CHANA THAI KITCHEN

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves and begin preparing raw chicken without first washing hands.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from cup and continue to handle raw chicken without washing hands.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of green beans inside reach in cooler next to mop sink.

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. Observed raw pork removed from original packaging stored over dumplings inside reach in freezer at front counter.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna thawed completely inside reduced oxygen package at reach in cooler at front counter.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb under hand sink missing vacuum breaker at kitchen entrance.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed hot water at hand sink in kitchen entrance with no water pressure to wash hands.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by ladder next to mop sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed pans stored inside hand sink in kitchen area.

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 employee Chetta hired less than one week, no employee reporting agreement.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as public health control for sushi rice without written procedures.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna thawed completely inside reduced oxygen package at reach in cooler at front counter.

Basic - Employee eating/drinking in a food preparation or other restricted area. Observed employee drinking at food prep area in kitchen.

Basic - Food stored on floor. Observed fryer oil stored on floor at kitchen entrance.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle.

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

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed clean forks and spoons stored upright on prep table in kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop bucket.

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