FOLSOM THAI

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Inspection history

1. May 12, 2026

   ✓
   9 violations

   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Prep cooler in the front holding items like curry at tofu at 45*. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Facility to repair cooler .
   • 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) All prepared/ cooked foods in the reach in coolers observed without date labels. Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Education provided to owner with inspection.
   • 2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
   • 3-501.19 Time as a Public Health Control. Observed fried tofu held for service at 100*F degrees. PIC indicated eggs are used within a few hours during lunch. In order to use time as a temperature control written procedures need to be on site and available for the Department to review. Additionally, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Also, the food shall be cooked and served, served at any temperature if ready to eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. Education provided and tofu was put in cooler.
   • 3-501.14(A). Cooling foods. Facility prepares and cools a lot of food without proper training or equipment like ice wands. All prepared foods that are cooked and cooled must be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. P Education provided to staff.
   • 2-301.15 Where to Wash (Pf). Observed hand washing in the 3 compartment sink without soap instead of the hand sink which was next to the 3 compartment sink. Hands must be washed in appointed hand sinks. Education provided.
   • 3-304.12 In-Use Utensils, Between-Use Storage (C). Observed spoons for scooping rice stored in water on the counter. In use utensils may not be stored in water unless it is 135 degrees F. Corrected through education.
   • 3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner.
   • 3-501.14(A) Cooling (P) Foods. Three large pots of cooling curry from 2 hours earlier cooling on shelves outside cooler at 80*F, tofu cooling at 70*F. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. P Education provided to reheat items to 165*F then cool in the cooler rapidly. Consider using a ice wand and smaller batches for some items cooling in facility that are not in shallow metal pans.