THAI LOTUS RESTAURANT

High Priority - Raw animal food stored over or with unwashed produce. Raw ground chicken over unwashed lettuce in walk-in coolers; advised to store properly

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee grabbing garbage can and continue using working with foods without changing gloves and washing hands first; educated; employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. curry sauce (45F - Cold Holding); ground chicken (45F - Cold Holding); in walk-in coolers; food not prepared or portioned today; food out of temperature for approximately 1 hour; food placed in ice; and lowered thermostat Corrective Action Taken Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by three compartment sink Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable- at cook line

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee taking on the phone, touching cell phone touching clean cutting boards and other clean utensils Educated and employee washed hands Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 - sushi rice at sushi bar from yesterday- See Stop Sale

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 - sushi rice at sushi bar from yesterday- See Stop Sale

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line

Intermediate - Handwash sink at sushi bar used for purposes other than handwashing- bucket stored inside Removed Corrected On-Site

Basic - Food stored on floor- chicken bucket on walk-in freezer Stored properly Corrected On-Site

Basic - In-use tongs stored in cracks between pieces of equipment- stored between faucet and wall at handwashing sink at sushi bar Removed 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. Dishwasher (Chlorine 0ppm); Operator changed chlorine bucket - to 50 ppm Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- dishmachine( chlorine)

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- in the kitchen mostly above shelves storing single service items

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Presence of black like substance on reach in cooler lid at cook line