Cooked?✕
Thai Dish Restaurant
February 7, 2013 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings25
- critical findings10
Failed findings
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CoolingcriticalInspector note: The red curry cooling in a deep container made five hours earlier is 74F then 15 minutes later it was still 74F. Provide proper cooling methods of 140F to 70F in two hours and then from 70F to 41F in an additional four hours (discarded by PIC)
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Cold HoldingcriticalInspector note: There is garlic and oil mixture out at room temperature 56F that the manager stated was out from the previous day. Store garlic-and-oil mixture at 41F or below.
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Separation Segregation Cross ContaminationcriticalInspector note: There are raw eggs stored above ready to eat lettuce and vegetables. Store properly to prevent contamination.
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Adequate Handwashing/Where/When/HowcriticalInspector note: The employees are cooking and preparing food with one handsink blocked and the other handsink with no soap. Employees were unable to wash their hands.
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Good Hygienic PracticescriticalInspector note: Employees are drinking out of open coffee cups. Store beverages in covered container with a straw.
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Number ConvenientcriticalInspector note: The rice cooker is stored in front of the handsink. Remove to provide access to handsink. The handsink in the beverage area is blocked with the hoses fromthe water filtration system. Remove to provide access to handsink.
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Toxic Items: Original ContainercriticalInspector note: There is oven degreaser stored in a vinegar bottle. Keep chemicals in original container.
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Medicines FirstAid StoragecriticalInspector note: Employee vitamins are stored in the kitchen. Store vitamins and medicine separately.
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PIC Performing DutiescriticalInspector note: There are numerous risk factor violations that the manager is not taking corrective actions.
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Non-Compliance w/Employee Health PolicycriticalInspector note: Manager was unfamiliar with employee illness policy. Review and train staff.
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Food Contact Surfaces CleanInspector note: Knives are stored soiled. Clean. Scoops are soiled. Clean to remove. Equipment stored on the clean rack are not clean. Make sure food contact items are cleaned correctly. Shellstock is stored in styrofoam containers that is not cleanable. Provide containers that are cleanable.
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Food Container LabelsInspector note: The bulk food containers are unlabeled. Label all bulk food containers.
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Food Thermometers ProvidedInspector note: There is no food thermometer in the kitchen. Provide a food thermometer to take temperatures.
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Washing fruits and veg's.Inspector note: They are not washing fruits and vegetables. Properly wash fruits and vegetables before they are cut or consumed.
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Food ProtectionInspector note: Employee food items are stored with customer food. Keep the food separate.
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Food Utensil StorageInspector note: The rice utensils are stored in stagnant water. Store in-use and between use equipment properly.
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Food Contact Surfaces DesignInspector note: There is a homestyle George Foreman grill on the cooking line. Provide food grade equipment that is smooth cleanable and durable. There are wooden cutting boards and heavily scored cutting boards. Repair or replace cutting boards to provide a smooth cleanable durable surface.
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Non-Food Contact SurfacesInspector note: The table in the corner is made of wood. Provide a food-grade table for prep. There are shelves that are made of unfinished wood. Provide surface that is smnooth cleanable and
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Non-Food Contact Surfaces CleanInspector note: Surfaces throughout are soiled with food buildup and debris. Clean to remove.
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Hand Cleaner Drying Tissue SignageInspector note: There is no soap at the handsink near the cooking line. Provide soap at each handsink so employees can properly wash their hands.
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Outside Storage Improperly MaintainedInspector note: The outside grease barrels are uncovered and heavily soiled. Keep grease covered and redo the shed.
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Improper Maintenance of FloorsInspector note: The floor is soiled throughout. Clean to remove. There are areas where the grout is missing. Repair floor to provide a smooth cleanable durable surface.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: The cooking line is soiled with food debris. Clean. The walls are soiled with food debris. Clean. There is cardboard covering the vent. Remove to provide smooth cleanable durable surface.
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Mop Sink not ProvidedInspector note: The mop sink in the kitchen is not enclosed. Provide enclosed mopsink or move sink out of the kitchen.
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Premises MaintainedInspector note: There are excess items and personal items. Remove excess items.
What changed since the previous inspection?
Compared with Pass on February 22, 2012: 25 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.