White Elephant Thai Cuisine and Bar

"Ongoing violation", , The prep line cooler was measured at 8.7 degrees C and the facility thermometer for the cooler was seen to be at 45 degrees F. (7.3 degrees C)., * Veggies were stored inside the cooler., * The operator mentioned that they were going to replace the cooler., -Ensure that the perishable food is stored at 4 degrees C or less under refrigeration., -Do not store any food inside the cooler until it gets repaired., -Repair/replace the cooler., , "Previous Inspection", The meat, shrimp and tofu cooler was still measured at 8 degrees C and the facility thermometer for the cooler was seen to be at 45 degrees F. (7.3 degrees C)., , No food was stored inside at the time of inspection., , -Ensure that the perishable food is stored at 4 degrees C or less under refrigeration., -Do not store any food inside the cooler until it gets repaired.

Mice droppings were still observed in certain locations inside the facility:, , In the ice machine and bib station area:, -Mouse droppings observed behind the ice machine, under the bib station and under the rack beside the ice machine., , -Clean the mice droppings and monitor. , -Ensure that the pest control is available to monitor the pests and pest control reports are maintained and easily available.

1) Broken tiles were observed on the floor outside the walk-in cooler and in the bib station area., -Ensure that the floor surfaces are smooth, impervious to moisture and can be easily cleaned., , 2) Gap was observed between the floor lining and the wall behind the ice machine., 3) Holes were observed on the walls in the utility room and on the wall of the storage room in between the two exit doors., , -Seal all the gaps and holes.

The meat, shrimp and tofu cooler was still measured at 8 degrees C and the facility thermometer for the cooler was seen to be at 45 degrees F. (7.3 degrees C)., , No food was stored inside at the time of inspection., , -Ensure that the perishable food is stored at 4 degrees C or less under refrigeration., -Do not store any food inside the cooler until it gets repaired.

Mice droppings were still observed in certain locations inside the facility:, , In the ice machine and bib station area:, -Mouse droppings observed behind the ice machine, under the bib station and under the rack beside the ice machine., , -Clean the mice droppings and monitor. , -Ensure that the pest control is available to monitor the pests and pest control reports are maintained and easily available.

1) Broken tiles were observed on the floor outside the walk-in cooler and in the bib station area., -Ensure that the floor surfaces are smooth, impervious to moisture and can be easily cleaned., , 2) Gap was observed between the floor lining and the wall behind the ice machine., 3) Holes were observed on the walls in the utility room and on the wall of the storage room in between the two exit doors., , -Seal all the gaps and holes.

Gnaw marks were observed on the bags of carrots stored on the raw wood shelf on the floor of the walk-in cooler., , -Ensure that the carrots are discarded as the food had become contaminated and was not fit for human consumption.

1)Dirty cleaning cloths were stored on the counters., -Ensure that the cleaning cloths are stored inside the sanitizer in between uses., , 2) The Sink and surface sanitizer in the bar area was measured 0 ppm., -Ensure that the sink and surface sanitizer is maintained at 200 ppm.

Chemical bottles were not labelled., -Ensure that the chemical bottles are labelled.

Food stored on ice:, 1)Half and half creme was measured at 14.7 degrees C., 2) Cut cucumber was stored at 18 degrees C., 3)Stir fry sauce was measured at 10.4 degrees C., 4) Pad Thai was measured at 7.4 degrees C., 5) Sweet and sour sauce was measured at 10 degrees C., 6) Basil sauce was measured at 9.5 degrees C., 7) Veggies and sauce were measured at 19 degrees C., , 8) The meat, shrimp and tofu cooler was measured at 6.5 degrees C and the facility thermometer for the cooler was seen to be at 45 degrees F., 9) Shrimp was measured at 6.1 degrees C., 10) Chicken was measured at 6.5 degrees C., 11) Tofu was measured at 8 degrees C., 12) Cut cauliflower, broccoli bags, pepper was stored above the insert fill line inside the prep line cooler., 13) The fresh noodles and the Pad Thai noodles were measured at 17 degrees C and 21 degrees C respectively., , -Ensure that the perishable food is stored at 4 degrees C or less under refrigeration., -Ensure that the perishable food is stored at 4 degrees C or less or 60 degrees C or greater.

1)The Kitchen hand sink cold water tap was broken and no cold water was available for hand washing., , 2) The kitchen hand sink was obstructed by bucket, detergent bottle and garbage bin., , 3)There was no soap in the kitchen hand sink., , 4) There was no soap and paper towels in the bar hand sink., , -Ensure that the hand sink is easily accessible for hand washing., -Ensure that the hot/cold potable water, soap and single use paper towels are available for hand washing.

The water flow in the dining room hand sink was very slow., , -Ensure that adequate water flow and pressure of hot and cold water is available for hand washing

Mice droppings were observed in various locations inside the facility:, , 1) Mice droppings were observed behind the bar cooler., 2) Mice droppings observed inside the walk-in cooler., , -Inside the walk-in cooler:, -Mouse droppings were observed on the raw wooden shelf used to store bags of carrots., -Gnaw marks were observed on the carrot bags., Asked the operator to discard the carrot bags., -Mouse droppings noticed under the racks of the walk-in cooler and also under the pipe near the entrance of the walk-in cooler door., -Mouse droppings observed on the raw wooden shelves and behind the shelves used to store beef boxes., , 3) Mice dropping observed behind the cooler in the dining area., , 4) Mice droppings observed on the baseboard and the floor near the entrance of the kitchen., , 5) In the storage room between the two exit doors:, -Near the entrance of the room and near the back exit door where the mop sink was stored., , 6) In the kitchen:, -On the raw wooden shelves under the counter and where the flour container was stored., , 7) In the utility room:, Under the utensil storage racks., , 8) In the ice machine and bib station area:, -Mouse droppings observed behind the ice machine, under the bib station and under the rack beside the ice machine., , -Ensure that the pest control methods are implemented to prevent the harborage of pests., -Clean the mice droppings and monitor.

1) Small cylindrical plastic containers were used as scoops for the rice container., -Ensure that the proper utensils are used for scooping out food from the self-serve bulk containers., , 2) The rice food container was stored at beside the garbage bin and the shoe rack., -Ensure that the food/food containers are stored separately from articles which are not associated with food., , 3) Food containers were stored on the floor., -Ensure that the food/food containers are stored at least 6 inches above the floor.

1)Small insects were observed in the facility., -Small insect was found to be crawling on the floor of the facility., 2)No pest control observed in the facility., 3)No pest control report was available for the inspector at the time of the inspection., *The owner mentioned that the pest control company name was ZAP., 4) The back door of the kitchen was kept open., 5) The other exit door was also kept open., , -Ensure that the pest control is available to monitor the pests and pest control reports are maintained and easily available., -Ensure that the doors are kept closed to prevent entry of pests., -Monitor for insects.

1)Grease accumulated on the exhaust hood above stove and the cook line., -Clean the exhaust hood., , 2) Broken tiles were observed on the floor outside the walk-in cooler and in the bib station area., -Ensure that the floor surfaces are smooth, impervious to moisture and can be easily cleaned., , 3) Gap was observed between the floor lining and the wall behind the ice machine., , 4) Raw wood was used as shelves for storing food., -Ensure that the surfaces are smooth and can be easily cleaned and sanitized., , 5) Holes were observed on the walls in the utility room and on the wall of the storage room in between the two exit doors., , 6) Strong sewer smell was noted near the grease trap., , -Seal all the gaps and holes., -Monitor for the smell.

**Outstanding**, Hand sink faucet is not properly secured in the bar area. , , **Please repair.

1)Ice machine scoops were stored on top of each other., 2) Scoops were stored inside the food containers., -Ensure that the scoops are stored in such a way that the handles do not come in contact with the food., , 3) Utensils were stored on business end up. (handles down)., -Ensure that the utensils are stored business end down. (handles on the top), , 4) A broken insert container was observed., -Ensure that utensils/equipment are in good working condition., , 5) Clean utensils were stored with garbage bin in the utility room., -Ensure that the clean utensils are stored in manner that helps in sanitary handling of the food.

1)Clutter was observed in the utility room. Plastic containers stacked in the middle of the room with the white metal trays and mats., 2)Dirt and debris noticed under the food counters in the front kitchen area., 3) Dirt and food debris noticed under the dry food storage area., 4) Area under the rack and behind where the cylinders were stored on the floor beside the ice machine was hard to access and had mice droppings, dirt and debris under it., 5) Cardboard was used a liner for utensils/equipment and food containers., , -Ensure that the above-mentioned areas are cleaned., -Cardboards should not be used a liner as it is not a clean surface.

**Outstanding**, Hand sink faucet is not properly secured in the bar area. , , **Please repair.

Wet cleaning cloth were observed on the food contact surfaces throughout the kitchen., , **Ensure cleaning cloths remain submerged in sanitizer if reusing or discard after each use.

Used glove was observed in the bowl of flour in the back kitchen. , - Operator discarded the flour during inspection. , , **Ensure single use gloves are discarded after each use. , **Do not reuse single use gloves.

Curry prepared with coconut milk measured 46.5*C in the hot holding unit., - Operator discarded the curry. , , **Ensure high risk food stored in hot holding unit is maintained at 60*C or above at all times., **All hot holding units must be able to maintain food at 60*c or above at all times.

Following food items were discarded during the inspection due to temperature abuse:, , - Container of raw chicken measured at 18.4*C., - Marinated chicken skewers measured 13*C. , - Container of raw fish measured at 9*C., , **Ensure high risk food items are stored below 4*C or above 60*C at all times to prevent bacterial growth. , , Note: Operator stated that the above mentioned itmes are stored at room temperature from yesterday.

Back door was left open at the time of inspection. , - Operator closed the door. , , **Ensure back door remains closed at all times to prevent potential pest entry.

Hand sink faucet is not properly secured in the bar area. , , **Please repair.

Cleaning is required under the 2-compartment sink in the main kitchen.

Scrub the long cutting board to remove dirt from the grooves

Scrub the long cutting board on the prep table.

Do not block acces to the hand sink with the large garbage can