CAFE BOONMA

High Priority - Operating with an expired Division of Hotels and Restaurants license. 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. At reach in freezer- raw chicken not Commercially packaged over raw salmon - operator moved to lower shelf. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cookline- Raw shell eggs 62-64F- cold holding- food left out- food put of tempered for 30 minutes- operator placed in reach in cooler to quick chill. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bucket in handwash sink by three compartment sink- operator removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner.Squid defrosting in standing water - operator moved under running water. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler- raw shrimp over over cut cabbage - operator stored raw shrimp to lower shelf. Corrected On-Site

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. Emailed Big 6 poster to operator. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sticky rice made on Sunday not date marked in reach in cooler by tall reach in cooler - operator date marked.

Basic - Bowl or other container with no handle used to dispense food. Plastic cups in sugar and flour- operator removed. Corrected On-Site

Basic - Food stored on floor. Oil stored on floor at dry storage- operator moved off floor. Corrected On-Site

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in reach in cooler at cookline-operator removed. Corrected On-Site

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. Cook plating cooked Ready-to-eat food with bare hand contact. Corrected with gloves. Corrected On-Site

High Priority - Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs on counter, Less than 1 hour, Removed to proper storage In Reach-in cooler. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch.

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. O ppm Chlorine dish machine. Full sanitizer bucket but no chemical feeding through line. Quaternary three compartment sink available.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp 52f in top Reach-in cooler, Less than 4 hours, Cold hold foods not prepped or portioned today. Removed to bottom interior cooler. Corrective Action Taken

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

Basic - Working containers of food removed from original container not identified by common name. Salt bin.