Benjarong Thai

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee was working on ice bin interior Corrective Action Taken

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice grain bin handle touching the food. Employee removed above the food. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rice, flour bins soiled by dry storage area.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. On prep table employee removed to bucket

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee worked with cash register and didn't wash hands before engaging in food preparation touching clean fryer basket Handle to fry egg rolls.

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spoon in 80 f water

High Priority – Nonfood-grade containers used for food storage – direct contact with food. Cut cabbage plastic to go bags walk in cooler Repeat Violation

High Priority – Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table – no complete physical barrier between top and bottom. Raw shrimp over produce. Main cooks line prep reach in cooler employee removed to proper storage. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Miso 47 f operator moved to freezer. 2nd temp 44 f Corrective Action Taken

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Spring roll reach in cooler main prep cooler on cooks line.

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.

Intermediate – Handwash sink used for purposes other than handwashing. Dump ice Corrected On-Site

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed for management manager signed and some employees signed. Next unannounced inspection. Corrective Action Taken