GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Thai 5
Address:  1150 Euclid AVE NE STE B
City:  Atlanta Time In:  11 :  25 AM Time Out:  02 :  45 PM
Inspection Date:    05/24/2019   CFSM:   Samonwan Srisomboon
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  1-31391
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Last Score

89
Grade

B
Date

12/07/18
Prior Score

58
Grade

U
Date

11/29/18
CURRENT SCORE CURRENT GRADE
 
34
  
U
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   Samonwan Srisomboon Date:   05/24/2019
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date:  
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
Thai 5		 Permit #
1-31391		 Date
05/24/2019
Address
1150 EUCLID AVE NE STE B 		City/State
ATLANTA GA		 Zipcode
30307
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Sushi Bar Area, Sushi Display Reach In Cooler, Ambient, 51.0 ° F Cold Holding, Sushi Bar Area, Sushi Display Reach In Cooler, Fish/Seafood, Tuna 52.0 ° F Cold Holding, Sushi Bar Area, Sushi Display Reach In Cooler, Fish/Seafood, Salmon 48.0 ° F
Cold Holding, Sushi Bar Area, Sushi Display Reach In Cooler, Cheese, Cream Cheese 46.0 ° F Cold Holding, Bar, Reach In Cooler 1, Ambient, 43.0 ° F Cold Holding, Bar, Reach In Cooler 2, Ambient, 36.0 ° F
Cold Holding, Front Food Service, Beverage Reach In Cooler , Ambient, 35.0 ° F Cold Holding, Dry Storage Area, Reach In Freezer 1, Ambient, 12.5 ° F Cold Holding, Dry Storage Area, Reach In Freezer 2, Ambient, 02.5 ° F
Cold Holding, Dry Storage Area, Deep Freezer, Ambient, 06.5 ° F Hot Holding, Sushi Bar Area, Crock, Soup, Miso Soup 163.0 ° F Hot Holding, Sushi Bar Area, Rice Cooker, Rice, White Rice 148.0 ° F
Cold Holding, Sushi Bar Area, Reach In Cooler 2, Ambient, 40.0 ° F Cold Holding, Sushi Bar Area, Reach In Cooler 1, Fish/Seafood, Shrimp 41.0 ° F Cold Holding, Sushi Bar Area, Reach In Cooler 1, Fish/Seafood, Imitation Crab Sticks 41.0 ° F
Cold Holding, Sushi Bar Area, Reach In Cooler 1, Ambient, 37.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Soup, Coconut Soup 41.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Dairy, Cream Cheese Filling 41.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Pork, Raw Diced Pork 41.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Beef, Raw Diced Beef 40.5 ° F Cold Holding, Main Kitchen, Walk in Cooler, Ambient, 44.0 ° F
Cold Holding, Main Kitchen, Deep Freezer 2 , Ambient, 12.5 ° F Cold Holding, Main Kitchen, Deep Freezer 1 , Ambient, 03.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Basil Rolls, 50.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Vegetables, Lettuce Mix 47.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Ambient, 54.0 ° F Cold Holding, Main Kitchen, Ledge Above Prep Top Cooler, Fried Tofu, 63.5 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Vegetables, Green Beans 52.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Chicken, Raw Diced Chicken 45.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Fish/Seafood, Raw Shrimp 44.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Vegetables, Sliced Cucumbers 50.5 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, Sliced Tomatoes 49.0 ° F Hot Holding, Main Kitchen, Shelf, Rice, White Rice 94.0 ° F
Cold Holding, Main Kitchen, Counter Top/Table, Eggs, Raw Shelled Egg 64.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A Violation of Code: [511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16] Observed failure of the person in charge to demonstrate knowledge of food safety management and provide active managerial control.  Repeat Violation.
2-1B Violation of Code: [511-6-1.03(5)(c)] Observed failure of multiple employees to know when to wash their hands. Observed an employee touching their nose and neck then proceed to prepare food in the main kitchen area. Observed an employee use their cell phone then proceed to prepare food in the main kitchen area. The PIC and employees were advised that food employees must wash their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment/utensils and unwrapped single-service/single-use articles. Additionally, employees must wash their hands after touching bare human body parts and before donning gloves to begin a task that involves working with food.  New Violation.
3-1C Violation of Code: [511-6-1.04(1)] Observed dented cans including cans of Vesin Bamboo Shoots stored on shelves in the dry storage area. COS:The dented cans were removed for disposal and the PIC was advised that all food must be in good condition, safe and unadulterated.  Corrected On-Site.  Repeat Violation.
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed failure to properly store and separate foods according to the proper final cook temperatures. Observed a container of raw diced chicken stored on a shelf directly above ready-to-eat foods including pineapples, noodles and celery inside of a reach in cooler located in the main kitchen area. The PIC was advised to remove/relocate the items and advised that raw TCS foods cannot be stored on or above ready-to-eat foods in order to prevent contamination. The PIC was advised that all foods must stored according to the proper final cook temperatures.  Repeat Violation.
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed failure to properly cover stored food. Observed multiple containers of food including pineapples, lettuce mix, tofu and diced onions stored uncovered inside of a reach in cooler located in the main kitchen area. The PIC was advised to cover the containers with the proper lid and advised that all stored food must be covered in order to prevent contamination.  Repeat Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed an accumulation of a black/pink mold like substance on the interior of an ice machine located in the bar area. The PIC was advised to thoroughly clean the interior of the ice machine and advised that all food-contact surfaces must be cleaned and sanitized in order to prevent contamination.  New Violation.
   
   
Person in Charge (Signature)    Date: 05/24/2019
Inspector (Signature) Tahira Davis Date: 05/24/2019
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
Thai 5		 Permit #
1-31391		 Date
05/24/2019
Address
1150 EUCLID AVE NE STE B		 City/State
ATLANTA GA		 Zipcode
30307
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed an excessive accumulation of old encrusted food debris on a can opener/blade attached to a prep top counter in the main kitchen area. The PIC was advised to replace the can opener/blade and advised that all food contact surfaces must be cleaned and sanitized in order to prevent contamination.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed failure to properly cold hold multiple TCS foods at 41°F and below throughout the facility. Observed raw shelled eggs stored on a prep top counter located in the main kitchen area at 64°F. Observed fried tofu stored on a ledge above a prep top cooler in the main kitchen area at 63.5°F. Observed sliced tomatoes(49°F), sliced cucumbers(50.5°F), raw shrimp(44°F), raw diced chicken(45°F) and green beans(52°F) cold held inside of a prep top cooler located in the main kitchen area at temperatures above 41°F. Observed lettuce mix(47°F) and basil rolls(50°F) cold held inside of a reach in cooler located in the main kitchen area at temperatures above 41°F. Observed tuna(52°F), salmon(48°F) and cream cheese(46°F) cold held in a sushi display reach in cooler located in the sushi bar area at temperatures above 41°F. COS: The items were discarded and the PIC was advised that all cold held TCS foods must be maintained at temperatures of 41°F and below.  Corrected On-Site.  Repeat Violation.
6-1B Violation of Code: [511-6-1.04(6)(f)] Observed failure to properly hot hold TCS foods at 135°F and above. Observed a container of white rice stored on a shelf in the main kitchen area at 94°F. COS: The container of white rice was discarded and the PIC was advised that all hot held TCS foods must be maintained at temperatures of 135°F and above.  Corrected On-Site.  Repeat Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed failure to properly date mark multiple ready-to-eat/TCS foods throughout the facility. Observed failure to properly date mark multiple ready-to-eat/TCS foods stored inside of a reach in cooler and walk in cooler located in the main kitchen area including containers of basil rolls, lettuce mix, tofu, pineapples and cream cheese filling. The PIC was advised that all ready-to-eat/TCS foods held over 24 hours must be properly date marked with the preparation/discard by dates not to exceed 7 days from the date of preparation.  Repeat Violation.
12A Violation of Code: [511-6-1.04(4)(q)] Observed failure to properly store food at least 6 inches above the ground. Observed multiple foods including frying oil and rice stored on the ground in the dry storage area. The PIC was advised that all food must be stored at least 6 inches above the ground in order to prevent possible contamination.  New Violation.
12B Violation of Code: [511-6-1.03(5)(g)] Observed multiple employees wearing bracelets and watches while preparing food in the main kitchen area. The PIC and employees were advised that jewelry including bracelets and watches cannot be worn during food preparation.  New Violation.
12C Violation of Code: [511-6-1.04(4)(m)] Observed failure to properly store wet wiping cloths. Observed multiple wet wiping cloths stored on prep top counters throughout the main kitchen area. The PIC was advised to remove the wet wiping cloths and advised that all wet wiping cloths must be stored in the proper sanitizing solution in between use.  Repeat Violation.
12D Violation of Code: [511-6-1.04(4)(g)] Observed the fruit/vegetable prep sink located in the main kitchen area not cleaned and sanitized before ready-to-eat food was placed inside of the sink. Observed multiple unidentifiable debris and a used scouring pad inside of the vegetable prep sink along with lettuce that was to be washed. The PIC was advised that the sink must be cleaned and sanitized before use.  New Violation.
15A Violation of Code: [511-6-1.05(6)(a)] Observed the ambient air temperature of reach in coolers throughout the facility at temperatures above 41°F. The PIC was advised to repair/adjust the temperature settings of the units to 41°F and below.  New Violation.
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed an excessive accumulation of pooled water on the floor of a reach in cooler located in the main kitchen area with the water spilling out onto the kitchen floor when the door of the unit is opened. The PIC was advised to clean the floor of the reach in cooler and advised that all equipment must be clean, maintained and in good repair.  New Violation.
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed an excessive accumulation of old encrusted food debris and liquids on the floors, walls, shelves and gaskets of reach in coolers throughout the facility. The PIC was advised to thoroughly clean all equipment and advised that all equipment must be clean, maintained and in good repair.  New Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed the entire facility in need of a thorough deep cleaning. The PIC was advised to clean the entire facility and advised that all floors, walls and ceilings must be clean, maintained and in good repair.  New Violation.
17D Violation of Code: [511-6-1.07(3)(f)] Observed a light in disrepair in the main kitchen area. The PIC was advised to repair/replace the light and advised that adequate lighting is needed in this area.  New Violation.
Remarks Dish machine- Chlorine:100 ppm
Kitchen sanitizing solution bucket-Chlorine:50 ppm

*Facility has received a legal notice for U score. Legal Notice:000585

*Facility must contact a Senior Environmental Specialist at the Fulton County Board of Health to schedule an intervention.
Contact Information:(404)613-1303
Person in Charge (Signature)    Date: 05/24/2019
Inspector (Signature) Tahira Davis Date: 05/24/2019
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