- [1] Installed; maintained
Facility shall repair leak under back kitchen handsink; observed leak.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean under all equipment in food preparation areas; observed build-up. (maintain clean)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; coconut sauce at 163F; red curry at 154F; penang curry at 152F; deep fried chicken at 171F.Cold-holding checked good; pork at 37F; cooked and cooled chicken at 41F; cooked and cooled beef at 38F; tofu at 36F.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.Sanitizer buckets available at 50-100ppm chlorine.Handsinks checked stocked (see note above regarding leak on back handsink)All refrigeration and freezer systems checked within regulation; please implement date marking system on all prepared foods (this will be part of the new regulations.Reviewed no bare hand use policy and new regulations.Restrooms checked stocked and functional.
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5/6/2015 | Routine Inspection 1st | 98 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair wall area under two compartment sink and wall coving; please ensure all surfaces in food preparation area are smooth and easily cleanable.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; white rice at 156F; pork cooking at 155F; pad thai at 153F; coconut milk at 136F.Cold-holding checked good; tofu at 42F; pork at 38F; ground beef at 37F; vegetables at 36-41F.Handsinks stocked and functional; observed handwashing.All refrigeration systems checked within regulation at <40F; food products properly stored.Sanitizer bucket checked at 50-100ppm chlorine.Kitchen sanitation checked very good.
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6/12/2014 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall re-seal two-compartment sink to wall and replace caulking with growth.Facility shall clean walls behind trash can and two-compartment sink; observed build-up. (correction on-site)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; coconut soup checked at 144F; curry at 146F; steamed rice at 163F.Cold-holding checked good; pork at 41F; chicken at 42F; beef at 39F; tofu at 43F; spring roll at 37F.Dishwasher checked good at 50-100ppm chlorine on final rinse sanitization; sanitizer buckets available at 50-100ppm chlorine.All refrigeration and freezer systems checked within regulation.Handsinks checked stocked and functional; observed handwashing.Kitchen checked very clean and organized****note: please remove food products from cans after opening and transfer to approved food containers.please leave handsink area completely clear.
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5/14/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stocked-Hand washing observedDishwasher @ 100ppm chlorineSanitizer buckets @ 100ppm chlorineTest strips availableFacility clean*Some detail may be needed very far under line equipmentRestrooms stockedPest control in place-No sign of pestsAll refrigeration @ 40F or belowMake up units @ 38F; 40F-chx @ 39F-shrimp @ 40FUpright @ 39F-chx @ 39F-all raw product stored on bottomAll freezers okDry storage area ok-all items off ground-no improper chemical storageIce machine cleanScoop stored correctlyHot holding ok-Rice @ 150F
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11/5/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedSanitizer buckets @ 100ppm chlorineDishwasher @ 100ppm chlorineProduct stored correctly-raw above ready to eat-all product stored off of floor*Discussed need to transfer any product in cans into food grade containers after openingRefrigeration ok-make up unit @ 40F-upright @ 39FFreezers okFacility has deep cleaning once a week*Discussed need to make sure that often overlooked areas get cleaned and sanitized; such as light switches; to prevent potential hand contamination.Pest control in placeRice @ 155F
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10/14/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Ok to operate; ok issue permitThe following must completed during the transition. Formal hand over is projected to be May 1.1) Deep cleaning; including pulling out all equipment and cleaning behind it. Dishwashing area and walls throughout kitchen. Vent covers on ceiling; light switches; equipment; etc.2) A few areas of wall in the kitchen area are showing exposed sheet rock. These areas must be repaired and sealed so as to be smooth; durable; and easily cleanable.3) Caulking behind 3-comp sink needs to be torn out and redone.If any prep work is to be done in the office; carpeting must removed. Currently; operations do not include food prep in office.Notes: Facility is a risk category 4. One full time certified food manager is required during all potentially hazardous food handling. Currently; food manager is met. New owner has Servsafe from Pete Allen - he will register with Washoe County as well.Drain lines okRefrigeration @ 40F or belowFacility in good shape
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4/19/2010 | Opening Inspection | 100 |
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