TUB TIM THAI RESTAURANT

Violations (5)

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw beef and chicken stored above jar of mayonnaise. At sushi bar, reach in cooler: Raw salmon and raw tuna stored above Krab. Operator stored properly.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw beef and chicken stored above jar of mayonnaise. At sushi bar, reach in cooler: Raw salmon and raw tuna stored above Krab. Operator stored properly. **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. At walk in cooler: Raw chicken in ziplock bags stored above 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. At walk in cooler: Raw chicken in ziplock bags stored above raw beef. Operator stored properly. **Corrected On-Site**

  High Priority

• 12A-09-4Critical

  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee at sushi bar with gloves on handle raw tuna and raw salmon then handled clean lid of rice cooker with sushi rice that is used for other products with no raw ingredient, with said gloves. No glove change. Advised employee to change gloves and sanitize lid of rice cooker.

  High Priority

• 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 and the time removed from temperature control cannot be determined. No time mark on noodles and sushi rice. As per operator sushi rice stored since 11:30am and noodles since 12pm. Operator time marked.

  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 and the time removed from temperature control cannot be determined. No time mark on noodles and sushi rice. As per operator sushi rice stored since 11:30am and noodles since 12pm. Operator time marked. **Corrected On-Site**

  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. House made Alfredo sauce made and frozen 3 days prior no date marked. Advised operator to date mark.

  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. House made Alfredo sauce made and frozen 3 days prior no date marked. Advised operator to date mark.

  Intermediate