THAI SMILE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces. Walk in cooler Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Pan noodles in sink Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Calimari walk in cooler Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing frozen seafood at room temperature. Educated. Still frozen Corrected On-Site

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. Operator put date instead of time. Educated Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. To go containers in sink in back room 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. Sent copy

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Exterior door has a gap at the threshold that opens to the outside. Bottom Repeat Violation

Basic - Food stored on floor. Frying oil Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.gaskets small reach in cooler at sushi bar

Basic - Unnecessary items/unused equipment on the premises. Repeat Violation

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

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Company emailed letter over to operator and she printed. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Home Depot buckets used to store food.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken, provided written plan Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu items: poke bowl,sushi platters,sushi platters do not specify raw on men. Operator will call company before printing menu.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice not on time plan Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men and lady's restrooms

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Basic - In-use wet wiping cloth/towel used under cutting board. 2. Wet wiping cloth not stored in sanitizer bucket between uses. Corrected On-Site

Basic - No mop sink or curbed cleaning facility provided at establishment. Installed during inspection Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Back door

Basic - Unnecessary items/unused equipment on the premises. Old coolers, sink, and other equipment stored outside.