Tarah Thai Kitchen

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Found a few flies in the warewash area. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Found an electric fryer (Avantico) on counter top not under mechanical exhaust hood. [CA] Discontinue using fryer unit unless device is relocated to be under the hood system.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Found several items stored in mop sink blocking access. [CA] Ensure mop sink is accessible at all times.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Food separated and protected

Inspector’s notes

1. Found containers of marinated raw chicken stored over diced produce in 2 door upright. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. 2. Found several containers of dry spices and a container with liquid stored at hand wash sink cooks line and found straws and wine bottom stored next to hand wash station near cash register. [CA] Ensure hand wash station is accessible at all times.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

1. Found leaking faucet at hand wash sink located at cooks line when water knob is off. [CA] Secure leak. 2. Found 1-compartment sink hot water valve off at the time of inspection. [CA] Cold/hot water shall be provided at all times. [COS] Operator turned on hot water valve, observed water unable to shut off.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Found hand wash station near warewash area blocked box empty card board boxes. Note: Another hand wash station located at cooks line. [CA] Ensure hand wash station is accessible at all times. [COS] Operator relocated card board boxes, hand wash station accessible.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Hot and cold water available

Inspector’s notes

Measured warm water holding at 92F in women's restroom hand wash station. Hand wash sink is under sensor system. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F- 108F. [SA] Employees shall wash their hands upon entering kitchen. Note: This is a shared restroom with entire building.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured the following PHFs holding between 70F - 132F at cooks line and warmer unit for less than 4 hours: shell eggs, cooked noodles, yellow curry, green curry, red curry and cooked egg plants. [CA] Maintain all PHFs cold held at or below 41F. [SA] Operator opted to used time as a public health control (TPHC) for PHFs at cooks line. [COS] Operator directed to reheat PHFs in warmer unit to 165F.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

1. Measured 0ppm chlorine for dish machine. At the time of inspection, operator was not using the device, however observed plates and utensil in the dish machine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Operator directed to conduct warewashing at warewash sink. 2. Found black/brown like substance on metal interior panel of ice machine. [CA] Routinely clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Major: 1. Measured the following PHFs holding between 64F - 74F: pad see ew noodles, shell eggs, and beans sprout. 2. Measured container of fried tofu holding at 55F in 3 door cold top. Per operator, PHFs placed in unit/location for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F. [COS] Operator directed to add ice to bean sprouts container and relocated fried tofu to another refrigeration unit. [SA] Operator opted to use time as a public health control (TPHC) for pad see ew noodles and raw shell eggs. Minor: Measured the following PHFs holding between 45F - 46F in 3 door cold top for less than 4 hours: soft tofu and sliced tomatoes. [CA] Maintain all PHFs cold held at or below 41F.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Found containers of food stored on the floor under shelving in prep area. [CA] Food shall be stored a minimum of 6 inches off floor.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Found leaking faucet at hand wash station between cooks line and warewash area. [CA] Secure leak.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Found the ONLY hand wash station between cooks line and warewash area blocked by container of meat. [CA] Ensure hand wash station is accessible at all times. [COS] Operator directed to relocate container of meat.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Found a lot of flies near warewash area, mop sink area and prep area. Observed Flies on container and on walls in the back. Observed no active contamination. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Found mop sink blocked by several items such as soiled laundry and other items. [CA] Ensure mop sink is accessible at all times.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Demonstration of knowledge; food safety certification

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Hot and cold water available

Inspector’s notes

Measured water holding at 77F in communal restroom. Hand wash station is under sensor system. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F. [SA] Operator directed to wash hand upon entering kitchen.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Lacking chlorine test strips to test concentration of sanitizer. [CA] Provide chlorine test strips.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

Found a bag of chicken skewers thawing in 1-compartment sink without cold running water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Toxic substances properly identified, stored, used

Inspector’s notes

Measured greater than 200ppm chlorine in sani bucket. [CA] Maintain chlorine concentration at 100ppm.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Observed mops stored with head directly in the janitorial sink. [CA] Store mops so that they can air-dry when not in use.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

A manager's food safety certificate was not available. [CA] Obtain a manager's food safety certificate. Note: manager stated he signed up for the exam and will take it in January.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Food separated and protected

Inspector’s notes

Observed bag of onions stored directly on floor. [CA] Store food on approved shelving at least 6 inches above the floor.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured temperature of shell eggs in container next to cookline to be 70F. Employee stated eggs had been held since 10am (approximately 2.5 hours prior). [CA] Keep potentially hazardous foods at 41F/45F and below or 135F and above. [COS] Eggs were moved to a refrigerator. Discussed TPHC option for eggs.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

1) At the front handwash sink: observed container of utensils were stored under the paper towel dispenser, and a pitcher of ice water was stored in front of the paper towel dispenser. [CA] Do not store clean equipment/open beverages near handwash facilities. 2) Observed the handwash sink in the warewash area was completely blocked by equipment/large cart. Observed the paper towel dispenser at this sink was empty. Note: another handwash sink (stocked with soap and paper towels) was located nearby. [CA] Do not obstruct handwash sinks. Keep paper towel dispenser stocked at all times. [COS] Equipment and cart were moved away.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Observed brown mold-like substance on metal panel inside ice machine. Ice was not in direct contact [CA] Keep ice machine clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.