Premises Information


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Name

THAI TASTE MATTHEWS

Address

131 MATTHEWS STATION ST

SUITE 1F

City/State/ZIP

MATTHEWS

28105

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

8/24/2023

Final Score @ Grade

95.50

General Comments

Facility was commercially reheating noodles in microwave and placing container directly into prep RI cooler which appeared to be elevating temperature of ambient air in unit and in turn elevating temperatures of food items. Facility will start holding noodles on TPHC on prep counter as PIC stated noodles will normally be served within 2 hours.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
22	3	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of tomyum soup being held in WIC at 45F and a container of chopped chicken being held in prep RI cooler at 44F. CDI: PIC voluntarily discarded both items. REPEAT
23	0	Proper date marking & disposition	Yes	No	No	3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of red curry in WIC and a container of spring roll sauce in RIC both missing a date mark. PIC stated both items were prepared yesterday. CDI: PIC date marked items.
33	1	Proper cooling methods used; adequate equipment for temperature control	Yes	Yes	No	3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed 2 deep containers of chicken tightly covered in plastic cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC portioned chicken into several uncovered containers to allow greater air flow and placed in RIF to rapidly cool. REPEAT
37	0	Food properly labeled: original container	Yes	No	No	3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 working bottles of sauces on cart at grill without labels. CDI: PIC labeled bottles.
39	0	Contamination prevented during food preparation, storage & display	Yes	No	No	6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can of bamboo shoots being stored amongst non dented cans on dry storage shelf. CDI: PIC removed dented can.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board with deep cracks and crevices. Replace cutting board.