PANYA THAI RESTAURANT

Violations (10)

• 22-41-4Critical

  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 is aware they need to use 3 compartment sink. Until unit is fixed.

  High Priority

• 12A-07-5Critical

  Employee failed to wash hands before putting on gloves to initiate a task working with food.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee washing dishes with a glove on, then went to pick up a fried snapper from the fryers. Without washing their hands. Stop sale issued.

  High Priority

• 14-31-5CriticalCorrected on site

  Nonfood-grade bags used in direct contact with food.

  High Priority - Nonfood-grade bags used in direct contact with food. Observed ginger in a target bag, operator removed and placed in a food grade bag. **Corrected On-Site**

  High Priority

• 01B-13-4Critical

  Stop Sale issued due to food not being in a wholesome, sound condition.

  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee washing dishes with a glove on, then went to pick up a fried snapper from the fryers. Stop sale issued.

  High Priority

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust. By kitchen hws and cookline

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. By kitchen hws and cookline

  Basic

• 36-37-5

  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen server station and prep area.

  Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen server station and prep area.

  Basic

• 21-12-4

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet cloths stored around the kitchen, not in the sanitizer bucket.

  Basic

• 36-32-5

  Ceiling/ceiling tile shows damage or is in disrepair. In the kitchen.

  Basic - Ceiling/ceiling tile shows damage or is in disrepair. In the kitchen.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood

  Basic

• 14-17-4Repeat

  Walk-in cooler/freezer shelves with rust that has pitted the surface.

  Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**

  Basic