MALAKOR THAI ISAAN

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at cook line employees changing gloves without previously washing hands.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Poultry at kitchen.

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 scoop's handle in contact with TCS food in kitchen.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees at cook line must wash hand frequently.

High Priority - Nonfood-grade bags used in direct contact with food.

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. See stop sale.

Intermediate - No soap provided at handwash sink. Front counter by sushi station.

Intermediate - Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food.

Basic - Cardboard used to line food-contact shelves. Reach in cooler and storage area.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Duct tape used to repair nonfood-contact surface. Used for covering handles at back cooling units.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

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

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed at reach in cooler a container with raw chicken attached to unwashed vegetables.

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. Employee placed label on cooked rice with less than two hours cooked. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Operator add water to the bucket to balance it out.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - No handwashing sign provided at a hand sink used by food employees. Cookline.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

Intermediate - Backflow preventer not inspected and serviced according to manufacturer's recommendations.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler observed food from previous day not labeled. Employee placed labels. Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook placed utensil on stove. Corrected On-Site

Basic - Single-service articles improperly stored. Observed a box with disposable lids on floor.

Basic - Working containers of food removed from original container not identified by common name. Containers with sugar, salt and other spices not labeled.