PINOY AND THAI ASIAN CUISINE

Proper Cold Holding temperature (41F/45F) (-3pt); Food from approved source; in good condition, safe, unadulterated (-3pt); Hands cleaned and properly washed; Gloves used properly (-3pt); Toxic substances properly identified, stored and used (-3pt); Approved Sewage/Wastewater Disposal System (-3pt); Person in charge present, demonstration of knowledge; Certified Food Manager (-2pt); No Evidence of Insect contamination, rodent/other animals (-1pt); Personal Cleanliness; no eating, drinking or tobacco use (-1pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt); Physical facilities installed, maintained, and clean (-1pt)

Proper Cold Holding temperature (41F/45F) - 3; Physical facilities installed, maintained, and clean - 1; Other Violations - 1

Time as a Public Health Control; procedures & records - 3; Person in charge present, demonstration of knowledge; Certified Food Manager - 2; Food Handler; no unauthorized persons/personnel - 2; Consumer Advisory provided for raw/undercooked foods - 2; Thermometers provided, accurate, and calibrated - 2; Adequate handwashing facilities; Accessible and properly supplied - 2; Approved thawing method used - 1; Utensils, equipment & linens; properly used, stored, dried & handled - 1; Original container labeling (Bulk Food) - 1; Other Violations - 1

Time as a Public Health Control; procedures & records - 3; Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips - 2; Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Wiping Cloths; properly used and stored - 1

Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Single-service & single-use articles; properly stored and used - 1; Personal Cleanliness/eating, drinking or tobacco use - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3

Toxic substances properly identified, stored and used - 3; Person in charge present, demonstration of knowledge, and perform duties - 2; Food contact surfaces and Returnables ; Cleaned and Sanitized - 3; Proper Date Marking and disposition - 2; Personal Cleanliness/eating, drinking or tobacco use - 1; Single-service & single-use articles; properly stored and used - 1; Non-Food Contact surfaces clean - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3

Food contact surfaces and Returnables ; Cleaned and Sanitized - 3; Non-Food Contact surfaces clean - 1; Time as a Public Health Control; procedures & records - 3; Adequate handwashing facilities: Accessible and properly supplied, used - 2

Food contact surfaces and Returnables ; Cleaned and Sanitized - 3; Utensils, equipment, & linens; properly used, stored, dried, & handled - 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