THEP Thai Restaurant

Inspection history 5 visits

1. 2025
2. Failed Sep 11 Score 44 ▼1

   Cycle Inspection

   8 violations, 7 critical

   • Critical Live roaches in facility's food or non-food area
   • Critical Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165°F or above within 2 hours
   • Critical Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced oxygen packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site
   • Critical After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140°F to 70°F or less within 2 hours, and from 70°F to 41°F or less within 4 additional hours
   • Critical Food-contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred
   • Critical No handwashing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or warewashing area. Handwashing facility not accessible, obstructed or used for non-handwashing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device
   • Critical Cold TCS food item held above 41°F; smoked or processed fish held above 38°F; intact raw eggs held above 45°F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation
   • Minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests
3. Failed Apr 16 Score 45 ▲1

   Cycle Inspection

   5 violations, 4 critical

   • Critical After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140°F to 70°F or less within 2 hours, and from 70°F to 41°F or less within 4 additional hours
   • Critical Hot TCS food item not held at or above 140°F
   • Critical Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment
   • Critical Cold TCS food item held above 41°F; smoked or processed fish held above 38°F; intact raw eggs held above 45°F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation
   • Minor Nonfood-contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit
4. 2024
5. Failed Oct 9 Score 44 ▼10

   Cycle Inspection

   10 violations, 5 critical

   • Critical After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140°F to 70°F or less within 2 hours, and from 70°F to 41°F or less within 4 additional hours
   • Critical Cold TCS food item held above 41°F; smoked or processed fish held above 38°F; intact raw eggs held above 45°F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation
   • Critical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer's refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor
   • Critical Evidence of mice or live mice in establishment's food or non-food areas
   • Critical Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area
   • Minor Nonfood-contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit
   • Minor Single-service article not provided. Single-service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device
   • Minor Design, construction, materials used or maintenance of food-contact surface improper. Surface not easily cleanable, sanitized and maintained
   • Minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests
   • Minor Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of
6. 2023
7. Passed Feb 23 Score 54 no change

   Cycle Inspection

   3 violations, 1 critical

   • Critical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored
   • Minor Nonfood-contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit
   • Minor Single-service article not provided. Single-service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device

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