THAI SPICE

High Priority - Non-food grade paper/paper towel used as liner for food container in reach in cooler in cook line area . Manager removed paper towel Corrected On-Site

High Priority - Raw animal food ( raw chicken) stored over/not properly separated from ready-to-eat food in reach in cooler in back kitchen area . Manager rearranged food . Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored next to bulk container of dry rice on shelf in back kitchen . Manager relocated air freshener spray . Corrected On-Site

Basic - -Cardboard used to line food-contact shelves inside freezers . Employee removed cardboard Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves inside dry storage area of back kitchen Manager removed cardboard Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Soap suds overflowing in well of dish machine and soap suds in the interior area under the tray when cycle is complete . No soap suds on dishes . Manager scheduled service this day

Basic - In-use tongs stored on equipment door handle between uses. Manager relocated tongs Corrected On-Site

Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Employee bed inside food storage and single service items storage room in hallway area . Manager removed bed from premises Corrected On-Site Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation inside recycled use of thank you bag . Reviewed with operator .Employee washed produce prior to cutting peppers Corrective Action Taken

High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Cook touched cut onions for order of salad with barehand - one glove on one hand , no glove on other hand . Employed directed immediately to wash hands and put glove on . Direction followed Corrective Action Taken

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0 ppm chlorine run three times . Manager scheduled service for this day . Service provided at end of inspection . Part changed . Recheck : 100 ppm chlorine Corrected On-Site

High Priority - Raw animal food ( raw shell eggs ) stored over/not properly separated from ready-to-eat food ( cut onions) in cooler in back kitchen area . Manager rearranged food . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Rehydrated noodles at 62 F held at cook line under 3 hours - manager added ice. Recheck 40F Corrected On-Site

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Reviewed with manager .

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Reviewed with manager. Emailed and reviewed with manager the NON-CONTINUOUS (PARTIAL) COOKING WRITTEN PROCEDURES form

Basic - Employee with no hair restraint while engaging in food preparation at cook line

Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. - bed located in storage room used to store cans of sauces and food containers .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled gaskets on reach in cooler at cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues at cook line

High Priority - Raw animal food ( wrapped raw chicken ) stored over/not properly separated from ready-to-eat food (container of seaweed) in small refrigerator opposite stove . Manager rearranged food Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bowls , sponges and utensil in hand wash sink in front counter area . Reviewed with manager hand wash sinks are for washing hands only . Manager removed items from hand wash sink Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms ( bracelet) while preparing food. Review3d with manager .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled shelves in kitchen . Reviewed with manager - soiled outside area of microwave - manager cleaned microwave ( corrected on site )

Basic - Unwashed fruits/vegetables stored with ready-to-eat food in back kitchen area . Manager rearranged food Corrected On-Site