Thai Spice Kitchen

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

At front line over ice machine at wait station Repeat Violation

Basic – Current Hotel and Restaurant license not displayed

Old license posted

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Employee wearing watch while preparing food. Employee removed Corrected On-Site

Basic – Equipment in poor repair

Walk in cooler with torn gasket

Reach in make table cooler with torn gasket on cook line Repeat Violation

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

Raw beef stored in sink thawing with no running water. Employee turn on water Corrected On-Site

Basic – Wet mop not stored in a manner to allow the mop to dry

Stored outside back door area

Basic – Working containers of food removed from original container not identified by common name

White powdered substance in container on cook line. Employee label it flour Corrected On-Site Repeat Violation

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Soup (97-98F – Cooling), stored in huge deep metal pot with lid and left out in kitchen from overnight since 11pm as per employee and place in walk in cooler at 6am to continue cooling. Provided technical assistance. Stop sale issued Warning

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dish machine being used with equipment inside to sanitize and not working properly. Tested at 0ppm. Employee setting up three compartment sink with chlorine

Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.n Corrective Action Taken Warning

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands

Observed employee on cook line crack raw shell eggs and then handle clean plates without washing hands. Reviewed with person in charge Warning

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Observed employee touching with bare hands cooked krab ragoons that came out of fryer and served on plate. Reviewed with person in charge Warning

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Dish machine being used with equipment inside to sanitize and not working properly. Tested at 0ppm. Employee setting up three compartment sink with chlorine

Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.n Corrective Action Taken Warning

High Priority – Nonfood-grade bags used in direct contact with food

Basil stored in direct contact of non food grade bag in reach in cooler. Employee properly stored in zip lock bags Corrected On-Site Warning

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

Raw frozen prep chicken stored over frozen pork dumplings in upright single door reach in freezer. Employee properly stored Corrected On-Site Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Soup (97-98F – Cooling), stored in huge deep metal pot with lid and left out in kitchen from overnight since 11pm as per employee and place in walk in cooler at 6am to continue cooling. Provided technical assistance. Stop sale issued Warning

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 operator with Clean-Up of Vomiting and Diarrheal Events handout Corrective Action Taken

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

Soup (97-98F – Cooling), stored in huge deep metal pot with lid and left out in kitchen from overnight since 11pm as per employee and place in walk in cooler at 6am to continue cooling. Provided technical assistance. Stop sale issued Warning

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.