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Diamond Thai Cuisine, 515 W. 7th St., Sioux City, IA - Restaurant inspection findings and violations

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Restaurant: DIAMOND THAI CUISINE
Type: Restaurant without liquor
Sub type: Full Service
Address: 515 W. 7th St., Sioux, IA 51103
Owner and phone: PIYAPIT UTTHACHOO
712-899-8029
Total inspections: 9
Last inspection: 3/4/2010

Restaurant representatives - add corrected or new information about Diamond Thai Cuisine, 515 W. 7th St., Sioux City, IA »

Inspection findings

Inspection Date

Type
No violation noted during this evaluation. 3/4/2010Mail-In
No violation noted during this evaluation. 1/28/2010Mail-In
  • Personnel
    • Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
      Emplioyees shall wash there hands after they are done doiing dishes when reentering the prep area. Employees shall wash there hands in the prep area with soap and hand towels and not use a common towel.
    • Proper handwashing (Engaging in activities that contaminate the hands 2-301.14(I), p 42)
  • Food Source/Handling
    • Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
      When handliing ready to eat foods the employees shall wear gloves.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Temperature device not designed to check temperature in thin foods (meat patties) 4-302.12(B), pg 120)
      Shall obtain a small probe theremometer to temp small masses with.
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
      Shall place all single use containers into plastic sleeves or dispensing units.
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
      Wiping cloths shall be placed into sanitizer solution after each use.
  • Other Operations
    • Adequate pest control (Tracking powder pesticide prohibited 7-206.13, p 186)
      Shall have a pest control operator to place bait traps down or spray. Owners cannot place pesticides in the food prep areas. Owners shall only place sticky traps down or live traps.
    • Adequate pest control (Insect control devices, design, installation 6-202.13, p 169)
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
      Working containers shall be labeled with there common names.
    • Inside physical facilities designed/maintained (Toilet doors not kept closed 6-501.19, p 178)
      Restroom doors shall be kept closed at all times. Springs shall be installed on the doors.
 1/5/2010Routine
No violation noted during this evaluation. 1/14/2009Mail-In
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      The cut beef, chicken, and fish shall maintain 41 degrees or below while in the sandwich machine. The items temped out at 44-45 degrees.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Temperature device not designed to check temperature in thin foods (meat patties) 4-302.12(B), pg 120)
      Shall provide a probe thermometer to temp small masses with. Shall place a thermometer in the white chest fridge.
    • Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
      Shall cover the lights in the prep area.
 1/8/2009Routine
No violation noted during this evaluation. 2/28/2008Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Eggs shall be maintained a t 45 degrees F at all times. If eggs are removed from this temperature then they have 2 hours to bring the products up to that temp and shall be time marked.
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      All food shall be stored 6 inches off of the floor in the basement and on the floor.
  • Warewashing
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      Shall obtain a set of test strips to test the sanitizer of choice with in the facility.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      Shall provide a probe thermometer in back to temp the food with on the oven and in cold hold table.
    • Food contact surfaces (Equipment & utensils: designed, constructed 4-201.11, p 105)
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Shall clean the bottom of the fridges/freezers in the back room. All common towels shall be stored in sanitizer solution after each use.
    • Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
      Shall fix the floor tiles where damaged. The drop ceiling is missing several tiles and they shall be replaced.
    • Ventilation (Ventilation Hood Systems, Filter: not movable, cleanable 4-202.18, p 107)
  • Other Operations
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
      Shall label all chemical spray bottles with the name of the chemical on the bottle.
    • Inside physical facilities designed/maintained (Drying mops, air-dry 6-501.16, p 177)
      Shall hang all mops after each use.
    • License posted/maintained (License not posted/displayed 8-304.11, p 200)
      Shall post the license so the public can view it.
 1/9/2008Routine
No violation noted during this evaluation. 1/25/2007Re-Check
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      ALL FOOD SHALL BE STORED 6 INCHES OFF OF THE FLOOR IN THE DRY STORAGE AREA.
  • Warewashing
    • Manual washing/sanitizing (Wash temperature at 110°F or > 4-501.19, p 125)
      SHALL OBTAIN A PRESSURE GAUGE ON THE HIGH TEMP DISH MACHINE.
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      SHALL OBTAIN MICROCHLORINE TEST STRIPS (BLEACH).
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      SHALL CLEAN ALL FOOD CONTACT SURFACES.
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      SHALL CLEAN ALL NON-FOOD CONTACT SURFACES.
  • Other Operations
    • Inside physical facilities designed/maintained (Uncovered receptacle ladies toilet room 5-501.17, p 160)
 1/9/2007Routine



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