Pru Thai Kitchen

Food stored covered — Inspector Note: Observed multiple containers of sauced and TCS foods in the reach-in cooler. PIC placed plastic lid attachment or plastic wrap on containers. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (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;

Personal cleanliness — Inspector Note: Observed several employees jewelry while working with food. PIC had employees remove their jewelry and wash their hands.

In-use utensils: properly stored — Inspector Note: Observed knives being stored between a fridge and table on the grill prep line. PIC moved those the knives to the dish pit.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no chlorine or quats test strips in the facility. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Proper cold holding temperatures — Inspector Note: Observed several TCS Ready to eat food temperatures above 41 F. See temperature chart for reference. 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 PIC discarded the food that wasn’t made to today.