THAI SPICE KITCHEN
6426 BOWDEN RD STE 200
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 1/27/2025
High Priority
1
Intermediate
1
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tile over ice machine and dry storage in kitchen area and at wait station **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler with torn gasket Walk in cooler with torn gasket **Repeat Violation**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. In kitchen area **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tong stored on oven door handle
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 93F standing water
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer soiled **Repeat Violation**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink on cook line with cold water with leaking handle
- 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 employee using bare hands to handle green onions to garnish final plated soup dish
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink
Food safety inspection conducted on 1/27/2025 revealed 9 total violations (1 high priority, 1 intermediate, 7 basic).
Inspection on 7/26/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/26/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/24/2024
High Priority
10
Intermediate
0
Basic
11
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles over wait station in kitchen area
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table on cook line
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler gasket torn Walk in cooler gasket torn
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled under cooking equipment
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. In kitchen area near wait station
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer soiled
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee prep case of mushrooms in prep area and storming in containers with out washing prior. Employee wash produce **Corrected On-Site**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line and kitchen area soiled
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep table in kitchen area
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed washing hands with cold water for less than 20 seconds at hand wash sink and drying with clothing **Warning**
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed washing hands with cold water for less than 20 seconds at hand wash sink and drying with clothing **Warning**
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw chicken and then handling cooked frozen wanton without washing hands **Warning**
- 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 cook line employee handling cut green leafy lettuce with bare hands from flip top cooler and be plated with no additional cooking steps. Reviewed with manager. **Warning**
- 12A-19-4:High Priority - Employee washed hands with cold water. Observed washing hands with cold water for less than 20 seconds at hand wash sink and drying with clothing **Warning**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Produce herbs stored in direct contact in non-food grade bag in reach in cooler. Employee properly stored **Corrected On-Site** **Warning**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Prep raw All items frozen chicken stored over prep frozen cooked rice in white deep reach in freezer in kitchen area. Moved by manager. Frozen prep chicken stored over frozen prep pork in single door upright reach in freezer. Moved by manager. **Corrected On-Site** **Warning**
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server employees handling soiled dishes and then return to pick up plated foods without washing hands **Warning**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw chicken and then handle clean equipments with washing hands **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Curry dairy sauces (47F - Cold Holding), in flip top reach in cooler, place there from main walk in cooler approximately 1 hour ago. Manager stated was in and out of unit and lid left open. Manager closed lid **Corrective Action Taken** **Warning**
Food safety inspection conducted on 7/24/2024 revealed 21 total violations (10 high priority, 0 intermediate, 11 basic).