Thai Express

1) Quat sanitizer in the red bucket at the back was measured at 0 ppm., New solution was prepared which was tested at 200 ppm., -Ensure that the Quat sanitizer is always maintained at 200 ppm., , 2) Cleaning cloths were observed on the counter., * Cleaning cloths were removed., -Ensure that the cleaning cloths are placed in the sanitizer in between uses.

Tofu in inserts placed on the counter above the prep cooler was measured at 14.1 and 18 degrees C respectively., *Tofu was discarded., , -Ensure that the perishable food is stored at 4 degrees C or less or 60 degrees C or higher.

Black sauce was measured at 21 degrees C and the red sauce was measured at 20 degrees C., *According to the operator the black sauce and red sauce bucket was taken out during the busy times and then placed inside the cooler after the rush was over., *According to the manufacturer's instructions both the sauces were to be kept refrigerated once opened., , -Ensure that not the whole bucket but only the required amount of sauce is utilized, and rest is stored inside the cooler., -Ensure that the perishable food is stored at 4 degrees C or less or 60 degree C or higher

No paper towels were present in the back paper towel dispenser., * The operator mentioned that they have already ordered the correct size paper towels for the dispenser., Operator was asked to use the paper towel roll in the stand in dispenser in the meantime till the paper towels were available., , -Ensure that the hand sink is properly supplied with potable hot/cold water, soap and single use paper towels.

No soap was dispensing from the soap dispenser., * The soap was refilled., , -Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.

No pest control records were available., , -Ensure that the pest control reports are available.

Broken insert lids were used to cover food., , -Ensure that broken lids are not used to prevent contamination.