Thai Dish Restaurant

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Products placed in service refrigeration at the cookline were at avove 41F Cooked chicken at 100F Cut vegetables 48F Reviewed rocess with the PIC to ensure products are at 41F or below prior to placing out for use in the service line All products above 41F removed and placed in freezer to finish cooling
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
• ✓Wiping Cloths Use Limitation (C)
  Inspector note: Soiled wiping cloths on surfaces throughout- Maintain in sanitizer solution
  code 590.003/3-304.14-C* · lower-severity findingstatus: Pass
• ✓Food Preparation (C)
  Inspector note: While packaging noodles on a back prep table the noodles were placed directly on the table and were touching an unsanitized wall with soils behind the table. The part of the product that was touching the wall was voluntarily discarded Reviewed with staff to place the product in a clean and sanitized container while packaging
  code 590.003/3-305.14-C* · lower-severity findingstatus: Pass
• ✓Nonfood Contact Surfaces (C)
  Inspector note: Floors under equipment with soils- Clean
  code 590.004/4-602.13-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on August 29, 2024: 4 previous findings did not recur.

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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.