RICE AND NOODLES THAI CUISINE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from outside, put on gloves and proceeded to handle food items on cook line without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line container with egg rolls in reach-in cooler at end of cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored on counter across from cook line: noodles (49F - Cold Holding); rice (51F - Cold Holding). Manager stated items placed on counter thirty minutes prior to temperature being taken. Manager added ice to noodles and placed rice in reach-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of dish soap stored next to pork on cook line shelf. Manager moved pork during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line stained. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Steel wool stored in cook line hand washing sink. Employee removed steel wool during inspection. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard used to line shelves in back storage room.

Basic - Cloth used as a food-contact surface. Wiping cloth laying on top of lettuce in reach-in cooler in front of pass through window. Manager removed wiping cloth during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cook line prep table. Manager removed drink during inspection. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in reach-in cooler next to back door. Manager labeled food as personal and do not use. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf above three compartment sink.

Basic - Ice scoop handle in contact with ice. Ice scoop stored in kitchen ice machine. Manager placed ice scoop in ice properly. Corrected On-Site

Basic - Open dumpster lid. Dumpster behind building. Repeat Violation

High Priority - Container of medicine improperly stored. Employee medicine stored in reach-in cooler next to three compartment sink.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from outside, put on gloves and proceeded to handle egg rolls without washing hands. Manager washed hands and changed gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over noodles in reach-in cooler across from cook line fryer. Manager moved eggs to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler next to three compartment sink: butter (51F,50F,49F). Manager Syed butter stored in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to three compartment sink: butter (51F,50F,49F). Manager Syed butter stored in cooler overnight. Items stored in reach-in cooler next to cook line fryer: chicken (45F - Cold Holding); pork (45F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager placed items in reach-in freezer to reduce temperature to 41F, chicken (39F - Cooling); pork (42F - Cooling). Item stored in reach-in cooler beneath pass through window on kitchen side: beef (48F - Cold Holding). Manager stated beef placed in cooler two hours prior to temperature being taken. Manager placed items in reach-in freezer to reduce temperature to 41F, beef (40F - Cooling).

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line fryer. Interior of microwave on kitchen shelf.

Intermediate - Handwash sink used for purposes other than handwashing. Container stored in kitchen hand washing sink. Manager removed container during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table. Manager removed drink during inspection. Corrected On-Site

Basic - Equipment in poor repair. Gaskets for reach-in cooler next to cook line fryer.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood above cook line.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on the side of utensil bucket on cook line. Manager placed tongs on top of oven. Corrected On-Site

Basic - Open dumpster lid. Dumpster behind building. Manager closed lid during inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored next to mop sink. Manager turned mop over to air dry. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Floor in corner of kitchen closest to cook line fryer.

High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade material ( paper towles) in direct contact with food (spring rolls) in reach in cooler . Manager removed paper towels Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs in flip-top make table cooler stored over noodles. Manager placed raw shelled eggs in bottom of flip-top make table cooler Portioned raw beef stored above portioned sticky rice. Manager moved sticky rice to top of shelf in reach in freezer 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. Spring rolls prepared two days earlier per manager not date marked. Manager placed date on spring rolls Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and personal items stored above clear food wrap. Manager moved clear wrap Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between flip-top make table cooler and reach in cooler. Manager removed and placed knife to be cleaned Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. Single service trays not inverted or protected. Manager inverted take out trays.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (mushrooms ) stored over ready-to-eat food ( cooked Chicken ) in walk in cooler.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment operating with an expired Division of Hotels and Restaurants license dated 6/1/2024

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wearing gloves, rinsed off raw shrimp, then put raw shrimp in pot, then pulled noodles with same gloves and handled serving plates, without removing gloves, washing hands and putting on clean gloves .

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat and blanket stored on top of napkins used for customers. Manager removed hat and blanket. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped in hand wash sink by server area and spoon in hand wash sink on cook line.. Manager removed spoon from hand wash sink. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed two spray bottles in server area not properly labeled with identifying contents ( cleaner and disinfectanct).

Basic - Bowl or other container with no handle used to dispense food. Observed Bowl with no handle used to dispense food ( sugar and rice ) . Manager removed bowls from both items. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed six acoustic. ceiling tiles over prep and grill area that are not smooth and cleanable.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee cup stored above food served to the public in reach in cooler at server station. Employee removed cup from reach in cooler Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food rice,sugar and brown sugar. Manager removed all the bowls from containers. Corrected On-Site

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponge on in-use food-contact surface at three-compartment sink. Manager discarded sponge. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink bottles in reach in cooler stored above food served to the public. Manager placed employee drinks on bottom door shelf. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Observed produce ( mangos ) located counter with produce stickers still on produce. Manager had stickers removed and mangos washed. Corrected On-Site

High Priority - Container of medicine improperly stored. Observed personal health care liquid stored next to clean tea pots at the wait station. This was moved below. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over ready to eat sauce in the cook line reach-in cooler. The beef was moved below. Corrected On-Site Repeat Violation Admin Complaint

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 and the time removed from temperature control cannot be determined. Observed batter cooked chicken lacking a time mark on the cook line. A sticker was added with an adjusted time. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed lack of a form. One was emailed.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener had dried food debris on the blade. ALSO, the gray shroud in the ice maker is soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a colander stored in the cook line hand wash sink. This was removed. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed lack of forms, these were sent in an email.

Basic - Food stored on floor. Observed bulk oil stored on the floor on the cook line, in the corner and at the cook line.

Basic - Ice scoop handle in contact with ice. Observed the ice handle touching ice, in the ice maker and in the kitchen ice bin at the wait station. One handle was adjusted. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. Observed at the wait station under the expo window, plates and bowls uncovered. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken, frozen, in standing water, 81F. Running water was added to the pot. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Reach in freezer at the kitchen entrance, Raw chicken store in thank you bags

High Priority - Operating with an expired Division of Hotels and Restaurants license. June 1, 2022 Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reach in freezer at the kitchen entrance, portion bags of raw chicken on top of cooked rice, also portion bags of raw beef above raw pork and raw chicken above raw beef.

High Priority - Toxic substance/chemical improperly stored. At the cook line, on prep table, gorilla glue and stainless steel cleaner, Manager removed and stored properly. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, drink on prep table, also at the dry storage area, manager discarded. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line between freezer and reach-in cooler, Manager removed and place in dish machine. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. At the cook line above freeze, manager inverted the to go containers. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the cook line, raw chicken container stored above raw vegetables egg rolls. Also in reach-in freezer, raw chicken above raw beef and wontons.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, beans sprouts 68°, Manager add more ice. Per manager sprouts moved out of refrigeration at 11:00.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For tonkotsu pork ramen (soft boiled egg). Manager posted consumer advisory.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line, noodles no date marked, Manager date marked. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One employee drink on prep table, manager moved. Corrected On-Site