- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. Facility was very clean and organized. Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Restrooms clean and stocked.-Make up unit at 38F. Tomato 40F; peppers 40F; onion 39F; won tons 40F.-Reach in cooler at 39F. Shrimp 42F; chicken 32F. Observed good food storage. Vegetables on top shelves; beef and shrimp in the middle; eggs and chicken on the bottom.-Reach in freezer at 0F. All product frozen.-Hot holding temperatures good. Soup 146F; rice 145F.-Dairy cooler at 36F. All dates good.-Ice machine clean. Observed good scoop storage.-Separate area for food prep. Clean and organized.-Utensils stored properly; clean and organized.-Cutting boards clean and smooth.-Observed good scoop storage.-Food items properly stored at least 6 inches from the floor.-Observed proper chemical storage.-Dishwasher at 100 ppm Chlorine.-Test strips available-Sanitizer bucket at 100 ppm Chlorine.-Mop area clean and organized.-Alcohol advisory posted.-No signs of pests or vermin.-Outside garbage stored properly.In addition to the CFPM listed above the following individual has a CFPM certificate:Ubonrat HlapeServ Safe - 858097811/15/16Per owner; no individuals have taken a CFPM test and failed the test within the past year.
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9/3/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashingDiscussed employee health. Ensure employees ill with gastrointestinal illness (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Prep unit at 32 f-chicken 40 f-beef 39 f-tofu 40 f-shrimp 38 fAll other coolers holding at 40 f or belowFreezer at 0 fRice at 156 fDiscussed cooling procedures - good. Facility uses ice baths.Observed good food storageDishwasher sanitizing at 50 ppm chlorine. Test strips available.Facility clean and well kept
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11/14/2014 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
Handsink in need of recaulking. Remove old caulking and recaulk around handsink to ensure smooth easily cleanable surface. Also; resurface top part of wall surrounding handsink. Recommend using FRP or other smooth; durable; non absorbant surface.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing. Observed employee handwashing - good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Small reach in cooler at 36 f-green curry at 38 f2 door stand up reach in cooler at 40 f-shrimp 41 f-chicken 41 fPrep cooler at 35 f-tofu 38 f-chicken 40 fReach in freezer at 2 fDiscussed cooling procedures. Ice baths are used for cooling.Dishwasher sanitizing at 100 ppm chlorine. Test strips available.Facility very clean and well kept.
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11/22/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
CFPM has applied for and been issued the WCHD's certificate; #M120269 exoires 12/9/2016. Certificate is posted in establishment as required.Common dumpster enclosure for strip mall has been cleaned. Ensure that all tenants of mall keep the enclosure clean.
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5/22/2012 | Routine Reinspection 1st | 100 |
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Noted trash build-up behind dumpster in enclosure for strip mall. Trash articles not from this establishment; trash thrown in enclosure by customers of businesses in mall. Tenants must clean enclosure and keep it clean.
- General Comments that relate to this Inspection
Fried battered chicken 39 F; Fried battered shrimp 40 F; pot stickers 40 F; curry sauces 40 F in refrigerated prep units.Dish washer checked at 100 ppm chlorine concentration and 125 F.Noted hand sinks in prep area and restrooms stocked and functional.Noted facility to be kept very clean in general.CFPM completed recertification class and was issued ServSafe certificate on 11/15/2011. CFPM to apply for WCHD's certificate by 5/14/2012.
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5/9/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Refrigerators operating at below 40 F. Freezer at 2 F.Dish washer checked at 120 F and 100 ppm chlorine concentration.Noted hand sinks in kitchen and restrooms stocked and functional.Proper cooling procedures reviewed with operator. One-gallon pots of curry sauces being cooled at room temperature. Pots were at 140 F and above; Pots placed in ice/water bath for faster cooling at room temperature. The only products being cooked and cooled are the sauces in one gallon batches and beef ribs.Advised operator to monitor and record product temperatures during cooling to verify cooling occurs within required time frames. All fods must be cooled from 140 F to 40 F within six hours and from 140 F to 70 within first two hours of cooling. Other option is to cool foods from 140 F to 40 F within 4 hours only.
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4/29/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All items noted on the previous inspection conducted on 1/19/20011 have been completed.Ok to issue permit to operate.Dish washer at 120 F and 100 ppm chlorine concentration. Refrigerated equipment at below 40 F; freezer at 0 F.Risk category 3 assigned. Facility requires to have minimum of one Certified Food Prfotection Manager on staff full time. One CFPM already on staff therefore facility in compliance with this requirement as of this date.Clean and sanitize all work surfaces; food contact surfaces of equipment and utensils prior to start of food prep activities.Plans to open within next few days.
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2/9/2011 | Opening Inspection | 100 |
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