TUM RUB THAI

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. Measured at 0ppm. Operator changed sanitizer and retested to 100ppm Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over ginger in walk in cooler. Operator moved eggs. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cook line. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. handwash sink used to store pitchers and brushes in waitstation. Operator moved items. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like substance. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for spices in dry storage. Operator removed bowls. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in dry storage and kitchen acoustic tiles not smooth and easily cleanable. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cileing tiles soiled in kitchen. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board grooved on cook line.

Basic - Hole in or other damage to wall. Holes in wall in kitchen below ceiling. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on containers in ware washing areas Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cook line

Basic - Working containers of food removed from original container not identified by common name. Containers of rice of sugar unlabeled in dry storage. Operator labeled containers during visit. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 5lb can of oyster sauce, 1 5lb can of hoisin sauce, 2 6lb cans of bamboo shoots, 1 3lb can of water chestnuts, 1 6lb can of pineapple chunks.

High Priority - Raw animal food stored over or with unwashed produce. Raw beef and chicken over unwashed produce In walk in cooler. Operator moved raw meats to appropriate area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat sauce in reach in cooler on cook line. Operator moved raw eggs to proper area. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Operator moved raw chicken to proper area. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken tempted at 50 in walk in cooler. Operator says chicken was stored over night no prior temps taken today. All other TCS food in walk in is at the cooling stage. Ambient temperature of walk in cooler is 47F. Cooling TCS food moved to different cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken tempted at 50 in walk in cooler. Operator says chicken was stored over night no prior temps taken today. All other TCS food in walk in is at the cooling stage. Ambient temperature of walk in cooler is 47F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled in kitchen across from three compartment sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance.

Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops for rice and flour in dry storage.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles located on part of the cook line. Not smooth and easily cleanable.

Basic - Ceiling tile missing. Ceiling tiles missing on cook line in kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen soiled with debris.

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. Compressor in walk in cooler is leaking water, TCS food in walk in unable to keep temperature.

Basic - Damaged/spoiled/recalled food not properly segregated. 1 5lb can of oyster sauce, 1 5lb can of hoisin sauce, 2 6lb cans of bamboo shoots, 1 3lb can of water chestnuts, 1 6lb can of pineapple chunks stored in dry storage. Of separate from undamaged product.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen preparing food while wearing bracelet and rings. Employee removed jewelry. Corrected On-Site

Basic - Hole in or other damage to wall. Hole in wall below ceiling above prep station across from cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer next to walk in cooler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by cook line has accumulation of debris. Operator cleaned microwave. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of reach in freezer next to walk in cooler soiled. Condenser in walk in cooler soiled with debris.

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. Rust pitting through paint on reach in cooler shelves.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls of kitchen soiled with debris.

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from compressor in walk in refrigerator.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured at 200ppm, remade bucket at 100ppm. Corrected On-Site

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. 0 ppm, container empty. Containers change now 100 ppm.

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over unwashed produce in walk in cooler. Item moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 50f, item put in reach in cooler. Rice noodle 50f, ice added to product. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle used to portion rice and sugar in containers in dry storage room.

Basic - Cardboard used to line food-contact shelves. Lower shelf in stand up freezer at end of kitchen lines with cardboard.

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

Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees washing hands in 3 compartment sink. Warning - From follow-up inspection 2024-05-14: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Warning - From follow-up inspection 2024-05-14: Time Extended

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Discussed non continuous cooking and provided operator with worksheet to be filled out and approved

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken, cooked rice. Operator was able to determine the date the food was prepped and dated accordingly. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Reach in freezer and lower shelf of prep table have cardboard lining shelves. Operator removed cardboard. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage removed from prep table across from dish machine. Corrected On-Site

Basic - Floors not maintained smooth and durable. Vinyl floor in disrepair

Basic - Food stored in undrained ice. Scallops stored with ice on top. Pan unable to drain

Basic - Water leaking from pipe. Hand wash sink on cook line.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled dishes and consumed to clean utensils no hand wash. Discussed proper hand washing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs fresh raw 60F stored on counter. Rice noodles 51F held on counter less than 4 hours. Operator placed noodles in cooler. Repeat Violation

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Knives stored on knife rack

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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.

Intermediate - No soap provided at handwash sink. Operator brought hand wash soap from the 3 compartment sink to the hand wash sink. We discussed the importance of keeping hand wash sink stocked and using only hand wash sink to wash hands.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in disrepair near hood system

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils not inverted

Basic - Current Hotel and Restaurant license not displayed. Discussed with operator the need to print and display license. Sent instructions via email.

Basic - Floor soiled/has accumulation of debris. Under and behind equipment. Dry storage is carpeted, carpet is heavily soiled

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Damp wiping cloths on the counter

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottom cook line. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles in water 45F held on counter. Operator moved rice noodles to the cooler.

High Priority - Toxic substance/chemical improperly stored. Chemical stored with Salad oil. Operator moved salad oil to separate from chemicals Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee beverage stored in hand wash sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ready to eat frozen foods prepared on site in freezer not date marked. Rice noodles, cooked soup with chicken. Discussed proper date marking Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster placed on dirt, no pad

Basic - Reuse of single-service or single-use articles. Cans reused for the purpose of holding oil and sauces. Discussed the need to stop reusing cans. Repeat Violation

Basic - Stored food not covered. Broccoli

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

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over green peppers I. Walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles in water 45F held on counter less than 4 hours. Operator placed noodles in reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small blue cutting board on cook line, food containers stored as clean.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No soap provided at handwash sink. Cook line hand wash sink no soap Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on cook line prep tables. Discussed the need to store employee beverages separate from food prep areas

Basic - Equipment in poor repair. Freezer propped closed with a piece of food. Unit does not stay closed build up of ice present.

Basic - Floor soiled/has accumulation of debris. Heavily soiled Floors and walls cook line and storage area. Repeat Violation

Basic - Food storage container/container lid cracked or broken.

Basic - Reuse of single-service or single-use articles. White plastic containers constructed for single use being used for food storage.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork 38F held on prep table thawing at room temperature. Operator moved the pork to the walk in cooler Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line- discussed the importance of keeping wiping cloths in sanitizer solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not labeled. Discussed the importance of La eking food once removed from its original container. Repeat Violation

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls and floors throughout kitchen soiled with old food and grease build up Warning - From follow-up inspection 2022-02-03: Observed walls and floors throughout kitchen soiled with old food and grease build up Time Extended - From follow-up inspection 2022-02-04: Observed walls and floors throughout kitchen soiled with old food and grease build up Time Extended