THAI NOODLE (THE), 1126 LARAMIE ST, MANHATTAN, KS - Restaurant inspection findings and violations

Business Info

Name: THAI NOODLE (THE)
Type: Restaurant
Address: 1126 LARAMIE ST, MANHATTAN, KS 66502
Phone: 760-776-8050
Total inspections: 4
Last inspection: Sep 21, 2015

Restaurant representatives - add corrected or new information about THAI NOODLE (THE), 1126 LARAMIE ST, MANHATTAN, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30211A1b - --In the RIC (below MT2) there was a metal container of raw pork being stored directly above ready to eat cooked duck legs and chicken legs. COS-rearranged items. KDA_3_50116A2 - --In the RIC (below MT1) there was a bag of bean sprouts at 46.6F. They have been in the unit longer than 4 hours. The ambient air temperature is reading 30.9F. COS-discarded. In make table 2 there was an open bag of beef meatballs at 50.1F. The lid to the make table was left open since 10am (past 4 hours). COS-discarded. In the RIC (below MT2) there were bags of rice wrapped in plastic wrap at 50.8F, 53.7F, 48.7F and were made on 9/20/15. There was a metal sheet pan of crab ragoons at 44.9F. The cream cheese came from the WIC (the WIC went down sometime last night and this morning). There were plastic wrapped duck legs from 9/17/15 at 47.1F, 47.7F, 49.5F and 49.8F. There was a plastic container of wrapped stewed chicken legs at 56.8F, 57.5F, 55.6F, 55.6F, 56.3F, 56.3F, 56.4F, 46.4F, 47.2F, 48.1F. There were 3 bags of pork wontons at 54.4F, 55.1F and 50.8F. There was a bag of cooked beef at 45.1F (came from the WIC). COS-discarded.There were 5 bags of cooked steak at 50.9F, 50.8F, 50.6F, 53.6F and 55.6F. There were bags of cooked chicken at 46.8F, 48.3F, 48.4F, 52.7F, 48.7F. There were bags of cooked pork ribs at 51.8F, 50.4F, 46.5F, 48.0F, 51.1F, 50.0F, 52.5F and 51.5F. COS-discarded all items. The ambient air temperature of the unit is reading 39.7F. WIC (all PHF discarded) Duck legs 55.9F, 55.5F, 56.1F, 56.5F, 56.2F, 56.4F, 56.3F, 56.6F Beef Meatballs-55.4F Chicken Sausage-55.4F Fish Meatballs-55.9F Pork Meatballs-55.2F Cooked Pork Slices 57.7F, 58.1F, 56.1F, 57.1F, 57.7F, 56.1F, 56.2F, 57.2F, 57.0F, 51.4F, 59.6F, 58.2F Pork Dumplings 55.6F, 53.4F, 53.0F Egg Noodles-55.7F Tofu 55.3F, 52.7F, 53.1F, 52.7F, 53.6F, 54.3F, 55.3F, 52.4F, 54.1F, 53.2F, 52.9F, 52.9F, 52.4F, 53.2F, 52.7F, 53.0F, 53.3F, 53.6F, 53.2F, 52.0F, 53.0F, 53.5F, 53.8F, 53.1F, 54.0F, 53.3F, 53.0F, 52.6F, 54.4F, 54.2F, 52.9F, 52.8F, 53.9F, 51.7F, 51.9F, 52.7F, 53.5F, 52.5F, 52.8F, 54.0F, 52.5F, 52.2F, 52.4F, 51.3F Thin Noodles 54.0F, 61.2F, 54.0F, 54.3F, 54.0F, 52.5F, 53.0F, 53.5F, 55.4F Raw Pork-47.5F, 51.8F, 56.1F Raw Chicken-73.1F Raw Hard Shell Eggs-49.8F and 52.5F Fresh Rice Noodles 54.9F, 53.9F, 54.8F, 54.0F, 53.2F, 54.2F, 54.4F, 54.9F, 54.4F, 53.2F, 53.8F Cream Cheese 52.1F, 52.1F, 52.9F, 52.7F, 53.1, 52.7F, 51.8F, 52.5F, 52.1F, 20.9F, 53.6F, 52.4F, 51.9F, 51.8F, 52.0F, 52.4F, 53.1F, 52.8F, 51.9F, 53.0 Bean Sprouts 59.3F, 52.2F, 55.7F, 56.2F Raw Beef-46.4F, 48.3F, 53.1F Raw Chicken-54.6F Raw Chicken Bones-45.5F Cut Cabbage-64.1F *the ambient air temperature of the unit is now reading 36.3-the PIC called for the unit to be serviced by 10am and it was fixed by 2pm. KDA_3_50118A1 - --In the RIC (below MT2) there was an open container of half and half without a date. The PIC said it was opened on 9/14/15 (held past 7 days). COS-discarded. In the RIC (below MT2) there was a plastic container of individually wrapped duck legs make date of 9/13/15 (held past 7 days). COS-discarded. KDA_3_50118A2 - --In the Aquafina RIC there was an open container of half and half without a date. An employee said it was opened on 9/20/15. COS-item was date marked. KDA_4_60111C - --There is grease build up on the hood filters above the stove/grill. KDA_6_20215A3 - --There is an 1/8" gap along the door frame to the back exit door. This could allow the entrance for pests. KDA_Defacto - --Make Table 1 raw beef 42.7F bean sprouts 39.8F Make Table 2 shredded lettuce 42.2F RIC (below MT 2) tofu 41.7F Aquafina RIC half and half 40.2F	09/21/2015	7	Follow-up	In
KDA_3_30212 - --On a rack below the rice cookers there was a round metal container with a white granular substance and without a label. The PIC said it was salt. KDA_3_30412F - --Next to the rice cookers, there was a plastic rice spoon being stored in a plastic container with water at 74.5F. The PIC said it has been there since 10:30am. COS-dumped the water and washed/sanitized the utensil and placed it in the rice cooker to maintain 135F. KDA_3_30511A1 - --There was a box of 5 packages of raw pork being stored directly on the floor to thaw since last night. COS-product still below 41F and moved it to the WIC. KDA_3_50113A - --There was a box with 5 packages of raw pork being stored on the floor and left to thaw since last night. The pork tempted at 37.6F. COS-placed in the WIC. KDA_3_50113B - --There was a metal container with a bag of frozen raw pork being stored in water next to the food prep sink. The PIC said it was placed out around 11:30am (less than 4 hours). COS-the PIC dumped the water and placed it in the WIC. KDA_3_50116A2 - --In the RIC (below MT1) there was a bag of bean sprouts at 45.2F and tempted around 2:10pm. The PIC said they restocked the make table during and after the lunch rush (12-2pm).The ambient air temperature of the unit was reading 38.5F. COS-kept the doors closed. On the seasoning rack next to the stove there was a metal container of garlic and oil at 89.0F. It has been left out at room temperature for the past 5 days. COS-discarded. (Note: discarded 2 other round metal containers of garlic and oil that have been stored at room temperature for the past 5 days). KDA_3_50118A2 - --In the make table 1 there was a container of cooked chicken without a date. The PIC said it was made on 9/7/15. There was also a container of cooked noodles without a date. The PIC said it was made on 9/9/15 in the morning (past 24 hours). COS-date marked the items. In the RIC (below MT2) there were 2 plastic containers of cooked beef without dates. The PIC said it was made on 9/5/15. There were 4 plastic containers of cooked duck legs without dates. The PIC said they were made on 9/7/15. There was also a plastic container of cooked rice without a date. The PIC said it was made on 9/8/15. COS-date marked all items. In the WIF there was a metal container of cooked duck legs without a date. The PIC said they were made on 9/7/15 and placed in the freezer the same day. COS-date marked the container. KDA_4_10211A1 - --4-102.11(B)(1) Shall be: safe -In the WIC, there was a plastic non-food grade "thank you" bag being used to store raw ready to eat radishes. COS-placed in a food grade container. KDA_4_20211A2 - --On the rack next to the handsink in the kitchen, there was a plastic ice cream bucket being used to store crushed peanuts. The bucket had cracks on the sides. COS-placed food in a new container and discarded the broken container. On the utensil rack there was one square plastic food grade lid with cracks. COS-discarded. KDA_4_30212A - --There was no food thermometer available at the time of the inspection. COS-left a food thermometer. KDA_4_50213A - --There was a single serve plastic cup being stored in the metal container of salt. COS-discarded. KDA_4_60111C - --There is grease build up in the hood filters. KDA_4_60211E4 - --There is mold on the inside of the Mountain Dew pop nozzle and pink slim on the plastic ice chute to the soda fountain machine. KDA_4_70211 - --One of the employees was washing large pots and pans in the 3 compartment sink without sanitizing them. COS-set up the sanitizer compartment sink with bleach and measured it at 100ppm. Rewashed and sanitized the dishes. KDA_4_90311A - --In the waitress area there was one box of plastic lids being stored directly on the floor. KDA_4_90411A - --In a plastic container there were plastic single serve spoons facing upward. COS-an employee inverted them. KDA_6_20215A3 - --There is an 1/8" gap along the door frame to the back exit door. This could allow the entrance fore pests. KDA_6_30114 - --There were no handwashing signs at the handsink in the kitchen or in either of the men or women's restrooms. COS-left 3 handwashing stickers. KDA_6_50112A - --There is dust build up on the ceiling vents in the men and women's restroom. KDA_Defacto - --Critical (Critical)	09/10/2015	20	Regular	Out
Details not available.	05/15/2014
Details not available.	02/25/2014

KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_30412F - In-use utensil storage (135�°F water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in a container of water if the water is maintained at a temperature of at least 57�°C (135�°F) and the container is cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_3_50113A - TCS Thawing (Refrigeration) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed under refrigeration that maintains the FOOD temperature at 5�°C (41�°F) or less.
KDA_3_50113B - TCS Thawing (Cold Water) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed completely submerged under running water at a water temperature of 21�°C (70�°F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5�°C (41�°F). Alternatively, for a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5�°C (41�°F), for more than 4 hours including: the time the FOOD is exposed to the running water and the time needed for preparation for cooking- or, the time it takes under refrigeration to lower the FOOD temperature to 5�°C (41�°F).
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_3_50118A1 - P - RTE PHF/TCS, Disposition (discard if held more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is held at a temperature of 5�°C (41�°F) or less for more than 7 days, with the day of preparation counted as Day 1.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�°C (41�°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_4_10211A1 - MATERIALS that are used to make single-service and single-use ARTICLES may not allow the migration of deleterious substances.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_30212A - Food Temperature Measuring Devices (Provided & Accessible) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of required FOOD temperatures.
KDA_4_50213A - SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_4_90411A - SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_6_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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