NIT NOI THAI KITCHEN

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Operator removed moved and placed it inside the food grade containers Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef over raw pork in walk in cooler. Operator moved to raw pork over raw beef over raw chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (50F - Cold Holding); cooked pork (48F - Cold Holding). For less than 4 hours, operator iced the items and called technician to come check reach in cooler. Corrective Action Taken

Basic - Accumulation of debris inside warewashing machine.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on cutting board where peppers were being prepped. Operator asked employee to remove, employee removed phone Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water temperature 82F, operator removed water Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons in expo table