Premise Information Return to Inspections Name BASIL THAI CUISINE Rules Governing Inspection Scores. Address 210 N CHURCH ST Restaurants:  Select Rules   Day Care and Adult Care:  Select Rules City/State/ZIP CHARLOTTE NC 28208 Swimming Pool Rules:  Select Rules Premise Type 1 - Restaurant Mobile Food Units, Push carts, Tattoo Parlors:  Select Rules County Mecklenburg Residential Care and Local Confinement:  Select Rules Inspection Date 4/24/2019   Final Score @ Grade 91 A NC Department of Environmental Health:  Website General Comments

Violations   Critical Violations SHOWN in RED    NA=Not Applicable   NO=Not Observed   CDI=Corrected During Inspection   R=Repeat Violation   VR=Verification Required   Violation Item Demerits Violation Description NA NO CDI R VR Comments 6 0 Hands clean and properly washed No No Yes No No 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed server wash hands and then turn off faucet with bare hands. CDI: Employee was cirrected and rewashed hands. All other handwashes throughout inspection were compliant. 19 3 Proper hot holding temperatures No No Yes Yes No 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed curries and soups holding below 135F. CDI: Products rapidly reheated to over 165F. REPEAT VIOLATION 20 3 Proper cold holding temperatures No No Yes Yes No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep top/reach in cooler including potatoes, tofu, cabbage, and peas, lettuce, and wontons above 41F. Cooler air temp was 60F. (See #31). CDI: Products rapidly cooled down in walk in cooler since PIC stated that the temperatures this morning were below 41F. REPEAT VIOLATION 21 1.50 Proper date marking and disposition No No Yes Yes No 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items in prep top with multiple date stickers on them. CDI: Items dated with more than one date voluntarily discarded. REPEAT VIOLATION Previous violation corrected. 22 1 Time as a Public Health Control: procedures and records No No Yes No No 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time marked on the chili sauce at wok stations, and on eggplant and tomatoes in prep top. CDI: Products voluntarily discarded. 31 0.50 Proper cooling methods used; adequate equipment for temperature control No No No No Yes 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prep top/reach in cooler holding food above 41F. VERIFICATION REQUIRED 36 0 Insects and rodents not present; no unauthorized animals No No No No No 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit flies throughout back kitchen. PIC advised to increase frequency of pest control. 42 0 Utensils, equipment and linens: properly stored, dried and handled No No Yes Yes No 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. CDI: Containers separated for air drying. REPEAT VIOLATION Some improvement from previous inspection.