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Employee washes hands, wipes on dirty apron; Mai Thai Restaurant hit with 10 violations during inspection

Employee washes hands, wipes on dirty apron; Mai Thai Restaurant hit with 10 violations during inspection

By: Robert Dewey | robert.dewey@kansasrestaurantinspections.com

Overland Park, KS

Mai Thai Restaurant

12250 135TH ST
OVERLAND PARK, KS 66221
913-681-9995

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on November 18, 2019. As a result of that inspection, and due to the severity of the specific violations the Mai Thai Restaurant was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 10 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • Female cook washed her hands at kitchen line hand washing sink. No paper towels were present, so she wiped her wet clean hands on her worn, soiled apron. COS – Inspector had PIC translate to female cook regarding proper hand washing procedures, including drying hands via disposable towel or air drying unit.
  • Female cook picked up dirty sponge from sink basin with her bare hands, placed it at 3-vat sink, and returned to line, where she began replacing line containers (FCS’) with her soiled hands. She then proceeded to pick up a cut, raw potato with her bare soiled hands. COS – Inspector had PIC translate to female cook regarding proper hand washing procedures, including after handling soiled equipment, before returning to food preparation activities. Potato discarded, female cook washed her hands and donned clean gloves. *REPEAT*
  • Three moldy lemons and one moldy tomato, stored inside of produce boxes within WIC. COS – PIC VD adulterated produce. *REPEAT*
  • Open container of raw shell eggs stored on wire shelves directly above open container of sliced cabbage in line RIC (reach in cooler). No leakage detected. Open container of raw chicken stored next to and in direct contact with open container of cut lettuce within line RIC. No leakage detected. Open container of raw beef stored adjacent to container of baby corn with the open packaging of the raw beef resting directly above and in contact with container of baby corn. No leakage detected. COS – PIC Rearranged coolers so that all raw animal products are below and not in contact with any ready to eat (RTE) foods. *REPEAT*
  • Open container of raw beef stored on wire shelves directly above open container of cooked chicken and open container of rehydrating noodles in WIC. No leakage detected. Open case of raw shell eggs stored in direct contact with open container of rehydrating noodles in WIC. No leakage detected. COS – PIC rearranged all raw animal products to be below and not in contact with any RTE foods. *REPEAT*
  • ontainer of fried ‘crab rangoon’ (cream cheese filling) stored in line window (outside of temperature control) had internal temperature of 104F. PIC stated products were fried at 12PM (within four hours). PIC noted products are served within short period of time or discarded. Container of cooked rice had temperature of 67F, sitting on line counter, outside of temperature control in kitchen. PIC stated product cooked at 12PM (within four hours) Inspector noted PIC can either reheat to 165F or discard. COS – Inspector noted TPHC procedures and provided documentation as an option for FE. PIC time stamped products, inspector provided written procedure. PIC chose to discard improperly held rice. Inspector discussed TPHC procedures for an option with cooked rice.
  • Two five-gallon buckets of rehydrated noodles in WIC had no date mark. PIC stated products were made 11/17 at 10AM (beyond 24 hours). COS – PIC date marked rehydrated noodles. Inspector discussed rehydrated noodles being a PHF product requiring date marking. Date marking handout provided. *REPEAT*
  • Single-use ‘thank you’ bag stored in direct contact with cucumbers and onions in kitchen refrigerated prep-table (PT). COS – Inspector had PIC translate to female cook that single-use ‘thank you’ bags are not made of food-grade materials and could transfer hazardous chemicals into the food. Female cook chose to discard bag, cucumbers and onions. *REPEAT*
  • No hand washing soap available at FOH soda fountain hand washing sink. COS – PIC restocked hand soap at FOH hand washing sink. *REPEAT*
  • No paper towels or other hand drying provisions at the dishwasher hand washing sink, nor at the kitchen line hand washing sink. COS – PIC restocked paper towels at both kitchen hand washing sinks. *REPEAT*