SUNSHINE THAI

High Priority - Nonfood-grade bags used in direct contact with food. Green onions stored in direct contact with plastic grocery bag in stand up reach in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler, raw shell egg on shelf over ready to eat noodles. Operator and employee began to rearrange. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In container on cook line, bean sprouts (47F - Cold Holding) per operator left out 1 hour, normally add cold water and store in reach in cooler. Operator relocated to cooler. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Plastic portion container used as scoop in bulk rice and flour containers. Operator removed. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining bottom shelf of cook line prep table.

Basic - Equipment in poor repair. Reach in cooler on cook line with torn door gasket.

Basic - Floor area(s) covered with standing water. Standing water on floor in front of bulk ice bin. Operator mopped the area. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water at 126F and cook line utensils in standing water 79F. Repeat Violation

Basic - Stored food not covered. In reach in freezer in storage room, uncovered trays of spring rolls and Krab Rangoons.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the cook line reach in cooler, raw chicken over raw shrimp. Operator swapped storage levels. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler, beef (56F - Cold Holding); pork (57F - Cold Holding) stacked above cooling plane of reach in cooler. Operator added ice bags to the top of products and discussed with employee. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on in use prep table.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food on top shelf of two door reach in cooler, operator relocated to bottom shelf.

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over dish machine, clean plastic containers stacked while wet.

Basic - Food stored on floor. In prep area, flour and soy sauce stored on the floor, operator has crate available and began relocating. Corrective Action Taken Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water of 79F, operator added hot water, not above 135F discussed alternative storage options.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease build up between slats, operator has cleaning scheduled. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths used to line counters in cook line. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. In the prep area reach in cooler, raw shell eggs stored over unwashed produce. In the reach in freezer, raw beef in ziplock bag over cream cheese blocks.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on cook line shelf leaning against clean bowls.

Basic - Food stored on floor. Jug of fryer oil stored on the floor at kitchen entrance.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on cook line oven door handle. Spoon for rice in standing water at 72F.

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at hand wash sink in ware washing area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook line wok station prep table.

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of sugar and flour missing product labeling.

Basic - Missing drain plug at dumpster. Dumpster missing drain plug.

No child labor law poster. For reporting purposes only. No child labor law poster at time of inspection.