SUK KHO THAI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces, employee placed on bottom shelf, raw shell eggs over vegetables employee moved to bottom shelf Corrected On-Site

Basic - Food stored on floor. Cases of plastic sodas on floor in storage area

Basic - Wood food-contact surface not properly sealed. Shelves Above prep sink

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 must use 3 compartment sink until unit readers 50-100ppm. Employee reran now 100 ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over soup in cooler on line Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In bulk flour

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table Corrected On-Site

Basic - Food stored on floor. Bulk rice in storage area, case beef in walk in cooler. Employee placed on shelf Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops water 82f Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Duck and pork at room temperature still frozen Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cut cabbage. Make table Shell eggs over carrots walk in cooler Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed. Current Corrected On-Site

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. By make table Corrected On-Site

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

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

Basic - Stored food not covered. Wontons reach in freezer

High Priority - Raw animal food stored over or with unwashed produce. Raw shell egg over vegtables Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature. Sushi rice corrected was make at 11am Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Under appetizers from sushi bar. Manager is marking them now, must be complied by next unannounced inspection.

Basic - Bowl or other container with no handle used to dispense food. In bulk sugar Corrected On-Site

Basic - Food stored on floor. Bulk oil, few items in walk in cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 76f scoop Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over ready to eat cooked rice Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floor not cleaned when the least amount of food is exposed. Under buckets in storage area

Basic - Wood food-contact surface not properly sealed. Shelf's in storage hall and shelf's to the side of the line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over chopped onions Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

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

High Priority - Food stored in ice used for drinks. See stop sale. Half and half creamer in carton stored in ice for customer use. Corrected On-Site

High Priority - Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs on counter top, operator moved to refrigeration. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on soda machine is soiled

Basic - Cardboard used to line food-contact shelves. Cardboard lined on walk in cooler shelves.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table has cut marks. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several drinks in refrigerator not segregated from restaurant items. Corrected On-Site

Basic - Fly swatter hanging over food/food preparation area/food-contact equipment. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Some containers not labeled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over soup raw salmon over carrots Corrected On-Site

High Priority - Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less. Out on counter Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Self-closing device on bathroom door disconnected/broken. In employee restroom

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in sink . Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Board is used as table top at soup station. Repeat Violation

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

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper strength. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken soup in walk in cooler 48°F .

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean spoons not stored inverted or in a protected manner.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at make table and microwave table.