THAI GRILL & KITCHEN

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - beef Emailed blank for forms

Basic - Clean utensils stored between equipment and wall. - knife between coolers Corrected On-Site

Basic - Floor area(s) covered with standing water. - near walk in freezer

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

High Priority - Raw animal food stored in same container as ready-to-eat food. - raw beef in same container with raw chicken. Manager moved to separate containers

High Priority - Raw animal food stored over or with unwashed produce. - raw shell eggs over produce in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw chicken over produce at cookline cooler

High Priority - Vacuum breaker missing at splitter added to mop sink faucet.

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. - provided to operator

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

Basic - Bowl or other container with no handle used to dispense food. - plastic bowl, no handle used to scoop brown sugar

Basic - Food stored on floor. - various items on floor in walk in cooler

Basic - Hole in or other damage to wall. - large gaps around service openings in dry storage room

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon stop sale due to not following manufacturers instruction to remove from vacuum packaging before thawing

High Priority - Toxic substance/chemical improperly stored. Chemical in spray bottle stored next to container of salt on dry storage rack Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar by walk in cooler Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food prep with no hair restraint

Basic - Food not stored at least 6 inches off of the floor. Sauces stored on floor at walk in cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in 69F water at cooks line

Basic - Time/temperature control for safety food thawed in an improper manner. Salmon thawing without being removed from packaging before thawing per manufacturers instruction

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on cutting board on cooks line

Basic - Working containers of food removed from original container not identified by common name. Sugar and salt no label at dry storage area by walk in cooler

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. when adding a splitter to a hose Bibb a vacuum breaker needs to be added to the unprotected side. Currently the splitter is set up with a water line to a chemical dispenser and the other side is open. The open side needs a vacuum breaker added. The chemical device has its back flow protection built in.

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