PALM THAI

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2026 Facility open and operating during inspection Operator renewed online during inspection Confirmed number 258754466 Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on counter in food preparation area. Operator removed wet towels. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 36 lbs cooked white rice 74F at 3:20pm, cooked at 9am.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. 36 lbs cooked white rice 74F at 3:20pm, cooked at 9am.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shell eggs 78F at 3:33pm left out at 9am,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 78F at 3:33pm left out at 9am.

Intermediate - Handwash sink not accessible for employee use at all times. Front line Employee handwash sink blocked by two stools. Employee relocated stools during time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee handwash sink at front line used to store plastic container. Employee removed container during time of inspection. Water filter attached to Employee handwash sink at back kitchen area next to ice machine. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored behind cooked chicken in reachin cooler on cookline Employee placed raw beef in front of cooked chicken in reachin cooler Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table Employee removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and jacket stored on shelf above sale food in back kitchen Employee removed Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor Container of oil stored on floor in back kitchen Employee placed on shelf 3 cases of oil stored on floor in lobby next to chest freezer Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken and raw beef thaw at room temperature Employee placed in reachin cooler Corrected On-Site

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Chest freezer stored on lobby adjacent to restroom

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during routine inspection. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Operator removed cups from rice and sugar bins leaving only the scoop with handle. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp stored over zucchini in reachin cooler Corrected observed employee move to bottom shelf Corrected On-Site

Basic - Cloth used as a food-contact surface. Observed cloth used to cover rice noodles in reachin cooler on cookline Corrected observed employee remove Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a bottle of mouth washed stored on dry storage shelf with sale food Corrected-observed employee remove Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed a bag of sugar stored on floor under ice machine

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with old food build up and grease on cookline

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink in dish area Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing at room temperature Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed spoons stored in the hand sink. Owner took the spoons out of the sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepped beef, chicken and pork not labeled or dated.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed sticky paper for flies stored over the cook's line.

Basic - Food stored on floor. Observed tamarind stored on the floor. Owner put the food on the shelf. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed rice (48 - Cooling) in the reach in refrigerator. The rice is in a covered bowl and the food is more than 4 inches deep. The rice was placed into the refrigerator at 9:00pm on 2/1, more than 14 hours ago. A stop sale was issued. The operator discarded the rice. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice (48 - Cooling) in the reach in refrigerator. The rice is in a covered bowl and the food is more than 4 inches deep. The rice was placed into the refrigerator at 9:00pm on 2/1, more than 14 hours ago. A stop sale was issued. The operator discarded the rice.. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed eggs in containers out at room temperature and a time mark is not present on the containers or any other visible location. Operator returned the eggs a to the refrigerator. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed the operator lacks a written plan for using time in lieu of temperature control for shell eggs held out at room temperature on the cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a container in the cook line hand washing sink and 2 stools set in front of the hand washing sink blocking access to the sink for hand washing. The operator removed all items to create access to the hand washing sink. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand washing sinks lack paper hand drying towels. Explained the importance of supplies for hand washing and the prevention of food borne illnesses by hand washing. Operator placed rolls of paper hand drying towels at the hand washing sinks. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed debris buildup in the grip area of the door handles on the refrigerated preparation table on the cook line.