Thai Basil

Inspector notes: Observed empty pan stored in the handwashing sink in the back of house at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection

Inspector notes: Observed multiple knives stored between prep tables in the back of house at time of inspection. 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 wash, rinsed, & sanitized & properly stored at time of inspection

Inspector notes: Observed build up of food and debris on shelving on cart and pan storage rack at time of inspection. 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

Inspector notes: Observed containers of red and green curry with lids on in the walk-in cooler with temperatures of 45*F at time of inspection. Per cook, red and green curry were made less than 3 hours prior to inspection. Cook removed lids from red and green curry at time of inspection. 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

Inspector notes: Observed multiple containers of cooked chicken covered with plastic wrap and stacked on top of each other in the reach-in fridge with temperatures between 58 to 64*F at time of inspection. Per cook items were made less than 2 hours prior to inspection. Discussed with PIC and cook about proper cooling methods (lids off, top shelf of walk-in, ice baths/wands) at time of inspection. Cook removed lids from cooked chicken and moved it to the top shelf in the walk-in at time of inspection

Inspector notes: Observed a buildup of debris and organic matter throughout the facility. Discussed with person in charge (PIC) about cleaning under prep tables, equipment, and walls where organic matter build up is occurring at time of inspection. 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. Repeat violation: 2nd Consecutive

Inspector notes: Observed cooked chicken in a reach-in cooler with a temperature of 52*F at time of inspection. Per cook, chicken was made the day prior and was embargoed at time of inspection. Discussed proper cooling with PIC and cook at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Provided establishment with cooling guidance documents at time of inspection

Inspector notes: Observed multiple containers of cooked chicken covered with plastic wrap and stacked on top of each other in the reach-in fridge with temperatures between 78 to 96*F at time of inspection. Per cook items were made less than 2 hours prior to inspection. Discussed with PIC and cook about proper cooling methods (lids off, top shelf of walk-in, ice baths/wands) at time of inspection. Cook removed lids from cooked chicken and moved it to the top shelf in the walk-in at time of inspection. Also observed two boxes filled with cooked tofu with temperatures between 102 to 103*F on a shelf at ambient temperature. Per cook, tofu was made an hour and a half prior to inspection. All TCS foods improperly cooled were reheated to 165°F to restart cooling process using approved cooling procedures at time of inspection. 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

Inspector notes: Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection. Repeat violation (5th Consecutive)

Inspector notes: Observed a buildup of debris and organic matter throughout the facility. 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