Siam Orchid

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

In soy sauce container, using bowl no handle Corrected On-Site

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

Gaskets walk in cooler and freezer

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

On cookline

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

Actively using dish machine to wash lunch dishes tested after running at Dishwasher (Chlorine 00ppm); showed operator how to prime to get air bubbles out retested Dishwasher (Chlorine 100ppm) Corrected On-Site

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

Raw shelled eggs over ready to eat foods walk in cooler Corrected On-Site Repeat Violation

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw chicken over raw salmon second cookline unit 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 rice on cookline, discussed with operator on putting time mark on items Corrected On-Site Repeat Violation

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

nsoup (114F – Hot Holding) on counter next to hot holding units, operator stated using to refill soup, had operator place back on stove to rapid reheat. Retemped at 176F Corrected On-Site

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

Opened half n half undated in glass reach in

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

At sink end of cookline

Intermediate – Spray bottle containing toxic substance not labeled. Repeat Violation