Thaiwoodhouse

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food protection and cross-contamination
  • 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.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling tiles show water damage in server area.
  • Basic: Floor soiled/has accumulation of debris under equipment.
• Lighting
  • Basic: Lights in food preparation and warewashing area missing the proper shield, sleeve coatings or covers.
• Chemicals and toxic substances
  • High priority: Pesticide/insecticide labeled for household use only present in establishment.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Food protection and cross-contamination
  • 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.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. -1 dead roaches under prep on shelf under prep table in back kitchen area. -3 dead roaches under prep table at cookline. -3 dead roaches under three compartment sink. -4dead roaches on floor in dry storage area. .
  • High priority: Roach activity present as evidenced by live roaches found. -1 live roach on prep sink. -1 live roach in dry storage area.
  • Basic: Accumulation of dead roaches in glue trap at pass through window at cookline and in glue trap next to ice machine. 3 dead roaches in glue trap behind three compartment sink.
• Floors, walls, ceilings and ventilation
  • Basic: Hole in or other damage to wall across from dish machine.
  • Basic: Ceiling tiles show water damage in server area.
  • Basic: Floor soiled/has accumulation of debris under equipment.
• Lighting
  • Basic: Lights in food preparation and warewashing area missing the proper shield, sleeve coatings or covers.
• Chemicals and toxic substances
  • High priority: Pesticide/insecticide labeled for household use only present in establishment.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food protection and cross-contamination
  • 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. -bags of raw chicken stored with bags of calamari in chest freezer.
• In-use utensils properly stored
  • Basic: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -tong handle in contact with raw chicken.
  • Basic: In-use tongs stored on equipment door handle between uses.
• Food-contact surfaces designed and maintained
  • Basic: Ice buildup in reach-in freezer.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -heavy buildup of grease and food debris on stovetop. -old food debris in cabinet under prep table at cookline.
• Single-service items
  • Basic: Single-service articles improperly stored. -case of takeout containers stored on floor in kitchen.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. -5 dead roaches in cabinet under prep table at cookline. -10 dead roaches on floor at cookline under cooking equipment -5 dead roaches in pan under wok station at cookline. -1 dead roaches in dish machine. -4 dead roaches in drain under hand sink at cookline. -3 dead roaches on floor in dry storage area.
  • High priority: Roach activity present as evidenced by live roaches found. -1 live roach on stove at cookline. -2 live roaches on floor at cookline. -1 live roach on prep table next to dish machine.
  • Basic: Accumulation of dead roaches in glue trap at pass through window at cookline and in glue trap next to ice machine.
• Floors, walls, ceilings and ventilation
  • Basic: Hole in or other damage to wall across from dish machine.
  • Basic: Ceiling tiles show water damage in server area.
  • Basic: Floor soiled/has accumulation of debris under equipment.
• Lighting
  • Basic: Lights in food preparation and warewashing area missing the proper shield, sleeve coatings or covers.
• Chemicals and toxic substances
  • High priority: Pesticide/insecticide labeled for household use only present in establishment.