THAI SPICE KITCHEN
6426 BOWDEN RD STE 200
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 6 health inspection reports
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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).
Inspection on 2/2/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Make table cutting board with excessive cut marks
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen beef stored in three compartment sink thawing with no running water. Employee turn on water Corrected On-Site Repeat Violation
- 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. White rice on cook line with no time marked. Employee put time mark for 10am Corrected On-Site
Food safety inspection conducted on 2/2/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 10/20/2023
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 10/20/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/13/2023
High Priority
8
Intermediate
3
Basic
7
Total
18
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. At front line over ice machine at wait station Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old license posted
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing food. Employee removed Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Walk in cooler with torn gasket. Reach in make table cooler with torn gasket on cook line Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef stored in sink thawing with no running water. Employee turn on water Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Stored outside back door area
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powdered substance in container on cook line. Employee label it flour Corrected On-Site Repeat Violation
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup (97-98F - Cooling), stored in huge deep metal pot with lid and left out in kitchen from overnight since 11pm as per employee and place in walk in cooler at 6am to continue cooling. Provided technical assistance. Stop sale issued Warning
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine being used with equipment inside to sanitize and not working properly. Tested at 0ppm. Employee setting up three compartment sink with chlorine. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. **Corrective Action Taken** Warning
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on cook line crack raw shell eggs and then handle clean plates without washing hands. Reviewed with person in charge 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 employee touching with bare hands cooked krab ragoons that came out of fryer and served on plate. Reviewed with person in charge Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine being used with equipment inside to sanitize and not working properly. Tested at 0ppm. Employee setting up three compartment sink with chlorine. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. **Corrective Action Taken** Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Basil stored in direct contact of non food grade bag in reach in cooler. Employee properly stored in zip lock bags Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw frozen prep chicken stored over frozen pork dumplings in upright single door reach in freezer. Employee properly stored Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soup (97-98F - Cooling), stored in huge deep metal pot with lid and left out in kitchen from overnight since 11pm as per employee and place in walk in cooler at 6am to continue cooling. Provided technical assistance. Stop sale issued Warning
- 11-27-4: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 operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup (97-98F - Cooling), stored in huge deep metal pot with lid and left out in kitchen from overnight since 11pm as per employee and place in walk in cooler at 6am to continue cooling. Provided technical assistance. Stop sale issued Warning
- 11-26-1: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.
Food safety inspection conducted on 10/13/2023 revealed 18 total violations (8 high priority, 3 intermediate, 7 basic).