THAI LADDA

Basic - Food stored on floor. Multiple food items stored on floor in dry storage area. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Line hot holds - rice 120/126F less than 1 hr.

Basic - Equipment in poor repair. Expo microwave interior.

Basic - Ice buildup in line reach-in freezer. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Storage room upright reach in freezer. Repackage raw chicken over edamame. All frozen solid at time of the inspection

Basic - Objectionable odors detected in area of floor drain at ice machine.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Storage area upright freezer - Repackaged/ portioned raw chicken on a stick stored next to ice cream and above fries . Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly strip over expo line

Basic - Ice buildup in reach-in freezer Whit upright on cook line adjacent to rear door. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops Line 80F Expo 77/79F 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. This inspector provided procedure/sign during inspection. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food, rice.

Basic - Floor tiles missing and/or in disrepair, dry storage room.

Basic - Food stored on floor. Observed a bag of rice and raw cabbage stored on floor in dry storage room. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in upright reach-in freezer located near back door of kitchen.

Basic - No Heimlich maneuver/choking sign posted. This inspector provided sign during inspection. Corrective Action Taken

Basic - Worn, torn and/or soiled floors/carpeting. Observed floor in disrepair in dry storage room.

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. 0 ppm chlorine Corrected to 100 ppm chlorine during inspection Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 small flying insects observed in kitchen area. Unscreened rear kitchen door open . Advised operator to screen door if it is to be left open.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice at stove 86F less than 2 hrs. ( per operator used for fried rice) Operator placed rice in cold hold unit for rapid cooling. Corrective Action Taken

Basic - Floor soiled/has accumulation of grease and debris. Cook line under equipment

Basic - Food stored on floor. Dry storage area ( prior walk in ) Boxed cooking oil and soy sauce.

Intermediate - Handwash sink not accessible for employee use at all times. - clean dishes and other items stored in and on the only hand-wash sink in the kitchen. Owner removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand wash sink in kitchen. Owner got some. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - interior of ice machine dirty.

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. Cook line upright- Raw re packaged chicken stored over calamari

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook left cook line to retrieve supplies from walk in cooler and dry storage room , than returned to the cook line without changing gloves and washing hands.

Intermediate - Handwash sink used for purposes other than handwashing. Front bar hand wash sinks used for storage and are not accessible for hand washing.

Basic - Floor soiled/has accumulation of debris and grease. Cook-line behind fryer. Kitchen under tables .

Basic - Food not stored at least 6 inches off of the floor. Boxed coconut milk located in dry storage room ( walk in freezer) Boxes stored on metal flat racks sitting on floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop Water 79°F