PAYATHAI RESTAURANT

Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connection with hose attached in the corner between walk in cooler and hand wash sink.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connection with hose attached in the corner between walk in cooler and hand wash sink.

High Priority

Non-food grade paper/paper towel used as liner for food container. Paper towel stored and in direct contact with sliced cucumbers at walk in cooler. Operator removed paper towel.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel stored and in direct contact with sliced cucumbers at walk in cooler. Operator removed paper towel. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over fully cooked duck at small white reach in freezer at cook line. Both products not in commercial packaging. Raw salmon over sauces at sushi low boy cooler. Operator stored all products properly.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over fully cooked duck at small white reach in freezer at cook line. Both products not in commercial packaging. Raw salmon over sauces at sushi low boy cooler. Operator stored all products properly. **Corrected On-Site**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steak (48F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steak (48F - Cold Holding) Observed overstocked above rim of pan at flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator cut portion in half and put remainder in lower portion of cooler. **Corrective Action Taken**

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 for cut cabbage and red curry sauce. Per operator, out of temperature for 2.5 hours. Operator placed time marking for remaining 1.5 hours.

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 for cut cabbage and red curry sauce. Per operator, out of temperature for 2.5 hours. Operator placed time marking for remaining 1.5 hours. **Corrected On-Site**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (133-134F - Hot Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (133-134F - Hot Holding) Observed in soup Bain on stove with no flame. Per operator, out of temperature for approximately 45 minutes. Operator turned on stove to reheat to 165+F. **Corrective Action Taken**

High Priority

Food-contact surface soiled with food debris, mold-like substance or slime. Food debris

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris observed on can opener blade. Operator removed to be washed and sanitized. **Corrective Action Taken**

Intermediate

Food stored on floor. Buckets of soy sauce stored on floor by server side station.

Basic - Food stored on floor. Buckets of soy sauce stored on floor by server side station. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Basic