ALOY DEE THAI CUISINE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior. Raw beef (51F - Cold Holding); White rice (50F - Cold Holding) Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from day prior. Raw beef (51F - Cold Holding); White rice (50F - Cold Holding) Repeat Violation

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dry storage area. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on dish drying rack. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor under equipment at cook line. Floor in kitchen area Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at prep area. Hood filter soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer at prep area.

Basic - Water leaking from pipe and/or faucet/handle. At three compartment sink.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior Raw Chicken (57F - Cold Holding); ; Crab Rangoon (56F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from day prior Raw Chicken (57F - Cold Holding); ; Crab Rangoon (56F - Cold Holding)

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

Basic - Bowl or other container with no handle used to dispense food. In sugar container. Operator removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents behind the counter and ceiling tiles.

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

Basic - Floor soiled/has accumulation of debris. Floor at cook line soiled. Floor behind the counter

Basic - Floors not constructed to be easily cleanable. In back kitchen area. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white chest freezer in back storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at prep area soiled. Exterior all reach in cooler at prep area. Hood filters. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. -2 spray bottles of yellow liquid stored at mop sink.

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

Basic - Cutting board has cut marks and is no longer cleanable. - white cutting board under microwave.

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

Basic - Floors not constructed to be easily cleanable. - back storage area.

Basic - Light not functioning. - 1 fixture in dining area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters over grill. Repeat Violation

High Priority - Container of medicine improperly stored. -Meds stored above food bags Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on make line.

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

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

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

Basic - Floor soiled/has accumulation of debris. - kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - exterior of fryersRepeat Violation Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed vegetables stored over cut vegetables Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - throughout kitchen area

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. -0 ppm Operator replace chlorine bucket new Reading 50 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of fryers. - white cutting board on cooks line. Repeat Violation

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Exterior door has a gap at the threshold that opens to the outside. -Backdoor open at the time of inspection Repeat Violation

Basic - Faucet/handle missing at plumbing fixture. - handle on mop sink.

Basic - Floor soiled/has accumulation of debris. -Under all equipment in kitchen area. Repeat Violation

Basic - Food stored on floor. -Case of red peppers Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave in kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walls behind 3 compartment sink. -hood fliters - exterior of all cooking equipment in kitchen area. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Worn, torn and/or soiled floors/carpeting. - floors in kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chopped garlic 77°. Operator stated was chopped 60 minutes prior. Operator place in cooler for quick cool. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on cooks line. - interior of fryer and fry baskets

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - Sunkist drink stored with clean utensils.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door pat the time of inspection. Repeat Violation

Basic - Floor soiled/has accumulation of debris. - under all cooking equipment in kitchen area. Repeat Violation

Basic - Floors not maintained smooth and durable. - floors throughout entire kitchen area. Repeat Violation

Basic - Food stored on floor. - bag of carrots on floor in prep area. Repeat Violation

Basic - Ice buildup in Gibson reach-in freezer. Repeat Violation

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -Hand sink in kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood fliters -Stove top. - exterior of all cooking equipment. Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Hose Bibb located out side back doors. Repeat Violation

Basic - Equipment in poor repair. Chest freezer in back area. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. -Back door open at the time of inspection.

Basic - Floor soiled/has accumulation of debris. -Under all cooking equipment. Repeat Violation

Basic - Floors not maintained smooth and durable. -Throughout entire kitchen area Repeat Violation

Basic - Food stored on floor. -Onions Repeat Violation

Basic - Ice buildup in reach-in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located across dish machine. Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Stove top -exterior all cooking equipment. Repeat Violation

Basic - Plumbing system in disrepair. -Leak in Hand sink drain .

Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware stored handle side down in service area. Repeat Violation

Basic - Stored food not covered. - reach in freezer in back area.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored next to food items. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located outside back door.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice prepared 2 days prior.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Tempra flour Corrected On-Site

Basic - Equipment in poor repair. Chest freezer in back area

Basic - Floors not constructed to be easily cleanable. In kitchen area.

Basic - Food stored on floor. Cooking oil in kitchen area. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located on cooks line.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to 3 compartment sink Corrected On-Site

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

Basic - Silverware/utensils stored upright with the food-contact surface up. Utensils stored on rack in kitchen area. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk flour Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Under the fryers

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over garlic. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board by prep cooler. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. In kitchen, blocked by stools. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen.

Intermediate - No soap provided at handwash sink. In kitchen.

Basic - Equipment or utensils not designed or constructed in a durable manner. -Double door cooler gasket torn.

Basic - Floor soiled/has accumulation of debris. -Under fryers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. Repeat Violation

High Priority - Container of medicine improperly stored. Medication by clean drink cup on shelf. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs above cucumbers in glass door cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 56F quick chill 39F Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen by stove blocked by stools.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in cooler not date marked.cheese, cut cabbage,rice container.

Basic - Bowl or other container with no handle used to dispense food. Container with sugar has four bowls used to dispense sugar. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle water on prep table.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup In reach in cooler in rear kitchen area. Repeat Violation

Basic - Ice scoop handle in contact with ice. Ice scoop handle in direct contact with ice, front counter. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled. Box freezer in rear kitchen soiled. Gasket Around reach in soiled.

Basic - Unnecessary items/unused equipment on the premises. Upright freezer in rear kitchen per operator will be garbage and is in disrepair.

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Tray with soiled towels on sugar container. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored./pain reliever stored by the cups serving customers/ Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs over cooked noodles, glass reach in cooler/ Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried tofu 67F, less than 4 hours, iced immediately/rechecked 44F in 45 minutes. Raw shell eggs stored in room temperature/50F ambient temperature/moved back to reach in cooler immediately/rechecked 45F ambient temperature. Bean sprouts 49F at cook line for 1 hour, iced immediately/rechecked 34F. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times./empty pans stored inside kitchen hand sink/ Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./both kitchen hand sinks/ Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened water bottle on prep table/ Corrected On-Site

Basic - Floor soiled/has accumulation of debris./under cooking equipments.

Basic - Food stored on floor./oil carton, kitchen.

Basic - Ice buildup in reach-in chest freezer.

Basic - Ice scoop handle in contact with ice./front station ice bin/ Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Chest freezer gasket soiled. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up./fork and spoon, front counter.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./on kitchen prep table/ Corrected On-Site

Basic - Wiping cloth/towel used under cutting board. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name./salt container on storage rack/ Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 47f, Potatoes 46f. Less than 4 hours. Advised to rapid chill. Chicken 50f, Cut lettuce 53f. Less than 4 hours. Advised to rapid chill. Operator added ice. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Equipment or utensils not designed or constructed in a durable manner. Double door reach in cooler gasket.

Basic - In-use wet wiping cloth/towel used under cutting board.

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

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket over canned goods.

Basic - Soiled dry wiping cloth in use.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in standing water.