KLUAY KLUAY THAI RESTAURANT

Proper Cold Holding temperature (41F/45F) - 3; Time as a Public Health Control; procedures & records - 3; Food separated & protected during preparation, storage, display - 3; Person in charge present, demonstration of knowledge; Certified Food Manager - 2; Adequate handwashing facilities; Accessible and properly supplied - 2; Approved thawing method used - 1; Personal Cleanliness; no eating, drinking or tobacco use - 1; Utensils, equipment & linens; properly used, stored, dried & handled - 1; Garbage and Refuse properly disposed; facilities maintained - 1; Toilet Facilities; properly constructed, supplied, and clean - 1; Other Violations - 1

Proper Cold Holding temperature (41F/45F) - 3; Time as a Public Health Control; procedures & records - 3; Food from approved source; in good condition, safe, unadulterated - 3; Food separated & protected during preparation, storage, display - 3; Food contact surfaces cleaned and sanitized - 3; Toxic substances properly identified, stored and used - 3; Person in charge present, demonstration of knowledge; Certified Food Manager - 2; Thermometers provided, accurate, and calibrated - 2; Adequate handwashing facilities; Accessible and properly supplied - 2; Food and Non-food Contact surfaces cleanable, properly designed - 2; Approved thawing method used - 1; Personal Cleanliness; no eating, drinking or tobacco use - 1; Utensils, equipment & linens; properly used, stored, dried & handled - 1; Adequate ventilation and lighting; designated areas used - 1; Toilet Facilities; properly constructed, supplied, and clean - 1

Food Handler; no unauthorized persons/personnel - 2; Proper Date Marking and disposition - 2; Thermometers provided, accurate, and calibrated - 2; Adequate handwashing facilities; Accessible and properly supplied - 2; Food and Non-food Contact surfaces cleanable, properly designed - 2; Approved thawing method used - 1; Utensils, equipment & linens; properly used, stored, dried & handled - 1; Physical facilities installed, maintained, and clean - 1; Toilet Facilities; properly constructed, supplied, and clean - 1; Other Violations - 1

Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Proper Cold Holding temperature(41°F/ 45°F) - 3; Other Violations - 1; No Evidence of Insect contamination, rodent/other animals - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1

Food and Non-food Contact surfaces cleanable, properly designed, and used - 2

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Other Violations - 1; Adequate handwashing facilities: Accessible and properly supplied, used - 2; Wiping Cloths; properly used and stored - 1

Proper Cold Holding temperature(41°F/ 45°F) - 3

Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Original container labeling (Bulk Food) - 1

Proper Cold Holding temperature(41°F/ 45°F) - 3; No Evidence of Insect contamination, rodent/other animals - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1

Personal Cleanliness/eating, drinking or tobacco use - 1; Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Environmental contamination - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Other Violations - 1; Wiping Cloths; properly used and stored - 1

Personal Cleanliness/eating, drinking or tobacco use - 1; Original container labeling (Bulk Food) - 1; Environmental contamination - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3; Toxic substances properly identified, stored and used - 3; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1

Toilet Facilities; properly constructed, supplied, and clean; Other Violations; Wiping Cloths; properly used and stored; Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips; Proper Date Marking and disposition; Proper Cold Holding temperature(41°F/ 45°F); Personal Cleanliness/eating, drinking or tobacco use; Utensils, equipment, & linens; properly used, stored, dried, & handled

Proper Cold Holding temperature(41°F/ 45°F) - 3

Person in charge present, demonstration of knowledge, and perform duties - 2

Proper Cold Holding temperature (41F/45F) - 3; Warewashing Facilities; installed, maintained, used - 2

Food Contact Surfaces of Equip and Utensils Not 3; Cleaned/Sanitized/Good Repair; Cross-Contamination of Raw/Cooked Foods/Other 4; Lack of Good Hygienic Practices 4

Cross-Contamination of Raw/Cooked Foods/Other 4