Amazing Thailand

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

The bar dish machine was not working properly. Repair or replace the dishwasher.

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

Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

Inspector’s notes

The bar dish machine was not dispensing a measurable amount of chlorine. Service the unit or otherwise troubleshoot the unit to ensure that it dispenses an approved concentration of chlorine (50-200ppm). This violation has been called 2 out of the 3 most recent inspections. Further non-compliance will result in additional administrative penalties.

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

Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

Inspector’s notes

Cooked chicken from the day prior was still cooling observed at 49 degrees F. Proper cooling methods were reviewed with the staff. Ensure that the cooked foods are cooling within the above time and temperature parameters.

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

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s notes

Cooked chicken observed cooling with covered. Upon review of the cooling methods it was discovered that the cooling foods were being moved to storage mode before the cooling process is finished. Allow the cooling process is completely finish and verify the foods are 41 degrees F before moving into tightly covered containers.

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

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Cooked curry sauces are cooling filled 4-5 inches deep when cooling. Proper cooling fill depth was reviewed with the staff. Ensure that foods are not filled above 2 inches when cooling to allow for rapid cooling to take place.

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

Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Inspector’s notes

There is no test kit on-site to measure the plate temperature inside the main dish machine during the cycle. Operator is relying upon dial reading. Options such as heat tape or t sticks were reviewed with the staff. Obtain a hot water test kit.

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

Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

Inspector’s notes

Soda gun nozzle holder behind the bar is soiled with sticky residue and debris. Clean and maintain clean.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

No certified food protection manager certificate was available on-site. Staff didn't know if anyone held that certificate. Ensure that at least one staff member holds this certificate and it's posted-onsite. Check out the Minnesota Department of Health's CFPM website for complete information about the certificate including an application: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

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

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Walk-in cooler unable to hold cold TCS foods at or below 41 degrees F. Refrigeration troubleshooting reviewed with the managers onsite. Ensure that refrigeration is working as designed.

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

Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

Inspector’s notes

Dish machine behind the bar is not dispensing a measurable amount of chlorine. Ensure that a concentration between 50-200ppm is maintained for this sanitizer.

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

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

All TCS foods in the walk-in cooler measuring above 41 degrees F. Cooked chicken, cooked rice, curry and sauces measuring between 43-47 degrees F. Stock times verified and refrigeration troubleshooting was reviewed. Ensure that all cold TCS foods are holding at or below 41 degrees F.

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

Keep all intake and exhaust air ducts and filters clean.

Inspector’s notes

Hood filters on the far side of the line were soiled with grease build up. Increase the frequency of cleaning these filters.

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

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

The bar dish machine is not currently in working condition although parts have been ordered and service has been scheduled. Ensure that all equipment is working properly.

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

Store all food: • In a clean, dry location • At least 6 inches above the floor

Inspector’s notes

Boxes of food were storing on the floor of the walk-in freezer. Ensure that all food is storing off of the floor.

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

Clean non-food contact surfaces of equipment. Keep them 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

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Handwashing signs missing from some hand sinks throughout the restaurant such as the bar and expo area. Example signage is being provided with the report. Ensure that all hand sinks have hand washing reminder signage near them.

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

Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

Inspector’s notes

Cooked chicken observed 3 hours into the cooling process at 95 degrees F. Effective cooling methods were reviewed and put into use during the inspection. Ensure that all cooked TCS foods cool within the time and temperature parameters above.

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

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Cooked chicken cooling in deeply filled (over 10 inches) containers. Food was reduced to 2 inch fill depths during the inspection and effective cooling methods were reviewed. Ensure that when cooling foods without the help of ice that they are not filled above 2 inches.

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

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s notes

Cooked chicken cooling in covered containers. Covers were removed during the inspection and effective cooling methods were reviewed. Ensure that when cooling foods they are left uncovered until completely cooled.

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

Use approved trapping devices or other means of pest control when pests are found.

Inspector’s notes

Numerous fruit flies were present behind the bar. Work with your pest control company to solve this infestation.

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

Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

Inspector’s notes

Dish machine behind the bar unable to dispense an approved concentration of chlorine. Dish washing temporarily moved to main dish washer and service call was placed. Ensure that an approved concentration of chlorine is dispensed from this machine.

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.