Siri Thai Cuisine

Observed food worker hold a spring roll with bare hands & place on plate to go out for service. Corrective action (CA): There should be no bare hand contact with non-heat treated ready-to-eat (RTE) foods. Person in charge (PIC) discarded spring roll & food worker washed hands and put on gloves.

Establishment is using non-continuous cooking on chicken & beef with no written procedures available, or prior approval of Health Department. CA: All non-continuous cooking techniques must have a written procedure that has been approved by the Health Department prior to use of said procedure. Establishment will cease non-continuous cooking until a procedure has been written & approved. PIC discarded all chicken & beef cooked using non-continuous cooking.

Raw fish observed thawing submerged in stagnant water in meat prep sink. PIC moved fish to WIC after draining water to continue thawing.

Scoop handle touching food & single-use bowls used as scoops in both bulk sugar and rice containers. PIC removed bowls & scoop handles from food.

Chicken stored on top of ground pork, & in-tact beef, beside raw shrimp, & in-tact pork roast stored over raw shrimp in walk-in cooler (WIC). CA: Raw animal proteins must be stored in proper storage order according to final cook temperature. PIC re-arranged WIC to correct storage order.

Bean sprouts being cold held in ice bath in front of stove held at a temperature over 41F. CA: All time/temperature control for safety (TCS) foods must be held at 41F or below for cold holding. PIC discarded sprouts.

Spring rolls observed being hot held in fryer basket at a temperature less than 135F; Chicken with noodles & vegetables dish observed being hot held on stove a temperature less than 135F. CA: All TCS foods must be held at a temperature of 135F or higher for hot holding. PIC discarded out of temperature food. Establishment will begin using time on these items moving forward.

Employee drink in reusable tumbler with no lid, stored on shelf with clean bowls & sprices next to stove. Corrective action (CA): All employee drinks must be in a disposable cup with lid & straw, stored below and separate from food & food contact surfaces. Person in charge (PIC) removed drink.

Dishwashing machine observed to have a chlorine sanitizer concentration of 0ppm. CA: Chlorine sanitizer concentration must be maintained at 50-100ppm. Dishes will be sanitized in 3-compartment sink until dish machine is functioning properly.

Cooked chicken and tofu held over 24 hours (since 5/10) with no 7-day discard date in WIC. CA: TCS foods cold held longer than 24 hours must have a 7-day discard date. PIC date marked foods.

Shrimp and chicken observed thawing submerged in stagnant water in metal bins on floor. PIC moved shrimp to WIC and drained water; PIC moved chicken to metal prep sink to continue thawing under running water.

Metal bins with raw shrimp & raw chicken stored on floor in kitchen; plastic bin with soy sauce stored on floor next to stove. PIC moved shrimp & chicken to WIC shelves and moved soy sauce to dry storage shelf.

Food worker observed prepping food with artificial nail with length greater than fingertips & no gloves. Food worker put on gloves.

Observed raw ground pork stored on shelf in 2-door Reach-in cooler over ready-to-eat (RTE) sliced vegetables. CA: Raw animal products must always be stored below any RTE items and in proper storage order according to final cook temperature. Pork relocated - COS.

Bulk sugar container not labeled to identify contents. Label added - COS.

Expired milk (10/28/2025) on shelf in WIC, open and in use. Milk discarded - COS.

Observed employee use meat sink to wash hands. Corrective action (CA): Employees must only wash hands in designated hand sinks, using proper procedure. Hands rewashed.

Observed strainer stored in side hand sink in main kitchen. CA: Hand sink cannot be used for storage or for purpose other than handwashing. Strainer removed.

Scoops in peanut and chicken base bulk containers with handle touching product. Cup used as scoop in brown rice, with no handle.

Employee drink in reusable bottle stored on work table next to vegetable prep sink. Corrective action (CA): Employee drinks in kitchen must be in a disposable cup with a lid and straw, stored below and separate from food prep and storage areas. Drink relocated.

No hand sink operating at bar (not in order/use). CA: Bar area must have at least 1 hand sink.

Platter stored in kitchen hand sink. CA: Hand sink must not be blocked from use or used for storage.

Employee food in designated bins (2) stored on shelf in bar cooler over customer tea and drinks.

Observed medicine bottle stored on prep table in kitchen. Corrective action (CA): Medicine must be stored separate from food, utensils, equipment, linens, and single-use/single-service (FUELS) items. Medicine bottle removed from kitchen during inspection.

Utensils stored in water less than 135F. Utensils removed, washed, rinsed and sanitized during inspection.

observed employee using meat sink to wash hands. CA: Hands must be washed at designated hand wash sink and at no other sinks . Employee instructed by PIC to wash at hand sink . COS

Utensils stored in lukewarm water on shelf next to fryers. Tongs stored on fryer handle - below waist level and subject to contamination from pants legs. Cups used as scoops in bulk rice containers under prep table

Black to-go containers on top shelf over make table not covered or inverted. Boxes of single service bowls and napkins stored on floor in back hallway.

Missing vent hood filters