Sawatdee Thai Restaurant

Inspection history 5 visits

1. 2026
2. Passed Jun 25 Score 62 ▲26

   Routine Inspection

   8 violations, 1 critical

   • Critical For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • Minor Keep all intake and exhaust air ducts and filters clean.
   • Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Minor Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Keep the physical facilities in good repair.
   • Minor Protect food from cross-contamination by using packages or covered containers.
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
3. 2025
4. Passed Jul 15 Score 36 no change

   Follow-Up Inspection

   7 violations, 2 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Critical Separate raw animal foods from ready-to-eat foods.
   • Minor Keep all intake and exhaust air ducts and filters clean.
   • Minor Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
   • Minor Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
   • Minor In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • Minor Protect food from cross-contamination by using packages or covered containers.
5. Passed Jun 26 Score 36 ▼17

   Routine Inspection

   17 violations, 5 critical

   • Critical Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.
   • Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Critical Separate raw animal foods from ready-to-eat foods.
   • Critical Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
   • Minor Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
   • Minor In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Minor Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Have a food thermometer easily available to measure the internal temperature of foods.
   • Minor Keep all intake and exhaust air ducts and filters clean.
   • Minor Protect food from cross-contamination by using packages or covered containers.
   • Minor Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
6. 2024
7. Passed Aug 5 Score 53 no change

   Follow-Up Inspection

   7 violations, 1 critical

   • Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Minor Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
   • Minor Protect food from cross-contamination by using packages or covered containers.
   • Minor Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Minor Maintain utensils and discard utensils that are not maintained in a state of repair.
   • Minor In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

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