BANGKOK THAI FOOD

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Inspection history

1. Sep 8, 2026

   ✓
   2 violations

   • 4-204.117 automatic dispensing of sanitizers of wear washing machine. The dish washing machine is not providing the proper amount of sanitizer required. A wear washing machine shall be equipped to automatically expense detergents and sanitizers. Owner will call for repairs and they will be checking the sanitizing concentration on a daily basis.
   • 6-501.114 Maintaining premises, unnecessary items and litter. Facility has unnecessary items and equipment throughout the facility that need to be removed. The premises shall be free of items that are unnecessary to the operation of maintenance of the establishments, such as equipment that is non. Functional or no longer used. Removed all unnecessary equipment.

2. Aug 13, 2026

   !
   5 violations

   • 2-301.14 When to Wash. Observed cook not wasting hands when needed such as putting on gloves without washing hands. Food employees shall wash their hands immediately before engaging in food preparation including working with clean equipment, utensils and prior to wearing gloves. Talked to staff about when to wash their hands.
   • 6-301.11; 6-391.12; The hand sinks in the kitchen don't have paper towels nor hand soap. Dish soap was offered when requested hand soap. Hand sinks shall provide hand soap and paper towels at all times. Provided hand soap and paper towels
   • 3-501.14 Cooling. Observed two containers with rice at temperatures ranging around 140-82F sitting at a table. Person in charge stated they were ready to go in individual containers and immediately place them in the cooling unit for cold hold. The staff were not able to explain their cooling process and they are not aware of the cooling times. Cooked time/temperature control for food safety shall be cooled within 2 hours from 135F to 70; and within a total of 6 Hours from 135 to 41F. Talked to staff about cooling process and implications if not done properly.
   • 3-302.11 Food properly separated. Observed raw eggs being stored above cooked tofu inside one of the refrigerators. Food shall be protected from cross contamination by separating raw animal foods during storage. Talked to manager about storing properly to avoid cross contamination.
   • 2-102.11 Demonstration of Knowledge. The kitchen staff were not able to answer basic food safety questions such as cooling process and other foodsafety questions. The person in charge shall demonstrate knowledge of food safety knowledge and practices. Educated on site.