Thai Village

September 15, 2008 · Out of business

🪳cooked

official resultOut of business
inspection typeEating & Drinking w/ Take Out
failed findings18
critical findings3

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Failed findings

Cold Holdingcritical

Inspector note: tofu 60 degrees/provide proper temperature of 41 degrees or below
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: walk in/provide proper storage of all raw foods
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: 3 bay sink/provide institutional sanitizer
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: basement prep/remove all rusted knives clean/sanitize food thermometer clean/sanitize knives in knife rack clean all glassware shelving
code 22-4-601/602.11** · serious findingstatus: Fail
Food Thermometers Provided

Inspector note: recalibrate metal stem cooks thermometer
code 05-4-302.12* · lower-severity findingstatus: Fail
Food Protection

Inspector note: remove soiled pots from prep sink remove rice scoops from stagnate water kitchen/store all food products 6 inches off floor ice machine/provide scoop with handle
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: walk in/replace all rusted/molded shelving in unit defrost all reach in freezers 1 door reach in/provide new door gasket
code 15-4-202.16* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: provide 3 drain plugs to 3 bay sink
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: 1 door reach in/provide internal thermometer 2 door reach in/provide internal thermometer
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: kitchen/remove all sponges
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: basement prep/clean all prep table shelving hot line/clean interior/exterior of all cooking equipment 2 door reach in/clean interior/exterior of unit clean microwave and shelving
code 23-4-602.13* · lower-severity findingstatus: Fail
Clean Equipment & Utensils Storage

Inspector note: kitchen/replace/resurface all worn white cutting board kitchen/remove all cardboard for storage
code 24-4-903.11* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: restroom/repair hot water faucet handle
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: basement prep/handsink/provide liquid soap paper towels in a dispenser employee restroom/provide paper towels in dispenser and liquid pump soap and self closing door wait station handsink/provide paper towels in dispenser
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Outside Storage Improperly Maintained

Inspector note: clean outside grounds
code 34-5-501.111/.115* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: walk in/replace rusted floor resurfacs worn basement floor kitchen/clean floor under around and behind all equipment
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: basement prep/repair hole in ceiling walk in/clean dust from interior of unit and condenser fan 2 restrooms/clean dust from exhaust fan repair door to street from basement to remove all daylight and be rodent proof 2 hot lines/clean interior of hoods and filters clean walls throughout kitchen
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Inadequate Lighting

Inspector note: basement prep/replace burnt out light mop sink/replace burnt out light
code 38-6-303.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on May 2, 2008: 18 findings recurred.

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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.