Bangkok Bistro

Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly

Dishwasher (Chlorine 0ppm). Operator set up triple sink sanitizing. Chlorine 100ppm. Corrective Action Taken

High Priority – Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands

Reviewed proper hand washing and employee proper washed hands. Corrected On-Site

High Priority – Employee washed hands with no soap

Cookline employee washed hands without soap. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. nSushi rice. Operator properly date marked. Corrected On-Site

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Provided handout to operator. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Cleaning bucket and sponges stored in sushi area hand sink. Operator removed. Corrected On-Site

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection. n Corrected On-Site

Intermediate – No soap provided at handwash sink

Cookline. Operator replaced. Corrected On-Site