Thai Garden

Inspector notes: Observed prepped food items with no date marking in walk-in cooler. PIC placed date markings onto item.

Inspector notes: Observed black and golden brown accumulation on interior surfaces in ice machine.

Inspector notes: Observed multiple items in the reach-in and walk-in cooler uncovered, as well as sauce stored uncovered in plating area.

Inspector notes: Observed raw shrimp thawing at room temperature. PIC corrected on site.

Inspector notes: Observed in use utensils for fryers stored on raw chicken lid. Employee discarded boxes and PIC was advised to place items to be properly cleaned and sanitized.

Inspector notes: Observed single use cups stored in dry storage area at the front not stored 6" off the floor.

Inspector notes: Observed walk-in cooler door handle broken. Also observed can opener blade with chipping in need of replacement.

Inspector notes: Observed tea being prepared in dish pit area, adjacent to ware washing machine, with scrubbing pad stored in water and dirty dishes. Employee moved items from the area.

Inspector notes: Observed shelving units in walk-in cooler heavily rusted and containing accumulation, and shelving in reach-in cooler with accumulation.

Inspector notes: Observed grease and food accumulation on floors behind and underneath fryers and stoves and walls containing holes throughout the facility.

Inspector notes: Observed ice machine with black, pink, and brown accumulation on interior portions of ice machine. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw food...

Inspector notes: Observed single use containers stored uncovered or not inverted to prevent contamination.

Inspector notes: Observed drunken from employee water bottles stored on multiple food prep/ storage areas. Also observed Styrofoam cup of tea stored on upper lip of prep-cooler (area above cover). 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and f...

Inspector notes: Observed multiple RTE food items in reach-in and walk-in cooler uncovered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Inspector notes: Observed sauce containers, next to wok, stored in a cardboard lid previously on top of carboard containers storing raw chicken. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles...

Inspector notes: Observed rice scooper stored in stagnant water with a temperature of 69F. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food 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; 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 clea...

Inspector notes: Observed plates and bowls inconsistently stored not covered or inverted. Also observed a turner spatula being used as a door stopper and 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position...

Inspector notes: Observed walk-in cooler door handle broken causing door to not fully close without some force. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Inspector notes: Observed shelving in walk in cooler rusted and shelving above reach in freezer with excessive paint peeling and accumulation. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed ceiling tiles in kitchen prep area not of a light color.511-6-1.07(2)(f),(g) - Wall & Ceiling Coverings & Coatings; Wall & Ceiling Attachments (C) (f) Wall and Ceiling Coverings and Coatings. 1. Wall and ceiling covering materials shall be nonabsorbent, light colored, and attached so that they are easily cleanable. 2. Except in areas used only for dry storage, concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface. (g) Walls and Ceiling, Attachments. 1. Except as specified in paragraphs 2 of this subsection, attachments to walls and ceilings such as light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attach...

Inspector notes: Observed floor beneath woks in need of cleaning and hole in wall above front handwashing sink.

Inspector notes: Observed excessive grease accumulation under hood. 511-6-1.05(2)(n) - Exhaust Ventilation Hood Systems, designed to prevent grease or condensation from dripping on food/equipment (C) (n) Exhaust Ventilation Hood Systems. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.

Inspector notes: Observed can opener with black coloring and food accumulation. Please replace can opener. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Inspector notes: Observed prepped food items with inconsistent date marking in the walk-in coolers.511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 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 2. Except as specified in p...

Inspector notes: No person in charge was designated at time of inspection. Owner came to facility and answered questions. 511-6-1.03(2) - PIC present (Pf) There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following:

Inspector notes: Observed wet wiping cloths stored in a solution with no sanitizing solution.511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between...

Inspector notes: Observed plates and bowl not stored covered or inverted. 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. 4. Items that are kept in...

Inspector notes: Observed boxes of single use containers stored directly on the floor in kitchen. storage area. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other mean...

Inspector notes: Observed multiple cardboard boxes on floor containing disposed of food items. 511-6-1.06(5)(d),(e) - Receptacles. Durability; Receptacles in Vending Machine (C) (d) Receptacles. 1. Except as specified in paragraph 2 of this subsection, receptacles and waste handling units for refuse, recyclables, and returnables and for use with materials containing food residue shall be durable, cleanable, insect- and rodent-resistant, leakproof, and nonabsorbent. 2. Plastic bags and wet strength paper bags may be used to line receptacles for storage inside the food service establishment, or within closed outside receptacles. (e) Receptacles in Vending Machines. Except for a receptacle for beverage bottle crown closures, a refuse receptacle may not be located within a vending machine.

Inspector notes: Observed food employee touch face with bare hands then engage in food preparation without washing hands.

Inspector notes: Observed brown/ orange staining/ accumulation on interior components of ice machine.

Inspector notes: Observed wiping cloth stored in chlorine sanitizer solution below 50ppm. The PIC added more sanitizer to bucket.

Inspector notes: Observed plates and bowls not stored covered or inverted.

Inspector notes: Observed no covered trashcan in women's restroom.

Inspector notes: Observed ceiling tiles in kitchen prep area not of a light color.

Inspector notes: Observed pest chemical spray stored with food on bottom food shelf next to the cooking station.

Inspector notes: Observed chlorine sanitizer concentration above 200ppm. PIC corrected on site.

Inspector notes: Observed food contact surfaces of to-go containers stored un-inverted that causes the potential of the food contact surface being contaminated. All food contact surfaces of utensils and dishes must be stored inverted or in a way to prevent contamination.

Inspector notes: Observed RTE and TCS food items in the reach in cooler and the walk in cooler left uncovered and exposed to contamination. All food must be stored covered to prevent contamination.

Inspector notes: Observed shelves in the reach in cooler and walk in cooler in to be cleaned and repainted and sealed due to rust (Walk in cooler). Reach in cooler located in front of the cooking station has mold in the back interior.

Inspector notes: Observed rodent activity in with the presences of droppings throughout the kitchen. Manager has multiple rat traps around the entire kitchen.