- Basic - Food-contact surface not smooth and easily cleanable. Bowls used for sticky rice made of bamboo mesh
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop, 87f
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline unit
- Basic - Plumbing system in disrepair. Cookline handsink drain draining directly onto floor. Standing water on floor behind cookline equipment
- Basic - Single-service items stored on floor. Case of cups
- 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. Plating lime, cutting cilantro. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken behind raw onions, spices, top portion of cookline cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch and water, raw shell eggs, rice noodles out on cookline with no time or temperature control for safety. Advised to use time as a public health control or refrigerate. Cooked garlic in oil at 71F.
- High Priority - Raw animal food stored over ready-to-eat food. In white cooler, raw chicken over produce
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Men's room **Corrected On-Site**
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10/30/2014 | Routine - Food | Inspection Completed - No Further Action |
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