Thai Sa-On Restaurant

The concentration of quat based food contact surface sanitizer prepared in a wiping cloth bucket was undetectable. Solution was remade and concentration measured appropriately 100 ppm. Discussed this with the manager, and then the solution was adjusted to measure 200 ppm., , Ensure that quat based food contact surface sanitizer is maintained at 200 ppm. Change solution as often as necessary to maintain required concentration.

Two packages of rice noodles were being thawed under the heat lamps. Internal temperature of the noodles measured 21.5 and 21.2 degrees Celsius. , , Thawing under the heat lamps is neither a permitted nor safe practice. Ensure that proper thawing takes place in the facility. The two packages being improperly thawed were discarded.

Numerous containers of rehydrated rice noodles were being stored at room temperature. Internal temperature of noodles measured between 26.4 to 44.9 degrees Celsius., , All were discarded. Rehydrate noodles under refrigeration temperature, or monitor rehydration time with a timer and ensure a two hour rehydration time at room temperature is not exceeded.

**Outstanding:, , The facility has been unable to locate drain plugs that fit the two-compartment dishwashing sinks drain holes. The facility is using bins to hold the water to allow for manual dishwashing. , , Proper drain plugs are needed to allow for proper manual dishwashing and full submersion of dishes and equipment.

There was no soap or paper towel dispensers at the west hand wash sink in the kitchen., , Install proper paper towel and soap dispensers at the west hand wash sink.

The basin of the west hand wash sink was obstructed with a large empty ice cream container., , Hand wash sinks must remain free of obstructions at all times in order to accommodate proper hand washing.