Thai Basil LLC

Year by year

Inspections

1. Jan 20, 2026 Re-Inspection · No Reinspection Required

   No violations cited.

2. Jan 13, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Cooked tofu and cooked chicken observed cooling slowly in covered plastic containers.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In walk-in cooler, flat of raw shell eggs stored on top of boxes of tofu.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING

     Several ready-to-eat foods, including half&half, cooked rice, and cooked tofu, are not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the allotted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     NON-CONTINUOUS COOKING

     Raw animal food cooked using a non-continuous cooking process has not received prior approval. Par-cooked chicken, beef, and pork observed in prep coolers and in walk-in cooler.

     Correction: Raw animal foods cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority. Discontinue par-cooking of raw animal foods or provide sanitarian with written procedures to review.

     Code WFC 3-401.14

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Walls around mop sink are heavily soiled.

     Correction: Clean and maintain the mop sink area. Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     REFUSE - OUTSIDE RECEPTACLES

     The covers for the outdoor waste receptacles are open. Waste cooking oil drum is missing a lever lock lid for the cover.

     Correction: Provide tight fitting lids, doors and covers for the receptacles and waste handling units used for refuse, recyclables and returnables.

     Code WFC 5-501.15

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored. Knives at bar stored on unclean surface against outside of ice bin.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     Boxes of Single-Use utensils in bar area and in kitchen are stored on the floor.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Container of "roasted rice" stored on shelf at ambient room temperature.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COOLING

     In walk-in cooler, plastic covered bus tub of par-cooked chicken at 42-47F at 2:30pm. Owner indicated that the chicken was cooked at the end of the day last night.

     Correction: Rapidly cool cooked food from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

3. Nov 7, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

4. Oct 31, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Bus tub of par-cooked chicken observed cooling slowly in walk-in cooler. Deep plastic covered container of curry sauce cooling slowly in walk-in cooler.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In 2-door upright refrigerator, pans of raw chicken observed stacked on top of raw beef.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     RTE food in prep coolers and in walk-in cooler are not datemarked, including sticky rice, tofu, curry sauce, and cooked chicken.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the allotted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Sugar, salt, and cooking spices are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor) Corrected on site

     NON-CONTINUOUS COOKING

     Raw animal food, including chicken, beef, and pork, are cooked using a non-continuous cooking process that has not received prior approval.

     Correction: Raw animal foods cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority.

     Code WFC 3-401.14

   • Not serious Good Retail Practice Corrected on site

     PEST - CONTROL DEVICES

     The insect control device is located over the food prep area. Fly strips observed hanging above food prep area and fly zapper is situated above the food prep sink.

     Correction: Remove or relocate this device so that it is not over any food prep area.

     Code WFC 6-202.13

   • Not serious Good Retail Practice Corrected on site

     STORAGE - SINGLE-SERVICE

     Box of single-use containers improperly stored on floor in the kitchen.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     1)In Cook prep cooler #2, tofu in top section at 51F and tofu at 59F in lower section. Air temp inside unit is 55F. 2) Open can of coconut milk at 64F on counter near cook prep cooler #2.

     Correction: Maintain cold TCS foods at or below 41 degrees F. Discard any TCS food that is >41F for more than 4 hours.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control. The following TCS foods were observed stored at ambient room temperature during lunch: spring rolls, egg rolls, dumplings, and portions of rice for fried rice.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - SINK USE LIMITATIONS

     The handwash sink is being used for pre-washing utensils.

     Correction: Discontinue using the handwashing sink for warewashing. Use designated handwashing sink only for handwashing.

     Code WFC 4-501.16(A)

5. May 22, 2023 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Mop sink has excessive soiling, wire storage racks are rusting, and prep cooler door seals have old food residue.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     The temperature gauge on the dish machine does not properly indicate the temperature of the water.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11; 4-204.115

   • Not serious Good Retail Practice

     HANDSINK - TEMPERED WATER

     Public restroom handsink does not have tempered water.

     Correction: Provide a water temperature of at least 100 degrees F.

     Code WFC 5-202.12(A)