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12/21/10 | Re-score Grade Inspection | 92 |
- Hot and cold water available (-2 points)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
Observed no hot water in women's restroom. Ensure a minimum 100 F water is provided for proper hand washing.
Repair or replace non functional cold water knob at sink in bar area. Cold water is not easily accessible.
- Equipment/Utensils - approved
g
Non-critical Violation
- Adequate ventilation and lighting
1
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6"" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
- Proper eating, tasting, drinking or tobacco use (-2 points)
Employees shall not eat, drink, or use tobacco in non-designated areas where contamination may result. (113977) An employee shall not use a utensil to taste food more than once without being properly washed, rinsed and sanitized between uses. (113976)
Observed employee drink on prep table where chicken was being prepared. Ensure all personal items are stored below and away from food and food contact surfaces. Corrected on site. Drink was discarded.
- Hands clean and properly washed
4
Employees are required to wash their hands: before beginning work
- Food contact surfaces: clean and sanitized (-4 points)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Observed 0 ppm sanitizer from dishwasher. Immediately provide a minimum 50 ppm chlorine sanitizer. Operator will use 3-compartment sink while dishwasher is repaired. Will return 12-6-10 to ensure dishwasher is repair or proper ware washing is practiced.
Provide missing test strips for chlorine sanitizer.
- Food separated and protected (-1 point)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) All food shall be stored, prepared, displayed or held so that it is protected from contamination.
Observed raw shell eggs stored above tofu and broccoli. Ensure all raw shell eggs are stored below ready to eat foods.
Observed bag of carrots stored on floor in the walk in cooler. Ensure all food and food related items are stored a minimum 6 inches above the ground.
- Toilet facilities: properly constructed, supplied, (-1 point)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.
establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
- Adequate handwashing facilities supplied & accessi (-2 points)
Handwashing soap and towels or drying device shall be provided in dispensers
dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing. (113953, 113953.1, 114067(f)). Handwashing sink is not separated from a warewashing sink by a 6 inch high metal splashguard or 24 inch separation. (113953) Handwashing sinks shall not be obstructed, inaccessible, used improperly or kept unclean. (113953.1)
- Food storage
1
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6"" above the floor on approved shelving in an approved location to prevent possible contamination. (114047, 114049, 114051, 114053, 114055, 114067(h), 14069 (b))
- Approved thawing methods used, frozen food (-1 point)
Food shall be thawed under refrigeration
completely submerged under cold running water (less than 70F) of sufficient velocity to flush loose particles for less than 2 hours
- Permits Available
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)
Observed no permit available and our records show that the permit expired on
4-30-10. Total fees owed are $848.75. This facility has 72 hours to pay or permit will be suspended and facility closed. A late fee may be assessed.
Post inspection comments:
Re-score inspection sheet and copy of inspection report left.
Will return 12-6-10 to ensure proper ware washing is practiced and permit fees have been payed. Failure to comply may result in a $104.00 re-inspection fee.
B grade posted. Do not remove or relocate card or a $104.00 re-posting fee may be assessed.
Recieved a check #1221 for $848.75 from pat patanask.
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12/1/10 | Inspection - Routine | 80 |
Restaurant representatives - add corrected or new information about PAPAYA BAY THAI CUISINE, 623 ORANGE ST, Redlands, CA »