- General Comments that relate to this Inspection
Follow up-Ceiling repaired & patched no leaks observed (In backroom). -Floor has repaired - No plywood on ground Concrete - ok.
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1/8/2016 | Routine Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
Spoke to Chris (Owner of facility) they are in the process of repairing ceiling that was damaged and floor. Chris stated they have contacted insurance and waitiing on that. For the time being all food prep will need to be moved to the kitchen area. There will be no food prep in this area until ceiling has been repaired and free from leaks. Ceiling in back room does not pose a risk to food prep or service. Ceiling has been covered in plastic. Will be given until 11/23/15 to repair prior violations. If completed early call and inform inspector. **Bangkok Cuisine will need to have this repaired 11/23/15 to prevent further enforcement actions (Re-inspection fees).
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11/10/2015 | Routine Reinspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed under neath dish machine area floor dirty. Clean around floor sink area on regular basis. Correct by 10/30.Observed large piece of OSB plywood on floor in kitchen area - Owner indicated pipes had to be repaired. All floors must be repaired by 11/10/15 to prevent further enforcement actions. If repaired early call inspector.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Ceiling in prep area above 2 door refrigerator in need of repair. Ceiling has water damage. Dry wall is exposed. Ceiling will need to be repaired in back room by 11/10/15 to prevent further enforcement action.If completed early call inspector. Pictures of ceiling have been taken.
- General Comments that relate to this Inspection
Notes:Refrigerators @ 40 f. All food products stored properly and labeled. Chicken @ 37 f; Beef 38 f; Veggies 38 f; Shrimp 40 f; Reach in coolers (Cook line): Sliced tomatoes 38 f; Sprouts 38 f; Chicken 38 f; All serving utensils and tongs stored properly. Shrimp on ice @ 35 f. Freezer 0 f. All food products frozen. Prep area clean and well maintained. Food bins clean and scoops ok. All food products stored properly. Cutting boards clean and in good condition.Ice machine & Bins clean and scoops ok. Sauce cart clean and utensils for serving stored properly. Wok/grill/fryer clean and well maintained.Prep areas clean and well maintained in cook line area. Hot holding: Soup @ 175 f; Chicken @ 180 f. Dry storage clean and all food products stored properly. Handsink stocked and accessible.3 compartment operational - no leaks in plumbing. Dish machine @ 50ppm - strips on hand.Customer area clean and well maintained.Discussed no bare hand contact with ready to eat food items. Gloves on hand. Observed no issues when onsite. **No employees have failed serve safe exam. Lou and Chinta Woodring are CFPM's for facility. All CFPM information listed in CFPM section.
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10/27/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes:Refrigerators @ 40 f. All food products stored properly and labeled. Chicken @ 38 f; Beef 38 f; Veggies 38 f; Shrimp 40 f; Reach in coolers (Cook line): Sliced tomoates 38 f; Sprouts 38 f; Chicken 38 f; All serving utensils and tongs stored properly. Shrimp on ice @ 35 f. Freezer 0 f. All food products frozen. Prep area clean and well maintained. Food bins clean and scoops ok. All food products stored properly. Cutting boards clean and in good condition.Ice machine & Bins clean and scoops ok. Sauce cart clean and utensils for serving stored properly. Wok/grill/fryer clean and well maintained.Prep areas clean and well maintained in cook line area. Hot holding: Soup @ 188 f; Chicken @ 180 f. Dry storage clean and all food products stored properly. Handsink stocked and accessible. Scullery sinks operational - no leaks. Dish Machine @ 100ppm. *Observed proper food prep and handling onsite. *Server areas and customer area clean and well maintained.
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11/17/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Refrigerators @ 40 f. All food products stored properly and labeled. Chicken @ 38 f; Beef 38 f; Veggies 38 f. Reach in coolers (Cook line): Sliced tomoates 38 f; Sprouts 38 f; Chicken 38 f; All serving utensils and tongs stored properly. Freezer 0 f. All food products frozen. Prep area clean and well maintained. Food bins clean and scoops ok. All food products stored properly. Ice machine clean and scoop ok. Sauce cart clean and utensils for serving stored properly. Wok/grill/fryer clean and well maintained.Prep areas clean and well maintained in cook line area. Hot holding: Soup @ 188 f; Chicken @ 185 f. Dry storage clean and all food products stored properly. Handsink stocked and accessible. Scullery sinks operational - no leaks. Dish Machine @ 50ppm. *Observed proper food prep and handling onsite. *Server areas and customer area clean and well maintained.
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12/9/2013 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Found raw chicken stored above carrots and green beans - store all raw meat below ready-to-eat foods to avoid cross-contamination - corrected on-site.
- General Comments that relate to this Inspection
General Notes:-hand sink stocked-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-cook-line make-up units less than 40F -raw beef and chicken 37F-39F-hot holding: -soup; noodles 199F-200F-rice hot holding at 168F-170F-stand-up reach-ins less than 40F -raw beef; chicken 38F -cooked and cooled rice 39F-discussed cooking and cooling procedures with no problems noted-freezers less than 0F-ice machine clean; scoops stored properly-dishwasher and sanitizer buckets at 100 pp chlorine-chemical test kits available-food and single service items stored 6" above ground-restrooms stocked and clean-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting; diarrhea; fever; jaundice) are excluded for the duration of symptoms and 48 hour after symptoms stop.
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11/15/2012 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. Corrected.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-hot holding: -chicken curry 158F -rice 158F-165F-2-door reach-in at 38F -cooked and cooled potatoes 40F -cooked and cooled yellow curry at 41F -red curry in the cooling process at 70F-79F-discussed cooking and cooling procedures with no problems noted-glass-door reach-in at 40F -raw beef 40F -raw chicken 36F-cook-line make-up units at 44F-50F -raw shrimp 41F -raw beef 40F -raw chicken 44F*adjust unit to ensure product temperatures are maintained at 40F or bellow even during busy times-discussed thawing procedures with no problems noted-freezers all less than 0F-wiping cloth sanitizer bucket at 100 ppm chlorine-dishwasher checked at 100 ppm chlorine-chemical test kits available-dairy reach-in at 40F-ice machine clean; scoop stored properly-food stored 6" above ground-restrooms stocked and clean-alcohol advisory sign posted as required-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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6/30/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sink properly stocked-cook-line make-up units at 38F-40F -raw chicken 40F -raw beef 38F -raw pork 38F -raw shrimp 39F -cooked and cooled chicken at 59F-61F *Per operator; chicken was cooked approximately 2 hours ago and will be put in 2-door reach-in to finish cooling after lunch rush. Discussed proper cooking and cooling procedures. Ensure potentially hazardous foods are cooled from 140F to 70F within 2 hours and from 70F to 40F within an additional 4 hours.-2-door reach-ins at 37F-40F -cooked and cooled chicken 40F -raw chicken 38F-glass door reach-in at 40F -chicken skewers at 39F-no cross-contamination issues noted at time of inspection - all raw product stored properly and food items covered-hot holding: -beef and broccoli 176F -noodles 170F -red curry 158F -rice 140F +-freezers all less than 0F-ice machine clean; scoop stored properly-food all stored 6" above ground-chemicals labeled and properly stored-wiping cloth sanitizer bucket checked at 100 ppm chlorine-dishwasher checked at 100 ppm chlorine-chemical test kits available-restrooms stocked and clean-waiter station ice scoop properly stored-waiter station reach-in at 40F-dairy dates current-provided alcohol advisory sign to operator. Ensure sing is posted in a conspicuous location.-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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11/9/2010 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Keep personal food products stored separate from consumer foods. Label personal food items.
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-hot holding: -beef 161F -chicken 165F -veggies 170F -veggie and rice soup 181F -curry soup 179F -rice 159F-veggie reach in at 40F-meat reach-in at 40F -raw chicken at 39F -cooked and cooled turkey in cooling process at 61F-glass door reach-in at 39F -cooked and cooled chicken in cooling process at 67F -sauces at 40F-cook-line reach-in at 39F -cooked and cooled eggs at 59F -raw chicken at 38F-cook-line meat reach-in at 37F -raw shrimp at 39F -raw beef at 38F - aw chicken at 38F-discussed cooking and cooling procedures with no problems noted-dishwasher checked at 50 ppm chlorine-chemical test kits available-freezers at -5F-ice machine clean; scoop stored properly-food all stored 6" off the ground-chemicals labeled and properly stored-restrooms properly stocked and clean-provided alcohol advisory sign to operator-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (diarrhea; vomiting; jaundice) are excluded from work for at least 48 hours after their last bout of illness.
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9/21/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Previous violation has been corrected. Reach in at 41 F.Noted food handler tasting food on cook line. Warning all staff not to eat while working. Staff allowed to eat in designated area only.
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4/28/2008 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.
- General Comments that relate to this Inspection
Reach in on cook line at 49 F. Moved curry sauce and raw chicken to a colder unit. Use for vegetable storage only until unit is serviced to hold foods at 40 F. or below. Serviceman was called immediately.Discussed cooling methods in ice-water bath in metal pans.If foods are thawed under running water; move to refrigeration before staff leave for the night. Do not leave raw meats thawing overnight in the sink.Obtain plastic water cups with covers and straws for use of staff on cook line.
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4/22/2008 | Routine Inspection 1st | 96 |
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