Northlake Thai Cuisine

Inspector notes: Observed employee wetting wiping cloth in handwashing sink. Observed employee dumping cold water from container that was holding in use utensils in the handwashing sink, and then use handwashing sink to fill container. CA: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. COS: PIC told employee not to use handwashing sink for anything besides handwashing.

Inspector notes: Observed multiple foods stored in the Walk in cooler and prep top coolers without preparation or disposition dates. CA: 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be 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 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Inspector notes: Observed an open carton of soy milk in walk in cooler with use by date of November 3, 2025. Observed multiple furikake seasonings in dry storage that expired in the year 2020. CA: 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P COS: The milk was discarded. The seasonings were discarded.

Inspector notes: Observed the concentration of the chlorine sanitizer in the chlorine bucket at 200ppm. CA: Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or (Which is between 50ppm and 100ppm for chlorine)

Inspector notes: Observed "92" score posted and displayed in a frame at the start of the inspection when the previous score was a "73". CA: 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. When walking back up to the front of restaurant after inspection, the PIC placed "73" score in frame laying on the counter out of public sight. The PIC presented it to the inspector. Discussed with PIC that the most current score must be presented.

Inspector notes: Observed in-use utensil for rice stored in standing water at 60F. CA: (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 3.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 DPH Rule 511-6-1-.05(7)(b) and (8)(a); 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH...

Inspector notes: Observed build up of debris on the non food contact surface of metal pan stored as clean in the kitchen. CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Provide health inspector with proof of cleaned pans with a photo by or before January 9, 2026.

Inspector notes: Observed brown liquid at the bottom of prep top cooler two. Observed food debris in both prep top coolers and in microwave. Observed racks in walk in cooler unclean with build up of food debris and grime. CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.