THAI TO GO

High Priority - Container of medicine/vitamins improperly stored - over prep table at cookline. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp,stored over ready to eat noodles. Also, Cookline flip top - Raw chicken stored over/not properly separated from ready-to-eat noodles. Operator stored all items properly. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with self-closing door. Employee restroom in kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored above prep table. Operator removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under dry storage shelving.

Basic - Stored food not covered. Ready in freezer - squid stored uncovered. Operator covered. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat sauces. Operator stored properly. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable table in kitchen by hand washing sink has peeling. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar in large container no label, operator labeled. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation Warning

Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance through kitchen, prep area, and front counter. Repeat Violation Warning

Basic - Floor tiles missing and/or in disrepair. Observed cracked and damaged tiles throughout kitchen. Warning

Basic - Food-contact surface not smooth and easily cleanable. Observed peeling coating on food prep table next to hand sink in kitchen. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cook line in the kitchen. Warning

Basic - Old labels stuck to food containers after cleaning. Observed old labels on utensils stored cleaned at the cleaned utensil rack above the triple sink in the ware wash area. Warning

Basic - Soiled dry wiping cloth in use.observed soiled dry wiping cloth inside microwave oven and on food prep counter opposite cook line in kitchen. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed container of rice and container of chicken, still frozen and thawing at room temp on food prep table in kitchen. Operator placed in refrigeration. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Reach in freezer raw shrimp stored over ready to eat dumplings not in commercial packaging.

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. -Portioned rice -Portioned chicken Operator time marked. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -Kitchen

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Front Counter; 1 ceiling tile. -Kitchen; Approximately 5 ceiling tiles soiled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Dry storage shelf; employee cellphone, and food coloring stored on shelf.

Basic - Time/temperature control for safety food thawed in an improper manner. -Packing station; Prepped raw chicken and Rice portions, thawing under no temperature control or running

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee bathroom, no paper towels provided. Operator provided. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In rice bin on cook line, bowl used to dispense. Operator removed Corrected On-Site

Basic - Food stored in a prohibited area. Fryer oil stored in employee bathroom on floor. Operator removed. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Krab salad - covered with t-shirt bag - touching food surface. Operator stored item properly. Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cookline flip top- upper section - raw beef and raw shrimp stored over cooked chicken in lower section. Operator stored all items properly. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cookline - glass door - soup - per operator prepared 2 days ago. Operator date marked. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler; raw shrimp stored over ready to eat noodles. Operator moved shrimp to lower shelf. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. At cook line; raw chicken thawing at room temperature. Operator moved to reach in cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gasket at reach in coolers at cook line

Basic - Plastic container used to dispense food- rice Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (110 - Hot Holding) on stove with burner turned off. Burner turned off less than 1 hour per Operator and burner turned on to reheat above 165F. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Plastic cup removed and replaced with spoon. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water. Water turned on. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook cut tomatoes and cucumbers with bare hands. Items discarded and cook instructed to wash hands/ put on gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (41-50°F) in flip top cooler over stacked. Chicken in cooler less than 3 hours per cook and over stacked portion portion removed. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Hair restraint put on. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door removed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, floor area under triple sink and under shelves in back kitchen and kitchen hood.