SIAM BISTRO RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs left out less than 4 hours per operator. Put in walk-in during inspection. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Food stored on floor. Bucket of cooked chicken. Put in walk-in . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over noodles.

High Priority - Time/temperature control for safety food held using time as a public health control marked with incorrect time.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained.

Intermediate - Handwash sink not accessible for employee use at all times.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops.