THAI LOTUS RESTAURANT

High Priority - Dish washer touched dirty dishes and then handled clean dishes without washing hands. Dish washer went to wash his hands. Corrected On-Site

Basic - 3 pots of soup stored on floor at cook line. Cook moved to a shelf Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna removed from freezer this morning, not removed from vacuum package at sushi bar. Sushi chef removed package. Corrected On-Site

Basic - In-use scoop in non-time/temperature control for safety food not stored with handle above top of flour within a closed container in dry storage area. Operator removed scoop. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Sliced cucumber stored and in direct contact with paper towel at sushi station. Operator replaced with wax paper. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (60F - Cold Holding) Observed at flip top cooler on cook line filled at least two inches above rim of pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator cut portion in half and placed in bottom portion of cooler. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Advised operator to add water to achieve 50-100ppm for chlorine sanitizer.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans on rack that has an accumulation of rust by dish machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top of to go food boxes in kitchen. Corrected On-Site

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. Observed raw chicken over raw soft shell crab at chest freezer on cook line. Operator stored properly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at cook line has portion cup, spatula and food debris. Operator removed unauthorized items. Corrected On-Site

High Priority - Container of medicine improperly stored. Observed Tylenol and baby powder over curry paste and seasoning in dry storage. Operator stored properly. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towel lining curry puffs in walk in cooler. Operator removed paper towel. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over cooked rice at reach in chest freezer, both products not in commercial packaging , raw shrimp over cooked rice at flip top cooler on cook line. Operator stored all products properly. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Not available at time of inspection. Bodily Fluids procedure sent to operator.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beef (52F - Cooling) at 11:43 - cooling since 10:00 - 52F at 12:05 Observed at tall stainless cooler on cook line in container with tight fitting lid. At current rate of cooling product will not reach 41F within 4 hours. Operator placed in freezer to quick chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Storage shelf with clean mixing bowls, shelves rusted and oil residue at dish washing area. Advised operator to clean and or replace shelves.

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 cooked was 2 hours ago. Sushi chef time marked. Corrected On-Site

Basic - Coconut curry sauce stored on floor at cook line. Operator placed on a shelf. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used on top of cutting board as liner at frying station Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice noodles (66F - Cold Holding) at cook line; as per operator using 4 hour plan; food not listed in the plan; operator added and time marked ; food out of temperature since 12:00 pm; 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 - sprouts at cook line; operator time marked ; food out since 12:00 pm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board has presence of mold like substance; operator placed paper towels to continue using ; educated ; operator discarded Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off; operator turned water back on; hot water handle not working properly Corrected On-Site Repeat Violation

Basic - Cardboard used in between food-contact prep table and cutting board at cook line; operator removed Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash- clean and sanitized utensils stored next to handwash sink at cook line; Educated operator and advised to stored in different protected place or place a shield ;

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored in a location that is exposed to splash/dust. Employee cutting vegetables next to handwash sink at cook line; foods exposed to splash when washing hands/ using handwash. Advised operator to put up a shield between prep table and handwash sink

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- spoon in 88 F water at sushi bar Operator discarded water Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions stored above crab Rangoon in walk-in cooler Operator stored properly Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink- operator turned on the hot water; Corrected On-Site

Basic - Floor tiles missing and/or in disrepair- some tiles are cracked at dishwasher area;

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 - sprouts, raw shell eggs at cook line no time mark; as per operator food out since 11:00 am Operator time marked Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (43-60F - Cooling)at 11:55 to 62° F at 12:13 since 11:00 in law boy at cook line; food overstocked; at this rate not all food will reach 41° F or below within 4 hours; Operator removed top part and placed food in different cooler; Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. At front cookline, bowl without handle used to dispense cashews. Bowl removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, at hood filters

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. Bottle labeled. Corrected On-Site