LIM ROS THAI CUISINE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked white rice sitting on cooks line 52f, less than 4 hours, operator moved to cooler for immediate temperature recovery Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Cans of butane fuel stored over and with clean dishes Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl in sprouts Bowl in rice

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top of ramekins on cooks line Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Lid to container was cut for spoon to fit, operator discarded Corrected On-Site

Basic - Food stored on floor. Case of cooking oil on floor Corrected On-Site

Basic - Towel used under cutting board. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor at the bar Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used on fresh cut vegetables, operator stated they are not food grade, he removed from vegetables, advised to use wax paper or coffee filters are acceptable, if non food grade paper towels are not available Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. 6 chemical bottle on shelf next to cooking oil Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Box sodas on floor in dry storage Corrected On-Site

Basic - Food stored on floor. Container of cooking oil on Floor in kitchen Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. 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. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

High Priority - In-use utensil stored in water at or above 135 degrees Fahrenheit. Rice scoop stored in ice container. Advised to keep in water if 135F or dry container and wash every 4hrs Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Greens in prep cooler covered in paper towels. Unable to determine if they are food grade. Operator immediately removed Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over raw shrimp in prep cooler. Operator immediately moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork rib (33-48F - Cold Holding); in prep cooler. Above fill line in container. Advised to not keep items above fill line. Operator immediately moved to bottom cooler for temperature recovery Corrective Action Taken

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. Operator has fresh garlic in oil out at room temperature less than 4hrs per operator. Advised to keep on time plan and discard every 4hrs

Basic - Bowl or other container with no handle used to dispense food. In rice container. Immediately removed Corrected On-Site

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch. Operator immediately removed Corrected On-Site