Thai Smile II

Observed food uncovered in reach in coolers and countertop in kitchen. *All foods must be covered in coolers and facility.

Observed ceiling of microwave to be soiled. *Clean microwave.

Consumer advisory not on menu. *Place consumer advisory and allergy warning on menu.

Observed food uncovered in reach in coolers. *All foods must be covered in coolers and facility.

Observed food in reach-in/prep top cooler not date marked. *Date mark all foods.

Observed raw chicken stored above noodles and tofu in reach in cooler (below prep top cooler). Also observed raw chicken stored above fruit (blueberries and tomatoes) in rear reach in cooler. Both are instances of improper vertical separation of raw animal foods and ready to consume foods. Raw animal foods must be stored according to minimum required cook temperatures and must never be stored above ready to consume items due to contamination risk. COS: raw chicken and RTE foods reorganized.

Observed uncovered sauces, noodles, and prepped onions in reach in coolers throughout main kitchen. All items must be stored covered to protect against contamination.

Observed dead roach in rear storage area. Facility must be free of pests.

Observed several live flies and gnats throughout main kitchen. Areas must be free of pests.

Most recent inspection report not posted. Most recent inspection must be posted in view of the public within 15 ft. of front/primary door.

Observed raw rib tips and ground pork stored on top of lettuce in reach in cooler in front storage room. Also observed raw eggs stored above fruit (mangos) and vegetables (zucchini) in outdoor reach in cooler. Raw animal foods must be stored according to minimum required cook temperatures and must never be stored above ready to consume items due to contamination risk. COS: raw meats and eggs reorganized.

Observed hand wash sinks in main kitchen and sushi prep area with no soap or paper towels available. Hand wash sinks must be easily accessible and fully supplied with soap, paper towels/hand drying provisions, and garbage receptacle nearby.

Observed prepped meats and vegetables stored in reach in cooler no form of date marking. All TCS foods must be properly date marked and used/disposed according to date.

Observed meat and vegetables in reach in cooler without date marking. Items must be date marked and stored for only 7 days if TCS food.

Observed sugar and other cooking ingredients stored out of original packaging with no identification label. All items must be labeled with common name on storage container when removed from original packaging.

Observed condensate drainage in reach in cooler below prep top. Condensate water was pooling in bottom of cooler (~1" of pooled water). Condensate water and other non-sewage liquids shall be properly discharged and disposed. Advised cleaning cooler and having technician correct drainage issue. Also instructed that no food items should be stored in area holding pooled water until issues is resolved as it could serve as a potential contamination risk.

Observed uncovered/open bags of rice and flour in dry storage area and uncovered spices and sauces on countertops throughout main kitchen. All items must remain covered to protect against contamination.

Observed microwave ceiling in sushi prep area to be soiled with heavy food splatter (Repeat). Observed black mold-like buildup on ice shield of ice machine. Dispose contaminated ice and clean ice shield/machine. Food contact surfaces must be cleaned and sanitized every 4 hours or at a rate to prevent build up (whichever comes first).

Observed sugar and other cooking ingredients stored out of original packaging with no identification label. All items must be labeled with common name on storage container when removed from original packaging.

Observed boxes of chili sauce, beer, sushi ingredients, and rice stored on floor. All food items must be stored at least 6" above floor surface to protect against contamination and prevent pest harboring.

Observed live flies and crawling insects throughout facility in main kitchen, dry storage, and prep areas. Areas must be free of pests/insects.