SP BANGKOK SQUARE INC
6500 SW ARCHER RD STE J
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 12/19/2024
Inspection #: Visit ID: 8834288
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed: boiled eggs stored below the rice warmer in the kitchen, not marked as employee food. A sticker was added. Corrected On-Site
- 06-08-5:Basic - Time/temperature control for safety food thawed under water that was barely running/dripping or in standing water. Observed: ground turkey at 29° in a food pan of standing water on the cook line. The pan was moved to a prep sink and running water was added. Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed: dish wash machine tested at 0ppm for chlorine. The owner went to find/connect a new jug. The new jug was primed and achieved 100 ppm. Corrected On-Site Repeat Violation Admin Complaint
- 03F-02-5: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 and the time removed from temperature control cannot be determined. Observed: tofu held above the cooling part of a make table, and the accompanying tofu placed in preset bowls for service, lacking a time mark. A tape time mark sticker was added with an adjusted time. The last inspection had this same violation, however that was cited for the employee eggs under the rice warmer(it was not explained until this inspection that the eggs are for employee food.) No repeat violation. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the Diet Coke soda nozzle has build up.
Inspection Date: 7/19/2024
Inspection #: Visit ID: 8719283
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed: tongs stored on the oven handle.
- 08B-12-5:Basic - Stored food not covered. Observed: items in the walk-in freezer that are now frozen, left uncovered.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed: 0 ppm for chlorine. The lines were primed and achieved 100 ppm. Corrected On-Site
- 03F-02-5: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 and the time removed from temperature control cannot be determined. Observed: the boiled eggs under the rice warmer lacked a time mark. An adjusted mark until 3:15 was added. Corrected On-Site
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed: some certificates are paper when originally they were card stock.
Inspection Date: 1/18/2024
Inspection #: Visit ID: 8505804
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Observed: a piece of wood attached to the wall to support a pipe in the dish wash machine area, unsealed.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed: owner wrapping/packaging to go meal, no gloves. Hands washed and gloved. Corrected On-Site
Inspection Date: 9/22/2023
Inspection #: Visit ID: 8505657
- N/A:No Violations Were Observed
Inspection Date: 9/21/2023
Inspection #: Visit ID: 8341090
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: 3 employee drinks stored over/next to customer food, on the cook line. Some drinks were moved below. **Corrective Action Taken**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: scoops and utensils in 127F water. The crock pot was turned up, water exchanged, boiling water added. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a bag of cooked chicken, over the level of the cold hold pans, 58F. The chicken came from the walk-in cooler after 10:45am. A portion of The chicken was placed open in the walk-in freezer, dropping to 43F in 13 minutes. A portion of the chicken was left out, being placed on time as a public health control. **Corrected On-Site* Observed: large cubes of tofu at the end of the cook line, 46F, this was on ice. Ice was added to the pan and around the pan. ALSO, sprouts in the cook line reach-in cooler, top area, 46. Ce was added to the pan. **Corrective Action Taken** Warning
- 03F-02-5: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 and the time removed from temperature control cannot be determined. Observed: sprouts no time mark on the cook line. Sprouts came from the walk-in cooler after 10:30 below 41F. A time mark was added. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a tea pot in the front line hand wash sink. This was removed. Corrected On-Site