Cafe De Thai, 7499 Longley Ln, Reno, NV - inspection findings and violations

Business Info

Name: CAFE DE THAI
Address: 7499 Longley Ln, Reno, NV
Total inspections: 5
Last inspection: 11/10/2015

Score
99

Restaurant representatives - add corrected or new information about Cafe De Thai, 7499 Longley Ln, Reno, NV »

Inspection findings	Inspection date	Type	Score
[1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods Observed both floor sinks w/ build-up of slime/dirt. Clean on a more frequent schedule. General Comments that relate to this Inspection Notes:Handsinks/restrooms properly stocked. Discussed importance of handwashing. Gave handwash signs to post.Discussed no bare hand contact w/ ready to eat foods. Coolers at 32 f; 40 fObserved 3 compartment sink set-up - goodSanitizer at 100 ppm chlorine - test strips availableDiscussed employee health. Ensure employees ill w/ gastrointestinal symptoms (vomiting and/or diarrhea) or sore throat w/ fever are excluded for at least 48 hours after symptoms stop.	11/10/2015	Routine Inspection 1st	99
[1] Non-food contact surfaces of equipment and utensils clean Observed shelves in walk cooler w/ buildup of food/debris. Clean more frequently. Observed outsides of food storage bins dirty - clean. [1] Wiping clothes: clean; use restricted Observed wiping cloths (wet) stored on food prep surfaces. Keep wiping cloths in sanitizer solution. - Corrected. [1] Installed; maintained Observed sinks in need of recaulking. Recaulk to ensure smooth cleanable surface. [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle Observed no soap in employee restroom. Ensure restrooms are properly stocked at all times - corrected. General Comments that relate to this Inspection Notes:Other handsinks/restrooms properly stocked. Discussed employee handwashing. Gave out handwashing signs.Discussed no bare hand contact with ready to eat foodsDiscussed employee health. Ensure employees ill with gastrointestinal sympotms (vomiting and/or diarrhea) and sore throat with fever are excluded for at least 48 hours after symptoms stop.All coolers at or below 40 ftofu 39 f; beef 38 f; shrimp 41 f; chicken 39 fRice at 168 fDiscussed cooling procedures. Handed out cooling logsDishwahser sanitizing at 50 ppm chlorine. Test strips on site. Other CFPM'sCarmelo OrtizM13021312/10/17Lynus BroadheadM1200471/15/17	11/9/2015	Routine Inspection 1st	95
[1] Non-food contact surfaces of equipment and utensils clean 220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean. [1] Wiping clothes: clean; use restricted 250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. General Comments that relate to this Inspection No violations found @time of inspectionHandsink was fully stockedAll Reach-in refrig. were <40FAll Dairy currentBar speed gun clean3-comp sink setup@Bar for glassware - tested - 100 ppm Cl General Comments that relate to this Inspection Ensure Wok and Grill area is constantly cleaned of excess food debris (Cook cleaned while inspection was underway_Ensure wiping cloths are returned to sanitizer buckets (2 cloths were left out - Prep Chef placed both back into sanitizer buckets)Temps noted:H-held Pad Thai noodles @172FH-held Thai rice @155FC-held raw beef pieces @35FC-Held raw chicken chunks @34FC-held raw shrimp @35FAll vegetable condiments were <40FChicken Kona soup H-held @148FReach-in refrig. were all <40FWalk-in Refrig. @36FWalk-in Frzr @2FAll foods were stored 6" above floor; Handsinks were fully stockedAll prep table surfaces were cleanSanitizer buckets used in kitchen - tested - 100 ppm ClSanitizer dishwasher used for utensils - tested - 100 ppm ClDumpster area was cleanCustomer restrooms were clean and stocked	11/5/2014	Routine Inspection 1st	98
[1] Installed; maintained Brush and wire whisk noted stored inside designated hand sink. Do not keep any items in hand sinks as these may only be used for hand washing; keeping items in hand sink will make it unaccessible and will contaminate items placed there. Items removed at thsi time. [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel Observed employee's open drink glass on rack above two pans with uncovered peanuts. Keep employees' drinks always on bottom shelves to prevent potential cross-contamination of foods or food contact surfaces and drink cups must have lids. Corrected while on site. General Comments that relate to this Inspection Reach-in refrigerator at 33 F.Noted bar and restrooms' hand sinks stocked and functional.Noted alcohol warning sign posted as required.chlorine sanitizer checked at 50 ppm concentration in 3-compartment sink. General Comments that relate to this Inspection Cooked chicken 39 F; bean sprouts 37 F; spinach 39 F; cooked chicken on sticks 40 F; coconut milk 40 F in several refrigeration units in cook line.Walk-in cooler at 38 F. Dish washer at 105 F and 100 ppm chlorine concentration. Ensure that temperatture is 120 F or above.Facility noted to be clean in general.	9/25/2013	Routine Inspection 1st	98
General Comments that relate to this Inspection Ok to issue permit to operate.Noted bar and restrooms' hand sinks stocked and functional.Noted alcohol warning sign posted as required.Risk sactegory 1 assigned. No Certified Food Protection Manger required for bar permit. SECTION XVI: GENERAL COMMENTS Ok to issue permit to operate.The following items must be completed by 7/1/2013:1) clean floor under wok and grill of grease build-up.2) clean floor in dumpster enlcosure of dirt and grease build-up.All refrigeration units and freezer checked at proper ambient temperaturesDish washer at 100 ppm chlorine concentration; ensure temperature rises to 120 F.Noted bar and restrooms' hand sinks stocked and functional.RIsk category 3 assigned. Facility already has two Certified Food Protection Managers on staff full time and in compliance with CFPM requirement as of this day.	6/25/2013	Opening Inspection	100

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