DALI'S LAO THAI CAFE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked rice stored in plastic containers 51-52F, per operator stored in top of reach-in cooler less than 2 hours, operator relocated to walk-in cooler to rapidly cool Corrective Action Taken Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -fried rice balls, operator dated Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -rice noodles 67F, stored in standing water less than 90 minutes, operator added ice to rapidly cool Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -large stainless steel pots on wire rack, operator covered Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. -handwash sink hot water handle leaking while in operation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -operator set up chlorine sanitizer compartment of triple sink and sanitized the food contact surfaces Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over cooked beef in lower portion of reach-in cooler, operator reorganized reach-in cooler Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -tom yum soup 115F and won ton soup 116F, per operators stored on top of stove off burner less than 2 hours, operator placed soups on burner to rapidly reheat Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures poster and operator posted Corrected On-Site

Basic - Reuse of single-service or single-use articles. -egg cartons

Basic - Very slow draining water in handwash sink. Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -operator prepared to-go containers of cut vegetables with bare hand

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -rice utensil stored in water 90F, operator discarded water and replaced with water 194F Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs and raw shrimp stored over cooked chicken and cooked beef in lower portion of reach-in cooler, operator reorganized reach-in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage 39-49F and bean sprouts 40-48F, per operator stored overfilled in top of reach-in cooler less than 2 hours, operator relocated excess to lower portion of reach-in cooler to rapidly cool Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -operator rinsed hands in triple sink and dried them on wiping cloth

Intermediate - Food-contact surface soiled with food debris. -white cutting boards on top of reach-in coolers lightly stained

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -unisex bathroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have alight accumulation of dust/debris.

Basic - Slow draining water in both handwash sinks in the kitchen on same wall as cooking equipment.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. -containers above 3 compartment sink Corrected On-Site