Glai Baan

Inspector notes: Observed staff member pick something up off the ground and don a new pair of gloves to return to handling food without washing hands. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: Observed employee in warewashing area rinse soiled dishes and then put away clean dishes without washing hands. Observed employee accidentally drop glove on ground and continue prepping food without washing hands. Observed employee crack raw in-shell eggs and continue prepping food without washing hands in between. Per person-in-charge (PIC), not every dish contains eggs. Throughout inspection, observed multiple employees wash hands for less than 10 seconds. All employees properly washed hands at a handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: Observed buildup of dust/debris on air conditioning units/fans directly above cook line. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris and in a manner that prevents potential contamination of food, food-contact surfaces, and clean linens. Must clean physical facility prior to next routine inspection

Inspector notes: Observed a multicolor organic matter on the grate of the cooling fan in the walk in and black build up behind the chemical dishwasher. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection