JASMINE THAI RESTAURANT

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib by water heater is missing a vacuum breaker, operator said she will purchase one soon.

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. Emailed operator with educational packet containing vomiting or diarrheal event sign , operator said she will print one out and hang it up.

Basic - Current Hotel and Restaurant license not displayed. Operator said she will print one out today .

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on hot line, and next to microwave grooved.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse on shelf close to entry door above covered sugar bin , operator moved purse to appropriate location. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided operator with sign at time of inspection, and operator hung it up. Corrected On-Site

High Priority - Pesticide-emitting strip present in food prep area. Observe Pesticide-emitting strip handing on dry storage shelf next to Employee handwash sink. Operator discarded strip during time of inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw frozen ground chicken stored over raw frozen ground pork and beef in Reach in freezer. Discussed proper placement with operator.

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 - 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.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle inside Reach in freezer. Operator removed bottled water to an approved location during time of inspection. Corrected On-Site

Basic - Stored food not covered. Frozen egg rolls inside combo Reach in cooler not covered, located in front line. Operator covered food during time of inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed eggplants, bok choy, and green onions stored over Ready to eat broccoli, carrots and onions in kitchen cooler. Located adjacent to back kitchen exit. Operator began relocating some items during time of inspection. Corrective Action Taken Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold-like substance inside ice machine in dry storage area. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on front line kitchen prep table. Employee removed bottle during time of inspection. Corrected On-Site Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Unwashed mushrooms are peeled prior to washing. Discussed with operator.

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed cabbage stored over washed green beans, bean sprouts, greens onions and other Ready to eat cut vegetables in kitchen Reach in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts 53F at 1:50pm, operator placed in Reach in freezer. Retempted to 40F at 2:26pm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in Employee handwash sink adjacent to ice machine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark for tamarind sauce. Operator added date mark to sauce during time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks stored with clean equipment on dry storage rack over dish pit. Operator removed drinks during time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Located on dry storage shelf above three compartment sink.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice built up in Reach in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle for rock sugar, mushroom powder, sugar, and tom yum powder touching produce on shelf next to fryers.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled. Located in pantry room next to Employee handwash sink.

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket in Reach in freezer.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms and cabbage stored over washed onions, mushrooms, and zucchini in kitchen Reach in cooler adjacent to Dish machine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging n oven door handle. Manager removed and placed tongs at dishwasher. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat sauces reach in cooler . Employee removed to proper storage Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: cook curry 120 f 165 f Corrected On-Site

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 being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook fish cooling with plastic wrap covering. Discussed food should not be covered until proper temperature.

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. Printed for management to sign and few employees sign next inspection Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. Crushed pineapple 1 can Gordon can 1 can of chest nuts brand ruby

High Priority - Toxic substance/chemical improperly stored. Wd40 can by food. Operator removed. 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. Provided for operator email.

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. Provided by email Corrective Action Taken

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Tested at 107 f retested to 120 f Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.ice machine

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee raw chicken stored with restaurants food reach in cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken over ready to eat vegetables. Employee moved raw beef to bottom shelf. Reach in cooler on cooks line. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw bean sprouts 48 f 2nd temp 43 f operator placed in reach in freezer.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler by rice pot makers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep shelf on cooks line. Employee removed and employee cell phone on prep table. Employee moved. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar bin Handle of scoop touching sugar. Observed employee move scoop above food. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 83 f by rice maker

High Priority - Toxic substance/chemical improperly stored. Observed 2 bottle of WD40 stored next to unpeeled onion at lower shelf of the prep table at kitchen. Operator moved WD40 to other location. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizing bucket with chlorine tested 200+ppm. Operator remade to 100ppm. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed a container of cut peppers stored on handwash sink at the cook line. Operator removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic cup with no handle stored in sugar container at dry storage. Operator removed cup. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table at the cook line. Removed. Corrected On-Site