WYNN THAI STREET FOOD

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked eggs hot holding at 77F in kitchen. Per operator, eggs cooked 30 minutes prior to the inspection. Operator reheat eggs to 169F. **Corrected On-Site** **Repeat Violation**

High Priority

Food stored on floor. -

Basic - Food stored on floor. -Observed containers with meat stored on walk in freezer floor. Operator removed and stored properly. **Corrected On-Site**

Basic

In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops stored in unclean water at 78F. Operator removed scoops from standing water. **Corrected On-Site**

Basic

Time/temperature control for safety food thawed in an improper manner. -

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed chicken thawing in standing water at prep sink. Operator transfer item to walk in cooler. **Corrected On-Site**

Basic

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked rice stored in walk in cooler. Per operator, rice cooked on 09/27/2026. Operator correctly date marked. **Corrected On-Site**

Intermediate