La Mai Thai Cuisine

Inspector notes: At warewashing machine, employee handling dirty dishware, rinsed hands with sprayer arm, then handled clean dishes without a proper handwash. Employee handling raw beef then handled food containers without a proper handwash. Instructed employee on proper handwashing procedures, where to wash at approved handwashing sink, and when to wash after hands are contaminated. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper handwashing 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: In kitchen, observed an open can of sterno fuel on surface above open foods in prep cooler. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection

Inspector notes: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation