A Taste Of Thai Cuisine, 6135 Lakeside Dr, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [1] Thermometers provided and conspicuous
THERMOMETER NOT WORKING IN MAKEUP UNIT. CHICKEN BREAST @ 48F. ENSURE ALL RERIGERATION UNITS HAVE THERMOMETERS ACCESSIBLE TO ENSURE PROPER TEMPERATURES ARE MAINTAINED.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
DISHWASHER NOT PROPERLY DISPENSING SANITIZER. OWNER ARRIVED DURING INSPECTION AND FIXED PROBLEM. NOW WORKING PROPERLY. CORRECTED ON SITE.
- [4] Number; convenient; accessible; designed; installed
HANDSINK DID NOT HAVE HOT & COLD RUNNING WATER. PER OWNER; THERE WAS A LEAK SO HE TURNED THE HOT WATER OFF. ADVISED THAT THE HANDSINK IN QUESTION WAS THEIR ONLY HANDSINK AND HE MUST ENSURE THAT IT IS WORKING AT ALL TIMES. HANSINK IS WORKING AT THIS TIME; BUT REPAIR MUST BE MADE. (PART ON ORDER). CORRECTED ON SITE.
- General Comments that relate to this Inspection
OTHER NOTES: -REFRIGERATION UNITS AND FREEZERS WERE HOLDING TEMP AT 35-40F. -CHICKEN-38F; TOFU- 40F; BEEF- 38FHOT HOLD: RICE-186F; SOUP 188FFOOD PROPERLY STORED OFF GROUND.POTENTIALLY HAZARDOUS RAW FOOD PROPERLY STORED BENEATH/AWAY FROM READY TO EAT FOODS.-SANITIZER STRIPS AVAILABLE.-EXTRA THERMOMETERS AVAILABLE.RESTROOM IS CLEAN AND PROPERLY STOCKED.
|
6/23/2015 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
No Violations were noted during inspection.Hot Hold Temps: Rice 168FFood cook to order.Cold Hold: Freezer holding @ 20F. Refrigeration units good.- holding temps b/n 35F & 40F. Thermometers in each unit.Observed chicken that had just been prepped @ 47F. Cooling now. *NOTES: - Hand sinks good- properly stocked with soap; paper towels; and easily accessible.- Observed 50ppm Chlorine in dishwasher.- Food was properly stored throughout facility.- Bathroom is clean and properly stocked.
|
4/24/2014 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND CONTAINER OF CHICKEN IN REACHIN UNIT STORED IN WHITE TRASH BAG. DO NOT STORE ANY FOOD ITEMS IN TRASH BAGS SINCE PLASTIC MAY BE TREATED WITH PESTICIDE. ONLY STORE FOOD IN FOOD GRADE CONTAINERS OR FOOD GRADE PLASTIC.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED.GOOD HOT AND COLD HOLDING TEMPS 37F-41F AND 157F-173F.DISHWASHER GOOD AT 100PPM CHLORINE.RESTROOMS AVAILABLE AND STOCKED.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.OTHER CFPM: SANSANEE GASUAD M100039 6/28/14REMIND STAFF NOT TO STORE UTENSILS IN BETWEEN EQUIPMENT; THIS IS NOT A CLEAN SURFACE.
|
10/15/2013 | Routine Inspection 1st | 98 |
- [1] Installed; maintained
Mop sink deteriorated and unuseable. Facility having to use floor sink as alternative. Replace mop sink. Mop sink must be constructed of smooth; easily cleanable; non abosrbant materials (ie plastic; tile; etc). Note: Operator removed damaged mop sink surround. Mop sink appears to be in good condition. Recaulk mop sink to wall and surrounding floor tiles to prevent water damage.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Shelving units above three compartment sink in need of replacing. Replace so that shelves are smooth; easily cleanable; and non absorbant.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed personal drinks/food/medicine stored in food prep areas. Store personal items in a designated area away from customer foods or food prep areas.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.All coolers at 40 f or below.-chicken 32-38 f-shrimp 36 fFreezer at 10 fOverall food storage ok (remind staff to store raw foods below ready to eat/uncooked foods).Hot holding temps ok-rice 158 f-soup 176 fObserved cooling prodedures for curry. Facility utilizes ice baths for cooling as facilty only has reach in coolers and no walk-in cooler. Ensure staff adds more ice as the ice melts off.Discussed staging smaller batches of curry during lunch hour to ensure a rapid turnover. Facility keeps garlic and oil mix in cooler - good. Also; ensure green onions and bean sprouts are kept refrigerated as well.Dishwasher at 100 ppm chlorine. Sanitizer bucket at 200 ppm (reduce to 50-100 ppm chlorine). Test strips on site.Facility overall clean and well kept.
|
12/4/2012 | Routine Inspection 1st | 97 |
- [1] Wiping clothes: clean; use restricted
Observed sanitizer buckets with less than 50 ppm chlorine. Maintain sanitizer levels at 50 - 100 ppm chlorine. Corrected on site.
- General Comments that relate to this Inspection
Notes:Handsinks/restrooms properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stopRefer units @ 40 f; 30 f; 31 f-tofu 39 f; shrimp 38 f; chicken 34 fFinal Cook temp on green curry 165 f; spicy noodles 180 f*Ensure any food that has been cooked/cooled is reheated to 165 fDiscussed cooling. Facility does cool rice & curry. Facility does not have a walk-in cooler. Recommend using ice baths to cool.Discussed reasons why garlic and oil mix are potentially hazardous. Ensrue garlic and oil mix maintains 40 f or below at all times. Facility stages curry mix/sauces out during lunch rush. Recommend staging small batches to ensure produt turnover @ lunch rushFacility very clean and well keptDishmachine sanitizing at 100 ppm chlorine
|
11/18/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Two light bulbs burnt out in hood. Per operator; he will replace today.Operator plans to tile bathroom walls above handsinks in the next month.
|
5/25/2010 | Opening Inspection | 100 |
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