THAI JASMINE & SUSHI HOUSE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 51° -operator placed ice in sprouts Corrective Action Taken

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All sauces in in black refrigerator in kitchen area.

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

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Ice buildup in small reach-in freezer in kitchen area .

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cold holding unit on cooks line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 52f. Less than 4 hours. Advised to rapid chill.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn across from fryer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -Black refrigerator in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. -Front handsink.

Basic - Silverware/utensils dried with a towel/cloth.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Behind cookline.

High Priority - Employee dried hands on clothes/apron after washing.

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. -employee handled cut carrots, broccoli with barehands when handling small pan and placing inside cooler. Manager had discussion with employee, put on gloves Corrected On-Site

High Priority - Employee washed hands with cold water.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -dairy creamer 45F, manager moved to other unit

High Priority - Vacuum breaker missing on fitting/splitter added to hose bibb. -vacuum breaker required at end of pvc splitter added outside back door next to mop sink.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands when dish machine is running.

Intermediate - Handwash sink used for purposes other than handwashing. -used as dump sink, food debris inside sink

Intermediate - No hot water provided at handwash sink when dishmachine is running.

Intermediate - No soap provided at handwash sink. -hand sink out front Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. --ice machine put front, narrow strip along white surfaces inside machine

Basic - Bowl or other container with no handle used to dispense food. -soup containers without handles used to dispense rice inside bucket

Basic - Clean utensils or equipment stored on dirty rack. -shelf with plates

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

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food items. -stovetop with exposed potatoes underneath dripping hood

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface of paper towel dispenser

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Pitchers stored in rear handsink. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit door.

Basic - Food stored on floor. Box of noodles in dry storage. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. At front handsink.

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

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cookline.