THAI 2 EXPRESS

Violations (9)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting outside on cook line Toufu 53F cold holding per operator stored for approximately 1 hour and not prepared or portioned today operator moved to reach in cooler

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting outside on cook line Toufu 53F cold holding per operator stored for approximately 1 hour and not prepared or portioned today operator moved to reach in cooler **Corrective Action Taken**

  High Priority

• 12A-13-4CriticalCorrected on site

  Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage can and clean hand washing sink with hands then touched container with food without washing hands. Employee washed hands

  High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage can and clean hand washing sink with hands then touched container with food without washing hands. Employee washed hands **Corrected On-Site**

  High Priority

• 08A-20-5CriticalCorrected on site

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw chicken over raw beef Operator stored properly

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw chicken over raw beef Operator stored properly **Corrected On-Site**

  High Priority

• 08A-17-6CriticalCorrected on site

  Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk in freezer Raw chicken over raw pork Operator stored properly

  High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk in freezer Raw chicken over raw pork Operator stored properly **Corrected On-Site**

  High Priority

• 03A-03-5Critical

  Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Sitting on cook line Raw shell eggs 70F cold holding, per operator stored for approximately 30 minutes and not prepared or portioned today. Operator moved to walk in cooler

  High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Sitting on cook line Raw shell eggs 70F cold holding, per operator stored for approximately 30 minutes and not prepared or portioned today. Operator moved to walk in cooler **Corrective Action Taken**

  High Priority

• 02C-04-5

  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.

  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. Observed sauces removed from freezer not track inside walk in cooler Advised operator to date marked items

  Intermediate

• 11-07-5Repeat

  Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator

  Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator **Repeat Violation**

  Intermediate

• 31A-09-4Corrected on site

  Handwash sink not accessible for employee use at all times. By container inside sink Operator removed

  Intermediate - Handwash sink not accessible for employee use at all times. By container inside sink Operator removed **Corrected On-Site**

  Intermediate

• 36-73-4

  Floor soiled/has accumulation of debris. Throughout the kitchen

  Basic - Floor soiled/has accumulation of debris. Throughout the kitchen

  Basic