Naviya's Thai Brasserie

Official wording

Equipment food-contact surfaces and utensils must be clean.

Inspector’s notes

OBSERVED SOILED CAN OPENER BLADE AND SOILED KNIVES. MANAGER TOLD STAFF TO WORK ON CLEANING THE UTENSILS DURING THE INSPECTION.

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

Keep all intake and exhaust air ducts and filters clean.

Inspector’s notes

OBSERVED BAFFLES INSIDE HOOD OBSERVED WITH HEAVY GREASE BUILD-UP. KEEP FILTERS CLEAN AND CLEAN FILTERS ROUTINELY.

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 all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

MOLD OBSERVED IN CAULKING AROUND 3 COMPARTMENT SINK. REPLACE MOLDY CAULKING AT THREE COMPARTMENT SINK.

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

Keep a log to record employee illness symptoms. Have it available upon request.

In plain English

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

Official wording

Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

Inspector’s notes

CHICKEN OBSERVED THAWING IN PREP SINK WITHOUT WATER RUNNING AT TIME OF INSPECTION. UTILIZE ONE OF THE APPROVED THAWING METHODS LISTED:

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 all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s notes

OBSERVED EXCESSIVE DEBRIS BUILD-UP ON FLOORS AND WALLS UNDER EQUIPMENT. CLEAN FLOORS AND WALLS.

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

Have a test kit for the type of sanitizer used.

Inspector’s notes

NO SANITIZER TEST KIT PRESENT ON SITE. PROVIDE SANITIZER TEST KIT FOR DISH MACHINE.

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.