THAI HUT GARDEN 2

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2024

Basic - Accumulation of mold-like substance in the interior of the ice machine/bin. Metal ice shield lip has yellow buildup.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink without lid on table at end of cook line. Repeat Violation

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. Multiple attempts from operator and inspector and results rendered 0ppm. Operator set up 3 compartment sink at 100 ppm chlorine sanitizer. Operator stated they would contact repair person. Corrective Action Taken

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Upon inspection observed raw chicken skewers stored above raw pork in reach in freezer before prep area entrance.

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. Handout provided. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Handout provided. Corrected On-Site

Basic - Cloth used as a food-contact surface. Upon inspection observed cloth resting on top of rice noodles next to cook line in kitchen.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Sushi bar area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Upon inspection observed scoop handle resting in rice of large plastic container before entrance to prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Hood with grease build up and splatter mark on wall next to hood area in kitchen.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Upon inspection observed employee beverage next to crab in upright white reach in freezer door.

High Priority - Non-food grade paper/paper towel used as liner for food container. Multiple small food containers with non food grade paper towels lining bottom of container.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Upon inspection observed raw chicken stored above raw beef not in original package in upright 2 door reach in cooler before entrance to ware washing area. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in table top cooler by sushi bar- cut cabbage 58f. Operator stated that it was busy during lunch rush and door opened frequently. Operator removed cut cabbage and placed in colder holding unit. Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment. Upon inspection observed rack on right side of walk in cooler with rusting present.

Basic - Cardboard used to line food-contact shelves. Multiple shelves in kitchen lined with cardboard shelves.

Basic - Cloth used as a food-contact surface. Upon inspection observed wiping cloths on top of basil in walk in cooler left side second shelf from top.

Basic - Equipment in poor repair. Gasket on reach in cooler door left side of cook line in disrepair.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in sushi bar without hand washing sign. Operator was provided a sign and posted during inspection. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Upon inspection observed small pan of raw chicken stored above cabbage in walk in cooler right side.

Basic - Cardboard used to line food-contact shelves. Under grill on shelf containing pans in kitchen.

Basic - Drain cover(s) missing. In walk in cooler and by wait station in kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line without hair restraint.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Fan cover in walk in cooler with dust present. Grease build up present on hood over grill.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In walk in cooler.