Thoom Thai & Sushi
11030 Medlock Bridge Ste 150 Johns Creek, Fulton, GA 30097
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Official Inspection History
2 recorded inspectionsInsects, rodents, and animals not present — Inspector Note: Observed the presence of roaches in the kitchen. (CA) Advised the PIC to clean up and have pest control treat the facility more frequently. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises
Proper cold holding temperatures — Inspector Note: Observed several TCS foods store in a RIC with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at 41F or lower. 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
Thermometers provided and accurate — Inspector Note: Observed missing and inaccurate TMDS in several RIC’s. (CA) Advised the PIC to obtain TMDS and place them in the warmest location in the RIC’s. the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit
Insects, rodents, and animals not present — Inspector Note: Observed the presence of roaches throughout the kitchen. (CA) Advised the PIC to clean up, reduce harborage and have pest control treat more frequently. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.
Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee food and drink in the food prep area. (CA) Advised the PIC that employee food and drink needs to be stored in approved designated areas away from food and food prep areas. 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.