BANGKOK THAI CUISINE
7159 PHILPS HWY UNIT 102
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/13/2025
High Priority
2
Intermediate
3
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Case of chicken stored on floor in walk in cooler. Case of rice stored on floor in storage area. Person in charge began raising. **Corrective Action Taken**
- 36-24-5:Basic - Hole in or other damage to wall. Hole in wall observed around electrical panel. Ceiling tile missing in back hall.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth observed under cutting board in use with cucumbers.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Right side of main photos filter with grease buildup.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Self closer missing from back door.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service items at front counter, at passenger through not inverted. Person in charge inverted. **Corrected On-Site**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw chicken no longer commercially packaged stored over ready to eat items in reach in freezer. Person in charge began rearranging. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Peas in bag stored above fill line of reach in cooler at 45F. Person in charge over to cooler below holding temperature. **Corrective Action Taken**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment utilizes time for shell eggs, vegetable rolls. Person in charge unable to provide time paperwork. Person in charge filled out. **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. Two employees with food handler training with copies. Person in charge copied information to original certificate during inspection. **Corrected On-Site**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water off at back hand wash sink by dishmachine. Person in charge turned on during inspection. **Corrected On-Site**
Food safety inspection conducted on 1/13/2025 revealed 11 total violations (2 high priority, 3 intermediate, 6 basic).
Inspection on 7/9/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes chlorine to sanitize, only has high temp test strips.
Food safety inspection conducted on 7/9/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).