Erawan Thai Restaurant (Health Operation# 293391) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 20, 2018.
| NYS Health Operation ID | 293391 |
| Operation Name | Erawan Thai Restaurant |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
2724 Erie Boulevard East Syracuse NY 13224 |
| Municipality | SYRACUSE |
| County | ONONDAGA |
| Permitted Corporation Name | Chanthasensack & Saybanha, Inc |
| Permitted Operator Name | Pamela Saybanha |
| Permit Expiration Date | 01/31/2019 |
| Local Health Department | Onondaga County |
| NYSDOH Gazetteer | 330100 |
| Date: 2018-09-20 | Type: Inspection |
Violations:
3 critical,
8 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 11D: Non food contact surfaces of equipment not clean Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 8B: In use food dispensing utensils improperly stored Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Inspection conducted with GP. |
||
| Date: 2017-07-19 | Type: Inspection |
Violations:
3 critical,
8 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 8B: In use food dispensing utensils improperly stored Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Comments: Co-insp DW |
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| Date: 2016-11-16 | Type: Inspection |
Violations:
1 critical,
7 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 8F: Improper thawing procedures used Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11D: Non food contact surfaces of equipment not clean Comments: Routine (2nd) inspection conducted. Establishment has probe/metal-stem type thermometer onsite. Ensure probe/metal-stem type thermometer used to monitor cooking, reheating, and food storage temperatures for potentially hazardous foods. |
||
| Date: 2016-04-18 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Comments: Female employee noted prepping cilantro with bare hands, cilantro to be used as a garnish on top of soup. Recommend that gloves be worn when prepping the cilantro for soup as the final temperature of the cilantro is unknown and could vary from soup to soup. Employee put gloves on to finish prepping the remainder of the cilantro and the already prepped cilantro will be used for cooking. |
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| Date: 2015-04-06 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) |
||
| Date: 2014-04-16 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-03-25 | Type: Inspection |
Violations:
3 critical,
6 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Department of State (DOS) ID | 1614426 |
| Entity Name | CHANTHASENSACK & SAYBANHA, INC. |
| Initial DOS Filing Date | 1992-02-20 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | CHANTHASENSACK & SAYBANHA, INC. |
| DOS Process Address |
1020 7th North Street, Suite 1 Liverpool NEW YORK 13088 |
| Location Name | CHANTHASENSACK & SAYBANHA, INC. |
| Location Address |
2724 Erie Blvd East Syracuse NEW YORK 13224 |
| Street Address | 2724 Erie Boulevard East |
| City | Syracuse |
| State | NY |
| Zip | 13224 |
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| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).