THAI WEST

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine Chlorine sanitizer 0ppm. Advised operator to sanitize in triple sink. Warning - From follow-up inspection 2024-12-03: Dish machine runs on temperature. Observed dish machine at 167FComplied

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep table at cook line- Hydrated noodles ambient cooling at room temperature 80F rehydrated 3 hours ago. Operator placed ice bags on noodles moved into walk in cooler. Rechecked noodles 30 minutes later down to 49F. Corrective Action Taken

Basic - Bowl with no handle inside bin of rice in back storage area. Operator removed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator labeled and moved. Corrected On-Site

Basic - Food stored in a location that is exposed to splash. Water leaking from the ceiling onto prep cooler. Operator removed all food from prep cooler and placed into another unit. Corrective Action Taken

Basic - In-us /knives stored in cracks between reach in cooler at cook line. Operator removed. Corrected On-Site

High Priority - Employee switched from working with raw food without washing hands. At cook line observed employee grab plate with bare hand and place raw chicken on it to transfer to cook line and then place same plate on prep table.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice with a time stamp of 11am-3pm still in use at 3:06pm.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice with a time stamp of 11am-3pm still in use at 3:06pm.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At front counter reach in cooler per operator carton of milk opened yesterday morning and held overnight with no date marking, operator applied proper date marking. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler box of unwashed avocados stored over container of cooked rice, operator moved dirty avocados to proper storage. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with raw chicken, beef and pork in glass door freezer on cook line. Reviewed removing bags from food. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 60°F, on prep table on cook line. Removed from temperature control 2 hours ago. Not prepped or cooked today. Cook returned sprouts in cold holding unit. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or thermometer.

Basic - Bowl or other container with no handle used to dispense peanuts. Operator removed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler. Operator segregated. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (49F - Cold Holding); shrimp (49F- Cold Holding ) in reach in cooler #1 at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to different cooler; Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. tofu (62-63F - Cooling)at 12:57 to 63 F at 1:20 since 10:30 ;in reach in cooler #1 at cook line; at this rate food will not reach 41° F within 4 hours; food moved to different cooler; 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. Printed during inspection and operator posted Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public- in walk-in cooler; Operator stored properly Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Cold holding unit has presence of build up ice on top part; ambient temperature 51 F;

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- handle touching seaweed salad Operator removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- Rice scoops in water at 122 F and 89 F at cook line Operator discarded water Corrected On-Site

High Priority - In-use utensil used to scoop rice stored in unclean water at or above 135 degrees Fahrenheit. Operator changed water Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw salmon and escolar served raw no parasite destruction Operator obtained proof before closing inspection 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 bags stored with raw beef bags in the same container in walk-in cooler Operator separated Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory- sushi rolls served raw on the menu not identified

Basic - Employee personal food not properly identified and segregated from food to be served to the public- fish stored with customers in reach in freezer at cook line; Operator stored food properly Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.quaternary test strips.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrective action taken/operator posted consumer advisory. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine./corrective action taken/operator stored ice scoop properly. Corrected On-Site