Thai Delight Rest Degrades its Sanitary Rating

Basic - Food stored in dry storage area not covered. Bag with sugar.

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - In-use tongs stored on equipment door handle between uses. Bracket used to hold wash hands sink.

Basic - Reach-in cooler gasket torn/in disrepair. True cooler, **Repeat Violation**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook **Corrected On-Site**

Intermediate - Encrusted material on can opener blade.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Mixing bowl in kitchen area. **Corrected On-Site** **Repeat Violation**

Basic - Employee personal items stored in or above a food preparation area. Employees clothing and half full bottle water on food storages rack in kitchen. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Food containers in kitchen.

Basic - Food debris/dust/soil residue on storage shelves on cookline.

Basic - Food stored in dry storage area not covered. Open bag with all purpose flor and uncooked rice. **Corrected On-Site**

Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**

Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**

Basic - No suitable facilities provided to store employee clothing and other possessions.

Basic - Reach-in cooler gasket torn/in disrepair. True cooler in kitchen **Repeat Violation**

Basic - Soil residue build-up on nonfood-contact surface. Outside of ice bin.

Basic - Soiled reach-in cooler gaskets. Flip top cooler on cookline.

Basic - Working containers of food removed from original container not identified by common name. Containers with spices on storage rack in kitchen. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser found at 3 compartment sink. **Repeat Violation**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Mixing bowl and pots on rack in kitchen.

Basic - Food stored in a location that is exposed to splash/dust. Open container with cashew at dish washing machine. **Corrected On-Site**

Basic - Food stored in dry storage area not covered. Flour. **Corrected On-Site**

Basic - Reach-in cooler gasket torn/in disrepair. True refrigerator.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in kitchen at dishwashing machine.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Duck found on ice machine in kitchen. **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area.employee keys on food preparation table.

Basic - In-use tongs stored on oven door handle.

Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area. Cellar phone on food preparation table. **Corrected On-Site**

Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.

Basic - Food stored in holding unit not covered. Sauce found in reach in cooler

Basic - Interior of microwave soiled with encrusted food debris.

Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Throughout the establishment

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 46° F, pork 46° F on cookline reach in cooler , corrective action taken. **Repeat Violation**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over cook duck **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.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauce in reach in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser found in kitchen at wash hand sink.

Basic - Case/container/bag of food stored on floor in kitchen. Onion

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Touching raw chicken and vegetables. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 45° pork 45° F in reach in cooler. Corrective action taken.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. RICE @ 85. DISCARDED. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SHRIMP.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. LINE REACH IN COOLER.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SAUSES.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SHRIMP.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN. CORRECTIVE ACTIONS TAKEN FOR ALL (03A-07-1) VIOLATIONS.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. LINE REACH IN COOLER. UNTIL THIS UNIT IS REPAIRED TO CODE, IT SHALL NOT BE USED TO STORE POTENTIALLY HAZAR OUS FOODS.

Critical - Observed food being cooled by nonapproved method. SOUP STOCK COVERED AND IN A 12" DEEP PAN IN REACH IN COOLER. CORRECTIVE ACTIONS TAKEN

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW CHICKEN NEXT TO AND IN CONTACT WITH PRODUCE IN REACH IN COOLER.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN NEXT TO AND IN CONTACT WITH RAW SHRIMP.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Observed residue build-up on nonfood-contact surface. TOP OF WHITE REFRIGERATOR.

Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. HALF & HALF.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. CUTTING PRODUCE. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 112 degrees.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 78 degrees.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. CUTTING PRODUCE. Corrected On Site.

Critical - Observed soiled reach-in cooler shelves.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. RICE.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SOUPS & SAUCES.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN. PROVIDED OPERATOR WITH BLANK WRITTEN PLAN FOR "TIME IN LIEU OF TEMPERATURE." less than 4 HRS. THIS CHICKEN MUST BE DISCARDED AT END OF LUNCH, 1430 hrs., 7/28/10.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. CHICKEN STRORED NEXT TO & IN CONTACT WITH FREAH PRODUCE.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. CHICKEN ABOVE BEEF IN REACH IN FREEZER.

Critical - Handwash sink not accessible for employee use at all times. IN KITCHEN.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW MEATS IN REAR OF LINE REACH IN COOLER CAUSING CAUSING JUICES TO DRIP ONTO RTEFS. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Corrected On Site.

Critical - Observed soiled reach-in cooler gaskets.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SUSHI REFRIGERATOR. UNTIL THIS UNIT IS REPAIRED IT SHALL NOT BE USED TO STORE PHFS.

Critical - Failure to maintain freezing records on nonexempt fish for 90 days. SALMON.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Identity of food or food product misrepresented. "IMITATION CRAB MEAT" MISREPRESENTED AS CRAB MEAT ON MENU IN FIVE DISHES: [1] CALIFORNIA ROLL. [2] VOLCANO ROLL. [3] SPICY CRAB. [4] J B DELUXE ROLL. [5] SPICY THAI DELIGHT ROLL.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. SUSHI CHEF.

Critical - Observed food stored in ice used for drinks. DRINK BOTTLES.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. DISH RACKS.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. RICE.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SUSHI FISH.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN ABOVE FISHNIN RIF.

Critical - Observed spray hose at dish sink lower than flood rim of sink.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. K CLASS IN KITCHEN.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SHRIMP.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SHRIMP.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. DUMPLINGS.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Wet wiping cloth not stored in sanitizing solution between uses.