THAI LOTUS RESTAURANT

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed leaving kitchen to go outside returned to work and immediately began putting away clean dishes. Hands not washed. Educated on site.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee observed touching plated spring rolls with barehands.

High Priority - Employee washed hands with no soap. Chef observed handling raw shrimp and washed hands without using soap. Employee rewashed hands with soap. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee in kitchen observed handling soiled dishes and then picked up plated food to be served. Hands not washed in between.

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

Intermediate - No soap provided at handwash sink. End of cook line

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on floor at dish machine

Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in rice by back door

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent over ice machine

Basic - Cutting board has cut marks and is no longer cleanable. Three cutting boards on shelf at prep table next to rice warmer

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 74F on cook line

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Operator states Sushi rice held overnight and more than 4 hours - not discarded. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked rice (109F - Reheating) 11:15am reheating since 10:30am recheck 20mins 118F - reheating in rice warmer at this rate white rice will not reach 165F in 2 hours - operator moved to microwave to reheat. After removed from microwave white rice (182F - Reheating). Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soup bowl in panko bin - operator removed. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At sushi station - operator removed open beverage from prep surface. Corrected On-Site

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 touching rice in rice warmer - operator removed rice scoop. Corrected On-Site

Basic - Stored food not covered. Reach in freezer - frozen dumplings not covered -operator covered. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over shrimp in white door freezer- operator moved shrimp to higher shelf. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hot line hand sink - operator provided. Corrected On-Site

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

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

Basic - No handwashing sign provided at a hand sink used by food employees. At hot line hand sink.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator corrected Sanitizer Bucket (Chlorine 50ppm) Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food left in sushi reach in cooler - operator removed. Corrected On-Site

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 from previous day held over 4 hours. Operator discarded.

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 from previous day held over 4 hours. Operator discarded.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >100ppm) operator corrected Sanitizer Bucket (Chlorine 50ppm) Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips given to operator until purchase. Corrective Action Taken