Cooked?✕
Bangkok Bistro
May 13, 2011 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings17
- critical findings5
Failed findings
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Cold HoldingcriticalInspector note: Fried products were removed from the fryer and placed directly into the flip top refrigerator to cool. The unit was not designed to cool products during a busy lunch or dinner service. Foods should be properly cooled in a refrigerator or freezer and then placed into the flip top unit. Three racks of whole shelled eggs were observed on a food preparation table at room temperature. Whole shelled eggs are a potential source of salmonella contamination and must be refrigerated.
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Separation Segregation Cross ContaminationcriticalInspector note: One of the cooks were cleaning shrimp on the soiled side board of the dish machine. Food preparation can only be performed in approved food preparation areas. The shrimp were potential exposed to bacteria from the waste line of the sink and the soiled side of the drainage board.
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Adequate Handwashing/Where/When/HowcriticalInspector note: The hand sink within the food preparation area was covered and obstructed by a fan. The hand sink must be maintained free so the staff in the food preparation area can properly wash their hands. Staff preparing chicken had no accessible hand sink. Staff within the dish area had no properly equipped hand sink. Staff cleaning shrimp cannot also be cleaning and sanitizing dishes without access to properly equipped hand sinks.
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Location AccessiblecriticalInspector note: The hand sink within the food preparation room was blocked. The hand sink is not reported to be functioning. Repair if necessary. Maintain free from obstruction.
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Labeled Common NamecriticalInspector note: Spray bottles within the dish room are not properly labeled. The content of each spray bottle must be listed.
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Insects Rodents AnimalsInspector note: Snap traps are not permitted within the kitchen dish room or food preparation areas.
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Inadequate Facilities/Cooling MethodsInspector note: Foods cannot be maintained cold by placing them in buckets and covering them with ice. The foods must be stored properly under refrigeration until they are ready for preparation. Discontinue the practice of storing the foods on ice in the bucket.
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PHF's Properly ThawedInspector note: Frozen foods must be properly thawed under refrigeration or beneath running water. Frozen foods were observed within a bucket in the three-basin sink. Provide proper thawing practices.
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Washing fruits and veg's.Inspector note: The staff are utilizing the food preparation sink for hand washing. The food preparation sink is to be dedicated to food preparation and nothing else.
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Food ProtectionInspector note: Raw chicken was stored in the rear containers within the flip top unit. The raw chicken is transferred over vegetables and cooked chicken on its way to the wok or grill. The raw chicken beef and seafood should be stored at the front of the flip top unit. A bag of cabbage was observed beside three-flats of whole shelled eggs. Proper separation must be provided.
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Food Contact Surfaces DesignInspector note: The tops of the freezers are not approved food preparation surfaces. Food preparation can only be performed within the food preparation area on surfaces designed for food preparation.
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Dishwashng FacilitiesInspector note: The rinse temperature guage to the dish machine is not working properly. It should be repaired to reflect a proper rinse temperature. The dish machine should be services.
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Test Kit ProvidedInspector note: Provide and train the staff how to use test strips.
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Wiping Cloths Clean SanitizeInspector note: Soiled wiping cloths were observed within the food preparation area. Cloths must be stored in properly set up sanitizing buckets when not in use. Provide.
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Clean Equipment & Utensils StorageInspector note: Clean equipment cannot be stored in an area utilized for food preparation. Raw shrimp and soiled equipment were observed in the three basin sink. Clean and sanitized utensils were observed on the adjacent drainage boards. The clean and sanitized equipment must be stored above and away from the soiled dishes and raw foods.
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Installed and MaintainedInspector note: The hot water faucet to the kitchen hand sink was not working (turned on) until the end of the inspection. If there is an issue with the plumbing it must be corrected.
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Hand Cleaner Drying Tissue SignageInspector note: The hand sink in the dish room had not soap. Provide. The hand sink in the kitchen has no towels or soap. Provide.
What changed since the previous inspection?
Compared with Pass on June 3, 2009: 17 findings appeared for the first time.
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About this record
This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: Analyze Boston.