Num Thai Restaurant

Basic – Bowl or other container with no handle used to dispense food. Observed in rice container, employee removed during inspection.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone in preparation table, employee removed during inspection. Corrected On-Site

Basic – Food stored on floor. Observed panko bag stored on floor at dry storage m employee stored properly. Corrected On-Site

Basic – In-use knife/knives stored in cracks between pieces of equipment. Employee removed at their time of the inspection. Corrected On-Site

Basic – No handwashing sign provided at a hand sink used by food employees. Observed at kitchen area.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open soda can in cooler at sushi area. Employee discarded. Corrected On-Site

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed in cooler next to stove.

Basic – Standing water in bottom of reach-in-cooler. Observed in unit next to stove.

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

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 0ppm. Employee discarded and replaced with a new solution. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above cooked chicken, employee stored properly. Corrected On-Site

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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. Provided form during inspection.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board in kitchen area.

Intermediate – Handwash sink not accessible for employee use at all times. Observed a table placed on top of HWS in kitchen area, employee removed during inspection. 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. Provided form during inspection.