Yim Siam Thai Street Food

Observed staff member washing their disposable gloves. , , Disposable gloves should not be washed or reused. Once gloves have been soiled, remove them, wash hands, then change into new gloves. , , Staff member removed the soiled gloves, washed their hands, and put on new gloves at the time of the inspection.

Observed staff member washing their hands in the preparation sink., , Hand washing must be done at the designated hand washing sink to avoid contamination of food being prepared in that sink.

Soiled cloth was used to cover food. , , The cloth was identical to cloths that were used to wipe down surfaces. All food must be protected from contamination. Use saran wrap or a lid to cover the food. Refrain from using cloths that look similar to cleaning cloths to avoid confusion whether the cloth is used for cleaning or to cover food. , , The operator removed the cloth at the time of the inspection.

1. Two buckets of noodles were soaking in water at room temperature since 10am (5 hours) had an internal temperature of 21C. , , Food that are soaking in water should not be left at room temperature for more than 2 hours as this can create an ideal environment for bacteria to grow. If soaking food for more than 2 hours, place it in the cooler. , , The operator discarded the noodles at the time of the inspection., , 2. Garlic oil was stored at room temperature had an internal temperature of 15C. The operator stated it has been left at room temperature from the day before. , , Garlic oil must not be stored at room temperature as this poses a risk for foodborne illnesses such as botulism. Either store cold (4C or lower) or hot (above 60C). , , The operator discarded the garlic oil at the time of the inspection. , , 3. Improper cooling was observed at the time of the inspection: , - Cooked chicken cooling at room temperature had an internal temperature of 47C. Staff member stated the chicken were taken out of the oven 10 minutes ago. , , - Cooked rice noodles cooling at room temperature had an internal temperature of 52C. , , The operator placed the chicken and the noodles in the cooler at the time of the inspection. , , Food must be cooled as fast as possible to avoid bacteria from growing. After cooking, let the food cool down to 60C and ensure it is not covered to allow the hot air to escape. Once the food has been cooled down to 60C, it must be cooled down from 60C to 20C in two hours, then 20C to 4C in four hours. , , Cooling food can be done by the following: , - placing it in the cooler, - using an ice wand , - dividing the food into smaller portions, - continuously mixing the food to allow the heat to escape, - using an ice bath

Staff personal drinks were stored in the designated hand wash sink. , , The hand wash sink must be accessible at all times for staff members to perform hand hygiene. The designated hand wash sink should only be used to perform hand hygiene. Refrain from storing personal drinks in the hand wash sink. , , The operator removed the drinks at the time of the inspection.

1. Condensed milk stored in open cans in the cooler in the front area. The operator stated it has been stored in the can for 2 days. , , Food must be stored in adequate containers that are smooth, durable, and easy to clean considering cans are prone to corrosion and may contaminate the food. Once the can is open, please ensure all food is used or the remainder is stored in a suitable container., , The operator discarded the can at the time of the inspection., , 2. Bowl stacked on top of uncovered food on the top area of the preparation cooler. , , Refrain from stacking bowls or other dishes on top of uncovered food as the bottom of the bowl can contaminate the food. Place adequate lids or cover the food first before stacking. , , The operator removed the bowl at the time of the inspection.

1. Scoops stored inside the bulk supply where the handle was touching the food. , , Scoops should be stored in a separate area or with the handle upright to prevent contamination of the bulk supply. Remove the scoops from the bulk supply or ensure the handle is stored upright. , , 2. Plastic containers used to scoop bulk food. , , Scoops should have an adequate handle to refrain from touching the surface where food comes into contact with. Obtain proper scoops with a handle to prevent contamination of the food. , , 3. Rice and onions are stored in a non-food grade containers. , , Containers must be food grade as certain containers may contain chemicals that may leach into the food. Obtain food-grade containers. , , 4. Observed individually wrapped raw meat stored in an open container on the top shelves and cooked/ready to eat foods are stored on the bottom shelves on the cooler in the back area. , , Raw meat and ready to eat foods should be separated while stored to avoid the possibility of meat juice from dripping down to food stored below it. Store raw meat on the lower shelves and ready to eat foods on the top shelves.

A child was sleeping on the floor of the dry storage area. , , Sleeping areas must be completely separate from areas used for food handling, preparation or storage.