Golden Thai

Equipment and surfaces were dirty.

Inspector’s note: Observed grease and plastic liner on side of refrigerator in kitchen. Instructed to remove grease and plastic liner from side of refrigerator.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed food storage containers without labels containing the common name of foods. Instructed to provide.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wet wiping cloths on several prep surface areas. Instructed to properly store wiping cloths in a sanitizing solution between uses to prevent contamination of equipment & food. Must maintain

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted assorted food items inside coolers and refrigeration units with food stored inside plastic and paper grocery bags. Instructed to properly store all food items inside approved food grade containers.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed a 1/2 inch gap at the bottom of the front door. Observed a broken window inside the furnace closet. Must seal gap and repair window to prevent pest entry and maintenance.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed clean cutting boards stored on the floor behind a cooler. Must elevate all clean equipment/dishes at least 6 inches off the floor and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cardboard being used to as a shelf liner in the basement. Must remove cardboard and provide shelving that is smooth, non-absorbent, and easily cleanable.

Equipment and surfaces were dirty.

Inspector’s note: Found heavy ice build up in the chest freezer located in the basement. Must remove ice, clean, and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Found no covered waste receptacle inside the women's washroom. Must provide.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed cook not wearing a hair restraint. Instructed to wear hair restraint to prevent contamination onto food and equipment.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed plastic grocery bags being used for food storage in basement coolers. Must use food grade containers.

Equipment and surfaces were dirty.

Inspector’s note: Some cleaning needed to the bottom of the fryer; clean where needed.

Thermometers were missing or inaccurate.

Inspector’s note: Must provide thermometers for all refrigeration units throughout facility and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Must remove all foil liners filled with grease and food debris on all cooking equipment in prep areas.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must discontinue using grocery bags to store food in coolers, use food grade bags instead. Also, defrost the deep freezers throughout the basement, and the 1-door upright freezer in the prep area.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must detail clean unknown debris from light shields in prep area.

Linen: clean and soiled properly stored

Inspector’s note: Must store soiled linens (rags) in prep area, in sanitizer bucket while not in use, to prevent cross contamination.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Using news paper for food liner, instructed to restrict and provide food grade materials,

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Vents above cooking equipment not clean, instructed to clean daily,

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Prepared foods not labeled or dated. Instd to properly label/date.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Cutting board improperly stored on top of dishmachine. Instd to store properly.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Interior of upright freezer with excessive ice accumulation. Instd to remove ice and maintain. Raw wood storage shelves above 3-compartment sink. Instd to seal/paint same. Aluminum foil and cardboard lining on storage shelves in rear. Instd to remove same so as surface to smooth, even, easily cleanable surface. Improper dispenser for paper towels at exposed handsink. Instd to provide proper dispenser accessible to handsinks.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Stoppers missing for 3-compartment sink. Provide same.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: All bulk food storage containers must be labeled. All prepared foods and foods taken from original containers and held for more than 24 hours must be labeled and dated.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All uncovered foods must be properly stored in food grade approved containers or food storage bags, no plastic grocery bags. Remove icy build-up from interior of white deep freezer and paint the rusty interior.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean th exterior of reach-in freezer in food prep area, rusty deposits on exterior of ice machine, and exterior o deep freezer in basement.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors in furnace closet and in basement along the bases of the walls(debris). Must also keep basement floor near floor drain dry.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Clean grease build-up from hood and filters above cooking equipment.

Dish washing facilities: properly designed, constructed, maintained, installed, located and operated

Inspector’s note: Right divider in 3 compartment sink in poor repair, water leaking on to floor when in center and right compartments of sink - must repair. Serious violation 7-38-030.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: All bulk food storage containers must be labeled. All prepared foods and foods taken from original containers and held for more than 24 hours must be labeled and dated.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All uncovered foods must be properly stored in food grade approved containers or food storage bags, no plastic grocery bags. Remove icy build-up from interior of white deep freezer and paint the rusty interior.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean th exterior of reach-in freezer in food prep area, rusty deposits on exterior of ice machine, and exterior o deep freezer in basement.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors in furnace closet and in basement along the bases of the walls(debris). Must also keep basement floor near floor drain dry.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Clean grease build-up from hood and filters above cooking equipment.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must install an exposed hand sink in main food prep area. Must extend waste line pipe in basement so that water goes directly into floor drain.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Dishes stored on rack in kitchen must be inverted to protect from the elements.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floor in kitchen behind/around heavy equipment.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Seal/cover opening into wall behind cold holding prep station in kitchen.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Splash guard needed at front exposed handwash sink next to tea prep area. Must provide.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Repair or replace loose rubber gasket at refrigerator door next to cooking equipment. (manager states that it the entire door to the unit is going to be replaced).

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors under cooking equipment and behind grease receptor by cooking equipment.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Remove dust from ceiling vents in both washrooms.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Must properly store multi-use utensils with the handles up to prevent from contamination until used. Also must use food grade bags to store food(i.e.,chicken, beef and vegetables)in the freezers and refrigerators at all times.must properly label all food not stored in original containers at all times.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must remove excess ice build up in the ice box freezers located in the basement.must also detail clean fan at customer dining area to remove excess dust build-up.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must clean and sanitize floor under furtherest stove to the left to remove excess grime and grease build-up. Must remove excess dust at all corners in the waterheater room closet.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must recaulk wall where it meets with the handwashing sink in the ladies restroom so as to be smooth and easily cleanable.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE DISH MACHINE AND ICE MACHINE DOORS ARE DIRTY INSIDE THE DOOR FRAMES; WASH, RINSE, SANITIZE AND REPAIR THE ABOVE ITEMS SO THEY ARE SMOOTH, SANITARY AND EASY TO MAINTAIN.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE BASEMENT FLOOR HAS DEBRIS ALONG THE PERIMETER AND DIRTY BUILDUP WAS FOUND AROUND THE SEWER CLEAN-OUT AND UNDER THE STOVE, CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.