✓

Thai North Restaurant

June 9, 2015 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 11 code checks were marked passed.

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Checks marked passed

Coolingcritical

Inspector note: The chicken cooked earlier in the day is cooling on the top of the sandwich unit and stacked in the walk-in cooler 79F initially and no change after fifteen minutes. Properly cool items to be sure that the temperature drops from 140F to 70F in two hours and then from 70F to 41F in an additional four hours.
code 03-3-501.14*** · critical food-safety factorstatus: Pass
Cold Holdingcritical

Inspector note: Garlic and oil is 78F and stored at room temperature. Provide cold holding of 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Person in charge Assignedcritical

Inspector note: There is no person in charge assigned when the owner/certified managers are not at the establishment. Train staff and assign a person in charge.
code M-2-101.11*** · critical food-safety factorstatus: Pass
Inadequate Facilities/Cooling Methods

Inspector note: The area is very small and there is no space to properly spread food out to cool. Provide a method to properly cool items and maintain tempertures.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
Food Protection

Inspector note: The area is so small that there are things stored in the mopsink. Store properly. The walk-in is overcrowded and there are items stored on the ground. Store properly. Ice for drinks is stored in the coolers that do not allow for drainage. Store customer ice properly to allow for drainage.
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Food Utensil Storage

Inspector note: Knives are stored in between refrigerators. Store properly.
code 10-3-304.12* · lower-severity findingstatus: Pass
Food Contact Surfaces Design

Inspector note: Cutting boards are heavily scored. Resurface or replace.
code 14-4-202.11* · lower-severity findingstatus: Pass
Dishwashng Facilities

Inspector note: There is a freezer stored in front of the three compartment sink. Remove items so employees can properly wash rinse sanitize and air dry equipment.
code 16-4-501.11/.15* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: Wiping rags are stored outside of sanitizer. Store properly.
code 21-3-304.14* · lower-severity findingstatus: Pass
Hand Cleaner Drying Tissue Signage

Inspector note: There is no soap at the handsink in the front. Provide soap and paper towels at each handsink.
code 32-6-301.11-02.11* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: The cooking equipment is soiled with grease. Clean all fixed equipment to remove food debris.
code 37-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on June 2, 2015: 11 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.