THAI BISTRO

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit for chlorine sanitizer not working/ expired

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee read and signed form electronically. Sent form to operator.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler - unwashed mango over krab Rangoon and cut produce, operator moved mango. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels on prep tables one lift top coolers, moved to bucket Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In chest freezer in kitchen- raw beef open plastic wrap over peas, lobster, operator moved beef to bottom Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles at wait station, 1 by 3 compartment sink not labeled. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler - unwashed tomatoes and cucumbers over cut carrots, lettuce

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on flip top coolers cookline. Warning - From follow-up inspection 2025-06-19: Time Extended - From follow-up inspection 2025-06-19: Time Extended

High Priority - Container of medicine improperly stored. Medicine stored on upper shelf above prep table. Operator removed medicine from prep table Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. To go bags being used in direct contact in freezer.Discussed the need to use bags approved for food storage. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Fish and pork thawing in the same container in the walk in cooler. Operator separated fish from beef. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 47F cold held above prep table, operator moved shrimp to reach in cooler. We discussed making sure foods are not held in pans over the wells of the make table. Repeat Violation

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

Basic - Food stored on floor. Food stored on the floor . Rice on floor at entrance to kitchen. Operator moved rice to be a minimum of 6" off the floor.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name, Discussed the need to label all foods removed from its original container.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook put hair net on then started preparing food without washing hands

High Priority - Nonfood-grade bags used in direct contact with food. Food in freezer in to go bags

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in walk in cooler in same pan, raw ish removed from pan and chicken put under fish in separate pans Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic and oil

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -garlic and oil (72F - Cold Holding) sitting on cart on cook line see stop sale -raw shrimp (45F - Cold Holding) 42F; raw beef (45F - Cold Holding) 42F top rail of reach in cooler, employee put ice bags on product Repeat Violation Admin Complaint

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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. Fish thawed in walk in cooler in the original packaging

Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen, food removed from kitchen Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table, cell phone removed Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink on cook line, hand wash sign put at hand sink Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor on cook line, sanitizer bucket moved to shelf on cart Corrected On-Site

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2023-09-22: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler gaskets torn Repeat Violation Warning - From follow-up inspection 2023-09-22: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach in cooler across from wok station Repeat Violation Warning - From follow-up inspection 2023-09-22: Time Extended

High Priority - Container of medicine improperly stored. By restaurants sauce on counter. Close to walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat chicken make table reach in cooler on cooks line. Operator removed to proper storage. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil on counter 72 f operator placed in freezer 2nd temp

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.provided by email Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.covering cooked chicken with plastic wrap during cooling. Operator removed covering and placed chicken in walk in cooler Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Drainer in hand washing sink operator removed. Employee washed pan in hand washing sink.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.provided by email Corrective Action Taken

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Tested two times at 109 f

Basic - Equipment in poor repair. Reach in cooler gaskets torn on cooks line

Basic - Floor soiled/has accumulation of debris.under kitchen equipment cooks line Repeat Violation

Basic - Food stored on floor. Soup in pot on floor in walk in cooler. Operator removed from floor Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. On cooks line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken in pan on top of bags of broccoli, operator moved them.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items in walk in cooler date marked

Basic - Employee eating in a food preparation or other restricted area. Employees eating on prep tables in kitchen. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment.

Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On hot line.

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving and sides of equipment soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Ripped/worn tin foil used as shelf cover. Under shelving in kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee bottles of water stored all over the kitchen. I explained to the owner about having one designated area to store the waters.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed an ice build up in the 2 reach in freezers.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on the handle of the oven door.

Basic - Old labels stuck to food containers after cleaning. Observed old labels still stuck on pans.

Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping clothes on cooks station. Went over with operator on how to make sanitizer solution for wiping clothes.

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken in reach in cooler has been partially cooked, still raw on the inside, discussed proper cooking procedure with operator Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (47°F - Cold Holding), operator voluntarily discarded Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket at 200ppm, employee refilled bucket now at 100ppm Corrected On-Site

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Dish machine has 0ppm, operator put a new sanitizer bucket on machine, now at 100ppm Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on cook line not inverted, employee inverted to go boxes Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket at 0ppm, operator refilled sanitizer bucket now at 200ppm, employee refilled bucket now at 100ppm Corrected On-Site