SIAM BISTRO

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

Basic - Food stored on floor. Case of beef. Properly stored during inspection. Corrected On-Site

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

Basic - Clean utensils or equipment stored in dirty drawer or rack. Cutting board stored in mop bucket.

Basic - Food stored on floor. Bag of cabbage and carrots.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. 3 door reach-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled. Cleaned during inspection. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Knife on line stored in soiled container. Container cleaned. Corrected On-Site

Basic - Stored food not covered. Pans of chicken broth in kitchen uncovered. Moved to cooler. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Coconut milk soup cooked yesterday at 51°. Discarded during inspection.

High Priority - Raw animal food stored over ready-to-eat food. Chicken over noodles. Properly stored during inspection. Beef over cut veggies. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

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

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.

Basic - Accumulation of debris inside warewashing machine.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in sugar and rice.

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. Sushi rice less than 4 hours, new rice put out and timed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar. Towels provided. Corrected On-Site

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

High Priority - Container of medicine improperly stored. Pepto Bismol in dry goods area.

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

Basic - Reach-in freezer interior soiled.