THAI PLACE

Intermediate - Handwash sink not accessible for employee use at all times. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Items in sink removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles at 69°, sprouts at 59° , less than 4 hours per operator,Iced during inspection. Corrective Action Taken Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice at 67° and 70°.

Basic - Food stored on floor. Bag of rice in stockroom.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles and sprouts at 50° , less than 4 hours per operator , Iced during inspection during inspection. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in sink. Items removed. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Storing towels. Towels removed. Corrected On-Site

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Cutting board by hand sink exposed to splash.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over sauces.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles at 47° less than 4 hours per operator iced during inspection. Corrective Action Taken

Basic - Wiping cloth sanitizing solution stored on the floor.