SAWATDEE THAI CUISINE

High Priority - Operating with an expired Division of Hotels and Restaurants license. Less than 60 days.

Basic - Ceiling/ceiling tile shows damage, soiled or is in disrepair. Observed a handing ceiling tile in the dining room. Observed dust soiled ceiling tiles in the dining area. Observed non smooth ceiling tiles in the kitchen prep area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the gasket on the reach in freezer being soiled with food debris.

Basic - Unclean building components, attachments or fixtures. Observed dust soiled fan near the entrance of the kitchen. Repeat Violation

High Priority - Employee with symptoms of vomiting and/or diarrhea working. Certified Food Manager or person in charge failed to exclude the employee. Provided a copy to employee. Employee posted it on the wall. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed bowls with no handles being used in the rice bin in the dry storage area.

Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard being used to line the bottom of the prep tables in the kitchen.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed non-smooth ceilings in the kitchen on the cook line and the storage area where the reach in coolers are located.

Basic - Ceiling/ceiling tiles/vents/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled with dust near the kitchen entrance. Observed a hanging ceiling tile in the dining area. Observed the vents in the dining room being soiled with a black mold-like substance. Observed the walls being soiled with dust build up near the kitchen entrance.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee drinks on top of the flip top unit on the cook line. Observed an employee drink on the prep table on the cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee purse being stored on a shelf above a prep table.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed a slow draining handwashing sink in the women's restroom.

Basic - Unclean building components, attachments or fixtures. Observed a fan being soiled with dust on the wall near the kitchen entrance.

Basic - Working containers of food removed from original container not identified by common name. Observed a bin of sugar and a bin of rice in the dry storage area with no labeling.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area: shelled eggs (60F - Cold Holding)

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. Observed food debris in hand sink and brita water filter attached to sink

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice and prepared time and temperature control/ potentially hazardous vegetables with no date marking.

Intermediate - Water with a temperature of at least 85 degrees Fahrenheit shut off at employee handwash sink.

Basic - Backflow device not located for convenient service or maintenance access. On mop sink

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

Basic - No Heimlich maneuver/choking sign posted. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored overtop red peppers and celery inside reach in cooler on cooks line. Owner removed raw chicken and properly stored it. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up raw chicken then removed clean dishes from dishwasher and returned to cooks line and started cooking without washing hands or changing gloves.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink has rice noodles inside it.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of 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. Emailed operator employee health pepper work.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on any prepared food inside refrigerator.

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

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop inside sugar bin underneath table in back kitchen area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile overtop ice machine is damaged.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles over entrance to kitchen are soiled with grease.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on small table next to reach in cooler.

Basic - Food storage container/container lid cracked or broken. Plastic containers housing chicken inside refrigerator by back door have chipped and broken edges.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Small reach in frezzer has ice buildup by back door.

Basic - Ice scoop handle in contact with ice.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in between ice machine and wall preventing proper air drying.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above bean sprouts in the reach in cooler. Observed chef put chicken on bottom shelf. Corrected On-Site

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. Employee's have no knowledge of the big 6.

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

Basic - Employee eating in a food preparation or other restricted area. Observed the dishwasher have a drink with no lid stored on the prep table.Employee moved the drink and put a lid on it. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken made over 24 hours with no labels or dates on the product. Warning - From follow-up inspection 2022-03-17: Time Extended - From follow-up inspection 2022-05-16: Observed no dates on the food. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in the stand up freezer in the back of the kitchen. Warning - From follow-up inspection 2022-03-17: Time Extended - From follow-up inspection 2022-05-16: Observed the stand up freezer still with ice build up. Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade with debris on the blade.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile damaged by the dishwasher.

Basic - Cutting board has cut marks and is no longer cleanable. Observed a white cutting board on the make station with excessive grooves on the cutting board making it no longer cleanable .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on the white stand up freezer/cooler and the stainless upright cooler in back door area with black mold like substance on the gasket. Observed the can rack with dirt and debris on the rack.

Basic - Soiled dry wiping cloth in use. Observed a dry wiping cloth in use. I recommended that the cook use sanitizer in a bucket and went over with her how to make a sanitizer bucket.

Basic - Working containers of food removed from original container not identified by common name. Observed no label for the sugar in the bulk bin.