SEA SIAM THAI RESTAURANT

Violations (15)

• 8

  Hands clean and properly washed

  Observed employee cleaning,making sanitizer buckets, and then begin cooking without washing hands in between.Corrective Actions: Ensure employees wash hands in between tasks.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed no hand washing sign at the hand sink.Corrective Actions: Ensure to have a hand washing sign at the hand sink.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed wiping cloth buckets had no sanitizer.Corrective Actions: Ensure sanitizer solutions are at proper effective levels at all times.

• 22

  Proper cold holding temperatures

  Observed rice noodles in water at 78*F.Corrective Actions: Ensure all cold held food is kept at 41*F or lower at all times.

• 23

  Proper date marking and disposition

  Observed no date labeled on any food items prepped or in storage containers.Corrective Actions: Ensure all food is date labeled if removed from it's original packaging or prepped.

• 24

  Time as public health control: procedures and records

  Obsrved no time stamp or procedure posted for rice noodles and soups using time as a control for safety.Corrective Actions: Ensure a time as a control procedure is sent to TCPH for approval. Ensure the procedure is kept on site and available upon request. Ensure all items using time as a control are listed in the procedure.

• 28

  Toxic substances properly identified, stored, used

  Observed chemical spray bottles with blue content and no item name label.Corrective Actions: Ensure all chemical spray bottles are labeled withthe content name.

• 37

  Food properly labeled; original container

  Observed several bulk food containers and sauces were not labeled with the item name.Corrective Actions: Ensure all foods are labeled with the content name at all times.

• 39

  Contamination prevented during food preparation, storage and display

  Observed pots of sauces uncovered on the floor.Corrective Actions: Ensure all food is kept 6" off the ground.

• 39

  Contamination prevented during food preparation, storage and display

  Observed egg rolls uncovered in the freezers. Corrective Actions: Ensure all foods are covered at all times.

• 41

  Wiping cloths; properly used and stored

  Observed wiping cloths scattered throughout the facility.Corrective Actions: Ensure wiping cloths are kept in sanitizer solution in between uses.

• 43

  In-use utensils; properly stored

  Observed the ice scoop and the rice scoop handle touching the food product.Corrective Actions: Ensure scoop handles are stored with the handle out of the food product.

• 45

  Single-use/single-serve articles; properly stored, used

  Observed single use items were stored with the food contact surface up throughout the facility.Corrective Actions: Ensure the single use containers are kept withthe food contact surface down.

• 55

  Physical facilities installed, maintained, and clean

  Observed slight dust accumulation in the walk in by the door. Observed some food spillage on the walls. Observed small holes in the walls between the reach in freezer and the prep cooler.Corrective Actions: Ensure the walk in and walls are cleaned regularly. Ensure the holes in the walls are repaired.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed a light missing a cover in front of the vent hood and in the dry storage area.Corrective Actions: Ensure to have a shatterproof light bulb or a cover on all fixtures above open food.