Thai Express

1. No sanitizing solution available at the time of inspection. The operator indicated they had poured out the previous one and about to replace it., , - The operator replaced with 200 ppm quat sanitizer during the inspection., , Ensure that quats sanitizer solution with a concentration of 200 ppm is readily available and replaced during operation and verify with test strips.

The handwashing sink in the back prep area was obstructed by a garbage bin at the time of inspection., , - The operator removed the garbage bin from the front of the handwashing sink., , Ensure that all handwashing sinks are accessible and clear at all times during operation to facilitate hand hygiene.

1. A rice paddle was observed to be stored in a container of room temperature water measured at 22.5 degrees Celsius beside the rice cooker in the front preparation area., , - Operator changed and placed utensil in ice., , - Ensure serving utensils are stored between uses in hot (60°C or greater)/ice water (4°C or less) or in sanitizing solution at the required concentration, as food debris at room temperature provides an ideal environment for bacteria to grow., , 2. Utensils observed to be placed inside containers of bean sprouts and chicken in the prep cooler at the front preparation area., , - Operator removed the utensils and placed uprightly., , Ensure that utensils are stored in a manner that the handles do not come in contact with the food.