R'NOH THAI RESTAURANT

Observed dishes in the dishwasher machine, and in the final cycle, the chlorine sanitizing solution read 0 ppm. (CA) Sanitizing solution shall always be at 50 ppm for chlorine at all times to properly clean and sanitize utensils. (COS) Mechanical dishwasher provided 50 ppm chlorine sanitizing solution after the autho-Chlor technician fixed the dishwasher.

Code CHSC 114099.7

Observed the following potentially hazardous foods outside of safe temperatures: raw shrimps at 67F, fried tofu at 57F, raw eggs at 61F, rice noodles at 99F and 103F, and raw pork at 50F. (CA) Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot. (COS) All foods mentioned above were stored in the refrigerator.

Code CHSC 113996

In the walk-in refrigerator, observe orange curry at 52F, coconut curry at 51F, yellow curry at 50F, fried tofu at 52F, and soft tofu at 51F. According to the employee, the food was prepared and cooled yesterday. [CA] All potentially hazardous foods shall be rapidly cooled from 135F to 41F within 6 hours, and during this time, the decrease in temperature from 135F to 70F shall occur within 2 hours. (COS) foods mentioned above were voluntarily discarded.

Code CHSC 114002