THAI ACCENT
FAILTuesday, August 3, 2010 at 4:32 PM
Violations Cited
03-3-501.16
Hot Holding
Teriyaki chicken holding at 126F Spicy chicken holding at 110F Vegetable fried rice holding at 130F Tofu dish holding at 130F and sprin g rolls holding at 100F all in steamtable.Please set unit at proper setting to maintain all hot foods at 140F or higher.Thankyou!Pan of covered cooked rice sitting on wired shelving(?).Cooked chicken sitting in deep pan without means of temperature control.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
M-2-103.11
PIC Performing Duties
PIC nbot ensuring proper food temperatures.This was discussed with staff on last Inspection.Please make sure all foods are at proper temperatures.This means training staff on requirements-Thankyou!!
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
08-3-305-307.11
Food Protection
Buckets of food/chicken lined up infront and under handsink.Discontinue practice and store properly to avoid contamination as well as under temperature control.Food being prepped in 3bay warewashing sinks instead of prep sink that is in kitchen(??).
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.