Chanpen Thai Cuisine

Inspector notes: Observed a 1/6 size pan of raw shrimp stored in lower compartment of a prep-style refrigerator over ready-to-eat cooked sauces. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Employee moved shrimp to lowest shelf to correct during inspection

Inspector notes: Observed a deep (>8") plastic container of rice noodles in water cooling at 90 degrees Fahrenheit in a reach-in freezer. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Per person in charge (PIC), rice noodles were rehydrated with hot water less than 1 hour prior to inspection. PIC added ice to noodles to facilitate rapid cooling - inspector verified temperature

Inspector notes: Observed employee personal items, such as water bottles, keys, and a cell phone, stored on shelves over active prep spaces throughout the establishment. Please ensure employee beverages and personal items are stored to prevent contamination of clean equipment and food

Inspector notes: Observed an unopened bag of ice inside floor ice machine located in the dining area, with ice in direct contact with the unopened bag. Observed employee filling up water pitcher with ice from the ice machine. Discussed the importance of not using ice as an exterior coolant and then using the same ice as food. PIC burned down the ice inside the machine at the time of inspection. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks

Inspector notes: Observed caulking for the hand sink adjacent to the warewashing station to be missing, cracked, or otherwise in disrepair rendering the areas not smooth, nor easily cleanable. Re-seal so that areas are smooth, easily cleanable, and prevent the seepage of liquid. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection

Inspector notes: Observed several knives being stored in between main prep table and the swing top door at time of inspection. Discussed proper storage of in-use utensils. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: Observed standing refrigerator used to store TCS food products in the warewashing area operating at 45.8'F at time of inspection. Also observed lower portion of main prep table located adjacent to the wok station operating at 65.6'F at time of inspection. The prep table cold wells were all filled with ice to supplement cold holding requirements not being met by the prep table. Per PIC, the unit is filled every morning with fresh ingredients and ice is added to ensure food items are maintained at 41'F or below at all times. All TCS food items held in the bottom portion of the prep table were transferred to alternative refrigeration. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. All TCS food products stored within these units were transferred to alternative refrigeration at time of inspection. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. A reinspection will occur on or prior to 8/15/2025 to verify the correction. >>> Upon reinspection, observed prep table operating at 52.3'F via min/max thermometer at time of inspection. Also observed standing refrigerator operating at 51'F via min/max thermometer. All Time/Temperature controlled for Safety(TCS) foods were relocated to alternative refrigeration to rapidly cool to 41'F or below. Discussed the importance of maintaining all TCS food products at or below 41'F with PIC. PIC confirmed that their service order was carried out this past week and both coolers were looked at by a technician. Discussed removing one metal cambro from the top portion of the prep table to allow for maximum airflow to be allowed to circulate throughout the unit with PIC. A reinspection will occur on 8/29/2025 to verify the

Inspector notes: Observed standing refrigerator used to store TCS food products in the warewashing area operating at 45.8'F at time of inspection. Also observed lower portion of main prep table located adjacent to the wok station operating at 65.6'F at time of inspection. The prep table cold wells were all filled with ice to supplement cold holding requirements not being met by the prep table. Per PIC, the unit is filled every morning with fresh ingredients and ice is added to ensure food items are maintained at 41'F or below at all times. All TCS food items held in the bottom portion of the prep table were transferred to alternative refrigeration. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. All TCS food products stored within these units were transferred to alternative refrigeration at time of inspection. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. A reinspection will occur on or prior to 8/15/2025 to verify the correction

Inspector notes: Observed ribbon fly traps full and directly over the warewashing area and neighboring food prep table at time of inspection. Discussed placement of approved pest control devices and restrictions with PIC. PIC removed the ribbon fly traps from the area and scheduled a pest control visit at time of inspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by next routine inspection. **2nd Consecutive Violation**