ROYAL THAI FOOD

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed porous ceiling tiles provided throughout kitchen area. Repeat Violation

Basic - Cutting board is heavily grooved with cut marks located at kitchen prep counter, across from three compartment sink.

Basic - Equipment in poor repair. Observed torn gaskets at reach in cooler located near three compartment sink at kitchen area.

Basic - Ice buildup in reach-in freezer at kitchen area. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop/spoon stored in standing water at 82F located next to rice warmer at kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters located above wok station at cookline. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed containers of salt, sugar, oil, and peanuts not properly identified, stored on push cart next to wok at cookline.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cooked noddles in the upright refrigerator in the back room. The chef moved the noddles. Corrected On-Site Repeat Violation

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. Poster provided via email. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand washing sink next to the mop sink full of tools and the was turned off.

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. Form provided via email. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed next to the triple sink. The chef added soap.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed in the mens restroom. The chef turned on the water.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the preparation area and back room. Repeat Violation

Basic - Hole in or other damage to wall. Observed a large opening in the wall by the preparation reach in cooler.

Basic - Ice buildup in reach-in freezer. Observed in the back room. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters soiled. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed rice noodles in a shopping bag. The manager removed the bag. Repeat Violation

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw chicken over raw pork. The manager moved the chicken.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the ware wash and dry storage area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the chest freezer next to the fryer and upright freezer by the back door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters soiled. Observed the hand washing sink in the dry storage area soiled. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer located next to the reach in cooler at preparation area observed Raw beef in direct contact with non food-grade bag.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler located at cook line observed cut tomatoes (52F - Cold Holding), as per chef for less than 4 hours. Chef placed cut tomatoes in the reach in cooler to rapidly cool down. 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. Cooked rice in reach in cooler located at storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hand sink located at storage area.

Basic - Stored food not covered. In reach in cooler located in front of the three compartment sink observed curry sauce, raw pork, raw beef in containers not covered.

High Priority - Nonfood-grade bags used in direct contact with food. Observed inside reach in freezer used to store vegetables.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips for chlorine available.

Basic - Hole in or other damage to wall. Observed at kitchen.

Basic - Working containers of food removed from original container not identified by common name. Observed containers with salt, sugar and temperature flour no labeled. Manager labeled food containers with common names. Corrected On-Site