WATTANA THAI RESTAURANT

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, Employee cracked raw shell egg then proceeded to grab single service item to plate entree without washing hands and changing gloves. Advised operator of proper handwashing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, raw shrimp (49F - Cold Holding), not prepared or portioned today. Operator stated items held for approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed ice onto item to quick chill. Corrective Action Taken

Basic - Dead roaches on premises. 1 dead roach on floor at entrance of kitchen. Operator removed. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup in reach in freezer.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handling the soiled dishes then dropped fry basket in the fryer without washing hands. Explained and he washed hands. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by empty rice cooker. Explained and manager moved the rice cooker. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Personal beverage glass without lid on the table in the kitchen. Explained .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Reach in cooler doors .

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. washcloth bucket chlorine over 200 ppm. Explained and manager changed the solution. Chlorine 100 ppm. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Under red cutting board in the kitchen. Explained and employee removed the cloth towel. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Five dead flies in bucket of noodles at triple sink.

Intermediate - Handwash sink used for purposes other than handwashing. Filling pitcher of water in hand sink at front server area Sanitizer bucket in hand sink in kitchen

Basic - Buildup of food debris/soil residue on equipment door handles. Microwaves unclean Hand sink faucet knobs unclean

Basic - Floor soiled/has accumulation of debris. Under cook line equipment

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest in kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops - 111F at front server station

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior to bane Marie on cook line Shelves in walk in cooler

Basic - Stored food not covered. In freezer chest in kitchen

Basic - Time/temperature control for safety food thawed in an improper manner. Food thawing at room temperature

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At triple sink

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over spring rolls in bottom reach in cooler on cook line. Removed. Corrected On-Site

Basic - Dead roaches on premises. One dead roach in hand sink by swinging door. Removed. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink on cook line unclean

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink-cook line.

Basic - Equipment in poor repair. Gasket torn to bottom reach in cooler on cook line.

Basic - Food stored on floor. Peanut bucket on floor by walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust-three compartment sink. Hallways by back door of kitchen.

Basic - Working containers of food removed from original container not identified by common name. Bottle of cornstarch on cook line.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2021.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - In-use knife/knives stored in cracks between two reach in coolers. Explained and manager removed the knives to be washed. Corrected On-Site