THAI TO GO

Violations (9)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line-Countertop- Fresh garlic (88F); bean sprouts (90F) per operator placed item out 3 hours ago. Operator moved items to reach-in to quick chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line-Countertop- Fresh garlic (88F); bean sprouts (90F) per operator placed item out 3 hours ago. Operator moved items to reach-in to quick chill. **Corrective Action Taken**

  High Priority

• 41-27-4CriticalCorrected on site

  Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket Chlorine over 200ppm Operator diluted. Chlorine 100ppm

  High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket Chlorine over 200ppm Operator diluted. Chlorine 100ppm **Corrected On-Site**

  High Priority

• 12A-29-4CriticalCorrected on site

  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Employee drop gloves on the ground then pick them up and put them on without washing hands. Reviewed proper handwashing. Employee corrected on site **Corrected On-Site**

  High Priority

• 08A-13-5CriticalCorrected on site

  Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cook line flip top in top portion raw shrimp and raw pork stored above ready to eat tofu and sauces in lower section. Operator stored all items properly.

  High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cook line flip top in top portion raw shrimp and raw pork stored above ready to eat tofu and sauces in lower section. Operator stored all items properly. **Corrected On-Site**

  High Priority

• 08B-49-4

  Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in cook line Lowboy. Review proper procedures with operator.

  Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in cook line Lowboy. Review proper procedures with operator.

  Basic

• 02C-04-5Corrected on site

  Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cook line glass door unit - Cooked rice - reviewed date marking with operator. Operator date marked

  Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cook line glass door unit - Cooked rice - reviewed date marking with operator. Operator date marked **Corrected On-Site**

  Intermediate

• 36-73-4Repeat

  Floor soiled/has accumulation of debris. Employee restroom and under the dry storage racks.

  Basic - Floor soiled/has accumulation of debris. Employee restroom and under the dry storage racks. **Repeat Violation**

  Basic

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues. 1. Right side reach in freezer. 2.Reach in cook glass door unit.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 1. Right side reach in freezer. 2.Reach in cook glass door unit.

  Basic

• 31B-02-4

  No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom.

  Intermediate