THAI SEED

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in the kitchen soiled. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood vents with a grease build up and beginning to drip onto the wall.

High Priority - Sewage/wastewater backing up through floor drains. Observed the kitchen floor drain backing up. Plumber is called. Operator is snaking the drain. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in the kitchen soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood vents with a grease build up and beginning to drip onto the wall.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling tile missing. Observed 1 ceiling tile missing in back kitchen and 1 damaged.

Basic - Employee with no hair restraint while engaging in food preparation. Observed an employee without a hair restraint.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed 3 ceiling vents in kitchen soiled.

Basic - Food stored on floor. Observed chili powder and soy sauce stored on the floor in the back hallway. 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. Observed raw beef stored over raw shrimp and raw chicken over opened packages of calamari. Operator moved items. 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. Observed no vomit/diarrhea clean up plan. Emailed to operator and reviewed. Corrected On-Site

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. Observed some employee illness reporting forms completed but not all. Operator will complete. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils stored in bucket with liquid on bottom. Not stored in 135 degree or above water. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed chopped green onions and cilantro in a reach-in cooler in containers with paper towels. Employee removed paper towels. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Observed small insects inside bin of flour on dry storage shelf. Employee removed container to discard. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottles stored next to sauce containers on storage shelf to the left of the grill on the cook line. Employees moved and stored correctly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed container of toxic chemical stored on shelf in dry storage area above packaged food items. Employee moved and stored correctly. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Employee cleaned and sanitized. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with an accumulation of food debris and grease on cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over butter in the reach in cooler in the front counter area. Manager removed the ground beef. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink next to the cook line blocked by a preparation table. Owner removed the table. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Drain cover missing. Under the three compartment sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Equipment in poor repair. Gaskets on the reach in cooler in the front counter area torn.

Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Ventilation duct over the stove in the kitchen has no filter or screening.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Owner placed the towels in a sanitizer solution. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw chicken stored with ready-to-eat fish cakes in the same container. Operator removed and stored correctly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemicals stored above chopsticks in wait station area. Operator moved and stored correctly. Chemicals stored in the dry storage area with single serve to go containers. Operator moved and properly stored. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed duck in reach in freezer not date marked.

Intermediate - Probe thermometer not within the intended measuring range of use.

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

Basic - Drain cover(s) missing under three compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils on the cook line. Operator removed employee drink and stored correctly. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic and metal containers stored with water droplets. Operator removed to clean and sanitize. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit in a metal container in front of the cook line. Operator removed water and cleaned and sanitized equipment. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks being stored in metal container with food contact surface stored upright. Operator removed forks and cleaned and sanitized. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust by the three compartment sink.

Basic - Working containers of food removed from original container not identified by common name. Seasonings in dry storage area not labeled.

Portable fire extinguisher gauge in red zone at the end of the cook line. For reporting purposes only.