Siam Thai Bistro

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Observed build up inside of ice machine in kitchen across from employee hand wash sink. Repeat Violation

Basic – Cardboard used to line food-contact shelves

Observed prep table shelves lined with cardboard throughout kitchen.

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas

Observed ceiling tile in back room area where food is stored in reach in cooler and reach freezer near restrooms not smooth and easily cleanable.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Observed small purse stored on shelf above prep area across from cooktop.

Basic – Food stored in a location that is exposed to splash/dust

Observed carrots in a bowl stored on prep table next to employee hand wash sink in kitchen exposed to splash.

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

Observed ground beef in three compartment sink in bucket thawing. Advised operator must be under running water to thaw. Operator used running water to thaw meat. Corrected On-Site

Basic – Unpackaged food in an unprotected holding unit in a customer/nonsecure area

Observed two unlocked refrigerators and one freezer in back room area leading to bathrooms in non secure area.

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom

Observed unsealed floor throughout kitchen area.

High Priority – Dented/rusted cans present. See stop sale. Observed 1-#10 can of Coconut milk will large dent on seam. Operator voluntarily removed can from circulation.

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

Observed chlorine dish machine reading at 0ppm. Operator placed called to maintenance company. Will set up three compartment sink. Corrective Action Taken Warning

High Priority – Pesticide/insecticide labeled for household use only present in establishment. Observed spray bottle of raid on shelf of prep table in kitchen stored next to bottle of teriyaki sauce.

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Observed employee in kitchen wearing gloves to perform food prep. Employee went to perform task outside of kitchen area handling paper towels and soap. Employee returned to kitchen to continue food prep without washing hands and putting on new gloves. Advised employee to wash hands in between tasks. Employee washed hands and changed gloves. Corrected On-Site

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items

No knowledge or posted Big 6

Emailed Big 6 to operator. Corrective Action Taken

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.n No clean up plan at establishment. Emailed plan to operator. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Observed blade of can opener in kitchen soiled. Repeat Violation

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

Observed no paper towels at hand wash sink in kitchen.

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

No employee agreements. Emailed to operator. Operator filled out agreement. Corrective Action Taken