Thaitanic Kitchen

Inspector notes: Observed cooked rice noodles cooling on the counter with plastic wrap over the top of the bowl with an internal temperature of 92*F. PIC stated that the noodles were cooked an hour prior and they are currently portioning the noodles. Informed PIC that food must be completely cooled to 41*F before being portioned. Informed PIC that cooling must occur uncovered and under refrigeration. PIC uncovered the noodles and placed them in a reach in refrigerator unit at time of inspection. Provided cooling and cooling methods documents via email. 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 a can of Raid Ant and Roach Spray underneath a prep area in the kitchen. Informed PIC that if they need pest control, it needs to be provided by a certified applicator. Discussed with PIC that pesticides and insecticides are toxic chemicals, and they cannot be onsite. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection

Inspector notes: Observed a large pool of red and brown liquid in the reach in fridge at the back of the kitchen where raw meats are stored. Informed PIC that this area needs to be cleaned and continue to be cleaned at a rate which precludes the accumulation of dust, food debris, and organic matter. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Inspector notes: Observed black and grey dust buildup on the ceiling vents in the kitchen. Informed PIC that it needs to be cleaned and continue to be cleaned at a rate which precludes the accumulation of dirt, food debris, and organic matter. 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