BANGKOK STATION

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flies under dish machine sink flying around.

High Priority - Observed Dish-machine chlorine sanitizer not at proper minimum strength 0 ppm Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Observed more than one Pesticide/insecticide labeled for household use only present in establishment.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on top of vegetables, broccoli, Napa cabbage mushrooms in flip top reach in cooler at cook line. Observed raw opened chicken stored over cooked patay noodles in reach in cooler located at cook line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods held from overnight in walk in above 41°F. brown rice (47F - Cold Holding); Napa cabbage soup (48F - Cold Holding); bok choy (48F - Cold Holding); lettuce (48F - Cold Holding); bean sprouts (48F - Cold Holding); curry sauce (48F - Cold Holding); raw beef (48F - Cold Holding); raw chicken wings (48F - Cold Holding); pure boiled noodles (48F - Cold Holding); cream cheese (51F - Cold Holding) See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods held from overnight in walk in above 41°F. brown rice (47F - Cold Holding); Napa cabbage soup (48F - Cold Holding); bok choy (48F - Cold Holding); lettuce (48F - Cold Holding); bean sprouts (48F - Cold Holding); curry sauce (48F - Cold Holding); raw beef (48F - Cold Holding); raw chicken wings (48F - Cold Holding); pure boiled noodles (48F - Cold Holding); cream cheese (51F - Cold Holding) See Stop Sale

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at reach in cooler with old food residue, grooves no longer cleanable with mold like substance embedded within grooves of cutting board.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink located at 3 compartment sink area.

Intermediate - Observed No paper towels or mechanical hand drying device provided at handwash sink located at 3 compartment sink.

Intermediate - Observed Hand-wash sink not accessible for employee use at 3 compartment area with paint brush and container inside sink. Operator removed from sink.

Intermediate - Observed Paper towel dispenser at handwash sink located in women's restroom not working/unable to dispense paper towels.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Napa cabbage soup, curry sauce, brown rice made from from 24 hours - 36 hours more than 24 hours ago not date marked

Basic - Dead roaches on premises. Observed approximately 5 or more dead roaches under dish machine in dish area. Observed approximately 7 or more dead roaches in grease buildup behind grills and ovens at cook line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public at front reach in cooler and cook reach in cooler.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Observed Bowl or other container with no handle used to dispense sugar at dry storage area.

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

Basic - Observed Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Observed Clean equipment/dishware/utensils stored next to handwash/food preparation sink located at front counter exposed to splash. Inspector advised splash guards and do not store any utensils or any products until splash guard is installed to prevent contamination.

Basic - Observed In-use tongs stored on equipment door oven handle between uses.

Basic - Observed Nonfood-contact surface floors throughout cook line, dish area, kitchen area soiled with grease, food debris, dirt, slime or dust.

Basic - Observed Single-service articles to go containers dry storage not stored inverted or protected from contamination.

Basic - Observed Standing water in bottom of both reach-in-coolers located at cook line.

Basic - Observed Working containers of sugar removed from original container not identified by common name.

Basic - Observed excessive Accumulation of debris inside warewashing machine.

Basic - Observed heavy Ice buildup in reach-in freezer and/or walk-in freezer., In walk in freezer ice build up is as high as a pillar to shelves.

Basic - Wet mop not stored in a manner to allow the mop to dry.

No child labor law poster. For reporting purposes only.