- Removing dead or trapped birds, insects, rodents, and other pests
Observation:Many dead roaches on floor around and under equipment-remove
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Pull coolers/ freezers shelves, any movable equipment should be pulled out and cleaned under, also clean back side of cooler, change air filter in furnace-heavily soiled
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
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12/08/2015 | Non Illness Complaint |
- In-use utensils, between-use storage
Observation:Rice scoops in standing water
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Left info
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Clean interior of all coolers, microwaves, slicer and counter mounted can opener
- Plumbing system maintained in good repair
Observation: Mens restroom is out of order, owner has contacted plumber
- Hand drying provided
Observation:No paper towels at handsink-corrected
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:Shell eggs sitting out at room temp, must be held cold at 40 or below
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:Handsink blocked upon arrival-corrected
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation:Left info
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation:Several cooked meat items out on counter top at 125F must be held at 135 or above
- Storage of clean equipment and utensils
Observation:Clean plates stored under prep counter on shelf with open end facing up, store top of plate down so that food cannot fall onto clean surface
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Clean exterior of all equipment, all microwaves, all shelves all coolers, exterior of rice bins
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:2 door reach in cooler in hallway needs thermometer
- Established procedures for responding to vomiting and diarrheal events
Observation:Left info
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10/13/2014 | Non Illness Complaint |
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