SOONG THAI RESTAURANT

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee reach in garbage can to knock bowl against the interior of can to dump contents of bowl in trash can with gloves on. Then proceeded to continue to use clean utensils to cook coached employee on proper hand washing procedures.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Employee removed raw eggs from over cooked chicken in reach in cooler in front of 3 compartment sink in kitchen. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Employee removed cardboard from over 6 pan in reach in cooler in ware washing area used as a lid. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed knife from in between reach in cooler on cook line and placed in ware washing area. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Duck thawing at room temperature operator moved duck to reach in cooler in kitchen. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Multiple foods at cook line

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

Basic - Cardboard used to line food-contact shelves. Reach in cooler at prep area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink at Prep shelf next to cook line. Operator moved beverage. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under equipment and fryers at cook line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell Eggs over containers of ready to eat vegetables in prep cooler -Raw chicken over noodles in back cooler

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

Basic - Bowl or other container with no handle used to dispense food. In pepper container

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food over containers of sauces on storage shelf. Operator immediately removed Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing Watches. Immediately removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under fryer

Basic - Food storage container/container lid cracked or broken. Cracked container for lids on peanut sauce and greens

Basic - Time/temperature control for safety food thawed in an improper manner. Pork and wanton skin thawing room temperature . Operator immediately moved to cooler Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar container

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Warning - From follow-up inspection 2024-10-28: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout Warning - From follow-up inspection 2024-10-28: Time Extended

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. On lid of reach in freezer Repeat Violation Warning - From follow-up inspection 2024-10-28: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole next to reach in cooler Wall next to exit door. Warning - From follow-up inspection 2024-10-28: Time Extended

High Priority - - From initial inspection : High Priority - Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less. 70F at Make table on cook line. Less than 4 hours - From follow-up inspection 2024-03-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Next to cook line. Repeat Violation - From follow-up inspection 2024-03-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Brown rice in reach in cooler. - From follow-up inspection 2024-03-06: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (60F - Cold Holding). In make table less than 4 hours. Manager placed inside cooler to cool. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (70F - Hot Holding); rice (80F- Hot Holding). Cook line less than4 hours. Recommend time as a public health control. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. Verified ownership with operator

Basic - Duct tape used to repair nonfood-contact surface. On two chest freezer lids

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers. Turned dish on its side to dry. Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food storage container/container lid cracked or broken. Plastic containers

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon in cooked rice. Manager removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment..fryer, stove

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. Tested at 0 ppm solution was empty. Operation replaced. Retested at 50 ppm. 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. Provided operator with form. Corrected On-Site

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. Provided operator with form. Corrected On-Site

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawed at room temperature. Corrected On-Site

Intermediate - No soap provided at handwash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

High Priority - - From initial inspection : 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. Rice soup - From follow-up inspection 2022-05-24: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Cases of food in back hall near bathrooms - From follow-up inspection 2022-05-24: Time Extended

Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Glass door cooler near ice machine - From follow-up inspection 2022-05-24: Time Extended

Basic - Exterior door has a gap at the threshold that opens to the outside. Both back doors hallway and kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled with grease .

Basic - Outer openings not protected with self-closing doors. Hallway door.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at the end of cook line soiled with dust.