Thai Am Restaurant

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic – Damaged/spoiled/recalled food not properly segregated

nOne 4LB Can of Bambo dented on shelf with undamaged food

Basic – Dead roaches on premises

25 dead roaches around hot water heater in kitchen n29 dead roaches under three compartment sink in kitchenn3 dead roaches in clean utensil bin in prep arean19 dead roaches under cooks linen10 dead roaches under rice cooking station in kitchenn2 dead roaches in server drink area of dining room n3 dead roaches in fan over cooks linenn3 egg casings on top of reach-in freezer in kitchenn1 egg casing on window sill in kitchenn4 egg casing along wall with reach-in freezers in kitchen n2 egg casings under three compartment sink

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Water on cart near reach in cooler on kitchen line.

Basic – Food stored on floor

Case of chicken stored on floor in walk in cooler. nOil stored on floor under wok station on cook line.

Basic – Unwashed fruits/vegetables stored with ready-to-eat food

Unwashed produce above ready-to-eat foods in walk in cooler.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours

Cooked Chicken in walkin cooler temping at 117 F. nEmployee divided chicken into smaller containers for faster cooling. Corrective Action Taken

High Priority – Dented/rusted cans present. See stop sale

1 4LB Can of Bambo dented on shelf with undamaged food

High Priority – Nonfood-grade bags used in direct contact with food

Grocery bags used for food storage.

High Priority – Roach activity present as evidenced by live roaches found

1 live roach in chemical test strip bag in kitchenn5 live roaches under power strip in rice cooker table in kitchenn1 live roach in clean utensils near tea urn in kitchenn50 live roaches under wet cardboard under reach-in cooler on cooks linen40 live roaches in between boards under air conditioner behind clean dish rack in kitchenn1 live roach on clean dishesn5 live roaches in lid of cooks line reach-in cooler n25 live roaches in broken wall and paint under three compartment sink in kitchenn20 live roaches around perimeter of kitchen ceiling behind electrical conduit n3 live roaches in freezer gasket in kitchenn3 live roaches in between reach-in cooler in coolers in prep area of kitchen

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nchicken (56F – Cold Holding); shrimp (52F – Cold Holding); beef (46F – Cold Holding); pork (46F – Cold Holding); cut lettuce (55F – Cold Holding); sliced tomatoes (54F – Cold Holding) reach in cooler on cooks line. nnEmployee divided chicken and shrimp into smaller containers for faster cooling. Rechecked temperature of chicken and shrimp at 1:35pm. Temperatures were brought down to 41 F Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Can opener soiled with food debris.