THAI CUISINE

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in freezer raw chicken stored over cooked duck and raw lobster tails. Repeat Violation

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. Observed pot of rice with out time mark. As per owner was made less than 4 hours ago. Operator placed time mark. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed prep are hand sink used to wash produce with evidence of shredded cabbage inside.

Basic - Bowl or other container with no handle used to dispense food. Observed in containers of rice, panko and flour throughout establishment.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting boards throughout. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear kitchen door propped open. Repeat Violation

Basic - Floors not maintained smooth and durable. Observed throughout establishment. Repeat Violation

Basic - Food stored on floor. Observed gallons of cooking oil, bags of rice and flour stored on floor throughout kitchen. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at all chest reach in freezers.

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

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over batter at reach-in cooler unit kitchen line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (46F - Cold Holding); raw chicken (46F - Cold Holding) at reach in cooler unit kitchen line, as per kitchen staff for less than four hour, staff placed ice bags to help cooling process. . Observed Corrective Action salmon (45F - Cold Holding) at walk-in cooler unit, as per manager for less than four hours, instructed manager to move it to chest freezer till reach safe temperature. Taken Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed several food equipment storage equipment racks soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at employees bathroom

Intermediate - No soap provided at handwash sink. Observed at employees bathroom

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice-bin front counter area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen and the establishment.

Basic - Cutting board has cut marks and is no longer cleanable. Observed bat several preparation tables in the kitchen area. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food preparation at not hair restraint.

Basic - Equipment in poor repair. Observed bat several chest freezer lid rusted/pitted in storage area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed plastic lid at side exit door of the establishment.

Basic - Floor soiled/has accumulation of debris. Observed at walk-in all throughout the kitchen and ware washing area and inside reach-in cooler.

Basic - Floors not maintained smooth and durable. Observed bat several all throughout kitchen the kitchen and preparation area.

Basic - Food stored on floor. Observed a box bag of rice stored on the floor.

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

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk-in cooler unit. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen line. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink in the kitchen blocked by seasonings.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with groved mark.

Basic - Floor area(s) covered with standing water. In the walk in cooler.

Basic - Ice buildup in reach-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 tongs on the oven door. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons in standing water by the sushi station. Operator discarded water. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. Observed tin foil on shelves ripped. Throughout the kitchen.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout the prep area. Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 ppm.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (45 F - Cold Holding) crab imitation (51° F - Cold Holding) as per employee food less than 3 hours. Employee was advised to move food to another equipment to bring temperature down.

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Food inside this equipment was out of temperature. Operator was advised to discontinue the use of equipment and pl e food in another unit.

Basic - Employee eating in a food preparation or other restricted area. Observed an opened beverage stored on preparation table in the kitchen area.

Basic - Food stored on floor. Observed plastic containers with soy sauce stored on the floor. Repeat Violation

Basic - Ice buildup in reach-in freezer.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind3 compartment sink with mold like substance.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation table. Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line. 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.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Observed on sugar container. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.

Basic - Food stored on floor. Observed sugar container stored on floor by dry storage area. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at employee bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all unit's at kitchen area.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.

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 chicken not separated from raw beef.

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 was provided to operator Corrective Action Taken

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 was provided to operator Corrective Action Taken

Basic - Cardboard used to line food-contact shelves. Observed cardboard used inside reach in freezer

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Inside walk-in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted

High Priority - - From initial inspection : 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. Observed chlorine dish machine at 0ppm. Warning - From follow-up inspection 2023-03-01: 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. Observed chlorine dish machine at 0ppm. Time Extended

Basic - - From initial inspection : Basic - Building components, attachments or fixtures in poor repair. Observed walk in cooler gasket in disrepair. Warning - From follow-up inspection 2023-03-01: Observed walk in cooler gasket in disrepair. Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Observed cardboard lining shelves at dry storage area. Warning - From follow-up inspection 2023-03-01: Cardboard used to line food-contact shelves. Observed cardboard lining shelves at dry storage area. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area. Warning - From follow-up inspection 2023-03-01: Cutting board has cut marks and is no longer cleanable. Observed at preparation area. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed bags of carrots and onions stored on floor at walk in cooler. Observed plastic container of sugar and soy sauce stored on floor at dry storage area. Warning - From follow-up inspection 2023-03-01: Food stored on floor. Observed bags of carrots and onions stored on floor at walk in cooler. Observed plastic container of sugar and soy sauce stored on floor at dry storage area. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with accumulated grease. Warning - From follow-up inspection 2023-03-01: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with accumulated grease. Time Extended

Basic - - From initial inspection : Basic - Presetting of unwrapped silverware and/or tableware outdoors. Warning - From follow-up inspection 2023-03-01: Presetting of unwrapped silverware and/or tableware outdoors. Time Extended

Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. Observed at walk in cooler. Warning - From follow-up inspection 2023-03-01: Ripped/worn tin foil used as shelf cover. Observed at walk in cooler. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves have accumulation of soil residues. Warning - From follow-up inspection 2023-03-01: Walk-in cooler shelves have accumulation of soil residues. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated food debris. Observed at sushi station. Warning - From follow-up inspection 2023-03-01: Wall soiled with accumulated food debris. Observed at sushi station. Time Extended

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. Observed chlorine 0 ppm. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed food containers stored in non food grade in walk in cooler. Employee removed 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. Reviewed health policy with Operator and provided Big 6 Foodborne Illnesses poster. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed pan stored on hand washing sink, kitchen area. Opera removed.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Repeat Violation

Intermediate - No soap/No paper towels or mechanical hand drying device provided at handwash sink. Observed in kitchen area. Operator provided. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided time as public health control form.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container to scoop sauce in walk in cooler. Operator removed.

Basic - Covered waste receptacle not provided in women's bathroom. Observed in employee's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable. Observed on preparation table, back preparation area.

Basic - Equipment in poor repair. Observed torn gaskets in reach in cooler in front stove.

Basic - Floors not constructed to be easily cleanable.observed in preparation area. Repeat Violation

Basic - Food stored on floor. Observed sugar and sauces containers by dry storage area. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in all reach in freezer Repeat Violation

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

Basic - No handwashing sign provided at a hand sink used by food employees. Observed in employee's bathroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers soiled in walk in cooler.