THAI ESANE health score and inspection history

5-205.15(B) Repair condensate leak in refrigeration units. The front refrigerated make table had a condensation leak.

Store raw animal products below and away from produce and ready to eat foods. (preventive)/ The kitchen refrigerator had bean sprouts stored next to uncooked turkey. The uncooked turkey was stored on the uncooked carrots.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. / The refrigeration shelves had residue. The exterior of the rice cooker had residue. The wire storage shelves had residue.

(A)(2) Maintain TCS food at 41 F or below./ The front RI refrigerated make table ambient air temperature 75F, tofu 68F, 12 crab Rangoon 68F, butter 71F/ TCS foods with temperatures above 41F were voluntarily discarded.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ The floors had debris and residue below the equipment. Some of the kitchen ceiling tiles and the cook's line wall areas had residue.

Store raw animal products below and away from produce and ready-to-eat foods. (preventive)/ The RI refrigerator had 2 containers of raw chicken stored next to produce and above prepped produce.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) /On the storage shelf were unlabeled containers of dried chicken base, dried chicken breading, corn starch, red seasoning mixture, and finely ground peanuts.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ The kitchen ceiling tiles had residue in areas. The stainless-steel cook's line wall had residue.