TUK TUK THAI
10471 GIBSONTON DRIVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/13/2025
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Door handle broke on reach in freezer.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table throughout kitchen.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in reach in cooler on cook line.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 90 F- retemp 190 F on counter, operator reheated. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice in handwash sink.
Food safety inspection conducted on 2/13/2025 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 8/6/2024
High Priority
4
Intermediate
1
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone and purse on dry storage shelf.
- 08B-38-4:Basic - Food stored on floor. Oil on floor under 3 compartment sink.
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing handle first on cook line.
- 41-07-4:High Priority - Container of medicine improperly stored.employee medicine above prep table.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled dishes then touch clean dishes without washing hands.
- 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 touch shredded carrots with bare hands. **Repeat Violation**
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in reach in freezer. **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at handwash sink on cook line and next to dish machine.
Food safety inspection conducted on 8/6/2024 revealed 11 total violations (4 high priority, 1 intermediate, 6 basic).