BASIL THAI KITCHEN health score and inspection history

Repair or replace ventilation hood systems and devices (including filters).// Half of the baffles were missing from the ventilation hood. At least 3-4, leaving a huge gap in the system.

Wash hands in a hand washing sink or approved automatic handwashing facility. 5-103.12 Provide hot and cold water under pressure at the ware washing sink. // An employee washed their hands in the 3 compartment sink and the 3 compartment sink reached a maximum hot water temperature of 98 F.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Two ceiling tiles were completely missing at the time of inspection.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// The interior of the ice machine had mold accumulation.

Provide backflow prevention device at all faucets where a hose is used.// The mop sink's backflow prevention device was mising

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. // All hand sinks were ranging 90 F. The PIC was able to restore all of them after the inspection was completed and checked again (COS)

Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive)// Packaged raw chicken and beef stored right next too each other and above garlic bread

3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.// Chlorine sanitization buckets with cloths turned black when tested. The solution was too strong and the PIC made another solution that was around 100 PPM

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// There were missing ceiling tiles in the kitchen area