Jaothai Kitchen

Basic – Bowl or other container with no handle used to dispense food

Using cup no handle to scoop flour Corrected On-Site Repeat Violation

Basic – Food stored on floor

Soy sauce bucket

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

Spoons in standing water temped at 87F Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Hoods accumulated greasennFans accumulated dust in reach in cooler cookline Repeat Violation

Basic – Reuse of single-service or single-use articles

Using siracha bottle for white liquid in cookline unit

Basic – Single-service articles not stored inverted or protected from contamination

To go containers on carts not inverted or protected Corrected On-Site Repeat Violation

Basic – Time/temperature control for safety food thawed in an improper manner

Thawing raw chicken at room temperature, educated operation on proper methods Repeat Violation

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

Tested chlorine sanitizer at 00ppm for chlorine, added bleach retested at 100ppm Corrected On-Site Repeat Violation

Basic – Wiping cloth sanitizing solution stored on the floor

At sushi bar Corrected On-Site Repeat Violation

Basic – Wood food-contact surface not properly sealed

Along triple sink

Basic – Working containers of food removed from original container not identified by common name

Unlabeled sugar and flour Corrected On-Site

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

nDishwasher (Chlorine 00ppm), primed machine still testing for no sanitizer. Air bubbles are constant and won't run proper amount of sanitizer with air bubbles. Operator is calling ecolab to come out. Use triple sinks for sanitizing dishes until dish-machine is properly sanitizing Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw steak and raw chicken over ready to eat sauces in cookline unit nnRaw chicken over soy sauce in reach in cooler

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nraw beef (46F – Cold Holding); raw chicken (46F – Cold Holding); raw shrimp (47F – Cold Holding); cooked chicken (47F – Cold Holding); operator stated, stocked cooler this morning at 10am, found items at 11:30am suggest rapid chill with icennRetemped all items nRaw beef 40FnRaw shrimp 39FnRaw chicken 40FnCooked chicken 39FCorrective Action Taken Corrected On-Site

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. See stop sale

On eggs and bean sprouts In kitchen

Intermediate – Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed

By mop sink, operator states their old on broke and are currently in process of replacing Warning