TALAY THAI RESTAURANT

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

Basic - Buildup of food debris/soil residue on equipment door handles. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Objectionable odors in back of kitchen in the establishment. Repeat Violation

Basic - Soiled dry wiping cloth in use at wok station.

Basic - White Cutting board stored on prep table has cut marks and is no longer cleanable.

Intermediate - Handwash sink used for purposes other than handwashing. 2 pitchers stored in sink at front counter/wait station. Employee removed pitchers from sink. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Upright freezer door and handles heavily soiled with food debris. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food ( snow crab) stored in up right freezer next to shrimp. Employee cooking employee food next to lemon grass soup for guests.

Basic - Floor area(s) covered with standing water in front of upright freezer.

Basic - Floors not maintained smooth and durable. Wood used over floor in back of kitchen leaving a gap next to broken concrete. ( covering possible grease trap). Repeat Violation

Basic - Food stored on floor. Case of noodles stored on floor near mop bucket and back door. Case of green onions stored on floor under shelf in walk in cooler. Repeat Violation

Basic - Iced tea dispenser at front counter/wait station not cleaned at least once every 24 hours. Dispenser has a stain/film and unable to be cleaned/removed.

Basic - Objectionable odors in kitchen of the establishment. Repeat Violation

Basic - Stored food not covered. Chest of Ice not covered at front counter/wait station. ( ice used for drinks).

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing in 3 compartment sink with no cold running water pork 30F. Manager turned on cold water to run over pork. Corrected On-Site Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. 3 compartment sink leaking water at pipe between faucets.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- raw chicken 45F, raw beef 46F, diced potatoes 46F( 3:15-4:15). Employee placed all food in freezer to reduce temp. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near walk in cooler. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table near expo plates.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooking equipment soiled on cook line with grease/food debris build up.

Basic - Working containers of food removed from original container not identified by common name. Squid and raw chicken stored in upright freezer near walk in cooler in clear bags not labeled. Repeat Violation

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Hot hold- rice 160F, inside rim of rice cooker/warmer heavily soiled with built up food debris and black substance.

High Priority - Stop Sale issued due to adulteration of food product. ROP salmon 40F, thawed in sealed bag.

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

Basic - Buildup of food debris/soil residue on equipment door handles of microwaves and upright freezers.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

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

Basic - Food stored on floor. Case of packaged raw beef stored on floor near prep sink and ice machine. Repeat Violation

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

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside and outside of microwave soiled. Repeat Violation

Basic - Objectionable odors in bathroom or other areas of the establishment. Odor in back of kitchen near exit door. Repeat Violation

Basic - Single-service articles improperly stored. Food lids stored on floor in dry storage walk in cooler. Repeat Violation

Basic - Soiled dry wiping cloth in use on grill and hanging on walk in cooler door handles. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Bag of raw chicken thawing in 3 compartment sink with no running water.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in cook kitchen.

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

Basic - Cloth used as a food-contact surface. Pillow case used under spices and sauces at wok station. Repeat Violation

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

Basic - Ice scoop handle in contact with ice in wait station. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Objectionable odors in back of kitchen area of the establishment. Manager states it's from the grease trap. Repeat Violation

Basic - Soiled dry wiping cloths in use near wok station. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on prep table, oven door soiled, microwave door and handle soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink in kitchen near entry door blocked with a bucket, fan and 2 dish racks. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time at room temperature- mushrooms 67F, cooked coconut milk 97F, noodles 69F, been sprouts 67F ( 11:00-3:00). Operator was provided TAPHC form and requirements at previous inspection. Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Rust on multiple food contact shelves on cook line.

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

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

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

Basic - Equipment in poor repair. Gasket hanging on dry storage walk in cooler door.

Basic - Floor soiled/has accumulation of debris through out kitchen.

Basic - Floors not maintained smooth and durable. Wood used on floor in kitchen over grease trap.

Basic - Food stored on floor. Bag of onions stored on floor in walk in cooler. Bowl with raw chicken stored on floor in walk in cooler under shelf. Repeat Violation

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- beef 57F ( 1:45-2:30 ). Operator placed beef in walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses. 2 sets of tongs hanging from oven door.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Light shield damaged/in disrepair in kitchen toward back door. Repeat Violation

Basic - Multiple Soiled dry wiping cloths in use through out kitchen and on cook line. Repeat Violation

Basic - Objectionable odors in kitchen of the establishment.

Basic - Single-service articles improperly stored. Case of food containers stored on floor in walk in cooler used as dry storage. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall above 3 compartment sink soiled.

Basic - Working containers of food removed from original container not identified by common name. Multiple items stored in up right freezers prepared and bagged not identified.

High Priority - Fruit or vegetable that was rendered time/temperature control for safety upon cutting and/or ready-to-eat hermetically sealed food rendered time/temperature control for safety upon opening that was not cooled to 41 degrees Fahrenheit before placing under time as a public health control found at a temperature greater than 70 degrees Fahrenheit. Held on time-Rice 84F (11:00-2:00), noodles 63F ( 11:00-2:00 ).

High Priority - Raw chicken stored over corn in upright reach in freezer. Employee corrected rotation. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table heavily soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with fan. Employee removed fan from sink. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Rice 84F (11:00-2:00), noodles 63F ( 11:00-2:00 ). Repeat Violation

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

Basic - Building components, attachments or fixtures in poor repair. Floor to old walk in cooler in disrepair leading to walk in cooler in use. Repeat Violation

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

Basic - Cloth used as a food-contact surface inside make bar lid.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

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

Basic - Floor tiles missing and/or in disrepair.

Basic - Food stored on floor. Bag of salt and bag of dried mushrooms stored on floor in kitchen. Repeat Violation

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

Basic - Ice scoop handle in contact with ice. Repeat Violation

Basic - Single-service articles improperly stored. Paper towels stored on floor I hall closet. Repeat Violation

Basic - Single-service articles stored on a soiled surface. Food containers stored on floor.

Basic - Stored food not covered. Wontons stored in upright freezer un covered.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Nonfood-grade bags used in direct contact with food. Broccoli and noodles in walk in cooler.

High Priority - Raw animal food stored over or with unwashed produce. Shelled eggs stored over broccoli and red peppers in walk in cooler.

Basic - Cloth used as a food-contact surface. Napkins being used under broccoli in make bar on line.

Basic - Food stored on floor. 3 tubs of fry oil on kitchen floor, (2 tubs of noodles, 1tub of chicken , 1 case of potatoes, 1 bag of onions all on walk in cooler floor)

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in pan of water 77° less than 1 1/2 hrs.