THAI BLOSSOM RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cooked chicken on top of raw chicken in white upright freezer. Raw chicken over cooked rice in upright white reaching freezer. Operator removed. Corrected On-Site Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting boards on prep table Corrected On-Site Repeat Violation

Basic - Dishmachine has no data plate/operating specifications. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor at cook line soiled. Floor under racks in the kitchen. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line. Upright white freezer gaskets by soup station. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior at cook line. Upright white freezer interior by soup station. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. In walk in cooler.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on shelf with sauces. Operator removed. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by seasoning rack in the kitchen.

Basic - Wiping cloth sanitizing solution stored on the floor. Operator removed. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours Fresh garlic in oil (95F - Hot Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. White cutting board on prep table. Operator cleaned. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with purple liquid on shelf. Operator labeled. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Dishmachine has no data plate/operating specifications.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle on dry storage shelf. Operator removed. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dry storage rack. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor at cook line soiled. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets at the end of cook line soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves. Reach in freezer at the end of cook line soiled. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. At the end of cook line. Operator removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Tempura flour. Operator labeled. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made Tea Tree Sauce dated 1/29 House made Egg Roll sauce dated 2/21

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled

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

Intermediate - Records/documents for required employee training do not contain all of the required information. Missing trainers name and Certificate number and business name. Manager filled in Corrected On-Site

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on dish storage rack. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Mployee bag and water bottle on dry storage shelf. Operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack

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

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line soiled. Repeat Violation

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by three compartment sink Wall by ice machine soiled Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Dated 10/26/24 Raw chicken (52F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dated 10/26/24 Raw chicken (52F - Cold Holding)

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with blue liquid on chemical rack. Manager labeled Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. In rice container in dry storage.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on dish rack in kitchen operator corrected. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pane on dish rack ware washing area.

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

Basic - Light not functioning. One light bulb at cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cook line *Repeat Violation Fan guards in the walk in cooler soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in on cooks line and tall reach in cooler next to walk in cooler.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish area and dry storage.

Basic - Working containers of food removed from original container not identified by common name. Salt and sugar on storage rack in the kitchen.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount on white plastic ridge inside ice machine

Basic - Duct tape used to repair nonfood-contact surface. -microwave oven latch

Basic - Food stored on floor. -oil in storage room Corrected On-Site

Basic - Hole in or other damage to wall. -hole in wall next to walk in freezer Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -at rice cookers Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in freezer gaskets soiled Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quart strips not available for 3 compartment sink.

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./only one signed form available.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./egg rolls, brown rice pin reach in cooler. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jacket stored on top of can goods on storage rack/ Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Hole in or other damage to wall./outside walk in freezer wall disrepair. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in freezer gaskets soiled.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish area wall soiled.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm, rechecked 50ppm/ Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./half and half 44F, less than 4 hours/wait station reach in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut lettuce and cooked duck in walk in cooler.

Basic - Employee personal food not properly identified and segregated from food to be served to the public./employee's food on walk in cooler top shelf. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Hole in or other damage to wall./through the kitchen. Wall damaged at dish washing area and back corridor to walk in freezer. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container./rice scoop handle touched hot holding steamed rice. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Flour container lid soiled. Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles not stored inverted or protected from contamination./all to go boxes on top shelf, cook line/ Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind cook line. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm, wait station and cook line sanitizing buckets/rechecked 50ppm/ Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor./cook line/ Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name./flour container on bottom shelf/ Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./half and half 45F, wait station reach in cooler, less than 4 hours/discarded by manager immediately.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./chlorine over 200ppm, cook line under prep table, rechecked 100ppm/ Corrected On-Site

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

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

Basic - Employee personal food not properly segregated from food to be served to the public./employee's food stored over food serviced to the public in several coolers.

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelf.

Basic - Hole in or other damage to wall./kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Prep area reach in cooler handle soiled.

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles not stored inverted or protected from contamination./to go boxes on top shelves/ Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind cook line equipments. Repeat Violation

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.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over wontons.

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

Basic - Cutting board has cut marks and is no longer cleanable. Small red cutting board. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Double door reach in cooler gasket torn.

Basic - Food stored on floor. Carrots in walk in cooler. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By rear exhaust pipe.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Basic - Food stored on floor. Bottled drinks on floor in storage area.