SIAM GARDEN THAI RESTAURANT

High Priority - Non-food grade paper/paper towel used as liner for food container. Towel covering spring rolls.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon stored on top of gyoza in reach in freezer. Raw chicken trays stored on top of gyoza on chest freezer by cook line . Properly stored Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked tofu in reach in cooler located by walk in cooler Raw chicken kebab stored over noodles in walk in cooler. Properly stored Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Container stored inside hand sink located by walk in cooler . Removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located in dish area

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris. Debris on floor under fryers

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in water with temperature of 98F , manager added hot water . Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Dirty towels on floor in cook line

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice white cooling for two hours with temperature abuse of 102F

High Priority - Live, small flying insects found 1 small flying insect that landed on broccoli in cook line. 2 small, flying insects on wet towel in cook line Repeat Violation** Repeat Violation

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw chicken in the same container as wonton wrappers . Operator moved

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over ice cream in tall silver freezer. Raw salmon over noodles Corrected On-Site Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Piece of broccoli that fly fell in . Operator discarded Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice kept on cook line for 2 hrs 45 minutes Raw beef stored on reach in cooler by walk in cooler for 3 hrs with temperature abuse of 48F, raw pork stored on reach in cooler for 3 hrs cooler by walk in 51F , sprouts kept in cooler by walk in fir 3 hrs 61F, shell eggs 54F, noodles 58F operator added ice . Rechecked pork 48F, sprouts 62F, beef 48F Corrective Action Taken** Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Coked vegetables kept in cook line for two hours with temperature abuse of of 112F . Operator placed in walk in cooler. Corrective Action Taken** 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. Not for new server or dishwasher

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop white rice

Basic - Carbon dioxide/helium tanks not adequately secured. Co 2 tank bot chained in room by bathrooms.

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 walk in with ambient temperature of 62F

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Food not stored at least 6 inches off of the floor. Oils use to hod noodle bucket in cook line Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on chest freezers

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between three compartment sink and walk

Basic - In-use tongs stored on equipment door handle between uses. Tongs in oven door Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 112F operator raise the temperature of pot Corrective Action Taken** Corrective Action Taken Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.Inspector provided

Basic - Single-service articles improperly stored. Cases of bags use to store food kept on floor on room by bathroom

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Container of medicine improperly stored Men multivitamins stored on prep table with boxes of noodles. Corrected On-Site

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. Operator change chemical , rechecked 100 ppm. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects on prep table at serving area in cook line 1 small flying insect on metal bar that holds order tickets in cook line Total:3 small flying insects

High Priority - Non-food grade paper/paper towel used as liner for food container. Towel use to cover cilantro placed in a strainer inside walk in cooler Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Basil leaves kept in shopping bag on top of chest freezer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat broccoli and onions in reach in cooler located across from woks . Corrected On-Site

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 duck stored with raw fish in chest freezer located by kitchen entrance. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cooked shrimp kept in reach in cooler across from burners since yesterday with temperature of 57F. Sprouts kept in cook line across from woks. Kept for 30 minutes with temperature of 59F. The shrimp was discarded and Inspector ask to place the sprouts on a smaller pan and place inside ice for rapid cooling. Corrective Action Taken

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

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. No proof for one employee that started a few weeks ago.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink stored in reach in cooler located across from woks. And opened drink stored on top of chest freezer by kitchen entrance.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris.

Basic - Silverware/utensils stored upright with the food-contact surface up. Clean forks kept on table located by kitchen entrance facing up. Clean serving spoons located at sauté station facing up.

Basic - Stored food not covered.Krab sticks kept on chest freezer located by sauté station not covered.

Basic - Working containers of food removed from original container not identified by common name. Pad Thai seasoning and bulk sugar no label 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 next to raw pork in chest freezer Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with food debris located in prep table Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink located next to server station used as dump sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand wash sink next to server station

Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle with no label Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle used to scoop inside of flour container Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee open drink container. NExt to can opener in prep table

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Line cook handling food while wearing a watch

Basic - Employee with no hair restraint while engaging in food preparation. Line cook with no hair restraint Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Broken tile on floor by kitchen exit door.

Basic - Food stored on floor. Bucket of noodles on floor next to 3 compartment sink Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in all 3 chest freezers

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave with food debris located next to server station

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

Basic - Single-service articles not stored inverted or protected from contamination. Spoons not inverted in prep table Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. No label in flour, salt and sugar container next to prep table

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair.Ceiling tile over bulk sugar is out of place. Warning - From follow-up inspection 2023-10-31: Time Extended

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.

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 squid on chest freezer. Raw duck stored over raw shrimp on chest freezer.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.Chlorine sanitizer bucket with ppm over 200. Re done with 100 ppm . Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Can opener have old food encrusted on blade. Corrected On-Site

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label.Plastic bottle kept on front counter with no name. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information.Wrong expiration date on certificates. Employee training is valid for 3 years.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee open drink kept on cutting board at make table by woks.

Basic - Employee eating in a food preparation or other restricted area.Employee cup on reach in cooler by food on the reach in cooler by stove. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employees preparing food while wearing bracelet, ring, watch. Repeat Violation

Basic - Floor soiled/has accumulation of debris.Debris on floor under three bay sink and under dry storage rack. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Serving spoons and molds for rice in water with temperature of 76F Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Walk in cooler shelves have debris .

Basic - Working containers of food removed from original container not identified by common name.Pad thai seasonings no label Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee cup stored over cutting board in prep table. Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris.Floor soiled around kitchen . Especially in the corner between the woks and rice maker close to walk in cooler.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Spoon use to scoop rice stored n water with temperature of 98F.

Basic - Silverware/utensils stored upright with the food-contact surface up.Spoons in front counter and black spoons in front of cook line.

Basic - Soiled dry wiping cloth in use.Multiple towels in cook line floor. Corrected On-Site Repeat Violation

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.Cabbage and carrots prepared two days ago no date marked. Chili sauce made 3days ago no date marked. - From follow-up inspection 2022-03-10: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.Per manager they accumulate all dishes in one sink , and proceed to clean them there. No wash, rinse method use. Sanitize at dish machine. Warning - From follow-up inspection 2022-03-10: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler that holds the drinks at the servers area . - From follow-up inspection 2022-03-10: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrected On-Site

Basic - Floor soiled/has accumulation of debris.Multiple towels on the floor around cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.All chest freezers in kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler across from woks have food debris.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall behind chest freezer to the right of kitchen entrance has food stains. Wall under hand wash sink by walk in cooler has debris.