Thai Meal

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Clean utensil storage shelf. nObserved employee beverage stored next to clean utensils on shelf across from 3 compartment sink.n Manager removed. Corrected On-Site Warning

Basic – Food stored on floor. Next to standing reach in cooler

Observed beverages being stored on floor. Warning

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. KitchennObserved tubs containing rice and cornstarch with utensil handle not stored above food. Manager storage appropriately. Corrected On-Site Warning

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

Observed in use utensil held at 98F manager heated water to 142F. Corrected On-Site Warning

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. HoodnObserved accumulation of old grease. Warning

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Observed raw chicken skewer stored over cooked Tofu. Manager stored appropriately. Corrected On-Site Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler-nObserved Pork (47F – Cold Holding); Beef (48F – Cold Holding); Chicken (42-46F – Cold Holding); Shrimp (42-60F – Cold Holding); cooked brisket (68F – Cold Holding); Bean sprouts (47F – cold holding)nItems were out of temp for approximately 1 hour prior to inspection. Manager placed items into walk in to allow cooling

Second temp;nPork (41F – Cold Holding); Beef (42F – Cold Holding); Chicken (42-43F – Cold Holding); Shrimp (42F – Cold Holding); cooked brisket (43F – Cold Holding); Bean sprouts (41F – cold holding) Corrected On-Site Repeat Violation Warning