THAI NOODLE

High Priority - - From initial inspection : 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 10ppm) Advised operator to sanitize via triple sink with chlorine sanitizer 50-100ppm. Warning - From follow-up inspection 2026-04-09: Dish machine chlorine sanitizer 10ppm. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Blender pitcher in hand sink at cook line, floor fan in employee restroom hand sink. Operator removed items from hand sinks. Corrected On-Site Warning - From follow-up inspection 2026-04-09: Sanitizer bucket in hand sink. Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Inoperable due to water damage. Warning - From follow-up inspection 2026-04-09: Same. Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No Paper towels employee restroom, unable to dispense paper towels in women's restroom. Corrected On-Site Warning - From follow-up inspection 2026-04-09: No paper towel at employee restroom. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen. Warning - From follow-up inspection 2026-04-09: Same. Time Extended

High Priority - Container of medicine improperly stored. Testosterone capsules over soy sauce and seasonings at storage rack. Operator removed testosterone capsules. Corrected On-Site Warning

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 10ppm) Advised operator to sanitize via triple sink with chlorine sanitizer 50-100ppm. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ambient temperature: bean sprouts (69F - Cold Holding); cut cabbage (57F - Cold Holding); hydrated noodles (59F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to use time control. Advised operator to place time stamp for remaining 2 hours. Time control procedure emailed to operator. True Cooler: raw chicken (47F - Cold Holding); curry sauce (coconut milk) (44F - Cold Holding); cooked boba (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator returned products to walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ambient temperature: cooked rice (104F - Hot Holding) Per operator, out of temperature for approximately 1.5 hours. Advised operator to use time control. Advised operator to place time stamp for remaining 2.5 hours. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connection at hot cook line. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Blender pitcher in hand sink at cook line, floor fan in employee restroom hand sink. Operator removed items from hand sinks. Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Inoperable due to water damage. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No Paper towels employee restroom, unable to dispense paper towels in women's restroom. Corrected On-Site Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled with food debris and mold like substance. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator went from taking customers order, handling menus and payment, entered kitchen, put on gloves and began handling and preparing food for customers without washing hands. Discussed with Operator who then washed hands and changed gloves. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over tofu. Operator moved raw shell eggs to bottom shelf. Corrected On-Site Warning

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. At walk-in freezer; portioned plastic bag of raw chicken stored over portioned plastic bags of raw scallops. Operator moved raw chicken to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in kitchen crawling on floor under dry storage shelves across from cook/expo line. Advised Operator to eliminate live roach, clean and sanitize area. Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Raw shell eggs/bean sprouts/cut cabbage no time mark. Operator stated held 2 hours, applied time mark. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to dish machine. Operator provided paper towels. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense cornstarch/sugar. Operator removed bowl. Corrected On-Site Warning

Basic - Dead roaches on premises. 6 dead roaches on floor under triple sink. Advised Operator to remove dead roaches, clean and sanitize areas. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At cornstarch and sugar storage container(s); scoop handle submerged in cornstarch/sugar. Operator removed scoops. Corrected On-Site Warning

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. At walk-in freezer; portioned bags of raw chicken stored over raw fish. Operator moved chicken below fish. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; hot and sour cooked mushroom soup (96F - Hot Holding); cooked vegetables in chicken broth (103F - Hot Holding). Operator stated items cooked prior to being placed in steam table, held for 5 hours. See Stop Sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; cooked beef (48F - Cold Holding); cooked pork (48F - Cold Holding); raw chicken (47F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler 3 hours, moved to walk-in cooler. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; hot and sour cooked mushroom soup (96F - Hot Holding); cooked vegetables in chicken broth (103F - Hot Holding). Operator stated items cooked prior to being placed in steam table, held for 5 hours. See Stop Sale. Warning