THAI TOWN

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. Dish machine measured at 0ppm. Instructed operator to use three compartment sink until repaired. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by boxes in ware washing area. Operator moved boxes,Repeat Violation Corrected On-Site Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used to dump cups in wait station. Hand wash sink used to store utensils and containers in ware washing area. Operator removed items Corrected On-Site Repeat Violation Warning

Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board in kitchen. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table above plastic bowls. Operator moved drinks. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and hat over cans of curry paste. Operator moved items. Corrected On-Site Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer on cook line. Repeat Violation Warning

Basic - Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area. Warning

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line unlabeled. Operator labeled squeeze bottles during visit. 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. Dish machine was ran 3 times, all tests were 10pm. Discontinue use of dish machine until working properly. Operator set up 3 compartment sink. Triple sink 50ppm chlorine. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above ready to eat sauces in reach in cooler. Operator relocated. Corrected On-Site Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tofu (45F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler with sliding glass door: cream cheese (44F - Cold Holding), food was moved to a working cooler; tofu (45F - Cold Holding) see stop sale. Food was in cooler over night and no temperatures were taken. eggs (75F - Cold Holding) sitting on counter since 9am; cut cabbage (62F - Cold Holding) sitting on counter for 1 hour. Both food items moved to working cooler Corrective Action Taken Repeat Violation Warning

Basic - Food stored on floor. Fry oil on floor in kitchen. Operator relocated. Corrected On-Site Warning

Basic - Stored food not covered. Multiple food items in reach in freezer not covered. Discussed with manager. Food has been covered. Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Soiled floors and walls in ware washing area. Discussed with owner. Warning

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw beef, hey Ken and shrimp stored over ready to eat vegetables. Raw meats were stop sales due to temperature abuse. - From follow-up inspection 2024-09-06: Chicken stored over raw cooked vegetables. Operator relocated raw chicken to bottom shelf, Raw eggs stored over raw beef, operator relocated raw eggs to bottom shelf Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw pork (46F - Cold Holding); raw beef (47F - Cold Holding); shrimp (45F - Cold Holding); bean sprouts (57F - Cold Holding); cooked sticky rice (49F - Cold Holding); half and half (46F - Cold Holding); tofu (50F - Cold Holding) - From follow-up inspection 2024-09-06: Shrimp 44F cold hold, raw beef 46F cold hold, raw beef 51F. Operated notated food was on the counter for a period of time. Could not tell me for how long. See stop Sale Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce cut (69F - Cold Holding); rice noodles (69F - Cold Holding); raw pork (46F - Cold Holding); raw beef (47F - Cold Holding); shrimp (45F - Cold Holding); bean sprouts (57F - Cold Holding); cooked sticky rice (49F - Cold Holding); half and half (46F - Cold Holding); tofu (50F - Cold Holding) - From follow-up inspection 2024-09-06: Shrimp 44F cold hold, raw beef 46F cold hold, raw beef 51F. Operated notated food was on the counter for a period of time. Could not tell me for how long. See stop sale. Rice noodles held on counter 72F operator iced down rice noodles. The noodles were out 30 minutes per operator Admin Complaint

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris.Floors and walls soiled cook line, prep areas, dish washing area and storage area - From follow-up inspection 2024-09-06: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Wooden counters not sealed. - From follow-up inspection 2024-09-06: Time Extended

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator obtained parasite distraction during inspection Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw beef, hey Ken and shrimp stored over ready to eat vegetables. Raw meats were stop sales due to temperature abuse.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw pork (46F - Cold Holding); raw beef (47F - Cold Holding); shrimp (45F - Cold Holding); bean sprouts (57F - Cold Holding); cooked sticky rice (49F - Cold Holding); half and half (46F - Cold Holding); tofu (50F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce cut (69F - Cold Holding); rice noodles (69F - Cold Holding); raw pork (46F - Cold Holding); raw beef (47F - Cold Holding); shrimp (45F - Cold Holding); bean sprouts (57F - Cold Holding); cooked sticky rice (49F - Cold Holding); half and half (46F - Cold Holding); tofu (50F - Cold Holding)

Intermediate - Handwash sink used for purposes other than handwashing. Soiled bowl in hand wash sink. Operator moved soiled bowl. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 coolers in server area and white reach in cooler in kitchen.

Basic - Floor soiled/has accumulation of debris.Floors and walls soiled cook line, prep areas, dish washing area and storage area

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water at sushi bar. Discussed the reasons why utensils can not be held in standing water.

Basic - Wood food-contact surface not properly sealed. Wooden counters not sealed.

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