THAI HOUSE

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drink on the top shelf in the walk in cooler. CDI - PIC voluntarily discarded.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed the back handsink blocked by a trash can. CDI - trash can was relocated.

3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf Observed vacuum packaged fish in the walk in freezer commingled with facility food supplies, When asked about where the fish is from, received two different answers, “it’s made in their commissary and it’s employee food” Owner unable to provide proof or invoice of where the fish came from and stated to the owner this is unapproved, if this is from employees then to store separating from facility food supplies. CDI - PIC voluntarily discarded the fish/brought home.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed 2 bags of cooked potatoes cooled from yesterday at 43F in the walk in cooler. PIC stated that these were prepped yesterday, went over the process of prep of these potatoes and suggested cutting them in half to cool quicker. Reminded PIC to always use their thermomter to ensure cooling parameters are met. 135F to 70F in 2 hours and then 70F to 41F within 4 hours. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed cooked tofu without a time stamp, when EHS stated this, the time stamp written was 12, which it was 11:55AM. explained to the PIC that the time is when the product was removed from cooking. CDI - correct time was added. Education provided on the proper process for using TPHC. Observed other foods under TPHC: cooked eggplant, frozen peas. These were added to the TPHC procedures.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medication in a green pill box was stored above the prep top cooler in kitchen. CDI - medication was removed

6-202.13 Properly locate mechanical insect control devices. Observed fly trap hanging above the drain board of the dishmachine. CDI - PIC relocated the fly trap. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed cookline cook without a proper beard restraint. CDI - beard guard provided.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed rice scoop handle in the cooked brown rice warmer. CDI -scoop was removed

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility test kit expired 2025 and may be water damaged. When sanitizing bucket was tested the facility test strip did not change, however when the EHS tested the sanitizer it did. Please contact your dishmachine provider and obtain a new quat test kit. Verification visit required to ensure compliance.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed HVAC vent above the drying rack missing and dust accumulating,. Replace the screen to prevent contaminating clean equipment and utensils. REPEAT 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 dust accumulation above the dish area and above the clean dish rack. Food debris accumulating under and behind equipment in the kitchen Clean the ceiling and floors.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed spatula in back handsink. CDI-PIC removed spatula

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs stored over ready -to-eat foods in the 1 door upright reach in cooler. CDI- PIC relocated the eggs to prevent cross contamination., For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed the interior of the microwaves accumulating food debris. Clean and maintain.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tofu and shredded cabbage in the 1-door upright cooler above 50F. PIC stated that these were just prepped and placed into the unit. CDI - PIC removed and continued to process the TCS foods by cooking. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed prepped foods thawed from the freezer without a pull date, labeling on the packaging has a spot to write the date the product was removed from the freezer. Properly train food handlers to properly write the date of when the TCS food was removed from the freezer, not to exceed 7 days from the day of preparation. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed sprouts that are on TPHC without a times. CDI - PIC discarded.

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 dry ingredient bin without labels: flour and corn starch. CDI - PIC properly labeled bins. Observed oil and vinegar squeeze bottles not labeled. Suggested that the PIC use a chart name the bottle according to the color. RED bottle = Oil, Yellow bottle= Vinegar, etc.

6-202.13 Properly locate mechanical insect control devices. Observed fly trap hanging above the drain board of the dishmachine. CDI - PIC removed the fly trap.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed sticky rice in clear plastic bags stored directly on rice in the rice warmer. Suggested they provide an insert that could be easily cleanable to prevent touch the ready to eat foods. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers and boxes of foods stored on the walk in cooler floor. CDI - PIC elevated the containers and boxes off the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.Observed half of the sanitizing buckets at 0 ppm of chlorine. CDI - PIC remade the sanitizer for each.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed plastic containers on the shelf above the 3-compartment sink stacked wet. Allow to air dry.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green and red cutting boards in the kitchen scratched and scored. Replace

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 exterior/interior of coolers, under cooler handles, and gaskets accumulating food debris. Clean and maintain.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed HVAC vent above the drying rack missing and dust accumulating,. Replace the screen to prevent contaminating clean equipment and utensils.