THAI HOUSE III RESTAURANT

REPEAT 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . *** Observed employees are washing hands incorrectly. Less than 20 seconds, and turning faucet knobs off with bare hands. CDI- EHS asked employees to demonstrate correct hand washing to each other and proper hand washing education provided at the time of inspection. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P *** Observed employee came into the kitchen and putting gloves on to work food. When asked he stated that he washed his hands already in the restroom before came in here. CDI- EHS educated all employees about hand washing and when to wash. Employee washed his hands again before donning the gloves and start working. Hand washing signs provided.

REPEAT 3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . - Observed batter for fried food that has eggs as one of the ingredients dated 10/14 in double door refrigerator. Observed at the bottom refrigerator in the soup line, soup #61 dated 10/6, soup # 56 dated 10/14, soup # 58 dated 10/13, soup # 57 has no date. PIC stated that the dates was not correct and they did not change it from old day. The soup was actually from yesterday when it was pulled from freezer to thaw. On the original package of soup from the Thai house commissary. Soup was made and freeze on 10/19. It came to the restaurant and was pulled from the freezer yesterday. CDI- EHS provides education about date marking how to date properly when prepare/freeze and pull from freezer. Items should have date that was prepared and froze, date mark when items pulled out from freezer. All together have 7 days to keep safe. Date corrected at the time of inspection. Staff has the opportunity to ask and answer questions at the time of inspection. NOTE: The sticker on the package labeling in detail with items name, batch ID, make/freeze date, Defrost date was left blank for staff to fill in as needed.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: www.mecknc.gov/foodsafety *** Observed the facility has TPHC procedures in placed and filled out in advance, however EHS observed cooked shrimp and cooked scrambled eggs that was put on time during the inspection, items were not listed on the procedure menu. CDI- EHS educate PIC and discussed in detail about the procedure and menu items was added on the sheet.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf *** Observed packages of raw beef sitting in the three compartment sinks at the back. When asked, PIC stated that items were removed from freezer to thaw. CDI- EHS and PIC discussed proper thawing methods at the time of inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *** Observed wiping cloth on top of the bucket. Ensure to submerge the cloth in the bucket. Observed the sanitizer concentration one is too strong and the other is too weak. CDI- EHS educate staff and correct the concentration of the sanitizer at the time of inspection.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *** Observed metal pans wet stacking up on shelving. EHS discussed with dishwasher personnel about letting items air dry before stacking away for use.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. *** Observed the microwave ceiling need cleaning. Keep clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *** Observed food container without labeling sitting on top of egg roll packages in double door refrigerator near hand sink. When asked, it was an employee food. CDI- Employee removed items and put on top of a container designated/labeled just for “Employee items”. Ensure to keep employee foods separate from facility foods at anytime.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. - Observed a staff washed hands and turn off a faucet knob with bare hands. CDI- EHS provides hand washing education at the time of inspection, staff washed hands again correctly. Hand washing signs in English and Spanish provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation - Observed raw chicken boxes and containers in WIC stored next to and touching container of chopped garlic and produces. Observed raw shrimp rolls mixed in with banana rolls and Pre cooked frozen meal in low freezer at the back next to 3 compartment sinks. CDI- EHS provides education about raw food items/cook and ready to eat items/un-wash and wash produces. How to store them properly at the time of inspection. Staff rearrange the items correctly.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY - Observed dish washer sanitizer concentration measured with test strips at 10 ppm. The dishwasher shall work properly and provide correct concentration between 50-200 ppm to sanitize dishes. VERIFICATION within 3 days (5/13/26). NOTE: *** In the meantime, all dishes shall be sanitized at the 3 compartment sinks until the machine fix***

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . - Observed shredded bamboo, peanut and coconut sauce, slice duck, tofu, flour and egg batter holding temperature above 41F. CDI- PIC volunteer to discard items at the time of inspection. VERIFICATION within 3 days (6/13/26)

3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . - Observed peanut & coconut sauce has date marked 5/17. When asked, PIC stated that the sauce was prepared and freeze on 5/17. It was pulled from the freezer this morning. CDI- EHS provides education about date marking how to date properly when prepare/freeze and pull from freezer. Items should have date that was prepared and froze, date mark when items pulled out from freezer. All together have 7 days to keep safe. Date corrected at the time of inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed roach running across the WIF door at the time of inspection. The facility has records of pest control every two weeks.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.- Observed boxes and containers of food stored on WIF and WIC floors. Ensure to keep all food above the floor at least 6 inches at anytime.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled WIF floors need cleaning. Keep clean.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handle soiled dishes, then go to handle clean dishes without washing hands. CDI- Hands washed. If EHS continues to find hand wash violations, additional hand wash equipment will be required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener heavily soiled with raw meat and old food debris. Observed dishes with sticker residue. CDI- All dishes taken to be washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par cooked chicken in prep top unit. CDI- Chicken cooked to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sticky rice held out on prep table above 41F. Observed chicken, beef, tomatoes, tofu, cabbage, curries holding above 41F in prep top/ low reach in. EHS re-temped items to see if they were cooling. Items increased in temp during lunch rush. Unit was holding at 37F. PIC stated that the items were cooked/ prepared earlier and placed into the unit. Items need to be cooled prior to being placed into the unit. All items prepared today were pulled and placed into the walk in cooler to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed food items just cooked placed into prep top unit prior to cooling. CDI- Items removed and placed in walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seasoning containers without labels. Keep items labeled.

4-501.11 Maintain equipment in good repair. Observed peeling/ rusted shelving in walk in cooler, tall reach in unit. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed peeled and prepared vegetables stored in card board. CDI- Removed. Use food containers to store ready to eat/ prepared foods.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walk in freezer floors in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with dry storage items. Keep employee items in a designated area.