✓

Thai's Bistro

February 10, 2012 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 12 code checks were marked passed.

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Checks marked passed

Adequate Handwashing/Where/When/Howcritical

Inspector note: At the start of the inspection the only handsink in the kitchen was blocked with equipment and a bag was over the faucet. Employees were unable to properly wash their hands. Provide access to the handsink and have the PIC train employees in proper handwashing.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Cleancritical

Inspector note: The low temperature dishwasher is hooked up to a quats chemical. Repair the dishwasher and make sure it is setup correctly so equipment is gettting cleaned and sanitized.
code 20-4-703.11*** · critical food-safety factorstatus: Pass
Hot and Cold Watercritical

Inspector note: The water was hot at the start of the inspection but it ran out and the sink is unable to be properly setup to wash rinse and sanitize equipment. Provide hot and cold water for all hours of operation. 2/10/2012 The hot water tank was a 40 gallon tank and they replaced it with a 80 gallon tank
code 27-5-103.11-.12*** · critical food-safety factorstatus: Pass
Location Accessiblecritical

Inspector note: The only handsink in the kitchen is not working. The water has been turned off because it is leaking downstairs. The handsink needs to be working for employees to wash their hands. Provide access to a handsink.
code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
Non-Compliance w/Employee Health Policycritical

Inspector note: Employees are unfamilair with employee illness policy. Have the PIC train all the employees.
code M-2-201.11/.14 .15*** · critical food-safety factorstatus: Pass
Food Protection

Inspector note: The walk-in cooler is overcrowded there are products stored on the floor and out of cooking order. Organize the cooler to keep food protected from contamination during storage.
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Food Utensil Storage

Inspector note: Rice utensils are stored in stagnant water. Store properly.
code 10-3-304.12* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces

Inspector note: The brooms are in disrepair. Repair or replace damaged equipment.
code 15-4-202.16* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: The storage rack on the cooking line is soiled. Clean to remove. The bottom shelves of the prep tables are soiled. Clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Pass
Installed and Maintained

Inspector note: The handsink faucet is broken. Repair.
code 29-5-201/02.11* · lower-severity findingstatus: Pass
Improper Maintenance of Floors

Inspector note: The floors are soiled under equipment and along the edges. Clean to remove.
code 36-6-501.11-.12* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: The hood vent is visibly soiled. Clean to remove.
code 37-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Pass on July 18, 2011: The previous meaningful result was Pass.

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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.