KRUA THAI IN DOWN TOWN

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength at 10 ppm Operator primed machine to 50 ppm at time of inspection Corrected On-Site

High Priority - Employee switched from working with raw fish to clean food equipment without washing hands. Operator washed hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi slide top reach in cooler at front counter seaweed (45F - Cold Holding); cream cheese (45F cold holding); imitation Krab (47-50F - Cold Holding) Per operator food not prepared or portioned today and left out of temperature for approximately 2 hours, operator began to move foods into different cooling unit to quick chill to 41F within 2 hours Corrective Action Taken

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. See stop sale.

High Priority - Wiping cloth solution exceeding the maximum concentration 200+ ppm allowed stored on food prep table- could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Operator made new solution to 100ppm Corrected On-Site

Intermediate - No soap provided at handwash sink. Operator provided soap at time of inspection Corrected On-Site

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. Dishwasher (Chlorine 0ppm) Operator unable to prime. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Warning