Thai Corner Restaurant & Bakery

**-ensure a bucket for sanitizer is made BEFORE you start food preparation for the day. Once a cloth becomes wet/used, must be stored in sanitizer when not in use (not stored on countertops allowing bacteria to grow)

**-staff were observed bumping into each other to wash hands, not using soap to wash hands, not using paper towel to wash hands. Please train staff to wash their hands with soap and water, paper towel to wipe - do not use cloth towels for handwashing

**-PHI watched a staff member use tongs on raw meat, then using the same tongs with raw meat blood on it to flip cooked meat (skewers). Please retrain staff to avoid critical cross contamination.

**-do not store food or noodles in the dishpit where dirty water can drip on top. Do not store food on the floor

**-ensure all chemical bottles are labeled to disclose chemicals within

**-do not store bean sprouts and cut vegetables/fruit at room temperature. Store in the cooler or use an ice bath

**-an additional handsink is recommended for the area by the dishpit, **-Handsink in the back prep area was blocked and inaccessible for use,

**-remove all children's toys from the kitchen. , **-remove personal items such as phones from food contact surfaces and preparation areas,

**-written pest control records must be maintained