Charm Thai Cuisine

Inspector notes: Observed that the facility is using non-continuous cooking for chicken; pesron in charge states that they steam chicken to 140 F, cool, store it in the walk-in cooler with the raw chicken, and then cook it for final service at a later time. COS. The chicken that they currently have that was prepared using non-continuous cooking methods is not going to be served. Code: Facilities that use non-continuous cooking methods shall submit a written plan to the health authority and shall receive approval from the health authority prior to using non-continuous cooking methods.

Inspector notes: Observed cold TCS food stored above 41 F (see temperatures above). COS. Items to be served or discarded within 4 hours from when it was removed from mechanical refrigeration; staff states that the items were removed at 1 PM, so the items will be served or discarded before 4 PM. Code: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.

Inspector notes: Observed hot TCS food stored below 135 F (see temperatures above). COS. Discarded. Code: TCS food that uses hot holding as a control for safety shall be heldat 135 F or higher.

Inspector notes: Observed that the facility is attempting to cool cooked shrimp, however, the shrimp is not cooling at a rate fast enough to reach the required time and temperature benchmarks; observed one container of of cooked shrimp that cooled from 92 F to 87 F over 30 minutes and one container of shrimp that cooled from 69 F to 67 F over 30 minutes. The rate of cooling does not meet the predictive cooling benchmarks. COS. Facility reports that the shrimp was cooked at 11:30 AM and the second set of temperatures was taken at 2:22 PM and it is not known when cooling started; food discarded due to inadeuqate cooling rate. Code: Food shall cool at a rate adequate to get the product from 135 F to 71 F within 2 hours and from 70 F to 41 F within another 4 hours.

Inspector notes: Observed that not all squirt bottles and containers of spices/seasonings on the line and on the dry storage shelves at the end of the line are labeled. COS. Labeled. Code: Non-easily identifiable foods shall be labeled with the common name of the product.

Inspector notes: Observed that the facility was attempting to thaw products by leaving them on the dry storage shelves at the end of the line and the facility has thawed fish stored in reduced-oxygen packaging that is labeled to be removed from the bag prior to thawing. COS. Reduced-oxygen packaged fish removed from packaging and thawing food was placed into a container in the walk-in cooler. Code: Food shall be thawed using approved means such as under cold running water, by placing in refrigeration, by cooking from frozen, or by microwaving and immediately cooking; fish stored in reduced-oxygen packaging that is labeled to be removed from the packaging prior to thawing shall be removed from the packaigng prior to thawing.

Inspector notes: Observed that the wall tiles in the bathroom have gaps between the tiles that make it difficult to clean. CA: Floors, walls, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Inspector notes: Observed employee belongings (phones, lip balm, bags, chargers) stored with and above food and food contact surfaces on the line and on the dry storage shelves at the end of the line. COS. Removed. Code: Employee belongings and activities shall be in designated locations that prevent contamination of food and food contact surfaces.

Inspector notes: Observed that several containers/bags of food, springrolls, were stored uncovered in the reach-in freezer on the line. COS. Covered by PIC. Code: Food shall be stored covered.

Inspector notes: Observed that there are no splash guards between the prep sinks and hand sinks that are in a line in the kitchen. CA: Food service equipment shall be built and installed to be acceptable for use in restaurants.

Inspector notes: Observed floor and wall junctures were missing coving in various places of the kitchen. CA: Floor and wall junctures shall be coved.

Inspector notes: Observed that the walls in the bathroom are dark in color/black and have gaps between the tiles that make it difficult to clean; observed wood wall at the bar. CA: Floors, walls, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.