BENJARONG THAI

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee worked with cash register and didn't wash hands before engaging in food preparation touching clean fryer basket Handle to fry egg rolls.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spoon in 80 f water

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cut cabbage plastic to go bags walk in cooler Repeat Violation

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. Raw shrimp over produce. Main cooks line prep reach in cooler employee removed to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Miso 47 f operator moved to freezer. 2nd temp 44 f Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Spring roll reach in cooler main prep cooler on cooks line.

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 - Handwash sink used for purposes other than handwashing. Dump ice Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed for management manager signed and some employees signed. Next unannounced inspection. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee was working on ice bin interior Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice grain bin handle touching the food. Employee removed above the food. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rice, flour bins soiled by dry storage area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table employee removed to bucket

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 5 ppm advised operator to use three compartment sink wash rinse and sanitize method observed chlorine for food contact surfaces. Corrective Action Taken Warning - From follow-up inspection 2023-04-11: Tested at 0 ppm tested three times discussed with operator to use three compartment sink to wash rinse and sanitize Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Warning - From follow-up inspection 2023-04-11: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.sent email to operator. Corrective Action Taken Warning - From follow-up inspection 2023-04-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Tested two times at 106 f discussed with operator to use three compartment sink for wash rinse sanitize method. Warning - From follow-up inspection 2023-04-11: Tested at 99 f discussed with operator to use three compartment sink to wash rinse and sanitize Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White cutting board by hand washing sink. Warning - From follow-up inspection 2023-04-11: Time Extended

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.

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