Thai's Bistro
FAILMonday, October 18, 2010 at 3:16 PM
Violations Cited
03-3-501.16
Hot Holding
Brown rice in warmer at 104.7F(Previously cooked product.PIC at time of Inspection was unsure of temperature requirements).
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
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw beef/pork stored together with vegetables and raw chicken eggs beef stored over vegetablea and sauce that may be cooked or portioed in pc without cooking?(Staff onsite unable to explain required info or what food will be used for).Please review raw animal storage practices in refridgeration.
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.
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Staff observed wiping nose with hand without proper handwashing afterwards and before handling equipment(Instructed to properly wash hands and equipment by Inspector).
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
12-2-401.11-.12
Good Hygienic Practices
Open beverage containers in kitchen prep areas.Provide covered containers.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
31-5-204/05.11
Location Accessible
Multiple staff observed utilizing handsink to rinse equipment objects fill sanitizer buckets etc.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
41-7-201/04.11
Separation/Sanitizer Criteria
Sanitizer in buckets tested at over 200ppm.Instructed staff to properly dilute and test.Please review with staff.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
05-4-302.12
Food Thermometers Provided
No metal stem thermometer provided from staff to take food temperatures.Review how to calibrate and use in food to monitor temperatures.
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.
10-3-304.12
Food Utensil Storage
Utensils for rice stored in stagnant water.Properly store.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
10-4.302.11
Food Utensil Storage
Bulk food containers not provided with a handled utensil for dispensing.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.