SKY THAI RESTAURANT, 154 W 40TH ST, San Bernardino, CA - Restaurant inspection findings and violations

Business Info

Name: SKY THAI RESTAURANT
Type: Public Eating Pl (0-24 Seats)
Address: 154 W 40TH ST, San Bernardino, CA 92407
County: San Bernardino
Total inspections: 9
Last inspection: 4/7/11

Score
96

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Inspection findings	Inspection Date	Type	Score
Floors, walls and ceilings: built, maintained, and (-1 point) The walls / ceilings shall have durable, smooth, nonabsorbent, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114257, 114266, 114268, 114268.1, 114271, 114272) Cleaning must be an approved dustless method. (114268.1) Mats and duckboards, if used, must be removable and easily cleanable. (114272) Open-air barbecues or wood-burning ovens floor surfaces must extend a minimum of five feet and be impervious or easily cleanable. (114143(d)) Observed grease buildup on walls near prep sink. Clean and maintain walls as needed. Equipment/Utensils - approved g Non-critical Violation Equipment, utensils and linens: storage and use (-1 point) All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) Pressurized cylinders must be securely fastened to a rigid structure. (114172) 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)	4/7/11	Inspection - Routine	96
Plumbing 1 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) 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 open foods stored in containers inside refrigerated prep unit. Store foods in a manner to prevent contamination (i.e covered with lids). Returned and reservice of food (-2 points) No unpackaged food that has been served shall be re-served or used for human consumption. (114079) Observed wide-rim containers of hot sauce on dining tables with small serving spoons inside. Discontinue reserving foods to customers. Warewashing facilities: installed, maintained, use (-1 point) Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) A thermometer must be readily available to monitor the temperature of the water at the warewashing sink. A warewashing sink used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after each use. Measured sanitizer level above 200 ppm chlorine in bucket near warewashing sink. Use test strips to ensure sanitizer in maintained at an approved level (i.e. 100 to 200 ppm chlorine). Food contact surfaces: clean and sanitized (-2 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 pitchers drying on cloth towel in front area. Discontinue storing clean foodware on absorbent surfaces. Equipment/Utensils - approved g Non-critical Violation Proper hot and cold holding temperatures (-2 points) Potentially hazardous foods shall be held at or below 41F or at or above 135F. (113996, 113998, 114037, 114343(a)) Measured temperature of chicken of chicken ranging from 44F to 47F in container above refrigerated prep unit. Maintain all potentially hazardous foods at approved temperatures. Post inspection comments: Ridealong inspection	12/13/10	Inspection - Routine	90
No violation noted during this evaluation. Post inspection comments: Notes: Posted A Card. Entered manager's certificate. Verified e-mail for the account.	2/18/10	Inspection - Routine	92
No violation noted during this evaluation.	9/15/09	Inspection - Routine	93
No violation noted during this evaluation. Post inspection comments: Note: Maintain last inspection report on site for review.	1/2/09	Inspection - Routine	90
No violation noted during this evaluation. Post inspection comments: Inspector to return for prep unit re-inspection. 'B' Grade posted. DO NOT REMOVE, MOVE, OR HIDE LETTER GRADE. Re-Score request given . Recommendations: Use of pans/ containers for separate species of meats in freezer to prevent cross contamination. Check reach-in fridge in prep area for proper temperature. Unit found with proper temp, but seemed to be running hard.	9/12/08	Inspection - Routine	88
No violation noted during this evaluation.	4/22/08	Inspection - Routine	90
No violation noted during this evaluation. Post inspection comments: Fax (909) 886-5093 Mgr. Food safety cert: Varannuth Kosoongnoen Exp. date 7/20/2008	1/14/08	Inspection - Routine	92
No violation noted during this evaluation.	9/10/07	Inspection - Routine	90

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