THONGLOR THAI BISTRO

Staff are not maintaining adequate personal hygiene or are not wearing proper hair coverings like nets or hats while handling food.

Code F025

E7 Change of Ownership - Denied

Code EA07

Fruits and vegetables were not being properly washed before being served or prepared.

Code F028

02. Communicable disease; reporting, restrictions & exclusions

Code F002

The restaurant must be kept clean, personal belongings stored properly, and the building sealed against pests like rats and insects.

Code F044

Cooked food must be cooled down quickly and safely to prevent bacterial growth.

Code F009

14. Food contact surfaces: clean and sanitized

Code F014

This appears to be an internal impound release code and cannot be translated without more context.

Code CA06

30. Food storage; food storage containers identified

Code F030

E4 Re-Open

Code EA04

E3 Hearing

Code EA03

19. Consumer advisory provided

Code F019

CO2 tanks (used for carbonated drinks) weren't being stored or secured properly.

Code F036

10. Proper cooking time and temperature

Code F010

The inspector took photos to document a violation as evidence.

Code EA02

The restaurant's pipes, faucets, and drains must be properly installed and working to prevent contamination.

Code F041

The restaurant must serve food that is safe to eat and not spoiled or contaminated.

Code F013

43. Toilet facilities: properly constructed, supplied, cleaned

Code F043

17. Compliance with Gulf Oyster Regulations

Code F017

The menu did not meet required guidelines (likely missing allergen or calorie information).

Code EA06

No qualified manager was present or actively overseeing food safety practices.

Code F024

The restaurant must have proper airflow and lighting in all work areas.

Code F038

The restaurant has completed a transfer of ownership and the new owner has been officially approved.

Code EA08

15. Food obtained from approved source

Code F015

E1 Placard Posted

Code EA01

47. Signs posted; last inspection report available

Code F047

If the restaurant serves shellfish, they must keep and display the required tracking tags that show where the shellfish came from.

Code F016

Evidence of insects, rodents, birds, or other animals was found in the restaurant.

Code F023

C5 Impoundment

Code CA05

C10 Dishwasher - Yes

Code CA10

Food that a customer sends back cannot be served to another customer.

Code F012

27. Food separated and protected

Code F027

45. Floors, walls and ceiling: built, maintained and clean

Code F045

C7 Polystyrene

Code CA07

32. Food properly labeled & honestly presented

Code F032

08. Time as a public health control; procedures & records

Code F008

Staff didn't have valid food safety certifications or food handler cards available for the inspector to check.

Code F01b

The restaurant has an issue with how rainwater runoff is being managed on the property.

Code CA08

42. Garbage/refuse properly disposed; facilities maintained

Code F042

The restaurant has been ordered to stop operating, either entirely or for a specific activity.

Code CA04

37. Vending Machine

Code F037

The restaurant is using single-use plastics that are banned under local regulations.

Code CA09

E5 Transfat

Code EA05

21. Hot and cold water available

Code F021

The restaurant was found to have violations related to cleanliness and sanitation that were observed and documented by the inspector.

Code CA02

This inspection finding has been referred to another agency or department for further action.

Code CA01

No one is allowed to use any part of the restaurant as a place to sleep.

Code F046

26. Approved thawing methods in use

Code F026

C3 Samples

Code CA03

The restaurant is not reheating previously cooked food to a high enough temperature before putting it out to stay warm for customers.

Code F011

The restaurant made changes to its layout or operations without getting the required approval from health authorities beforehand.

Code F049

The wet cloths used to wipe down surfaces are not being stored in sanitizing solution between uses, which can spread bacteria.

Code F040

The restaurant's operating permit wasn't visible or available on the premises.

Code F048

Employees weren't washing their hands properly or were using gloves incorrectly.

Code F005

The restaurant is required to avoid serving certain high-risk foods (like unpasteurized items) to vulnerable groups such as school children or hospital patients.

Code F020

The restaurant is in the process of transferring ownership, and the new owner's application is still being reviewed.

Code EA09

The restaurant's dishwasher is not working or not present.

Code CA11

The restaurant is correctly disposing of sewage and wastewater so it doesn't contaminate food or the surrounding area.

Code F022

The restaurant either lacks food thermometers or the ones they have are giving inaccurate temperature readings.

Code F039

The outer surfaces of equipment (like the sides of fryers or shelving) were not properly cleaned.

Code F033

The restaurant did not have a working, accessible sink with soap and drying supplies specifically for staff to wash their hands.

Code F006

The person in charge could not demonstrate they understand basic food safety rules.

Code F01a

Employees must not handle food if they are showing symptoms like discharge from their eyes, nose, or mouth.

Code F003

The restaurant is not following the special food safety procedures or plans it agreed to follow as a condition of operating.

Code F018

The restaurant must properly maintain and use their dish-washing equipment, including testing it regularly to ensure it sanitizes correctly.

Code F034

All kitchen equipment and utensils must be approved for food use, properly installed, clean, in good working order, and sufficient for the restaurant's needs.

Code F035

Staff must not eat, drink, or use tobacco in areas where food is prepared or served.

Code F004

Cleaning chemicals or other toxic substances weren't properly labeled, stored separately from food, or used correctly.

Code F029

The restaurant is not keeping hot foods hot enough or cold foods cold enough to prevent bacterial growth.

Code F007

The restaurant's self-service area (like a salad bar or buffet) is not being properly managed to keep food safe for customers to serve themselves.

Code F031