Cherry Thai

Corrective action: Discussed with the person in charge that sticky fly traps are allowed, but should not be above food preparation areas to prevent possible sources of contamination. Fly trap will be moved after the inspection.

Corrective action: Observed two large unopened bags of jasmine rice on the floor next to the back kitchen exit. Discussed with the person in charge about ensuring food products are off the floor to prevent possible contamination. The rice bags were moved during the inspection onto a shelf.

Corrective action: Observed multiple violations within handwashing, temperature control, and ensuring clean food contact surfaces. Discussed active managerial duties during the inspection.

Corrective action: Observed a lack of handwashing during the inspection. 1) employees would leave and reenter the kitchen without washing hands. 2) deal with dirty dishes and proceed to handle clean dishes without a handwash in between. Discussed with the person in charge that handwashing must occur whenever a task is switched that could introduce a possible source of contamination. Employees washed their hands after discussion. Employees were observed washing hands in a sink not designated as a hand washing sink. Observed employees using the three compartment sink to wash their hands. Discussed with the person in charge that only a handwashing sink should be used to wash hands in order to minimize possible contamination.

Corrective action: Observed a pitcher of water being stored in the handwashing sink. Discussed with the person in charge that handwashing sinks should only be used for handwashing. The pitcher and rag was removed during the inspection.

Corrective action: Observed no parasite destruction forms on site. The person in charge stated that they have these forms in a different location but not currently at the restaurant. Discussed with the person in charge that these forms must always be readily available on site. The person in charge will bring these forms in to the restaurant.

Corrective action: Observed 1) containers of sliced tomatoes, cut cabbage, and raw shelled eggs at a temperature around 50°F for less than four hours in the main prep table. 2) observed rice noodles sitting out next to the wok without being cold held for less than four hours. Discussed with the person in charge that temperature control safety foods must be monitored throughout the day and be maintained at a safe temperature. All of the food items were moved to the reach in cold holding unit and walk in cold holding unit.

Corrective action: Discussed with the person in charge about maintaining proper sanitizer concentration to prevent a buildup of toxic substances. Sanitizer was remade during the inspection.

Corrective action: Observed a package of gyoza sitting on top of a freezer chest thawing for less than four hours. Discussed with the person in charge about the improper thawing method and the gyoza were moved into a reach in cold holding unit.

Corrective action: Observed several food grade squeeze bottles without common name of the contents of the food item. Person in charge will place labels on the bottles after the inspection.

Corrective action: Scoops for multiple items including cooked rice and dry stock items did not have a handle. Discussed with the person in charge, that scoops must have a handle above the food product to prevent possible contamination. New scoops were placed in these buckets during the inspection.