YUMMY THAI

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (72F - Cold Holding); on black rack across from cook line. Added ice garlic in oil (62F - Cold Holding) on shelf next to cook line- Deli cooler at cook line raw chicken (52F - Cold Holding); raw sausage (56F - Cold Holding); cooked shredded chicken (49F - Cold Holding); Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee brought back dirty dishes from customers then washed hands in three compartment sink then attended to hot holding unit Buffy touched spoon handles. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line soiled Warning

Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning

Basic - Food stored in undrained ice. Bean sprouts on black rack across from cook line in standing water. Employee added water Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Warning

Basic - In-use tongs stored on equipment door handle between uses. Warning

Basic - Stored food not covered. Raw fish in walk in cooler uncovered 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. Dishwasher machine chlorine sanitizer testing at 0 PPM. Inspector assisted operator with priming chlorine sanitizer to feed more chemical through the line. Ran dish machine a few times and chlorine is now testing at 50 PPM. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored on top of container of cooked chicken inside walk in cooler. Employee moved item. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Buss tub storing bags of raw fish and raw chicken together inside walk in cooler. Employee separated items. Container of raw beef stored on top of buss tub storing bags of raw fish and raw chicken inside walk in cooler. Employee moved item. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (64F - Cold Holding) at 12:42pm Employee stored container of bean sprouts inside walk in cooler to bring down temperature. Discussed with operator that item must be kept cold held at 41 F or lower or they can use Time as a Public Health Control. Inspector Re-Temped bean sprouts at 1:38pm (43F - Cold Holding) Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket testing at 200+ PPM. Inspector assisted employee with diluting chlorine with water and replenishing chlorine sanitizer bucket. Chlorine is now testing at 100 PPM. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Carton of half and half not date marked in single door display cooler in front counter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener spiked with food debris. Cutting boards stained on reach in deli cooler on cook line. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump ice water into hand sink in front counter area. Discussed with operator. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator stated food items on buffet line are being held on time. Inspector provided printed copy of Time of Public Health Control Written Produces. Discussed with operator to fill out form. Corrective Action Taken Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed white substance build up inside ice machine interior.

Basic - Food stored on floor. Bags of sugar, rice, and flour stored on floor in dry storage area near front counter.

Basic - Stored food not covered. Containers of sauces stored inside walk in cooler not covered. Repeat Violation

High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. -Non food grade containers being used to store food. - From follow-up inspection 2024-04-23: Time Extended - From follow-up inspection 2024-06-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Full text of violation -Cutting boards stained on deli cooler near stand alone freezer on cook line. - From follow-up inspection 2024-04-23: Time Extended - From follow-up inspection 2024-06-26: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on dish rack near dish machine. - From follow-up inspection 2024-04-23: Time Extended - From follow-up inspection 2024-06-26: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -On cook line near deli cooler and stand alone freezer. - From follow-up inspection 2024-04-23: Time Extended - From follow-up inspection 2024-06-26: Time Extended