ROUEN THAI RESTAURANT

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. -Observed 10 live roaches on lift top freezer in main kitchen at time of inspection. -Observed 3 live roaches on door gaskets to lift top reach in cooler across from wok station -Observed 2 live roaches on loft top reach in cooler next to white refrigerator - From follow-up inspection 2026-06-04: Observed 1 live roach on back of reach in freezer Observed 3 live roaches around gasket area of loft top reach in cooler across from wok station. Observed 5 live roaches on reach in cooler door next to white refrigeratorTime Extended Time Extended - From follow-up inspection 2026-06-05: 1 live roach on wall near white chest reach in freezers. 1 live roach in plastic container near white chest reach in freezer. 1 live roach on shelf across from walk in cooler. 2 live roaches on inside gasket of walk in cooler. Time Extended - From follow-up inspection 2026-06-06: 1 live roach on floor next to to fryer. 1 live roach on wall in storage room near 2 compartment sink. Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. -Observed 6 dead roaches around lift top freezer in main kitchen at time of inspection -Observed 8 dead roaches non running reach in cooler -Observed 8 dead roaches inside non running reach in cooler next to walk in cooler -Observed 2 dead roaches on prep table shelves next to wok station -Observed 2 dead roaches inside of lift top reach in cooler across from wok station -Observed 2 dead roaches under lift top reach in cooler next to white refrigerator - From follow-up inspection 2026-06-04: Observed 6 dead roaches around and on reach in freezer Observed 5 dead roaches under reach in cooler next to walk in cooler Observed 5 dead roaches inside reach in cooler next to walk in cooler Observed 1 dead roaches inside reach underneath prep table across from walk in cooler next Time Extended - From follow-up inspection 2026-06-05: 3 dead roaches under table at 3 compartment sink. 1 dead roaches under in reach in freezer. 1 dead roaches under on floor in dining room near kitchen entrance. 1 dead roaches under behind statue in dinning room. 3 dead roaches under rack in walk in cooler. 1 dead roach on shelf near coke reach in cooler. 1 dead roach under on wall near come reach in cooler. 1 dead roach on metal reach in cooler part in kitchen. 3 dead roaches under dish machine. 2 dead roaches on floor near coke reach in cooler. 6 roach egg sacs under dish machine. Time Extended - From follow-up inspection 2026-06-06: 1 dead roach on floor next to fryer. 1 dead roach in reach in cooler across from fryer in kitchen. 1 dead roach next to ice machine in kitchen. 1 roach egg sacs under on storage shelf across from small walk in cooler. Time Extended

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw eggs and raw fish over bottled beer in walk in cooler at time of inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared food items in walk in coolers not labeled at time of inspection.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle stored on shelf in kitchen not labeled at time of inspection. Bottle filled with purple cleaner

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles are soiled with old food debris at time of inspection

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between reach in cooler and reach in freezer at time of inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets are soiled at time of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cooks line soiled at time of inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Observed small green bucket with blue towel in hand wash sink in back room by large walk in cooler at time of inspection.

Basic - Food stored on floor. Observed bucket of bean sprouts on floor of large walk in cooler at time of inspection.

Basic - In-use tongs stored on equipment door handle between uses. Observed small metal tongs stored on oven door handle at time of inspection.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened water bottle store on shelf with customer food in large walk in cooler at time of inspection.

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

Basic - Container in ice machine bin. Observed food container with lemon wedges inside ice machine bin at time of inspection. Operator removed container during inspection. Corrected On-Site

Basic - Equipment in poor repair. Door gasket on small walk in cooler torn at time of inspection.

Basic - Food stored on floor. -Observed cases of food stored on floor of large walk in cooler at time of inspection. -Observed food buckets stored on floor in small walk in cooler at time of inspection.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed vegetables stored in a togo handle bag in the freezer on cooks line at time of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen at time of inspection

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle stored next to double sink in kitchen unlabeled at time of inspection

Basic - Employee eating in a food preparation or other restricted area. Observed open chocolate wafer package on prep table in kitchen during inspection. Operator disposed of chocolate wafer during inspection

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between lift top reach in and white refrigerator during inspection. Operator removed knife to be washed Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened water bottle stored in small walk in cooler in kitchen at time of inspection

High Priority - Nonfood-grade bags used in direct contact with food. Observed in small walk in and stand up reach in freezer near triple sink

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

High Priority - Toxic substance/chemical improperly stored. Observed pvc cement and burn gel stored over food in kitchen during inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards stained Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed bathroom doors do not close by themselves at time of inspection Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed togo food container in bulk flour in kitchen

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee water and other drinks in walk in cooler in triple sink room

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Observed food debris in standing reach in freezer near triple sink during inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink over prep area in main kitchen

Basic - Floor soiled/has accumulation of debris. Observed oil on floor around kitchen equipment.

Basic - Unclean building components, attachments or fixtures. Observed mold like substance on fan covers in both walk ins

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. Emailed copy to operator Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Repeat Violation

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. Emailed copy to operator Corrective Action Taken

Intermediate - Squirt bottle containing toxic substance not labeled. Dawn soap per operator

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Food stored on floor. Back room Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. In standing water. Moved to walk-in cooler Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.kitchen, by reachin cooler Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Food stored on floor. Sugar Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Nonfood-grade bags used in direct contact with food. White 13 gal plastic bag in freezer with direct food contact

Intermediate - Handwash sink used for purposes other than handwashing. Plastic container in handsink

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Plastic container in sugar Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Kitchen

Basic - Food stored on floor. Numerous items Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar per management Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Repeat Violation

Basic - Bathroom door left open other than during cleaning or maintenance. Men and women bathroom Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men and women bathroom Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Dead roaches on premises. Observed 2 dead roaches behind ice machine.

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Floor soiled/has accumulation of debris. All areas, kitchen, prep area, storage area

Basic - Food stored on floor. Numerous areas Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water Temp 75° Repeat Violation

Basic - Single-service articles improperly stored. Cases of food containers on door

Basic - Working containers of food removed from original container not identified by common name. Sugar per management 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 , manager spoke to cook Recommended management to buy larger gloves, cook had a hard time getting gloves on. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken stored above shrimp and beef in reachin cooler on cooks line. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 51° add ice to product. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wall in cooler

Basic - Bathroom door left open other than during cleaning or maintenance. Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men's and ladies room

Basic - Bowl or other container with no handle used to dispense food. Plastic container in rice bin Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack sitting on can goods on food shelf.

Basic - Employee with no hair restraint while engaging in food preparation. Both cooks, one cook put on hat.

Basic - Food stored on floor. In storage room, bag of rice, sugar and box of fryer oil. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop on cooks line Corrected On-Site