THAI NOODLE PLACE

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. Upon inspection observed chlorine sanitizer at 0 ppm. Multiple attempts conducted with both operator's and inspector's chlorine test strips. Additional attempt made to obtain chlorine sanitizer reading and observed 50 ppm reading. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Upon inspection observed rice scoop in standing water registering 112f.

Basic - Stored food not covered. Upon inspection observed large container of raw chicken in walk in cooler not covered. Operator covered chicken during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in prep cooler across from cook line- cut cabbage 51f. Operator removed cut cabbage to colder holding unit. Door opened frequently. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed cell phone on prep table left side of cook line. Operator removed cell phone during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Upon inspection observed scoops in standing water of 78f next to hot holding unit containing cooked rice.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Upon inspection observed top of paper towel dispenser next to 3 compartment sink with debris build up present and wall above hand washing sink in center of kitchen with food splatter mark present. Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Upon inspection observed parsley in retail bag in reach in cooler right side of cook line.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of Raid by back door inside kitchen. Operator removed can of Raid during inspection. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Upon inspection observed cardboard lining bottom shelf across from cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed drink cups stacked in wait station with moisture in between.

Basic - Ice buildup in reach-in freezer. Close to kitchen entry from dining room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Grease build up on hood above cook line.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Upon inspection observed 2 small flying insects in kitchen. None observed landing on food/food contact surfaces.

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. Reach in cooler by cook line in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table in front of cook line next to warmer containing rice for hot holding. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed stacked cups in wait station with moisture present in between cups.

Basic - Nonfood-contact surface soiled with grease, food debris or dust. Upon inspection observed grease build up on sprinklers above fryers in kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Upon inspection observed splatter mark above hand washing sink in front of cook line in kitchen.