ROYAL THAI CUISINE

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C vents on cook line have dust.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle in make table .Removed Corrected On-Site** Corrected On-Site

Basic - Equipment in poor repair. Bottom shelves on pre table in were cutting boards are kept have a hole .

Basic - Insect control device installed over food preparation area. Racket and salt gun stored next to cases of plastic containers . Bug zapper stored over prep table that has can opener,

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

Basic - Stored food not covered. Potato pouches in freezer

Basic - Vending machine exterior soiled. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in water Corrected On-Site** Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat sanitizer bucket with 0 , rechecked after adding more quat liquid. 150 ppm.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with knife and cloths. Operator removed Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with dust at cook line

Basic - Food stored on floor. Container with potatoes in walk in cooler Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles rehydrating in buckets (50-51F - Cold Holding) per operator holding less than 4 hours. Operator added ice to buckets for immediate temperature recovery Corrected On-Site

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up reach in freezer Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee move garbage can, grabbed knife and attempted to cut herbs. Advised operator employee needed to change gloves and wash hands after touching garbage can Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Curry made with coconut milk held on counter 52°. Per operator less than 1 hour. Operator moved to cooler for immediate temperature recovery Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items throughout establishment no date marks

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer heavy ice build up

Basic - Stored food not covered. Spring rolls in walk in freezer uncovered or protected

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 2times at 00ppm. Operator had to unjust sanitizer line. Re tested at 50ppm Corrected On-Site

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

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped drinks in Hand sink in kitchen. Advised operator hand sinks should only be used for handwashing

Basic - Clean utensils or equipment stored in dirty drawer or rack. Metal and plastic containers stored on sticky/dirty mat. On storage shelf

Basic - Food storage container/container lid cracked or broken. Lids to ginger containers in walk in cooler

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives under microwave Corrected On-Site

Basic - Light shield damaged/in disrepair. Cracked light shield in kitchen over storage rack

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The two small Fans over 3 compartment sink

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in reach in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walls and ceiling of walk-in-cooler soiled

High Priority - Non-food grade paper/paper towel used as liner for food container.Paper towel use as liner under green onions. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food.Uncooked rice kept on non food grade container. Reusing cardboard boxes to store food.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw fish stored on same shelve as cooked rice on reach in freezer. Raw chicken stored over ready to eat sauces on walk in freezer. Corrected On-Site** Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken stored over raw beef on walk in cooler. Raw shell eggs stored over raw scallops on reach in cooler located at cook line. Corrected On-Site** Corrected On-Site Repeat Violation

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.Raw chicken stored in same shelve as salmon in reach in freezer. Raw chicken stored over tilapia on reach in freezer.Raw chicken stored over raw fish on walk in freezer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Raw chicken and raw shrimp kept on make table on reach in cooler on cook-line for less than 4 hours both with temperatures of 50F. Ask to place in cooler. Corrective Action Taken

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.Three new employees are missing the food reporting agreement.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee drinks stored over boxes of spoons and forks on front counter area.

Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on plastic containers kept over dish machine.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses.aTongs hanging from oven door handle. Corrected On-Site Repeat Violation

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

Basic - Single-service articles not stored inverted or protected from contamination. To go containers kept on front counter.

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. Advised to manually sanitize all utensils/equipment used.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Raw shell eggs stored above raw beef slices in reach in cooler on cook line. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. - Sanitizer in bottle at front not labeled. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. - Tongs on oven door on cook line. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, or dust. - Vents above reach in coolers on cook line, and ventilation hood.

Basic - Single-service articles not stored inverted or protected from contamination. - At front service station. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food.Card board boxes been refuse to stored food.

High Priority - Raw animal food stored over or with unwashed produce.Raw eggs stored next to peppers at walk in cooler. Repeat Violation

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.Raw chicken stored over raw calamari at walk in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cooked. Cooked noodles 46F kept in buckets in front of stove. A anger added ice Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing.Cutting board inside large hand sink. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in cook line.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.Curry beef kept at walk in freezer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Sticky rice made two days ago and no date marked.

Intermediate - Spray bottle containing toxic substance not labeled.Degreaser bottle stored over three bay sink no label.

Basic - Cutting board has cut marks and is no longer cleanable.Multiple cutting boards.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee chopping celery while wearing a bracelet. Employee preparing food while wearing a watch. Corrected On-Site

Basic - Food stored on floor.Calamari stored in cardboard box on walk in freezer. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Ice build up at reach in freezer.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Shell eggs stored on shelf above container of red curry and cut cabbage. Operator moved eggs to bottom shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. - Two bowls in hand wash sink next to cook line in kitchen. Operator removed bowls. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Cooked chicken with potatoes made on Sunday 2/6 per operator. In reach in cooler next to hand wash sink. Date was marked on tray. Corrected On-Site

Basic - Faucet/handle missing at plumbing fixture. - At three compartment sink, hot water knob missing. Using right side hot water faucet above sanitizing bay, and attaching hose for hot water (per operator). Dish machine is used to sanitize equipment and utensils.

Basic - Food stored on floor. - Two buckets with cooked noodles stored directly on the floor. Operator put buckets on crate off the floor. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - Rice scooper stored in small warmer in front with water at 122°F. Manager put warmer on high. Clockedat 141 after 30 minutes.Repeat Violation Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - Grease accumulation on ventilation hood. Operator stated it is cleaned on a monthly basis.

Basic - Walk-in cooler shelves with rust that has pitted the surface.