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Sunday November 19th, 2017 1:02PM
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Food Inspections

EAT AT THAI

85
975 DAWSONVILLE HWY STE 7
Inspected by: Lydia Hoffhines
Inspection Date: 10/27/2017
Inpection Notes

Violation of Code: [511-6-1.03(5)(b)] Observed employee wash their hands at handsink by placing hands under running water and drying on uniform and soiled dry cloth. Employees must wash their hands by: running hands under warm running water, applying supplied soap, lathering, rinsing, and using supplied paper towels. COS- Employee re-washed hands using correct method. Corrected On-Site. New Violation. 2-1B Violation of Code: [511-6-1.03(5)(c)] Observed employee handling/storing raw shrimp with their bare hands then proceed to touch equipment/utensil handles, cutting surfaces, and food containers at cookline to prepare foods. To prevent cross-contamination of ready-to-eat foods and clean equipment/utensil surfaces, employees must wash their hands when switching between working with raw foods and ready to eat foods. COS- Employee washed hands at designated handsink, surfaces touched by contaminated hands cleaned and sanitized. Corrected On-Site. New Violation. 12B Violation of Code: [511-6-1.03(5)(i)] Observed employee preparing foods at stovetop and makeline cooler without a hair restraint. Employees handing or preparing exposed food must have a hair restraint such as a cap or hairnet. COS- Cap donned. Corrected On-Site. New Violation. 12B Violation of Code: [511-6-1.03(5)(g)] Observed employee preparing foods at cookline wearing a rope-type bracelet. With the exception of a plain ring such as a wedding band, employees may not wear jewelry on their hands or exposed portions of their arms while preparing food. COS- Bracelet removed. Corrected On-Site. New Violation. 12C Violation of Code: [511-6-1.04(4)(m)] Observed cloths tied to aprons and used for handling hot pans also used to wipe surfaces at cookline. Cloths in-use for wiping counter and equipment surfaces must be held between uses in a chemical sanitizing solution. COS- Wiping cloths submerged in buckets prepared to 100ppm chlorine. Corrected On-Site. New Violation. 12D Violation of Code: [511-6-1.04(4)(g)] Observed employee peeling unwashed carrots at prep table. Carrots to be washed after peeling per employee. Raw fruits and vegetables must be thoroughly washed at designated sink to remove dirt and other contaminates before being cut, chopped, combined with other ingredients, cooked, or served ready-to-eat to customers. COS- Unwashed peeled carrots voluntarily discarded. Remaining unwashed carrots washed at produce prep sink before peeling with clean utensils. Corrected On-Site. New Violation. 15C Violation of Code: [511-6-1.05(7)(d)] Accumulated food debris and residue along interior/exterior surfaces of coolers, freezers, microwave, and/or cooking equipment. Accumulated dust, crumbs, and debris on racks, shelving, table legs, and equipment ledges throughout kitchen. All equipment needs deep cleaned and then kept maintained on an equipment cleaning schedule where surfaces are cleaned frequently and thoroughly enough to preclude accumulations. Pay particular attention to maintaining clean handle areas of equipment to prevent cross-contamination and gasket areas of coolers to ensure a tight closing seal. New Violation. 17C Violation of Code: [511-6-1.07(5)(a),(b)] Accumulated dust and debris on kitchen walls and ceiling. Accumulation of food debris and residue along kitchen floors especially under equipment, hard to reach areas, and floor/wall junctures. Floors/walls/ceilings need deep cleaned and then kept maintained on a facility cleaning schedule where surfaces are cleaned frequently and thoroughly enough to preclude accumulations. Repeat Violation. Remarks Wash/Rinse 134F, Chlorine 100ppm Previous attempt to inspect establishment was unsuccessful due to business being closed Aug 30 thru Oct 13.

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