KAO THAI KITCHEN

High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. -Chlorine sanitizer bucket testing at 0 PPM. Employee added more chlorine to sanitizer bucket and chlorine tested at 50 PPM. Corrected On-Site

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 testing at 10 PPM. Employee ran dish machine multiple times and got dish machine chlorine to test at 50 PPM at the end of inspection. Corrected On-Site Repeat Violation

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -Establishment using laundry lemon scented bleach sanitizer. During inspection employee purchased a bottle of approved chlorine bleach sanitizer. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee began washing their hands with out removing single service gloves. Educated employee in the moment on proper hand washing procedures. Corrective Action Taken

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. -Provided establishment with printed copy of response to a vomiting or diarrheal event form. Employee posted form. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -No paper towels at hand sink near soda dispenser. Employee provided paper towels. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Multiple items throughout freezers and coolers not date marked. Emailed employee date marking educational form. Corrective Action Taken

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

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -Bowl without handle being used to scoop rice. Employee removed bowl out of container. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. -Stove top oven handle and reach in coolers handles soiled with food debris.

Basic - Cutting board has cut marks and is no longer cleanable. -Cutting boards grooved on reach in deli cooler across from sushi bar station. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -Glass cups wet nesting under soda dispenser in server wait station.

Basic - Food stored on floor. -Oil stored on floor in dry storage area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. -Tongs stored on toaster oven handle. -Set of two tongs stored on oven handle. Employee removed tongs. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Stove top oven interior soiled with food debris.

Basic - No Heimlich maneuver/choking sign posted. -Provided establishment with printed copy of the Heimlich maneuver/choking sign. Employee posted sign. Corrected On-Site

Basic - No copy of latest inspection report available. -Provided establishment with printed copy of current inspection at the end of the inspection. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets heavily soiled with food debris and mold like substance on reach in cooler across from sushi bar station.

Basic - Objectionable odors in bathroom or other areas of the establishment. -Odor coming from grease trap under three compartment sink.

Basic - Single-service articles not stored inverted or protected from contamination. -To go boxes stored next to rice cooker not inverted. Employee stored boxes inverted. Corrected On-Site

Basic - Stored food not covered. -Soups stored inside in reach in deli cooler across from sushi bar not covered. Employee covered items with plastic wrap during inspection. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. -Mop stored in mop bucket in server wait station.

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2023-11-30: Time Extended - From follow-up inspection 2024-01-31: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

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. Shells eggs and sushi rice not time marked. Operator time marked. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in cooler and freezer not date marked

Basic - Accumulation of debris inside warewashing machine.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in freezer, portioned.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 63 degrees Fahrenheit, eggs placed on Time as a public health control. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board staining, bottom of reach in freezer soiled,

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tofu

Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature

High Priority - Operating with an expired Division of Hotels and Restaurants license. 2-1-22

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored over cooked shrimp and dumplings. Raw fish in plastic wrap stored with wontons. Foods were rearranged. 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 shell eggs. Chicken was moved. Corrected On-Site

Intermediate - Food-contact surface soiled. Cutting board has staining.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in reach in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid in spray bottle. Labeled disinfectant. Corrected On-Site

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

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans in storage area.

Basic - Employee beverage container with salt shakers and condiments.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler with customer food not segregated, employee moved food to the bottom shelf. Corrected On-Site

Basic - Equipment in poor repair. 2 door reach in cooler gasket torn back storage.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Salt scoop handle in salt.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ceiling of microwave.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on 2 door reach in cooler in back storage soiled. Gasket on cook line reach in cooler soiled. Bottom of reach in freezer soiled. Gaskets on reach in freezer soiled.

Basic - Open dumpster lid.

Basic - Unnecessary items stored in garbage enclosure. Old table in dumpster enclosure.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi counter and cook line. Corrected On-Site

High Priority - Raw chicken over raw pork and beef in reach in freezer. Not commercially packaged. Raw chicken over unwashed produce in reach in cooler. Raw eggs over tubes of crescent rolls in reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave ceiling. Cutting board at make table stained.

Basic - Bowl or other container with no handle used to dispense food. In vinegar and salt. Bowls used as scoops.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above sushi station.

Basic - Cutting board has cut marks and is no longer cleanable. Cook line make table.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Near toaster oven. Drink was moved. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line reach in cooler.

Basic - Uncovered food stored near sink exposed to splash. Opened bag of raw chicken in three compartment sink. Observed dish washer rinsing dishes in other sink. Inspector did not observed clear cross contamination. Raw chicken was moved. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. In sink.