9 BANGKOK THAI RESTAURANT INC Inspection – February 17, 2025

High Priority 2

#3High Priority22-41-4

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine after 2 runs machine had been running during service. Operator made up 50ppm chlorine sanitation in the 3 compartment sink. **Corrective Action Taken**

Corrective Action Taken

#4High Priority14-86-1

High Priority – Non-food grade paper/paper towel used as liner for food container. Paper towels used to line container with cut vegetables on cooks line

Intermediate 1

#5Intermediate02C-04-5

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. The majority of the food in multiple freezers in multiple locations

Basic 2

#1Basic35A-06-4

Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 20 dead flies on hanging sticky trap above dish station in kitchen. Operator removed **Corrected On-Site**

Corrected On-Site

#2Basic06-09-1

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in wic

Florida Food Watch