THAI THYME

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with unwashed produce. In reach in cooler chicken stored above vegetables

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at hand washing sink

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. No paper towels at hand washing sink

Basic - Bowl or other container with no handle used to dispense food. Bowl in tempura container

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.

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 and the time removed from temperature control cannot be determined. -No time stamp for sushi rice.

Intermediate - Handwash sink not accessible for employee use at all times. -Blocked by cutting board, frozen spring rolls in kitchen.

Basic - Employee beverage container in ice machine/ice bin.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Utensils in standing water 74 F in kitchen.

Basic - Single-service articles not stored inverted or protected from contamination.

High Priority - Non-food grade paper/paper towel used as liner for food container. -Observed paper towels used as liners for cooked and raw foods throughout sushi bar.

Intermediate - Handwash sink not accessible for employee use at all times. -Observed cutting board and boxes of gloves stored at hand wash sink next to cook line in kitchen.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cleaned and sanitized equipment or utensils not properly stored. -Observed plastic bucket holding multiple large utensils stored on floor at cook line. -Observed large pots stored on floor in corridor leading leading to restroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee personal items stored on shelf in dry storage closet.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. -Throughout ware wash area in kitchen.

Basic - Food not stored at least 6 inches off of the floor. -Observed buckets of soy sauces and rice sticks stored on floor in corridor leading to restroom.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Observed rice used to scoop rice stored in container holding water 79 F.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Observed sanitizer bucket stored inside hand wash sink behind sushi bar.

Basic - Water leaking from pipe and/or faucet/handle. -Hand wash sink next to cook line in kitchen.