SAVANH OF LAOS

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Staff in kitchen handled raw chicken and shrimp, then proceeded to change gloves with no hand wash. Discussed proper handwashing with operstor

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled

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

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.

Basic - Floor soiled/has accumulation of debris. Under cook line

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on top of foil wrapped pvc pipe protruding from wall on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Metal cart in center of kitchen heavily soiled Cooler gaskets soiled

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over vegetables in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler - cut cabbage (61F - Cold Holding)

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

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. Multiple items in freezers prepared on site not dated, discussed with operator

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Cooler gaskets soiled.

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

Intermediate - - From initial inspection : 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. Individual containers of sauces in reach in freezers not dated Warning - From follow-up inspection 2024-05-20: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. At bar Warning - From follow-up inspection 2024-05-20: Time Extended