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Bangkok Blue Thai

March 19, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings4

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Failed findings

Coolingcritical

Inspector note: Partially cooked beef prepared yesterday 57F. Cool properly within required time and temperature intervals.
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Hot Holdingcritical

Inspector note: Peanut Sauce for hot holding at 133F. Maintain at 140F or above.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cooking Temperaturescritical

Inspector note: Beef partially cooked and held cold for further cooking. Discontinue. Cook properly.
code 03-401.11-.12*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Low Temp Dishwasher not registering any chlorine sanitizer level. Repair to maintain between 50-100ppm. PIC called the repair company. The three bay sink will be utilized until repair take place.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Freezer in the cooking line with layers of ice. Remove.
code 23-4-602.13* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: Hand wash sink at the kitchen area with signage in Thai Language only. Provide proper signage in English in addition to Thai.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 3, 2013: 6 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.