SEA THAI

2026-02-03: Cycle Inspection / Re-inspection

Grade B. Score: 24. Violations were cited in the following area(s).

• Critical: 02C — Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.
• Critical: 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
• Critical: 04C — Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
• Critical: 06C — Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.