THAT THAI RESTAURANT LLC

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter Heavy cream, 44F overnight, operator relocated to another cold holding unit. Corrective Action Taken

Basic - Cardboard used to line food-contact shelves.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Ice buildup in storage are freezer chest.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Soiled cardboard at cookline used to,line condiment container storage. - corn starch lid ,soiled with food debris, in food storage area. Corrected On-Site

Basic - Stored food not covered. Crab ragoons at front line not cover in glass door reach in cooler. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food worker at front line , slicing cucumber with bare hands, educated operator. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Cups stored at front counter hand sink. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Kitchen Floor tiles missing and/or in disrepair.

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. OPPM. 100 ppm. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.l tomatoes stored on top of container of shell eggs in double glass door reach in cooler stored over vegetables.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled plates and then picked up drink. Educated operator.Educated operator. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone in food container on top of food processor.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker at cookline wearing watch while preparing food.Educated operator. Corrective Action Taken

Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust.

Basic - Time/temperature control for safety food thawed in an improper manner. Bag of frozen shrimp thawing in mop sink.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood is laden with grease. Warning - From follow-up inspection 2022-09-09: Time Extended - From follow-up inspection 2022-11-08: Time Extended

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Equipment in poor repair. Double glass door in food preparation area torn.

Basic - Hole in or other damage to washware wall.