JASMINE THAI LLC

Intermediate - Handwash sink used for purposes other than handwashing. Cook line hand wash sink used as dump sink as evidenced by ice and debris. Discussion conducted with operator reference proper use of hand wash sinks - used for hand wash only.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops at expo line held in 82/76F standing water. Operator removed rice scoops from standing water. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times next to dish machine. Sink blocked with multiple stacked buckets.

Basic - Cloth used as a food-contact surface on top of cutting board under pot, on top of make bar cutting board under bowls andunder pot of rice cooling.

Basic - Food stored on floor. Walk in cooler- Raw beef 40F, raw shrimp 39F stored on floor.

Basic - Multiple Soiled dry wiping cloths in use on cook line at wok station.

Basic - Stored food not covered. Coconut shrimp and dumplings stored in white upright freezer not covered.