Thai House Ii Rest

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Cardboard used to line nonfood-contact shelves.

Basic – Equipment in poor repair

Observed reach in cooler gaskets torn.

Basic – Food stored on floor

Observed cases of ginger being stored on floor in sushi station.

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in dry storage area.

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Located on prep table in kitchen.

Basic – Single-service articles improperly stored

Observed cases of spring roll wraps stored on floor in dry storage area.

Basic – Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

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

Observed raw fish thawing at room temperature. Located under counter in sushi station.

Basic – Water draining onto floor surface from ice machine.

High Priority – Non-food grade paper/paper towel used as liner for food container

Observed paper towels lining pan of tempura flakes.

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

Observed raw chicken being stored on top various ready to eat foods in walk in cooler.

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. Discussed and emailed form to operator. Corrective Action Taken

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. Discussed and emailed form to operator. Corrective Action Taken