RICE AND NOODLES THAI FOOD.

OBSERVED SEVERAL WET WIPING CLOTHS STORED ON THE PREP TABLES AND CUTTING BOARDS. MANAGEMENT INSTRUCTED TO STORE WET WIPING CLOTHS IN A SANITIZER CONTAINER WHEN NOT IS USE.

NO SANITIZER WAS DETECTED AT THE FINAL RINSE OF THE LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO REPAIRED AND MAINTAINED THE TEMPERATURE OF FINAL RINSE OF 100PPM CHLORINE. PRIORITY VIOLATION 7-38-025. NO CITATION ISSUED MACHINE NOT IN USE. A HELD FOR INSPECTION TAG WAS PLACED ON THE LOW TEMPERATURE DISHMACHINE. MANAGEMENT INSTRUCTED TO USE 3-COMPARTMENT SINKS UNTIL THE HELD FOR INSPECTION TAG REMOVED.

OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS INSIDE 2-DOOR TALL FREEZERS. INSTRUCTED PERSON IN CHARGE TO USE ONLY FOOD GRADESTORAGE BAGS OR CONTAINERS

OBSERVED EXCESSIVE DUST BUILD UP ON CEILING VENTILATION VENTS ABOVE PREP COOLER AND ON CEILING THROGHOUT KITCHEN FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.

OBSERVED EXCESSIVE AMOUNT OF GREASE BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

OBSERVED BURN OUT LIGHT BULBS IN REAR OF KITCHEN FOOD PREP AREA. MUST REPLACE BURN OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING.

: 3-304.12---- NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 120.7F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.

NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.

NO WRITTEN CLEANING PROCEDURE FOR A VOMIT/DIARRHEA EVENT AND ALL REQUIRED EQUIPMENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

NOTED FOODS NOT PROTECTED DURING STORAGE IN REACH-IN COOLERS. RAW CHICKEN BEING STORED DIRECTLY ON TOP OF COOKED CHICKEN. PREPARED SHREDDED CABBAGE STORED DIRECTLY ON TOP OF LOOSELY COVER LARGE BOWL OF RAW CHICKEN. RAW EGGS BEING STORED ON TOP SHELVING OF REACH-IN COOLER ABOVE PREPARED FOODS, RAW VEGETABLES AND FRESH FRUIT. MANAGER REMOVED ALL FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

NOTED NO PREPARED TCS FOODS SUCH AS CRAB AND CREAM CHEESE FILLING AND COOKED CHICKEN NOT DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN SEVEN DAYS. REVIEWED ALL PREPARED TCS FOODS HELD LONGER THAN 24 HOURS MUST HAVE AN EXPIRATION DATE NO LONGER THAN SEVEN DAYS. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

ALL BULK FOODS NOT STORED IN THEIR ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT CO.MMON NAME INCLUDING SPICES

NOTED COOK PREPARING FOODS WITHOUT A BEARD RESTRAINT. MUST PROVIDE.

NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 120.7F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.

TORN RUBBER DOOR GASKET REPAIRED WITH TAPE ON THE FAR SOUTH TWO DOOR TALL REACH-IN COOLER. MUST REPLACE/REPAIR

MUST NOT USE TIN FOIL AS LINER FOR COOKING EQUIPMENT AND COOKS LINE SHELVING. MUST BE A SMOOTH AND CLEANABLE SURFACE.

PREVIOUS CORE VIOLATIONS FROM 6-29-23 REPORT #2578069 NOT CORRECTED. #51- NOTED SPRAYER AT THE 3 COMPARTMENT SINK HANGING BELOW THE RIM OF THE SINK. INSTRUCTED TO PROVIDE THE DEVICE TO HOLD THE SPRAYER ABOVE THE WATER RIM OF THE 3 COMPARTMENT SINK. #58- NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY

NOTED SPRAYER AT THE 3 COMPARTMENT SINK HANGING BELOW THE RIM OF THE SINK. INSTRUCTED TO PROVIDE THE DEVICE TO HOLD THE SPRAYER ABOVE THE WATER RIM OF THE 3 COMPARTMENT SINK

NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.