Kala Thai Cookery
PASSThursday, May 2, 2024 at 2:53 PM
Violations Cited
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Discontinue storing liquids foods or anything other than an ice scoop on top of the ice machine as we discussed - keep clear and clean at all times to reduce any potential contamination
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.004/4-101.17-C
Wood Use Limitation (C)
Discard all small wooden cutting boards where needed containing visible burn marks cracks and splintered edges - only a hard wood utensil / surface is allowed in the kitchen other than the particular items we discussed [ chop stix - salad bowls ] ADDRESSED IMMEDIATELY
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-301.13-C
Drain boards (C)
Enlarge the area for clean pots and pans to properly air dry - currently pots and pans are air drying on top of one another - another slotted shelf or two will be needed
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.