BAI TONG THAI RESTAURANT

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Inspection history

1. Mar 25, 2026

   B
   3 violations

   • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
   • 3400 - Wiping cloths properly used, stored; sanitizer concentration
   • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

2. Mar 21, 2025

   B
   2 violations

   • 4400 - Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
   • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

3. Mar 22, 2024

   B
   2 violations

   • 3600 - Proper eating, tasting, drinking, or tobacco use
   • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

4. Oct 24, 2023

   B
   3 violations

   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
   • 3400 - Wiping cloths properly used, stored; sanitizer concentration
   • 2500 - Toxic substances properly identified, stored, used

5. Apr 24, 2023

   B
   4 violations

   • 3400 - Wiping cloths properly used, stored; sanitizer concentration
   • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
   • 1400 - Raw meats below and away from ready-to-eat food; species separated
   • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

6. Oct 24, 2022

   B
   1 violation

   • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

7. Feb 25, 2022

   B
   1 violation

   • 3200 - Insects, rodents, animals not present; entrance controlled

8. Nov 9, 2021

   B

9. Oct 18, 2021

   B
   5 violations

   • 4200 - Food-contact surfaces maintained, cleaned, sanitized
   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
   • 0500 - Proper barriers used to prevent bare hand contact with ready-to-eat foods
   • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
   • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))