PAYATHAI RESTAURANT

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel stored and in direct contact with sliced cucumbers at walk in cooler. Operator removed paper towel. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over fully cooked duck at small white reach in freezer at cook line. Both products not in commercial packaging. Raw salmon over sauces at sushi low boy cooler. Operator stored all products properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steak (48F - Cold Holding) Observed overstocked above rim of pan at flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator cut portion in half and put remainder in lower portion of cooler. Corrective Action Taken

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 for cut cabbage and red curry sauce. Per operator, out of temperature for 2.5 hours. Operator placed time marking for remaining 1.5 hours. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (133-134F - Hot Holding) Observed in soup Bain on stove with no flame. Per operator, out of temperature for approximately 45 minutes. Operator turned on stove to reheat to 165+F. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connection with hose attached in the corner between walk in cooler and hand wash sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris observed on can opener blade. Operator removed to be washed and sanitized. Corrective Action Taken

Basic - Food stored on floor. Buckets of soy sauce stored on floor by server side station. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Non-food grade paper towel used as liner for fried chicken container in fryer station. And shredded carrots at sushi bar. Operator removed. Corrected On-Site

High Priority - Sushi chef began working with food, handling clean equipment or utensils at sushi bar without first washing hands. Sushi chef entered the establishment through the back door and went to sushi bar to prepare sushi, without washing his hands and changing gloves. Sushi chef went to wash his hands and changed gloves. Corrected On-Site

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

Basic - Rice noodles stored on floor in walk in cooler.

High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat garlic sauce in walk in cooler. Operator removed the eggs. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso soup (119F - Hot Holding) on stove .stove not turned on for Less than 1 hour. Operator reheated to 170F for further hot holding. Corrected On-Site

Basic - Chicken stored on floor in walk in cooler. Operator moved to a shelf. Corrected On-Site

Basic - Employee coffee cup on a food preparation table at cook line. Cook removed. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Utilizing Chicopee white cleaning clothes in direct contact with sushi rice - operator removed towel. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. 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 and the time removed from temperature control cannot be determined. See stop sale. Sushi rice not time marked (not logged since 07/16).

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 and the time removed from temperature control cannot be determined. See stop sale. Sushi rice not time marked (not logged since 07/16).

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed thermostat from prep table. Corrected On-Site Repeat Violation

High Priority - Cloth cleaning towel used to cover sushi rice - operator removed. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hot line hand sink - employee filling sanitizing bucket - instructed operator on proper hand sink policies.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on clean side of dish area - employee removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Sushi station - frozen tuna and krab stick sitting out at room temperature- operator moved to walk in cooler. 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 0ppm. Air in the line. Operator purged line 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Red curry sauce (110°F - Hot Holding) for less than one hour, on prep table at cook line. Operator reheated to 170°F for hot holding. Corrected On-Site

Basic - Fish stored on floor in walk in cooler. Operator placed on a shelf. Corrected On-Site

High Priority - Raw pork and beef stored over/not properly separated from ready-to-eat sauces in walk in cooler. Operator removed meats and stored on the bottom. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso soup 82°F, for less than 2 hours on stove. Operator reheated soup to 180°F for hot holding. 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.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken Broth 105°F at cook line, cooked less than 2 hours ago. Operator reheated to 180°F for hot holding. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing thawing shrimp in sink. Operator removed. Corrected On-Site

Basic - Ice buildup in reach-in freezer next to cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 80°F next to rice cooker in kitchen. Crock pot not turned on. Operator turned pot on, water temperature at the end of inspection is 175°F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Curry coconut sauce 110°F, cooked this morning, less than 2 hours ago. Operator portioned and placed in refrigerator. Corrective Action Taken Repeat Violation

Basic - Sauces stored on floor in walk in walk in cooler. Operator moved on shelf. Corrected On-Site