PAYA THAI

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the most recent inspection report not posted for customers to view. CA: Advised PIC that 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.

Hot and cold water available; adequate pressure — Inspector Note: Observed hot water only able to come out of the bar handwashing sink supplied at a low, drip, pressure. CA: Advised PIC to have a maintenance appointment for the sink.

Physical facilities installed, maintained, and clean — Inspector Note: Observed buildup and spillage on the floors of the main kitchen. CA: Advised the PIC that physical facilities shall be cleaned at a frequency to prevent the accumulation of debris.

Food in good condition, safe, and unadulterated — Inspector Note: Observed 2 bamboo shoot cans, 3 lychee cans, and 2 pineapple chunk cans with dents. CA: Advised PIC to check cans for dents so they can either be discarded or returned for credit.

Variance obtained for specialized processing methods — Inspector Note: Observed no proposed variance plan for sous vide duck. CA: Advised PIC that Documentation of Proposed Variance and Justification. Before a variance from a requirement of this Chapter is granted by the Department, the information that shall be provided by the person requesting the variance and retained in the Department’s file on the food service establishment includes: 1. A statement of the proposed variance of the Chapter requirement citing relevant rule and subsection numbers; Pf 2. An analysis of the rationale for how the potential public health hazards and nuisances addressed by the relevant rules and subsections will be alternatively addressed by the proposal; Pf and 3. A HACCP plan if required that includes the information specified under DPH Rule 511-6-1-.02 (6) as it is relevant to the variance requested. Pf

Physical facilities installed, maintained, and clean — Inspector Note: Observed buildup and spillage on the floors and walls of the main kitchen as well as the warewashing area. CA: Advised the PIC that physical facilities shall be cleaned at a frequency to prevent the accumulation of debris.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed a blocked handwashing sink at the bar with a strainer. COS PIC removed the strainer to allow for appropriate handwashing.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed employees using a dump sink at the bar and a vegetable prep sink in the main kitchen for handwashing. CA: Advised PIC that food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.

Time as a public health control: procedures and records — Inspector Note: Observed sauces containing TCS items not stored appropriately under time as a public health control. CA: Advised PIC to have notated times displayed or in written procedures for all TCS items not being cold or hot held.

Toxic substances properly identified, stored, used — Inspector Note: Observed 3 spray bottles in the main kitchen and 1 spray bottle at the bar not labelled with the chemical that is stored in them. CA: Advised PIC to label all working containers with the common name of the chemical.

Compliance with variance, specialized process and HACCP plan — Inspector Note: Observed no haacp plan for sous vide duck as stated by the manager. Observed no haacp plan for reduced oxygen packaged duck breast. CA: Advised PIC that before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the local Health Authority for joint review by the State Office of Environmental Health and the local Health Authority, a properly prepared HACCP plan as specified under DPH Rule 511-6-1-.02(6) and the relevant provisions of this Code if: 1. Submission of a HACCP plan is required according to the Chapter; 2. A variance is required as specified DPH Rule 511-6-1-.04(5)(a)4(iv), 511-6-1-.04(6)(j), or 511-6-1-.05(2)(v)2; 3. The local Health Authority determines that a food preparation or processing method requires a variance based on a plan submittal specified under DPH Rule 511-6-1-.02(4)(b), or an inspectional finding, or a variance request. (b) Before engaging in Reduced Oxygen Packaging without a variance as specified in DPH Rule 511-6-1-.04(6)(k), a permit applicant or permit holder shall submit a properly prepared HACCP plan to the Health Authority.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed lack of quat test strips in facility. CA: Advised PIC to obtain quat test strips. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (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 j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf 2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black mold like substance inside ice machine. CA: Advised PIC to routinely clean inside ice machine to prevent buildup. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (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.