BANGKOK THAI RESTAURANT Inspection – September 5, 2023

High Priority 1

#5High Priority12A-29-4

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer handle dirty dishes and then handle clear dishes. Informed operator and the operator placed the dishes to get rewashed and sanitized. Explained to the operator and dish washer the importance of washing hands before handling clean dishes to prevent cross contamination. **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#6Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times at the sushi make station. Operator removed the items stored inside the hand washing station. **Corrected On-Site**

Corrected On-Site

#7Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled on cart at the front of the kitchen.

Basic 4

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin in front of the three compartment sink.

#2Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting on the dishes stored on the wire shelf near the rear door.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on the reach in cooler gaskets.

#4Basic16-46-4

Basic – Old labels stuck to food containers after cleaning stored on the wire shelf near the rear door.

Florida Food Watch