ATCHANAS HOMEGROWN THAI

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.

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. Observed Dishwasher (Chlorine 0ppm). Operator stopped use to utilize three compartment sink.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line counter tofu (64F - Cold Holding). As per operator less than 3 hours. Operator stored into reach in cooler. **Corrective Action Taken** **Repeat Violation**

High Priority

In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at dry storage area in containers rice and sugar.

Basic

No handwashing sign provided at a hand sink used by food employees.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed for hand sink sink at dish area. **Repeat Violation**

Basic

Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at standing reach in freezer unit.

Basic

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed for hand sink at entrance of kitchen used as dump sink with evidence of food remnants.

Intermediate

Floor soiled/has accumulation of debris.

Basic - Floor soiled/has accumulation of debris. Observed for floors at cook line and behind fixed equipment **Repeat Violation**

Basic

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at cooler units for co trainers of cooked Shrimp, cream sauce and cooked noodles.

Intermediate

Food stored on floor.

Basic - Food stored on floor. Observed at exit door plastic gallon of cooking oil stored on floor.

Basic