TUPTIM THAI RESTAURANT, 220 SW 29TH ST, TOPEKA, KS - Restaurant inspection findings and violations

Business Info

Name: TUPTIM THAI RESTAURANT
Type: Restaurant
Address: 220 SW 29TH ST, TOPEKA, KS 66611
Phone: 785-217-8016
Total inspections: 9
Last inspection: Jan 25, 2016

Restaurant representatives - add corrected or new information about TUPTIM THAI RESTAURANT, 220 SW 29TH ST, TOPEKA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-302.11(A)(2) - --Located in the WIC, there was a shelf with raw chicken stored above a shelf with raw pork and raw beef. COS- moved raw chicken to be below the raw pork and beef. KDA_3_10111 - --Located in the WIC, there was a pan of six reduced oxygen packaged raw salmon that were thawing. The packages had not been opened or cut to allow air in. The manager said that the fish had been thawing since 8:00 last nigh (1/24). COS- cut slits in the packages. KDA_4_60111A - --Located on the dish shelf next to the warewash machine, there was one plastic pitcher stored as clean that was soiled with sticker residue. Corrected on site (COS)- washed. KDA_6_50112A - --Located under the shelves in the dry storage area, there were 15 dried rodent droppings. The manager provided documentation of pest control company coming out this week and said that they would clean up the droppings and call the pest control company again to be sure that the mice are gone. KDA_Defacto - --walk in cooler (WIC)- cut cabbage 39F, raw pork 37F, make table (MT) 1- rice noodles 37F, reach in cooler (RIC) under MT 1- half and half 41F, MT 2- raw chicken 37F, cut cabbage 40F, RIC under MT 2- raw chicken 40F, cut tomatoes 41F, MT 3- cut cabbage 41F, cooked tofu 41F, raw shrimp 40F, RIC under MT 3- cooked tofu 41F, MT 4- cooked tofu 41F, RIC under MT 4- raw beef 37F, RIC at end of make line- chicken skewers 37F, raw chicken 38F, --wiping cloth chlorine sanitizer concentration- 100ppm	01/25/2016	5	Follow-up	In
3-303.11 - --In the ice machine, the container holding cut lemons and limes were sitting directly on the ice that they use for drinking cups. COS-containers were removed and the ice it was sitting on was removed also. KDA_3_30414B1 - --In the beverage area, a bucket with chlorine sanitizer in it was at 200PPM chlorine sanitizer. COS-bucket was made to 50PPM chlorine sanitizer. KDA_3_50116A2 - --In make table top number one on the food line starting on the east end, sliced tomatoes were 46.5F, partially cooked chicken 45.9F. Employee said these items had been prepared and out for about an hour. COS-items were placed in walk in cooler. Ambient of make table one was 31.8F. Make table top cooler two on food line, uncooked egg mixture 45.4F, sliced tomatoes 44F. Employee said tomatoes and tofu mixture had been out for about half hour. COS-items were placed in the walk in cooler. KDA_3_50118A2 - --In the walk in cooler, individually wrapped cooked green chicken was with out a date. Person in charge said it had been made yesterday morning. He was not sure on the time, but was sure on the day. COS-chicken was correctly dated. KDA_4_20211A2 - --Stored as clean on the shelf in the warewashing area, there were two plastic containers that had cracks on the food contact area. In the server station reach in cooler, a bowl of stemmed cherries had a lid on it that was cracked all the way through. COS-items were discarded. KDA_4_60111A - --Stored as clean on a shelf in the mechanical warewashing area, four pairs of tongs that had dried on food debris. Five plastic containers and five metal containers had dried on food debris. COS-items were placed at mechanical warewashing machine. KDA_4_60211E4 - --The ice machine near the mechanical ware washing area had an accumulation of black mold on the plastic deflector. KDA_4_90111B - --In the beverage area, an employee was drying drinking glasses with a towel. Educated on air drying. COS-glasses were left to finish air drying. KDA_5_20511B - --In the server area, the hand washing sink had a plastic container in the basin. Also an employee poured a pot of coffee into the hand sink. COS-container was removed. KDA_5_20515B - --The hand washing sink right off the cooking line, was not on when inspector arrived, staff was turning it on. The cold water knob would not turn. COS-person in charge used a screw driver and fixed the handle. In the unisex rest room, the water pressure was not very strong. KDA_6_50112A - --In the storage room the following areas had old rodent droppings, to the left of the entryway, there were about 20 old rodent droppings. On the storage shelf on the south wall, a brown wrapper holding take home bags had about 100 old rodent droppings. COS-bags were discarded. Under the last metal panel on the wall, there were about 14 old rodent droppings. On the top ledge of the blue shelf, there were about 16 old rodent droppings. Under the shelving units on the south wall, there were about 100 old rodent droppings. In the server beverage area, there were about 75 old rodent droppings north of the coke reach in cooler. Establishment has licensed pest control. Last service was 12/31/15. Pest company was called. There are bait boxes on the outside of the establishment. In the food prep area to the right of the kenmore reach in, there was sunflower seeds, dirt and accumulation of debris. KDA_7_10211 - --Sitting beside the ice machine, a large spray bottle with a sprayer hose attached was with out a common name. The sprayer had a sudsy liquid in it when it was shook. Person in charge said it was degreaser that they use on the floors. COS-sprayer was labeled correctly. KDA_Defacto - --cooked rice hot holding in rice pot in server area, was 176.8F. In a rice pot hot holding on the food line, made on site cooked rice 137.4F. --Frozen food is frozen. --In the single door reach in cooler on the food line, milk was 40.4F. Make table top number one on the food line starting on the east end, tofu 41.3F. Reach in cooler make table one on the food line, basil leaves 40.5F. Make table top cooler two on the food line, cooked shredded crab 40.7F. Reach in make table cooler, diced tofu and mushrooms 40.8F. Make table top cooler three on food line, individually wrapped cooked on site rice 33.1F. In the make table reach in cooler three on the food line, green curry sauce was 38.3F. Walk in cooler, marinated green chicken individually wrapped was 36.4F. In the server station reach in make table cooler, sliced tomatoes were 40.9F.	01/14/2016	13	Complaint	Out
Details not available.	07/27/2015
Details not available.	07/13/2015
Details not available.	05/28/2015
Details not available.	01/02/2015
Details not available.	12/16/2014
Details not available.	01/24/2014
Details not available.	07/31/2013

3-303.11 - Ice (Exterior coolant) After use as a medium for Cooling the Exterior SURFACES of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or Cooling coils and tubes of equipment, ice may not be used as FOOD.
3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD in equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or in separate areas
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�°C (41�°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_4_90111B - Equipment/utensils (Cloth drying) After cleaning and SANITIZING, EQUIPMENT and UTENSILS may not be cloth dried, except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
KDA_5_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.

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