THAI KITCHEN CUISINE & SUSHI

High Priority - Container of medicine improperly stored. Properly stored during inspection Corrected On-Site

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

High Priority - Raw animal food stored over or with unwashed produce. Eggs over cabbage.

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

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

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. Noodles 50°F, Less than 4 hours per operator, Iced during inspection . Corrective Action Taken

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

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

Basic - Food stored on floor. Bag of onions.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops.

Basic - Stored food not covered. Pots of curry.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Multiple items in walk-in cooler. Repeat Violation

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. Corrected On-Site

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. Cabbage 67, eggs 69, Less than 4 hours per operator, iced during inspection.

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

Intermediate - Handwash sink used for purposes other than handwashing. Storing bowl.

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 walk in cooler.

Basic - Bowl or other container with no handle used to dispense food, salt. Operator removed during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, Low boy cooler gasket.

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. Used bare hands to garnish plates with carrots and celery.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts at 67°, noodles at 55°, less than 4 hours per operator , Iced during inspection. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Bowl and sponge stored in sink.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting board stored in handsink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall style broiler under hood soiled with grease.

Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Repeat Violation - From follow-up inspection 2023-02-07: Time Extended

Basic - - From initial inspection : Basic - Old food stuck to clean dishware/utensils. Bowls on cook line. - From follow-up inspection 2023-02-07: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cook line. Repeat Violation - From follow-up inspection 2023-02-07: Time Extended

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. 10 ppm.

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

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by boxes.

Intermediate - Handwash sink used for purposes other than handwashing. Storing utensils.

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

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

Basic - Hood ventilation system has grease accumulation on walls/ceiling and filters.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above counter for plated food.

Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature, put in cooler.

Basic - Unnecessary items/unused equipment on the premises. Many empty boxes.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By cook-line.

Basic - Working containers of food removed from original container not identified by common name. Sugar and other spices.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food like substance on prep table not clean.

Intermediate - Handwash sink not accessible for employee use at all times. Observed boxes stored in front of hand wash sink not accessible for employees. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink with dirty dishes stored in it.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items in walk in cooler with no label. Manager states they were made 5-11. Manager placed date label on product.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Observed sauces in buckets on floor in walk in cooler and onions in a container stored on floor.

Basic - Stored food not covered. Observed pepper and onions in container with no cover in walk in cooler.