Food Facility Details

AUBURN THAI GARDEN
  175 PALM AVE
  AUBURN, CA 95603
  530-887-8696
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08/20/2021: Routine Inspection
Violations:Major - 0
 Minor - 10

Current Certified Food Safety Manager certification has expired. Food facilities that prepare potentially hazardous foods must have, at minimum, one Certified Food Safety Manager on staff. Obtain current Food Safety Manager Certification.

Observed hand wash sink next to mop sink leaking water on to the floor. All plumbing fixtures shall be maintained and kept in good repair. Correct ASAP.

Observed both cooked and raw chicken stored in non-food grade containers. Replace with commercial grade containers. Correct ASAP.

Observed no soap at the hand wash sink next to the mop sink. Handwashing facilities must be supplied with soap and paper towels at all times. Correct immediately.

Observed mold accumulation inside ice machine. Ice machine must be routinely cleaned and sanitized to prevent the growth of bacteria and microorganisms. Drain ice, clean and sanitize inside ice machine. Correct ASAP.

Observed significant dust and debris build-up around the ceiling vent in the prep/ware wash area. Please clean.

Observed exterior digital thermometer of 3-door reach in refrigerator vary between 42-47*F . Observed no thermometer in interior of unit.
Accurate thermometers shall be provided inside each refrigeration unit. Correct ASAP.

Observed container of cooked eggplant sitting directly under the paper towel dispenser for the handwash sink in the kitchen. Do not store food under soap or paper towel dispensers to avoid potential contamination.
Corrected during inspection.

Observed ambient temperature in 3-door reach-in refrigerator at 47*F. Please turn down unit or have unit serviced to hold temperature at 41*F or below. Correct Immediately.
Note: Chicken probed in unit ranged from 44*F- 47*F. Per kitchen staff, the chicken had been prepped in the last 30-60 minutes.

Observed employee food and drink items on the prep areas in the kitchen. Employees shall not eat, drink, or use tobacco products in any food prep area. Correct Immediately.

Inspection Memo:

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