Thai Express

No sanitizing solution available during food processing in the facility at the time of inspection., , - Operator obtained quat sanitizer from the dispenser, the concentration tested to be 200 ppm., , Ensure that sanitizer solution measuring 200 ppm is readily available during operation, have sanitizer buckets/bottles available in all locations where food handling/processing is done in the facility. Verify the sanitizing solutions with test strips.

Noodles soaked in water placed on a trolley was observed beside the dishwashing sink with internal temperatures measured between 11 and 14 degrees Celsius., , - Operator put back into the walk-in cooler., , Ensure to store at 4 degrees Celsius or less or greater than 60 degrees Celsius.

1. Accumulation of grease observed on the exhaust ventilation hood in the cooking area. , , - Clean and maintain the exhaust hood in a clean and sanitary condition at all times., , 2. Excessive clutter observed in the back/staff/storage area. Different non-food items including a chair, faulty rice cookers and food items congested the area., , - Clear the clutter, remove faulty and unnecessary items. Arrange and organize the area properly., , A facility where food is being prepared must be maintained in an organized and sanitary manner to prevent cross-contamination and for ease of cleaning to prevent pest harborage.

1. A rice paddle was observed to be stored in a container at a temperature of 20.8 degrees Celsius beside the rice cooker at the front preparation area., , - Operator placed utensil in ice bath., , 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. A tong was observed to be sitting directly inside a container of chicken in the prep cooler at the front., , - Operator removed the utensil and placed uprightly., , Ensure that utensils are stored in a manner that the handles do not come in contact with the food.