Thai Thien Sub

Observed staff members washing dishes in the three- compartment sink at the same time they were using the third compartment to soak shrimp. The water was visibly soiled with food debris. , , Food should not be prepared in the third compartment at the same time when washing dishes. Ensure washing dishes and preparing food are performed separately to prevent contamination. , , The operator discarded the shrimp at the time of the inspection.

The food preparation area was unclean. There was heavy buildup of food debris and wooden skewers throughout the food preparation counter. , , Food must be handled in a safe and sanitary manner to protect it from contamination. Food areas must be regularly cleaned and sanitized with an approved sanitizer to remove contamination from food contact surfaces. , , Ensure food contact surfaces are regularly cleaned and sanitized.

1. There were noodles soaking in water at room temperature and measured 11C. The operator stated the noodles were soaking at room temperature for less than an hour. , , When soaking high-risk items, it must be done in the cooler to prevent the growth of bacteria. , , The operator placed the noodles in the cooler at the time of the inspection., , 2. There were tapioca pearls stored at room temperature and measured 19C. The operator stated the tapioca pearls were made 4 hours prior to the inspection. , , Tapioca pearls must be stored either below 4C or above 60C to prevent the growth of bacteria. , , The operator discarded the tapioca pearls at the time of the inspection.

There were boxes of carrots and raw shrimp stored directly on the floor. , , Food must be stored at least 6 inches above the floor to protect it from contamination. , , The operator placed the boxes on a crate in the walk-in cooler at the time of the inspection.

There were small bowls used as a scoop for dry ingredients and were stored inside of the bulk supply. , , Scoops must have a handle for safe handling of food and to protect the bulk supply from contamination. , , Obtain scoops with a handle.

1. There was dry food spillage on the inside of the coffee cooler in the front area. , , Coolers must be maintained in a clean and sanitary manner to ensure food is stored in a safe and sanitary manner. , , Thoroughly clean the inside of the coffee cooler and ensure it is regularly cleaned and sanitized., , 2. There was significant grease accumulation in the filters of the ventilation canopy. , , The ventilation canopy must be regularly cleaned to remove grease accumulation. , , Thoroughly clean the ventilation filters., , 3. Several food strainers were in disrepair. , , Food utensils must be maintained in good repair to prevent physical contamination of food. , , Obtain new strainers. , , 4. There were several food strainers stored in the clean dishes area and were soiled in a thick layer of grease. , , Food equipment must be thoroughly cleaned to remove grease/debris. , , Thoroughly clean the food strainers. Any food equipment that cannot be thoroughly cleaned and sanitized must be replaced.

1. There was dust, food debris and grime underneath the grill line. , , All areas of the facility must be regularly cleaned to prevent the attraction of pests. , , Thoroughly clean the indicated area., , 2. A cleaning schedule was not available. , , A written sanitation schedule must be implemented to ensure the entire food establishment is thoroughly cleaned. , , Develop and implement a sanitation program for the entire food establishment.