition — Inspector Note: Observed several foods items requiring date marking in walk in cooler, reach in cooler and prep top cooler without date markings. CA: 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf COS: Labeled.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed failure to post most recent inspection report of 82. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. CA: Advised PIC to post most recent inspection from today.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed containers being stored inside uncooked rice beans. 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. CA: EHS advised PIC to only use a scooper inside rice bins.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed walk in cooler without proper lighting to identify food items. The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and 3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. CA: EHS advised PIC to place proper lighting in walk in cooler.