Restaurant: Chiang Mai Thai Restaurant
Address: 20101 W. Bluemound Road,
Brookfield,
WI53045
Phone: (262) 784-7130
Total inspections: 1
Last inspection: Feb 3, 2009
• Label spray bottles containing toxic materials. **Critical Violation 26 B** : 7-102.11 Common Name. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. • Store pain medication away from food and food preparation surfaces. **Critical Violation 26 C** : 7-201.11 Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. • Do not store rice scoops in standing water between uses. Violation 37 C: 3-304.12 In-Use Utensils, Between-Use Storage. During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored: (A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS; or (F) In a container of water if the water is maintained at a temperature of at least 57.2oC (135oF) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). Violation 37 E: • Cover food stored in the reach-in coolers. • Do not nest uncovered food containers. • Do not store soda and straws under wait staff ice bin. 3-305.11 Food Storage. (A) Except as specified in ¶¶ (B) and (C), FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under § 4-204.122. Violation 37 I: • Protect shrimp chips from customer sneeze by placing under the sneeze guard or covering. 3-306.11 Food Display. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. Violation 42 G: • At the buffet, food contact surfaces of plates and bowls must be protected by inverting. 4-904.11 Kitchenware and Tableware. (A) 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. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under ¶ (B), SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self- service with the original individual wrapper intact or from an APPROVED dispenser.
Food manager certificate not posted. A restaurant shall post the food manager's certificate in a conspicuous place on the premises of the restaurant. Low temperature dish machine, recorded 100ppm of sanitizer in the final rinse.
Temperatures recorded during the inspection: BUFFET Rice - 195f Thai Fried Rice - 173f Vegetable Egg Roll - 136f Orange Chicken - 149f Volcano Chicken - 152f Kang Green Curry Chicken - 155f KITCHEN Line cooler - 36f McCall reach-in - 35f Freezers - 3f & [-] 4f Rice - 188f
Restaurant representatives - add corrected or new information about Chiang Mai Thai Restaurant, 20101 W. Bluemound Road, Brookfield, WI 53045 »