Rod Dee 2 Thai Cuisine
FAILTuesday, May 5, 2015 at 6:17 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw chicken raw beef pork and fish stored next to each other.Provide proper seperation of all raw items
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
02-3-602.11-.12/3-302.12
Food Container Labels
Bulk food storage bins without labels.Provide proper labels on each bin.
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Shrimps at 56F at cook line in cold holding for 90 minutes.PIC removed to proper refrigeration to cool properly.Handout provided to PIC and proper cooling methods were discussed.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
14-4-202.11
Food Contact Surfaces Design
Observed plastic cups and bowls being used for dispensing from bulk food bins.Discontinue and use food grade scoops.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
29-5-201/02.11
Installed and Maintained
Hand wash sink clogged and leaking.Repair to ensure proper handwashing is available.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.