Thai Thai House

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

Using bowl to scoop flour in prep area Corrected On-Site

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

In kitchen accumulated dust on ceilings Repeat Violation

Basic – Dead roaches on premises

One dead roach on kiri box, three dead under storage, two dead under wood storage rack area operator cleaned up Corrected On-Site

Basic – Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic – Floor soiled/has accumulation of debris

Under fryer accumulation of grease and food debris

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

Serving spoons in water temped at 84F Corrected On-Site

Basic – Interior of refrigerator or freezer in disrepair/has exposed insulation

White chest freezer in mop sink room

Basic – No handwashing sign provided at a hand sink used by food employees

At hand sink in mens and women's restrooms Repeat Violation

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

Hood filters accumulated grease nnGaskets on cookline black like substance nGaskets on white chest freezer black like substance nnBlack fan over cookline dust and grease Repeat Violation

Basic – Reach-in cooler shelves with rust that has pitted the surface

Reach in cooler on cookline

Basic – Standing water in bottom of reach-in-cooler

Cookline unit Corrected On-Site Repeat Violation

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

Throughout kitchen Repeat Violation

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

Multiple wet wiping cloths at sushi bar and cookline area Repeat Violation

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

nDishwasher (Chlorine 00ppm) primed with operator, retested at Dishwasher (Chlorine 50ppm) 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

Undated open milk Corrected On-Site Repeat Violation

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.

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

Cutting board in prep area stained black Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Hand sink in prep area used as dump sink, observed ice in sink Corrected On-Site Repeat Violation

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

In prep area Corrected On-Site