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Thai Place Restaurant

November 3, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings10
critical findings6

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Failed findings

Coolingcritical

Inspector note: The curry cooked earlier in the day is cooling at room temperature 70F. Properly cool items from 140F to 70F in two hours and then from 70F to 41F in an additional four hours. (reviewed cooling and left handout with the owner)
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: There is a case of eggs stored at room temperature and the eggs are 65F. Provide proper cold holding of 41F or below. (owner discarded eggs)
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: The hot water at the handwash sink is only reaching 58F. Provide proper hot and cold water so employees can properly wash their hands.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: The equipment cannot be properly cleaned because the sanitizer requires hot water. Provide hot water so the equipment can be properly cleaned and sanitized.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: They are using the handsink in the front to fill up water pitchers. Restict handwash sinks to handwashing only. They are using the handwash sink in the basement for prep. REstrict use of handwash sinks for handwashing only.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: They are open and operating without hot water. Review management responsiblities and cease operation when there is no hot water.
code M-2-103.11*** · critical food-safety factorstatus: Fail
PHF's Properly Thawed

Inspector note: Crab rangoon filling is thawing at room temperature. Thaw properly.
code 06-3-501.13* · lower-severity findingstatus: Fail
Food Protection

Inspector note: The ice is in a cooler that does not allow for draining. Provide a ice cooler that drains properly.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: There is wood around the handsink in the kitchen that is soiled and also unfinished wood cabinets and table legs in the basement. Finish all wooden surfaces to provide smooth cleanable durable surfaces.
code 15-4-202.16* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: The hood vent filter is soiled with grease buildup. Clean to remove. The cooking equipment is lined with aluminum foil. Remove and provide a surface that is smooth cleanable and durable.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

Checks marked passed

Hot and Cold Watercritical

Inspector note: There is no hot water in the establishment. Provide hot and cold water so employees can properly wash their hands and clean and sanitize surfaces.
code 27-5-103.11-.12*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Fail on October 30, 2013: 10 findings appeared for the first time. 8 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.