Thai Bangkok Bistro

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Floor soiled/has accumulation of debris. Upon inspection observed floor under wait station with debris under equipment table.

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 on contents in sugar container and bowl resting in rice on cook line. Operator corrected storage during inspection. **Corrected On-Site**

Basic - Standing water in bottom of reach-in-cooler. Observed liquid in bottom of reach in cooler across from cook line.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Upon inspection observed cook touch hat and adjust in food prep. Employee instructed to wash hands. **Corrective Action Taken**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Upon inspection observed raw chicken stored above raw beef in reach in cooler right side of cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line rice 59f at 2 hours. Operator removed to colder holding unit. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use at all times. Upon inspection observed cooking utensils resting in basin of handwashing sink in kitchen. Operator removed utensils during inspection. **Corrected On-Site**