SIAM HOUSE

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. Dishwasher (Chlorine 00ppm), after 3rd. Attempt.

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. Dishwasher (Chlorine 00ppm), after 3rd. Attempt. **Warning**

High Priority

Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 1) flip top-raw shell eggs (48F - Cold Holding), per employee eggs held less than 4 hours,

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 1) flip top-raw shell eggs (48F - Cold Holding), per employee eggs held less than 4 hours, observed raw shell eggs stored above the rim line, employee removed eggs out of temperature and stored on lower cooler for a quick chill. **Corrective Action Taken** **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Walk in Cooler-raw pork (49F - Cold Holding); tofu (47F - Cold Holding), per employee food held less than 4 hours, employee moved food to walk in freezer for a quick chill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Walk in Cooler-raw pork (49F - Cold Holding); tofu (47F - Cold Holding), per employee food held less than 4 hours, employee moved food to walk in freezer for a quick chill. **Corrective Action Taken** **Warning**

High Priority

Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler not keeping time to control food to 41F and below.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler not keeping time to control food to 41F and below. **Warning**

Basic

Handwash sink not accessible for employee use at all times. Cook line two empty gallons in front, employee removed.

Intermediate - Handwash sink not accessible for employee use at all times. Cook line two empty gallons in front, employee removed. **Corrected On-Site** **Warning**

Intermediate

Food stored on floor. Kitchen- Two containers of cooking oil, employee removed.

Basic - Food stored on floor. Kitchen- Two containers of cooking oil, employee removed. **Corrected On-Site** **Warning**

Basic

Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several soiled clots on prep tables in kitchen, employee removed.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several soiled clots on prep tables in kitchen, employee removed. **Corrected On-Site** **Warning**

Basic