YAMU THAI

Violations (11)

• 03F-02-5CriticalCorrected on site

  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice held on Time as a Public Health Control, not date or time marked. Rice prepared appropriately 1 hour ago. Employee time marked and dated rice.

  High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice held on Time as a Public Health Control, not date or time marked. Rice prepared appropriately 1 hour ago. Employee time marked and dated rice. **Corrected On-Site**

  High Priority

• 40-06-5Corrected on site

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's eye glasses and wallet stored on cutting board on prep table in kitchen. Employee removed personal items from cutting board.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's eye glasses and wallet stored on cutting board on prep table in kitchen. Employee removed personal items from cutting board. **Corrected On-Site**

  Basic

• 10-07-4RepeatCorrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean utensils held in standing water at 78 F in container on table next to stove. Educated employee on proper water temperature for keeping clean utensils. Employee discarded water.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean utensils held in standing water at 78 F in container on table next to stove. Educated employee on proper water temperature for keeping clean utensils. Employee discarded water. **Corrected On-Site** **Repeat Violation**

  Basic

• 12B-13-4Corrected on site

  Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage stored in bottom cooler next to food items in kitchen. Employee removed cup from cooler.

  Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage stored in bottom cooler next to food items in kitchen. Employee removed cup from cooler. **Corrected On-Site**

  Basic

• 06-01-5Corrected on site

  Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water in 3 compartment sink in kitchen. Chicken temperature at 36 F. Educated employee on proper thawing procedures. Chicken was placed in reach in cooler.

  Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water in 3 compartment sink in kitchen. Chicken temperature at 36 F. Educated employee on proper thawing procedures. Chicken was placed in reach in cooler. **Corrected On-Site**

  Basic

• 21-09-4Corrected on site

  Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet soiled wiping cloth stored on cutting board on prep table. Employee placed cloth in sanitizer bucket.

  Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet soiled wiping cloth stored on cutting board on prep table. Employee placed cloth in sanitizer bucket. **Corrected On-Site**

  Basic

• 11-27-4

  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator.

  Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator.

  Intermediate

• 05-08-4

  No probe thermometer provided to measure temperature of food products.

  Intermediate - No probe thermometer provided to measure temperature of food products.

  Intermediate

• 03F-10-5Corrected on site

  No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for Sushi rice held on Time as a Public Health Control. Employee filled out Time log.

  Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for Sushi rice held on Time as a Public Health Control. Employee filled out Time log. **Corrected On-Site**

  Intermediate

• 24-05-4Corrected on site

  Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean utensils stored in cutlery rack not inverted on shelf in kitchen. Operator inverted utensils.

  Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean utensils stored in cutlery rack not inverted on shelf in kitchen. Operator inverted utensils. **Corrected On-Site**

  Basic

• 41-17-4Corrected on site

  Spray bottle containing toxic substance not labeled. Degreaser in spray bottle not labeled in milk crate under stored under handwashing sink. Manager labeled spray bottle.

  Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in spray bottle not labeled in milk crate under stored under handwashing sink. Manager labeled spray bottle. **Corrected On-Site**

  Intermediate