TUK TUK THAI ISAN STREET FOOD

2025-07-21: Canvass

Pass w/ Conditions

• Critical: CHI-10 — ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT WATER AVAILABLE AT THE HAND WASHING SINK IN THE UNISEX EMPLOYEES WASHROOM. WATER TEMPERATURE 71.1F AT THIS TIME. INSTRUCTED TO REPAIR AND MAINTAIN HOT WATER AT THE MINIUM TEMPERATURE OF 100.F. FOR PROPER HAND WASHING. FACILITY HAS ANOTHER HAND SINK WITH CLOSED PROXIMITY FOR EMPLOYEES TO PROPERLY WASH THEIR HANDS. PLUMBER ON SITE HOT WATER HAS BEEN REPAIRED AT THE END OF INSPECTION. HOT WATER TEMPERATURE NOW 102.F PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED.
• Not Critical: CHI-37 — FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD NOT STORED IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.
• Not Critical: CHI-40 — PERSONAL CLEANLINESS - Comments: OBSERVED EMPLOYEES NOT WEARING HAIR RESTRAINTS WHEN FOOD IS BEING PREPARED AND SERVED IN KITCHEN FOOD PREPARATION AREA. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
• Not Critical: CHI-41 — WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN KITCHEN FOOD PREP AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
• Not Critical: CHI-43 — IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED ICE SCOOPS STORED ON TOP OF PREP COOLER. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
• Not Critical: CHI-47 — FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TINT FOIL USED AS A STORAGE LINER ON SHELVING IN KITCHEN FOOD PREP AREA. MUST REMOVE ALUMINUM FOIL AND MAINTAIN. MUST NOT USE MILK CRATES FOR PRODUCT ELEVATION. MUST USE APPROVED SHELVING AND REMOVE MILK CRATES FROM FACILITY.
• Not Critical: CHI-47 — FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN 2-DOOR TALL FREEZER IN KITCHEN FOOD PREP AREA. MUST USE FOOD GRADE DISPOSABLE PLASTIC BAGS OR WASHABLE FOOD CONTAINERS.
• Not Critical: CHI-53 — TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO CLOSING DOOR DEVICE ON THE EMPLOYEE WASHROOM DOOR. INSTRUCTED TO INSTALL A SELF-CLOSING DOOR DEVICE ON WASHROOM DOOR AND MAINTAIN.
• Not Critical: CHI-55 — PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CLUTTER AND UNNECESSARY ITEMS INSIDE THE EMPLOYEE WASHROOM. MUST REMOVE CLUTTER AND UNNECESSARY ITEMS. CLEAN AND ORGANIZE TO PREVENT RODENT HARBORAGE.
• Not Critical: CHI-55 — PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DIRT AND GREASE BUILD UP ON FLOOR UNDER AROUND AND BEHING COOKING EQUIPMENT IN KITCHEN FOOD PREPARATION AREA MUST CLEAN AND MAINTAIN. OBSERVED GREASE BUILD UP ON WALL BEHIND FOOD PREP TABLES. MUST CLEAN AND MAINTAIN. OBSERVED EXCESSIVE AMOUNT OF DUST BUILD UP ON CEILING VENTILATION VENT INSIDE THE EMPLOYEE UNISEX WASHROOM. MUST CLEAN AND MAINTAIN.
• Not Critical: CHI-57 — ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES ON SITE FOR ALL THE REQUIRED EMPLOYEES. MUST PROVIDE.