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Facility: New Thai Cuisine
Address: 909 W. 16th St., Merced, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 8.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 3-15-2021: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-15-2021 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 1.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
Observed the cutting board at the prep refrigerator is grooved and discolored, does not appear to come completely clean, and no longer constitutes a smooth and easily cleanable surface. Repair or replace damaged and discolored cutting boards; ensure that all food / utensil contact surfaces are smooth, easily cleanable, and nonporous.

Observed the white chest freezer in the back has cracking along the interior lip near the front where the lock is located. Repair the crack to make it easily cleanable. If it cannot be repaired the chest freezer will need to be replaced within the next year with a new commercial grade unit.
3-15-2021 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 3.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. Observed the temperature of the walk in refrigerator was measured at 43 °F. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-15-2021 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 1.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Observed dirt, grime, and / or food particle buildup on floors under the cooking equipment and on the inside of the exhaust hood. Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-15-2021 Failure to keep food pure and free from contamination, adulteration and spoilage. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3) 3.00 Provide adequate protection at all times to keep food pure and free from contamination, adulteration and spoilage. Destroy all contaminated, adulterated and spoiled food. Observed raw chicken stored above produce in the walk in.
Food shall be protected from cross-contamination during transportation, storage, preparation, holding, and display by separating types of raw food of animal origin: from each other; from raw ready-to-eat food such as produce and; from cooked ready-to-eat food. Separate these types of food from each other in the following ways:
(a) Use separate equipment for each type.
(b) Arrange each type of food in equipment so that cross-contamination is prevented.
(c) Prepare each type of food at different times or in separate areas.
(d) Store the food in packages, covered containers, or wrappings (does not apply to whole uncut produce, sides or slabs of racked or hung meat on clean racks or hooks, appropriately cooling food, or shellstock).
(e) Clean hermetically sealed containers of food of visible soil before opening.
(f) Protect food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened.
(g) Store damaged, spoiled, or recalled food being held in the food establishment in separate areas protected from vermin.
(h) Separate unwashed fruits and vegetables from ready-to-eat food.

Corrected during inspection.

Observed aluminum trays of spring rolls were stacked on top of each other. The trays were sitting directly on the food. Keep covered. Covered during inspection.