THAI HOUSE AT LAKE NORMAN

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed several employee drink stored above food products and prep coolers.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a container of raw chicken above carrots in the walk-in cooler. Observed an onion stored below raw meats in the prep cooler. Observed open raw chicken sticks stored above ready-to-eat foods in the walk-in freezer. CDI - All items were moved to the correct order.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 70 degree garlic and oil mixture beside the grill. CDI - Item was voluntarily discarded and will now be kept in the cooler. No increase in points due to improvement from previous inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 90 degree tom yum cooling on a shelf. CDI - Item was moved to the walk-in cooler to rapidly cool.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep cooler cutting boards.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles submerged in sugar and salt.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust and debris on the tops of shelves above prep coolers.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a water hose being cut off by a spray nozzle with an ASSE-1001 backflow prevention device that is not rated for continuous pressure. CDI - Water was turned off at the faucet. Owner ordered back flow preventer during inspection.

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed a large crack / opening in the back of the dumpster.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a large amount of ice dumped inside of the bar hand sink. CDI - Ice was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw meats in the top of a prep cooler hanging above vegetables. CDI - Meats were shifted to one side of the prep cooler and vegetables were moved out from under them. Observed raw eggs stored above vegetables in the walk-in cooler. CDI - Items were moved to the correct order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 60 degree coconut curry on a shelf next to the grill. CDI - Item was voluntarily discarded.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed missing dates for several TCS food products in the prep cooler. Observed two containers of Masaman Curry with dates from 3/7 and 3/10. CDI - Prep cooler items were dated marked for when they were prepared. Masaman curries were voluntarily discarded.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed missing TPHC sticker for noodles held on time. CDI - A label was added for the time it was removed from temperature control.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of chili sauce stored on the floor of the office.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food while wearing a bracelet.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep cooler cutting boards.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a chefs knife stored in the space between two prep coolers.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “household use only” blender.

4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed date mark stickers attached to pot handles stored as clean.