Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website

Thai Esan

4330 Ringgold Rd. Suite-7 Chattanooga, TN 37412

Food Service Establishment Inspection | Routine

July 27, 2022 | View Original Inspection PDF
Score & Grade: 68 Grade:
Observations & Corrective Actions

1: Adequate demonstration of knowledge not provided with regards to foodborne illness risk factors. Recommend ANSI approved food safety certification or additional training in food safety.

6: 1200-23-01-.02(3)(a) Adequate handwashing not observed by staff between tasks. Advised on proper handwashing policies/procedures.

13: 1200-23-01-.03(3)(b)1. Raw animal products not physically separated according to minimum internal cooking temperatures. Raw TCS foods stored above RTE food items in walk in cooler unit.

14: Excessive amonts of mold and food debris build up noted on shelving in walk in cooler unit. Adequate cleaning and sanitizing frequency not provided. Recommend detailed cleaning regiment to maintain food and non-food contact surfaces.

20: 1200-23-01-.03(5)(a)6. Tofu sitting out at room temperature at 55°F. TCS foods must remain at 41°F if cold held,135°F or above if hot held, or held under time control. (Embargoed ~2 lbs.)

21: 1200-23-01-.03(5)(a)7. Proper datemarking of ready-to-eat,TCS foods, held longer than 24 hrs not provided.

33: 1200-23-01-.03(5)(a)3. Raw, TCS foods thawing at room temperature.

34: 1200-23-01-.04(2)(d)9. Unable to locate thermometer in freezer unit.

36: 1200-23-01-.05(5)(k) Insect activity noted in kitchen/dishwashing area. Recommend working with licensed professional pest control service to fully abate insect activity.

37: 1200-23-01-.03(3)(b)1. Food products stored on floor in walk in cooler unit. Some food products not properly covered/protected in walk in cooler unit.

41: 1200-23-01-.04(6)(b)1.iv In-use utensils stored in standing water.

43: 1200-23-01-.04(9)(c)1. Single service products stored on floor. Must be 6” off floor.

47: 1200-23-01-.04(6)(a)1.(iii) Shelving dirty in walk in cooler unit. Some non-food contact surfaces dirty in walk in cooler.

Additional Comments

No comments

Observations
(1) Supervision
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
(2-3) Employee Health
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
(4-5) Good Hygienic Practices
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
(6-7)Preventing Contamination by Hands
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
(8) Preventing Contamination by Hands (2)
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
(9-12) Approved Source
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
(13) Protection from Contamination
OUT
13 Food separated and protected
Observations
(14) Protection from Contamination (2)
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
(15) Protection from Contamination (3)
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
(16-17) Cooking and Reheating of Time/Temperature Control For Safety (TCS) Foods (16-17)
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
(18-22) Cooling and Holding, Date Marking, and Time as a Public Health Control
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
(23) Consumer Advisory
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
(24) Highly Susceptible Populations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
(25-26) Chemicals
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
(27) Conformance with Approved Procedures
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
(33) Food Temperature Control (3)
OUT
33 Approved thawing methods used
Observations
(34) Food Temperature Control (4)
OUT
34 Thermometers provided and accurate
Observations
(36) Prevention of Food Contamination
OUT
36 Insects, rodents, and animals not present
Observations
(37) Prevention of Food Contamination (2)
OUT
37 Contamination prevented during food preparation, storage and display
Observations
(41) Proper Use of Utensils
OUT
41 In-use utensil; properly stored
Observations
(43) Proper Use of Utensils (3)
OUT
43 Single-use/single-service articles; properly stored, used
Observations
(47) Utensils and Equipment (3)
OUT
47 Nonfood-contact surfaces clean
Observations
Non-Smokers Protection Act
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant