BANGKOK BISTRO

The handwashing sink was either being used for something other than handwashing, was blocked, or was not properly maintained.

Code 5.1(O)(2)

5.4(N)(2) - Covering Receptacles

Code 5.4(N)(2)

4.1(LL) - Food equipment - certification and classification

Code 4.1(LL)

The restaurant's plumbing was damaged or not being properly maintained.

Code 5.1(S)(2)

Food items weren't properly labeled with required information about what they contain.

Code 3.5(C)

6.4(L) - Removing Dead or Trapped Pests

Code 6.4(L)

4.5(D) - Nonfood-contact surfaces - cleaning frequency

Code 4.5(D)

4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency

Code 4.5(B)(1)(e)

4.4(B) - Cutting surfaces.

Code 4.4(B)

6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision

Code 6.2(C)

The restaurant is missing required signs reminding employees to wash their hands.

Code 6.2(E)

The restaurant was not cleaning surfaces or equipment as often as required.

Code 6.4(B)(1)