TIP THAI CUISINE

High Priority - Nonfood-grade bags used in direct contact with food. Plastic grocery bags used in direct contact with storing cut cabbage in cook like reach in cooler.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cut cabbage held on time as public health control missing product time marking, operator removed to discard as time ends in 5 minutes from discussion. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sinks on either side of the kitchen prep area have plastic bags over the faucets. Operator removed the plastic bags. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken previously frozen and placed back in refrigeration the previous day with no date marking for when thawed.

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf to the side of the three compartment sink, clean containers stacked while wet.

Basic - Food stored on floor. Container of sliced carrots stored on floor of prep area and jug of fryer oil stored on floor of dry storage. Operator relocated both to correct storage location. Corrected On-Site

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease trap stored in grass behind building not on nonaboarbent pad.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash signage at hand wash sink by three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build at bottom of cook line hood filters. Per operator has scheduled for cleaning. Corrective Action Taken

Basic - Ripped/worn tin foil used as shelf cover. On shelf of at end of cook line, ripped tin foil lining shelf to store clean plates.

Basic - Unnecessary items/unused equipment on the premises. Discarded equipment under overhang behind establishment. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on flip top reach in cooler cutting board. Operator relocated. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. On shelf between dry storage and walk in cooler, employee medicine containers on shelves over seasonings and canned goods for customers.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on table with debris on the blade. Cutting board in use on prep table with black staining on the side. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In bulk sugar container, plastic portion cup used as a scoop. Operator removed the scoop. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee meal on table in kitchen by walk in cooler.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, bin labeled as employee personal food over food for customers. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in chest freezer next to cook line with ice buildup up beginning to meet where lid seals.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk sugar containers, scoops with handles in the product. Operator relocated the handles. Corrected On-Site

Basic - Single-service articles improperly stored. Single service carry out containers stored in the ground of the prep area.

Basic - Stored food not covered. In walk in cooler, containers of cut produce not covered.

Basic - Unnecessary items/unused equipment on the premises. Discarded equipment in covered area through rear exterior door. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table at the end of the cook line.

Basic - Working containers of food removed from original container not identified by common name. In the walk in cooler portioned containers of plum sauce in plastic portion cups inside container labeled bleach. Operator removed the label for bleach.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs on cook line at ambient air temperature, per operator just left out. Relocated the reach in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table with rust and food debris. Per operator only use handheld can opener. Corrective Action Taken Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler correctly labeled stored on shelf over food for customers. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf next to three compartments sink and hand wash sink clean plastic containers stacked while wet. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Discarded equipment and utensils under over hang behind the establishment. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket on cook line at 0ppm. Operator adjusted sanitizer levels. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the waitstation ice bath, condensed milk (49F - Cold Holding) per operator just placed out, operator added more ice to the ice bath. Discussed with switching condensed milk to existing time as public health control procedures. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener attached to the prep table has food debris on the blade. Per operator use handheld can opener only. Operator cleaned the table mounted can opener. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cook line covered by plastic. Operator made the hand wash sink accessible. Corrected On-Site Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to hold handle of the reach in chest freezer.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, labeled employee food over unwashed produce for customers.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the prep sink, clean containers stacked while wet.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop utensils in standing water of 121F. Operator adjusted the heat setting on the pot to raise the temperature. Corrective Action Taken Repeat Violation

Basic - Old labels stuck to food containers after cleaning. On the shelf over the pre sink, clean containers with old labels attached.

Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line chef next to the cook line for clean plates and utensils.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution stored on in use prep table at 0ppm chlorine. Operator relocated the sanitizer solution and added chlorine bleach. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Multiple discarded pieces of equipment in back storage area.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over cases of squash in walk in cooler. Person in charge moved to appropriate location. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in hand wash sink in kitchen. Items were removed. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge unable to provide during inspection. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge states hold eggs, cabbage on time, time paperwork not filled out. Person in charge filled out during inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under front door.

Basic - Food stored on floor. Food stored on floor in storage area. Person in charge began raising. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons on cookline in water at 74F.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on cookline not inverted. Person in charge inverted. Corrected On-Site