Inspection Management System
Premise Information
Return to Inspections
NameTHAI HOUSE Rules Governing Inspection Scores.
Address110 S SHARON AMITY RD Restaurants: 
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 Day Care and Adult Care: 
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Swimming Pool Rules: 
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Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
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CountyMecklenburgResidential Care and Local Confinement: 
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Inspection Date 11/22/2022 
Final Score @ Grade
88.50 B
NC Department of Environmental Health: 
General Comments
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 NANOCDIRVRComments
8 4 Hands clean & properly washed No No Yes Yes No 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed food employee relocated garbage can then proceed to handle clean utensils for for preparation. Observed food employee pick up soiled box from ground then proceed too handle clean equipment and food preparation. CDI by instruction. Repeat.
15 1.50 Food separated & protected No No Yes Yes No 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: Observed raw pork stored over RTE foods in reach in prep refrigerator. CDI, foods relocated for proper storage. Improvement made since previous inspection. Repeat.
16 1.50 Food-contact surfaces: cleaned & sanitized No No Yes No No 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: or view our training videos at the following weblinks: Sanitizing Solutions - , How to Test Sanitizer , and Cleaning and Sanitizing Food Contact Surfaces . Observed some plastic and metal containers stored as clean but soiled with food residues. CDI, equipment relocated for cleaning.
18 0 Proper cooking time & temperatures No No Yes No No 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed beef cooked to 107 using non continuous cooking and PIC did not have approved procedures. CDI, beef cooked to 174 degrees F. facility to cook beef all the way.
23 0 Proper date marking & disposition No No Yes No 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 For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Date Marking Food Safely . Observed container of tomatoes with incorrect date. CDI, tomatoes voluntarily discarded.
28 1 Toxic substances properly identified stored & used No No Yes No No 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of cleaner not labeled. CDI, bottle labele.d
33 0 Proper cooling methods used; adequate equipment for temperature control No No Yes No 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: or view our training videos at the following weblinks: What are TCS Foods and Cooling Food Safely . Observed chicken recently prepared and in cooling process in deep container in prep cooler at 45 degrees F. CDI, chicken relocated to shallow uncovered pan to rapidly cool in walk in cooler.
39 1 Contamination prevented during food preparation, storage & display No No No No No 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed personal ice pack used for injuries according to staff stored in ice machine. Observed boxes and containers used for food storage stored on ground in walk in freezer. Observed cabbage stored on ground in dry storage area.
41 0.50 Wiping cloths: properly used & stored No No No Yes No 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several chlorine sanitizer buckets measuring 0ppm chlorine. Observed sanitizer buckets stored on ground. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
44 0.50 Utensils, equipment & linens: properly stored, dried & handled No No No No No 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying equipment after cleaning. Observed several containers wet stacked. Observed employee towel drying equipment after cleaning and sanitizing at dish machine.
48 0.50 Warewashing facilities: installed, maintained & used; test strips No No Yes No No 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed chlorine sanitizer used in buckets according to staff but chlorine sanitizer testing 0ppm. Staff stated ran out of test kit but will be using quat sanitizer going forward. Ensure chlorine test it provided if using chlorine sanitizer.
49 1 Non-food contact surfaces clean No No No Yes No 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and debris on the outside of large bins used for dry storage as well as shelving throughout kitchen. Increase cleaning frequency to prevent buildup. Observed sticker residues on outside of cleaned containers.
54 0 Garbage & refuse properly disposed; facilities maintained No No No No No 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open.